|FERMENTED LEMONS WITH THEIR RIND|
AFTER 7 MONTHS THEY STILL
|Yes thats a thick salty lemon syrup full of natural|
pectin as well as probiotics and vitamins.
- Lemons 8-10 large (preferably organic) washed and sliced thin
- Jar sterile and large enough to fit the lemons leaving 2 inch headspace
- Juice of 3 large lemons
- 1/3 cup mineral salt (sea salt kosher salt, or pickling salt is fine just no iodized salt.)
- warm water enough to cover lemons at least 1 inch over the top
I was not in a hurry to try it after a month because I don't like the rind or the white pith and I thought it would have that "pithy bitter taste". So in February I put it in the back of the refrigerater for the past 6 months. So after 7 months it's so ready. I had to try it. I am again a happy camper as I now have another probiotic ferment to share with you and my friends.
Thanking you in advance and many blessings,
|CAN YOU SEE THE TENDERNESS|
|SO DELICATE, THEY JUST FALL APART|
|JUICY MOUTH WATERING FERMENTED LEMONS|