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Old Indian Medicine – Fermented Lemon: Here’s Why You Should Do

Store lemon and salt is the main recipe for Indian cuisine and North Africa. They have incredible advantages. Lemons are great for our health. Due to the rich complexity of a fermented version, lemon salt can be added to juices, salads or meat dishes, or anywhere else, if you prefer.

What is needed for this recipe:

-4-6 organic lemon

-1 tablespoon of sea salt lemon

-jar with lid


is necessary to remove all the stems and cut X deep on each side of the lemon.

You put it a little less than half a teaspoon of salt. Press half.

At the bottom of the jar, you just pour a layer of salt. Then press the lemon full of salt on the bottom of the jar. Repeat the procedure with the remaining lemon.

Allow to stand for 2-3 days. Do not forget to press the lemon down once a day to ensure that they are all united.

To use, rinse the lemon, scrape the pulp, seeds and discard all chiseling the crust. They can be kept in the refrigerator for up to 6 months.

When you have preserved lemon, you can use the shell in other recipes. Simply rinse salt, remove the meat from the shell and add to each dish. Tal lemon is 3 times 3 times better and healthier.

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