Kojira Preserved Lemon Mineral Salt

Salt-cured citrus for kitchens built on olive oil and herbs

In kitchens built on olive oil, herbs, yoghurt, and vegetables, balance is everything. Preserved lemon salt brings minerals and citrus together in one ingredient. Salt and citrus arrive together, already aligned. Ready to finish a dish without adjustment.

Whole lemons. Six months salt-preserved. Integrated into mineral salt.
No flavouring. Nothing artificial.

Crafted for fish, baked chicken and warm vegetables. It opens naturally on warm food and in moisture-rich ingredients. Use as a finishing salt, or fold into olive oil, tahini, labneh, or warm grains just before serving.

• Built for cooks who finish with olive oil and let vegetables shine.
• Your finishing salt for herb-led cooking.

The Lemons

The lemons are grown in structured rows outside Bangkok, where spacing, airflow, and light exposure are controlled across the orchard.
Spacing and airflow determine how the oils develop in the peel. That balance is set before preservation begins.

Multiple lemon varieties are cultivated and selected for their balance of acidity, bitterness, and aromatic oils, creating a broader citrus profile before preservation begins.

Organic waste from pruning and processing is returned to the soil, maintaining soil vitality and stabilising fruit quality across harvest cycles.

These conditions shape peel density, oil concentration, and aromatic clarity at the point of harvest.

How We Build Lemon Flavour, Differently

We follow the traditional Mediterranean method of preserving lemons through wild lactic fermentation, executed in our own production.

We begin with whole lemons, massaged and cut at the base, then packed with mineral salt in glass jars. This allows the salt to draw out the juice and ensures the brine penetrates fully from the start.

We seal each jar under airlock and age it for a minimum of six months, where salt and citrus evolve together.

Over time, the peel softens and turns translucent. The juice deepens into a concentrated saline-citrus brine. The aroma shifts from sharp and fresh to deeper, fuller, and more rounded.

After curing, we remove the peel and dry it slowly over several days to stabilise its preserved character without stripping its oils.

The aged citrus brine is then worked into our own sun-dried mineral salt from Isaan, together with the dried peel, binding both into the crystal structure.

The result is a citrus salt that releases gradually on warm food – structured, layered, and persistent.

Flavour Profile

When the crystals meet warm food, bright citrus lifts first, followed by the deeper, savoury character of preserved lemon and aged brine.

The result is vivid and structured, with a layered citrus profile that carries through the palate without harshness.

Aroma:

Salt-cured lemon peel with integrated citrus oils. Aromatic, slightly savoury, and full.

First Contact:

Salty and bright. The citrus opens as the crystals soften.

Mid-Palate:

The citrus deepens and becomes more rounded. Less sharp, more integrated, with a subtle savoury edge.

Finish:

A gentle saline-citrus echo lingers. Lightly savoury, clean, and persistent.

Where It Opens Fully:

Performs strongest on warm surfaces and moisture-rich ingredients. Fat carries the preserved citrus oils. Release is gradual, not acidic.

Culinary Uses

Use as a finishing salt or light seasoning salt.

Add after cooking so the crystals soften on warm food and release their citrus character.

Particularly effective on fish, chicken, and vegetable-led dishes. Also integrates well into olive oil, yoghurt, tahini, and soft cheeses, where moisture allows the flavour to open gradually.

Use sparingly. A small pinch is sufficient.

Best used on:

• • Roast or baked chicken
  • Grilled or baked fish
  • Olive oil-dressed salads
  • Steamed or roasted vegetables
  • Yoghurt and tahini
  • Soft cheeses
  • Grain bowls

Especially suited to vegetable-forward, herb-led kitchens.

What Makes This Preserved Lemon Salt Different

Standard lemon salts are made by mixing dried zest or powdered lemon into salt. The citrus sits on the surface, where aroma dissipates quickly and the flavour remains sharp and short-lived.

Here, the citrus is built differently.

The lemons are preserved, aged, and transformed before being integrated. Both the cured peel and the concentrated brine are worked into the mineral crystal itself, carrying the citrus oils within the structure rather than leaving them exposed.

As the crystals soften on warm food, the citrus releases gradually—layered, controlled, and sustained.

The result is a preserved lemon profile that unfolds over time, with both brightness and savoury depth present from the first contact through to the finish.

In a finishing salt, that structure determines everything.

Why It Tastes Like This

When the lemons are ripe, we preserve them. During preservation, the lemon’s sharp acidity softens as salt draws out the juice and fermentation reshapes its structure over time.

The citrus oils remain bound within the peel, while the brine concentrates both acidity and aroma into a more stable, integrated form.

The result is a citrus profile that is bright yet rounded, with both freshness and savoury depth present at the same time.

Nothing isolated. Nothing engineered.
Just whole lemons, mineral salt, and time.

Ingredient Composition of Preserved Lemon Salt

Preserved lemon contains organic acids such as citric acid alongside naturally occurring aromatic compounds found in the peel.

During curing, these compounds stabilise within the brine and peel rather than remaining volatile at the surface.

This creates a citrus profile that is less sharp and more sustained, with aroma and flavour released gradually as the salt dissolves.

Drying preserves this structure before both peel and brine are integrated into the mineral salt.

The Mineral Salt Foundation

This preserved lemon salt is built on artisan mineral salt harvested from our family salt fields in Northeast Thailand and formed through slow sun evaporation.

Because it is not highly refined, it retains naturally occurring trace minerals such as magnesium, calcium, and potassium. These soften the salinity and shape how the crystals dissolve, allowing the citrus to release in a more controlled and even way.

Culinary Salt Collection

This salt belongs to the Culinary Salts collection, where mineral salt is paired with ingredients such as saffron, fermented mushrooms and black garlic to shape flavour in different directions. Preserved lemon sits on the brighter end of that spectrum, bringing saline citrus lift to fish, vegetables, and olive-oil dishes.

Explore the rest of the range:

• Artisan Mineral Salt — the mineral foundation
• Black Garlic Salt — sweetness and aged umami
• Fermented Mushroom Salt — clean mushroom umami
• Persian Saffron Salt — colour and aromatic warmth

Packaging & Preservation

Preserved lemon contains delicate citrus oils and naturally occurring plant polyphenols that degrade 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.