I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says:
In On Food and Cooking, Harold McGee suggests that a solution of five to 10% salt is needed to achieve a good North African-style preserved lemon
I make sauerkraut with 20 grams of salt per kilogram of cabbage, so 2%. So lemons taking much more salt than cabbage is surprising and confusing; since they start out acidic, I would expect them if anything to require less salt.
I'm not worried about harmful microbes growing; I'm worried about the fermentation microbes not being able to grow. It's my understanding that higher salt concentrations with cabbage not only slow down fermentation, but actually seem to encourage surface mold growth.
One commenter on that site had the same issues:
I've never quite understood the need for such excessive salting when making preserved lemons. They still ferment great at normal levels of salt, and you then need to worry less about them being overly salty to use in future recipes. As far as I can tell it's solely from tradition.
Also, from checking out On Food and Cooking, it seems that McGee only points out that originally they are done with 5 to 10% salt content. I'm curious where you read/saw that he recommended such?
Does anyone have any text- and/or experience-based opinion agreeing or disagreeing with the "5 to 10%" figure?