Kojira Preserved Lemon Salt

Salt-Cured Citrus for Yoghurt, Olive Oil, Fish, and Warm Vegetables

Spoon thick yoghurt into a bowl. Add olive oil, a little honey, and a small pinch of Kojira Preserved Lemon Salt. The salt softens. The lemon wakes up. Suddenly you have something bright, savoury, creamy and alive.

That is the point of this salt. It brings the character of preserved lemon into food in a form you can use every day. Stir it into yoghurt, tahini, olive oil, sauces, pan juices, marinades, or warm grains. It works beautifully with fish. It lifts chicken, roasted vegetables, tomatoes, and soft cheese. It belongs anywhere olive oil, salt, and lemon already make sense, but you want the flavour deeper and more rounded.

Preserved lemon belongs to an old citrus tradition, shaped by Levantine and North African kitchens. Salt, peel, juice, and time slowly turn sharp citrus into something softer, rounder, and more savoury. Kojira Preserved Lemon Salt carries that character through mineral salt, citrus brine, and citrus peel. As it softens into moisture and fats, the citrus becomes brighter and the preserved-lemon depth comes forward.

Whole lemons. Mineral salt. Time. No flavouring. Nothing artificial.

How to Use Preserved Lemon Salt

Kojira Preserved Lemon Salt works as a finishing salt and a light seasoning salt. Add it after cooking so the salt softens into warm food and the preserved lemon opens gradually.

Use it directly over fish, chicken, vegetables, tomatoes, salads, soft cheese and warm grains. Stir it into olive oil, yoghurt, tahini, labneh, butter, dressings, pan juices and sauces when you want the lemon to move through the food.

• For seafood: grilled fish, baked fish, seared scallops, grilled octopus, and sardines.
• For chicken: roast chicken, baked chicken, pan juices.
• For vegetables: roasted vegetables, steamed vegetables, tomatoes, salads.
• For creamy food: yoghurt, labneh, tahini, soft cheese.
• For olive oil: dressings, olive oil bread dips, olive-oil salads.
• For grains: warm grain bowls, rice bowls, couscous, barley.

Start with a small pinch, let it soften, then taste again.

The Lemons

Preserved lemon starts in the peel. Peel density, oil concentration, acidity, bitterness and aromatic clarity all affect how the lemon behaves after months in salt.

We select multiple lemon varieties for balance: enough acidity to stay bright, enough bitterness to give structure, and enough oil in the peel to keep the aroma alive.

The lemons are grown outside Bangkok, where spacing, airflow and light exposure shape the fruit before preservation begins. Organic waste from pruning and processing is returned to the soil, supporting the orchard across harvest cycles.

Aged Six Months in Lemon Brine

We preserve whole lemons the traditional way: with salt, glass jars, lemon juice and time. The lemons are cut, massaged with mineral salt and packed into jars with their own juice. Then we let the lemons age under airlock for at least six months. From there, the salt draws flavour from the fruit and turns the liquid into a citrus brine. During that time, the fruit changes. The peel softens and turns translucent. The juice becomes concentrated, saline and deeply citrusy. The aroma moves away from sharp fresh lemon and becomes fuller, rounder and more savoury.

Once cured, we separate the peel, pulp and aged citrus brine. The peel and pulp are dried slowly to preserve their aromatic character. The brine, which holds six months of dissolved citrus, salt and fermentation depth, is absorbed into our mineral salt and dried separately. We then reunite the preserved peel, pulp and brine-infused salt. That is why the flavour runs through the seasoning rather than sitting only on its surface. It carries the aromatic oils of the peel, the deeper citrus character of the pulp, the concentrated savoury brine and the mineral depth of the salt.

That is why it opens so well in food. Stir it into yoghurt or olive oil. Let it soften into sauces, fish, chicken, vegetables or warm grains. The salt dissolves, the citrus wakes up, and the preserved-lemon depth comes forward.

The Mineral Salt Foundation

Kojira Preserved Lemon Salt is built on Kojira Artisan Mineral Salt, wood-fired, sun-dried and harvested from our family salt fields in Isaan, Northeast Thailand. The mineral salt is softer than sea salt and classic rock salt, which gives the preserved lemon room to open without becoming harsh. Its mineral depth carries the citrus through warm, moist, oily and creamy foods, so the flavour feels integrated rather than sharp.

Start with this if you want the full depth of preserved lemon in the dish, not just citrus on top.

Gourmet Salt Collection

Kojira Preserved Lemon Salt sits on the bright, citrus-led side of the Gourmet Salts collection.

Start here if you cook with olive oil, fish, vegetables, yoghurt, tahini, soft cheese, chicken, or warm grains.

Explore the rest of the range:

• Kojira Artisan Mineral Salt: softer, wood-fired and sun-dried mineral salt
• Kojira Black Garlic Salt: dark sweetness from 28% slow-aged black garlic
• Kojira Fermented Mushroom Salt: rich umami from fermented Shiitake, Eringi & Shimeji mushrooms

Packaging & Preservation

Preserved lemon contains delicate citrus oils and naturally occurring plant polyphenols that change with light and air exposure. We pack the salt in UV-protective amber glass, induction-seal each jar and protect it from air before closing to preserve its citrus aroma, flavour and clarity.

Each 90 g jar is presented in a handmade wooden box, protecting the glass in transit and giving the finished product a presentation box worth keeping.