Ancient Indian Medicine – Fermented Lemon: Here’s Why You By And You Should Do

Save lemon and salt away from the main recipe Indian and North African cuisine. They have incredible advantages. Lemons are great for our health. Because of the rich complexity of fermented versions, pointy lemon can be added to juices, salads or meat dishes or anywhere else if you like.


How Fermented Lemon:

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

You need to remove all the stems and slice deep X at each end lemon.

Should it in a little less than half a teaspoon of salt.

Click to half.

In the bottom of the jar, you just pour a layer of salt.

Then press sol filled with lemon at the bottom of the container. Repeat the same procedure with the remaining lemon.

Allow 2-3 days. Do not forget to press the lemon down once a day to make sure they are united all.

To 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.

When you preserved lemon, it’s a crust you will use in their recipes.

Just rinse with salt, remove the flesh from the peel and add them to each dish.

Lemon this may allow tracking of the 3 times 3 times better and healthier.