I'm preserving lemons for the first time. I'm using Paula Wolfert's 30-day method (basically, meyer lemons quartered but still attached at the bottom; pack with about 2/3 C course salt and 1 bay leaf; add additional fresh lemon juice to cover; let sit unrefrigerated for 30 days; shake jar once per day).
Here's my question: The juice has become cloudy. Does this sound right or is something amiss?
The lemons smell good--lemony and salty. They are beginning to look preserved and getting soft. The juice is not discolored, just very cloudy. I'm about 10 days into the process.
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