Lacto-fermented lemon and how to make it

Do you or do you not have a special fondness for lemons?

You can try drinking a warm glass of lemon water after fasting during sleep to stay hydrated. Drink herbal tea with lemon and honey during the day.

You could try starting to use lemons more in your cooking. By preserving lemons in brine, you increase the benefits of beneficial bacteria while creating a carrier of lemon flavor and salt in cooking.

The aromatic salty lemon provides the perfect accent to both sweet and savory dishes. When you mince fermented lemon zest, a little goes a long way. Once you make a jar, they will keep in the refrigerator for several months. One way to ferment lemons is in stews and slow-cooked dishes with lots of vegetables. Just adding a tablespoon of chopped fermented lemon zest will magically make any dish more delicious.

Many traditional methods of preserving food serve a dual purpose. Food is preserved, creating a shelf life for later use, and the nutritional value of the food is increased during the preservation process. Lacto-fermented lemons are a quick, easy way to use lemons and add more good bacteria to your diet.

Lacto-fermented Lemon

Preserved or fermented lemons are a delicious way to add flavor and health benefits to many of your favorite dishes. Most people just use lemon pulp, but the fermented zest can be a sparkling addition to cereals, salad dressings, pasta, poultry and seafood dishes.

Serving Size: 1 glass bottle

raw material

• 5-6 lemons
• 1/4 cup sea salt
• 2 tbsp. Kombucha - Optional accelerated fermentation process
• 1/2 cup fresh lemon juice

instruct

1. Wash the lemons in warm water and remove the stems from the ends.
2. Cut the lemon into quarters, being careful not to cut the bottom. They should remain attached at the bottom but open with 4 sections.
3. Combine lemon juice and kombucha in a measuring cup.
4. Sprinkle the inside of each lemon with sea salt. One at a time, place the lemons into the mason jar and mash each lemon with the back of a wooden spoon to release the juice.
5. Continue adding and mashing the lemon until the jar is full.
6. Add lemon juice and kombucha mixture to cover lemon
7. Tighten the top of the jar.
8. Avoid direct sunlight and store at room temperature for 10 days. Turn the jars over every day so that you rotate the top lid and then the bottom lid every other day. This will keep the lemon submerged.
9. Store in the refrigerator after 10 days. Lemons can be refrigerated for up to one year.
10. To use, chop the peel and discard the pulp.