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Preserving lemons by lacto-fermentation…
We are diving deep into the world of fermentation, specifically with lemons. We are going to go over how to preserve lemons using lacto-fermentation and 10 ways to use these delicious beauties!
Lemons are essential in our house. Every morning we squeeze an entire lemon in our water along with some salt water called sole water. So, when you can combine the beautiful art of fermentation and lemons and gain about 1,000 times more benefits…we are all in!
The process we are going to use to preserve these lemons is called lacto- fermentation which, is not only going to preserve your lemons and provide you with a longer shelf life but it is going to provide you with much needed probiotics for your gut.
Table of Contents
The process of fermentation
Fermentation is really quite incredible and all you need is salt to do it. Fermentation is the chemical breakdown of an organic mass by bacteria and yeast. When you harvest something from your garden, it contains all sorts of beautiful natural bacteria that helps to keep you healthy and strong.
And when you ferment it, the yeast that is naturally present in the air works with the bacteria that is naturally present on the food to create the fermentation process by breaking down the organic mass in a way that allows your body to digest it with ease.
There Are Different Types of Ferments
Some ferments require yeast which, produce alcohol ferments like wine and beer and kombucha. There are vinegar ferments that produce acetic-acid bacteria. And then lacto-ferments, which will be discussing today. All fermentation use the natural yeast and bacteria in the air to essential preserve the food.
What Is “Lacto” Fermentation?
The term “lacto” fermentation is the process of breaking down the natural sugars in foods in an anaerobic environment (lack of oxygen) to produce lactic acid. This type of fermenting is done with the help of the bacteria, lactobacillus and sometimes involves a brine or with the help of a SCOBY which, is a Symbiotic Colony Of Bacteria and Yeast. Some lacto-fermented foods items are pickles (not all pickles though, some are fermented and then some are pickled), sauerkraut, sour cream, and even kefir.
What Are The Benefits Of Lacto-Fermented Foods?
Gut health is so incredibly important to everyone’s health. It is said to be like a second brain, and is able to control and guide the health of your body. When you have proper gut flora by adding in essential pre and probiotics by way of food, more so than supplements, you are setting your body up for optimal success.
Taking care of your gut first and foremost can help alleviate a ton of aliments. And one of the best ways to take care of your gut is to feed it beautiful fermented foods. While supplements are better than nothing, putting probiotics in your body by way of fermented foods is one of the easiest ways for your body to metabolize it and begin the healing process.
5 Benefits to Lacto-Fermented Foods
- Helps to kill off bad bacteria in the gut and repair leaky gut syndrome.
- Will help your body boost its immunity.
- Can help fight allergies.
- Improves digestion and helps fight agains irritable bowl syndrome.
- Can help fight off brain fog.
You can ferment almost any food, you can read a little more about fermentation in this book! Today, we are going to be fermenting lemons and the process couldn’t be easier.
How To Ferment Lemons
What you need:
For a quart size mason jar you will use 5 teaspoons of salt.
- Lemons (about 5-6 will fit in a quart size jar)
- Sea salt (non-iodized) 5 tsp
- Mason jar with lid
Step 1.
Wash lemons and cut an X into it, but be sure to not go all the way through. You want your lemon to still be connected at the bottom, but enough room to put the salt in.
Step 2.
Slightly open your lemons and sprinkle a pinch-ful of salt inside. Place your lemon inside your jar. Continue until all lemons are salted and your jar is full.
Step 3.
You may find yourself smashing down your lemons, this is good. By smashing them down you will release their natural juice and this will create a brine and the right environment we want for fermentation. You want your lemons to be submerged as much as possible so if you have to add another lemon to fill the space in your jar, add another lemon.
Step 4.
Place a lid on your jar and leave out on your counter for one week. Everyday flip your jar. This will help decrease the possibility of mold forming on top.
Step 5.
After a week of leaving your lemons out on the counter and flipping your jar, place your jar in the fridge for one month. After one month your lemons are good to eat. They will store nicely for up to 6 months in the fridge, if not longer. Always use your best judgment, use your nose for any off putting smell and your eyes for any signs of mold.
10 Ways To Use Your Fermented Lemons
When you use your lemons, you are actually going to use the whole rind. This is where all the flavor is. Some people remove the “meat” part of the lemon but I find it doesn’t really make that bit of difference.
1. In Your Morning Water
I place a wedge in my water and add a little bit of juice from the jar. It is a bit salty but it is also sour and to me that just makes it so refreshing.
2. Sauté In With Any Vegetable
You could slice up the rind and sauté it with garlic and vegetables like asparagus, broccoli, leafy greens!
3. Roasted Chicken
When roasting a chicken you can add an entire lemon in the cavity of your chicken for an amazing flavor. Or even mince up the rind and add it to your marinade.
4. Fish
Adding some fermented lemons to your fish dish is going to be just down right amazing!
5. Smoothies
Throw a lemon wedge into the blender when making smoothies. This is a great way to add in all the beautiful benefits to your family’s bellies without them even knowing it. Key for when your kids are younger and you are still building up their taste to fermented foods.
6. Hummus
Mincing up the lemon rinds and adding it to your hummus for a zesty taste.
7. Roasted Potatoes
Slice up some lemon rinds and sprinkle them onto of your potatoes and roast them will definitely enhance the flavor of your potatoes.
8. Salads
Adding some slices of lemon to a delicious summer salad with strawberries, cranberries and maybe even some oranges will make for a really refreshing salad.
9. Salad Dressings
This will add a beautiful refreshing tang to any vinegar dressing recipes.
10. Creamy Pasta Sauce
Mincing up some fermented lemon rinds and adding it to an Alfredo sauce can give your sauce that extra special taste.
Honestly, you could use it just like you would use a lemon any other day. Have fun with it. That is the beauty of fermented foods. Play around with them and find what makes your belly smile!
What are some ways you could think of to use facto-fermented lemons? Leave your thoughts or comments below!
I don’t grow lemons so is it advised to use those pieces with store bought?