Fermenting different stuff is something that I am still trying get of hang. I mean I have dabbled with it in the past like when I fermented fresh berries/a> as well as homemade fermented chicken feed. Only because we had a surplus of lemons this year I decided, what the heck let me try fermenting lemons.
Yes, I know when you think of fermenting lemons are probably one of the last things you would think about. However, considering that they are super easy to process, they become even way healthier with the introduction of probiotics and you are able to store them for longer. You may want to at least give it a try, the taste is way milder than that of a fresh lemon.
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Here’s What You’ll Need:
- fresh lemons
- canning jars with lids
- distilled or filtered water
- knife
- chopping board
- sea salt
- peppercorns
- minced garlic
- cinnamon chips
- cardamom
- airlocks (optional)
- starter culture (optional)
Slice your lemons, into thin slices and pack them tightly into your canning jars. Then depending on whether you are using the starter culture or not, you can add that or simply use sea salt like I do. I love mine basic, so as far as spices are concerned I use peppercorns with a pinch of minced garlic.
For the Mediterranean flavor add the cinnamon chips with a dab of cardamon. Fill your jars up with the water and weigh your lemons down to make sure they are fully covered, or else you may start to see mold. Airlocks are a fancy way to manage the air release system from the jars, this can also be done manually by simply unscrewing the lids two times a day. Fermentation usually takes between 2 to 4 weeks.
You can follow step by step instructions on The Healing Harvest Homestead blog, here…
How To Ferment Lemons
You can watch the video below on fermenting lemons…
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