Old Indian Medicine – Fermented Lemon: Here’s Why You Should Try It

Old Indian Medicine - Fermented Lemon Here's Why You Should Try It

Here we have a wonderful traditional and simple recipe that does miracle, it had been a part of Indian and North African cuisine for a very long time. As we all know the lemon have incredible advantages.

Lemons are great for our health, mainly because of the rich complexity of fermented versions, pointy lemon can be added to juices, salads or meat dishes or anywhere else if you prefer.

Fermentation process of the lemon

– 4-6 organic lemon
– 1 tablespoon of sea salt per lemon
– Jar with lid

The method of preparation:

You need to remove all the stems and slice deep X in each end of the lemon.
You need to place a little less than half a teaspoon of salt. Press half.
In the bottom of the jar, you should also pour a layer of salt. Then press the salt-filled lemon at the bottom of the container.

Repeat the same procedure with the remaining lemons.
Leave it for 2-3 days. Do not forget to press the lemon down once a day to make sure that they are all united.
For use, wash lemon, scrape pulp, discard all the seeds and chop or mince the crust. They can be kept in the refrigerator for up to 6 months.

Once you preserved the lemon, this is the crust which will be used in your recipes. Just rinse the salt, remove the meat from the peel and add them to each meal .The lemon is 3 times more healthier this way than the natural state.

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