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 fish: grilled fish, baked fish, sardines, seafood.
• 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, dips, bread, olive-oil salads.
• For grains: warm grain bowls, rice bowls, couscous, barley.

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

The Lemons

The lemons are grown outside Bangkok in structured rows, 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.

That matters because 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 before preservation: enough acidity to stay bright, enough bitterness to give structure, and enough oil in the peel to keep the aroma alive.

How We Build Lemon Flavour, Differently

We preserve whole lemons the traditional way: with salt, glass jars, mineral water, and time. The lemons are cut, massaged with mineral salt, and packed into jars with soft mineral water chosen for its clean taste and mineral content. 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 and dry it slowly over several days. The goal is stability without stripping away the citrus oils that make preserved lemon so expressive. That dried peel and aged brine are then worked into our sun-dried mineral salt from Isaan. The preserved lemon is built into the salt itself, so the flavour carries more than only surface citrus. It carries the softened peel, the aged 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, harvested from our family salt fields in Isaan, Northeast Thailand. The mineral salt has a softer edge than standard refined 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 preserved lemon in the dish, not just lemon on top.

Culinary Salt Collection

Kojira Preserved Lemon Salt sits on the bright, citrus-led side of the Culinary 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: wood-fired, sun-dried mineral salt
• Kojira Black Garlic Salt: 28% slow-aged black garlic
• Kojira Fermented Mushroom Salt: brine-fermented mushroom umami
• Kojira Persian Saffron Salt: 1% whole-thread Super Negin saffron

Packaging & Preservation

Preserved lemon contains delicate citrus oils and naturally occurring plant polyphenols that change with light and air exposure.

This salt is stored in UV-protective amber glass, induction-sealed, and protected from air before closing to preserve its saline-citrus clarity and aromatic integrity.