My Mum's Fermented Lemons
Did you know that incorporating fermented lemons into your diet can provide a powerful dose of probiotics? Through a natural fermentation process, lemons develop beneficial bacteria that support gut health. These tangy and zesty lemons not only add a burst of flavor to your dishes but also offer a boost of probiotic goodness.
Ingredients:
8 lemons (preferably with a thick peel)
Coarse salt
Jaggery (unrefined sugar cane)
Hot chili (according to your preference)
Olive oil
Bay leaves, cumin seeds, or coriander seeds (choose one or combine them as desired)
Instructions:
Prepare the lemons: Wash the lemons well with soap and water. Dry them thoroughly.
Cut the lemons: Cut each lemon into quarters, and then thinly slice each quarter.
Prepare the jars: Take two 650ml jars and make sure they are clean and dry.
Layer the ingredients: Begin by placing a layer of coarse salt, jaggery, hot chili, and a drizzle of olive oil at the bottom of each jar. You can also add your choice of bay leaves, cumin seeds, or coriander seeds for added flavor. Be creative with the combination.
Add the lemon slices: Place a layer of lemon slices on top of the salt, jaggery, chili, and oil mixture. Ensure the slices are evenly distributed.
Repeat the layers: Continue layering the ingredients in the same order. Add another layer of lemon slices followed by a sprinkle of salt, jaggery, chili, and oil. Repeat this process until you reach the top of the jar.
Compress the lemons: Once you have added the final layer of lemon slices, gently press them down to compress the contents in the jar.
Squeeze lemon and olive oil: Squeeze the juice from half a lemon into each jar. Then, pour enough olive oil to cover the lemon slices entirely.
Seal the jars: Close the jars tightly with their lids to create an airtight seal.
Fermentation process: Leave the jars at room temperature (if it's winter) for 1 week. Afterward, transfer the jars to the refrigerator and continue fermenting for another 1 week.
Fermented lemons are ready: After the second week of fermentation, your lemons will be ready to use. The peels should have softened, and the flavors should have developed. You can store the jars in the refrigerator for several months.
