Old Indian Medicine – Fermented Lemon: Here's Why You Should Make Such Lemon
There is an old proverb of Indian and North African cuisine, to save the lemon and salt was the main recipe
Why is that, because they have an incredible advantage. Lemons are amazing for our health. They are rich in complexity fermented version, salted lemons can be added to juices, lettuce or meat dishes, or anywhere else where you want.
The ingredients for this recipe that you need:
– 4-6 organic lemon
-1 Spoon of salt per lemon
– jar with lid
Preparation:
You must remove all the stems and slice deep X in each side of the lemon.
In it put a little less than half a teaspoon of salt. Then press the half.
In the bottom of the jar, you should pour a layer of salt. Then press the salt – filled with lemon at the bottom of the jar. The same procedure should be repeated with the remaining lemon.
It should to stand for 2-3 days. But once daily you should press lemon down, to make sure that they are all united.
To use, rinse well the lemon, scrape pulp, throw away all seeds and finely chop the crust. Their time limit is 6 months if kept in the refrigerator
When you preserved lemon, lemon peel can also be used for other recipes. Just rinse with salt, remove the flesh from the bark and add them to each dish. Lemons prepared in this way are much better and three times a healthier.
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