Low Waste Fermentation: Lemon Cheong Achar

A few weeks ago, I shared my recipe for lemon cheong — a Korean-style fermented syrup that’s perfect in teas, cocktails, salad dressings, or just stirred into sparkling water. When you strain off your syrup, you’re left with all that gorgeous lemon pulp. Most people would compost it. I say… give it a second life.

Last time, I showed you how to turn that pulp into a citrusy garum — like a fermented soy sauce with bright lemony notes. You can find both recipes here.

But this week, I’ve got another “two-for-one” ferment for you — an achar-style pickle inspired by Indian chutneys, using that same leftover pulp.

The Backstory
What started as a simple sauerkraut lesson with a friend has turned into a weekly ritual we now call Fermentation Friday. We chat, catch up, and ferment whatever ingredients (or wild ideas) we have on hand.

This particular batch began one Friday when we bottled up:

- A fresh lemon cheong
- A cherry + cinnamon syrup (made using the same cheong method)

Both syrups were delicious — but of course, we couldn’t just toss the fruit solids. The leftover cherries went into a spicy ferment that became a fiery chilli jam. The lemon slices were chopped, spiced, and salted for this lemon cheong achar.

The other weekend, I brought a jar along to a friend’s raclette night — amid the cheese, potatoes, cured meats, and pickles, the achar was a surprise hit. Tangy, aromatic, citrusy, and just the right amount of heat — it’s perfect for BBQ season and beyond.

The recipe is just too good not to share ...

The Recipe
(for 500g lemon cheong pulp – about 5 regular lemons)

• 500g lemon cheong pulp, roughly chopped (or pulsed in a food processor – you want texture, not mush)
  
  
• 2% salt by weight of pulp (10g for 500g pulp)
  
  
• 10g fresh ginger, grated
  
  
• 2–3 cloves garlic, grated, minced or crushed
  
  
• ½ tsp ground black pepper
  
  
• ½ tsp ground cardamom
  
  
• 1 tsp turmeric
  
  
• 1 tsp fenugreek
  
  
• 1 tsp yellow mustard seeds
  
  
• 1 tsp black mustard seeds or rapeseed
  
  
• 1 tsp nigella seeds
  
  
• 1 tsp chilli flakes (I like Aleppo)
  
  
• 1 tsp cumin seeds (toast them first if using whole)
  
  
• 1 tbsp sesame seeds (toasted)
  
  
• 1–2 fresh chillies, deseeded and finely minced
  
  
• 1 small onion, finely chopped

Method

1. Mix all ingredients in a bowl.
   
   
2. Pack tightly into a clean jar so there are no air pockets (don’t leave too much headroom).
   
   
3. Ferment at room temperature for 3–4 weeks to let the flavours meld and the lemon tang mellow.
   
   
4. Burp occasionally and press down with a clean spoon to keep the mixture compacted and let gases escape.
   
   
5. Store in the fridge, where it will keep for months.

📸 In the photo above, you’ll also spot that cherry + cinnamon syrup and the fiery fermented chilli jam we made from its pulp. Let me know if you’d like me to post that recipe too.