Nourish Your Inner Rainforest with Lacto Fermented Lemons 🍋

Nourishing Your Inner Rainforest with Lacto Fermented Lemons

💫 They help protect the mucus lining;

💫 They work to regulate the immune system in the gut;

💫 They fight against oxidative stress with antioxidant properties

Lemons are rich in polyphenols and fermenting them adds a new dimension and a delicious way to add gut-supporting nutrition and zing to your edible creations. 

Ingredients:

5-6 organic lemons

1/4 cup sea salt

1/2 cup of freshly squeezed lemon juice

2 Tbsp. Kombucha (this an optional addition)

Spices, herbs of your choice (another optional addition)

How to:

Wash lemons in warm water and remove any stems on the ends.

Cut your lemons into quarters, being careful not to cut through the bottom. They should remain attached at the bottom but open with 4 sections.

Combine lemon juice and kombucha (if using) in a non-mental cup.

Generously sprinkle the inside of each lemon with sea salt. One at a time, place lemons in a clean sterilised Mason jar, then using the back of a wooden spoon mash each lemon to squeeze out the salty juice.

Keep going, adding and somewhat squishing lemons to release their juice, until the jar is full.

Add lemon juice (and kombucha, if using), add spices & herbs (if using) to cover lemons.  All the lemons need to be submerged under liquid. 

Screw the lid on your jar and let it sit and ferment at room temperature out of direct sunlight for 7 to 10 days.  Once you open your creation, store in the refrigerator.  I only keep my facto-fermented lemons in my fridge for four weeks.  I’m sure they would last for longer but no once I know they are in there. 

The rind is the bomb but I also throw the pulp into recipes to liven them up. 

Play. Explore. Experiment…and have some fun enjoying the process ♡