OLD INDIAN MEDICINE – FERMENTED LEMON HERE’S WHY YOU SHOULD AND YOU SHOULD DO

Preserving your lemons with salt is an old recipe originating from the North African and Indian cuisines. Fermented lemons have amazing advantages and they are great for your health. Due to the nutritional complexity of the fermented lemon, you can use it to season your salads, meats and other dishes, and make them much healthier.

OLD INDIAN MEDICINE – FERMENTED LEMON HERE’S WHY YOU SHOULD AND YOU SHOULD DO0How to ferment your lemons?

What you need:

  • Sea-salt (1 tablespoon per lemon);
  • Organic lemons (4-6 of);
  • A glass jar.

Preparation:

First of all, remove all the stems from your lemon, slice them in half and carve a deep X into each lemon half. Add ½ tablespoon of salt to each carving and close the carving by pressing with your hands (make sure the salt stays in).

Next, add a layer of salt to the bottom of your (clean) glass jar and press the lemon slice at the bottom of the jar (the carving facing the salt). Repeat the procedure with the remainder of your lemon slices, making sure you add a layer of salt before you add another lemon slice.

When you finish, leave your jar for the next 2-3 days, while making sure to press the lemon halves at least once a day, so that it can properly soak up the salt.

Fermented lemons are believed to be 3 times healthier than regular lemons. The way to use them is to spice up your favorite dishes with the lemon peel.

When you want to use the lemon, just wash it, remove the pulp and seeds, and slice or grind the peel.  Also, remember to not keep your lemons for more than 6 months in your fridge.

 

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