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

The preservation of lemons with salt is an old recipe from the Indian cuisine and North Africa. fermented lemons have surprising advantages and are excellent for your health. Due to the complexity of fermented nutritional lemon, you can use it to flavor salads, meats and other dishes, and make them much healthier.

How ferment lemons?

What you need:

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

Preparation:

First, remove all stems from his lemon, cut in half and carve a deep X in each half of lemon. Add ½ teaspoon salt to each size and close the size pressing with hands (make sure the salt stays).

Then add a layer of salt on the bottom of the jar (clean) glass and press the lemon slice in the bottom of the jar (size versus salt). Repeat with the rest of their lemon slices, making sure that a layer of salt before adding another slice of lemon is added.

When finished, leave the jar for the next 2-3 days, while making sure that pressing lemon halves at least once a day, so that it can properly absorb the salt.

fermented lemons are thought to be 3 times healthier than regular lemons. How to use them is to spice up your favorite dishes with the lemon peel.

When you want to use lemon, simply wash, remove the pulp and seeds, and chop or grind the shell. Also, remember that the lemons not keep for more than 6 months in the refrigerator.

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