HOW TO FERMENT LEMONS

Learn how to ferment lemons, it is the perfect seasoning in many of the preparations you make daily, when you discover its flavor and nutritional benefits, you will not be able to stop preparing them.

You may be invaded by a certain skepticism when reading this, you may wonder what is the point of fermenting a lemon, if its aroma, flavor and natural acidity is very pleasant and gives a special touch to any preparation.

The answer is simple, by fermenting lemons you not only get a totally different flavor and texture, you are creating a probiotic food that enriches your diet and your intestinal microbiota.

Fermented lemons are ideal as a condiment, in fact, they are part of the Moroccan culinary tradition where it is customary to prepare them in every home.

Fermented lemons add nutritional value to your recipes.

While it is true that fresh lemon is very pleasant and refreshing, fermented lemon maintains that lemon flavor, but very attenuated, its flesh becomes tender and smooth, giving the impression of having been candied.

As for its flavor, it changes completely, it loses that pungent acidity of natural lemon, but it retains all its flavor, and adds a delicious touch to dressings, hummus, sauces, etc.

You must bear in mind that to take advantage of all the benefits of a fermented one like this, it must be consumed raw, the temperature destroys the living microorganisms it contributes, so adding these fermented lemons to a stew does not make much sense.

The interesting thing is to use the fermented lemons to make sauces, dressings and dips, always raw and cold, thus adding endless beneficial bacteria and fungi to the recipe.

Those colonies of microorganisms are the ones that will improve the intestinal microbiota of those who consume them.

But in addition to providing nutritional value to your recipes, and consequently, to your diet, fermented lemons provide flavor and texture.

As I told you at the beginning, the flavor is very different from fresh lemons and its texture too.

On the one hand, with fermentation the flavor softens, and on the other, the texture also, after 3 or 4 weeks fermenting, the flesh of the lemons seems as if it had been candied, the result is surprising.

Three ingredients: fresh lemons, sea salt and water.

Of course, it is worth trying this fermented taking into account how easy it is to prepare, the most difficult thing is to be patient, because the rest is very simple.

You need fresh lemons, sea salt and filtered water (that does not contain chlorine, remember that chlorine is bactericidal, so we are not interested).

You can add some balls of black pepper, some bay leaves, fresh thyme, rosemary, whatever you want.

The first time you ferment a specific product it is better not to add anything extra, just salt and water, and the following times you can start experimenting.

Fermenting starting with just brine is very easy, but liquid from other fermentations can also be added.

For example, if you have already fermented lemons, and you want to make a new batch, add a little of the fermentation liquid from the previous ones, it will serve as a starter and will start the process more quickly.

What do you think of this idea? Do you dare to try them? Take advantage of their nutritional benefits and the flavor they provide, you will love them.

Related entries:

• How to ferment vegetables at home
• Fermenting cucumbers.
• How to ferment cabbage at home (sauerkraut).
• Easy kimchi (recipe).

HOW TO FERMENT LEMONS

Learn how to ferment lemons, it is very easy, you only need some fresh lemons and a brine based on sea salt.

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Preparation time 15 minutes min

Total time 15 days d

Plateau Basics, seasoning

Cooking Arab

Servings 8 rations

Calories 125 kcal

Ingredients

  

1x2x3x

• 4 fresh lemons
• 1 liter filtered water
• 20 g sea ​​salt
• 1 2 liter glass jar with airtight seal

Elaboration step by step

 

• Wash the lemons and cut them into 4 parts without separating them completely, leave them together at one end.
• Open the lemons and add salt inside with your hands.
• Put the already salted lemons in the boat, try to fit them as best as possible, if you can get them to fit tight, they will stay in the boat without floating.
• Prepare the brine, for each liter of water, add 20 g of sea salt, try to dissolve it, a good way to do it is by heating the water a little.
• Add the water to the pot of lemons, you must ensure that the lemons are completely submerged.
  
• Close the jar, label it with the packaging date, and store it in a cool, dark place. They have to ferment for at least 15 days, you have to make sure that the lemons are always submerged and it is important to open the jar every 1 or 2 days so that the gas generated by the fermentation comes out.
  

Notes

• The total fermentation time can vary, the higher the temperature, the shorter the time. Therefore, in summer 15 days may be enough, in winter they may be longer, 1 month or even more.

Nutritional Information

HOW TO FERMENT LEMONS

Amount per serving

Calories 125 Derivatives of 9 fats

% of the recommended daily value *

Fat 1g2%

Saturated fats 1g6%

Sodium 7760mg337%

Potassium 596mg17%

Carbohydrates 40g13%

Fiber 12g50%

Sugar 11g12%

Proteins 5g10%

Vitamin A 95IU2%

Vitamin C: 229mg278%

Football 112mg11%

Iron 3mg17%

* Percentages of Daily Values ​​are based on a diet of 2000 calories.

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