Good day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Darmfloraanalyse Kit zur Untersuchung der Bakterien die sich in Ihrem Darm befinden.
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Darmfloraanalyse Kit zur Untersuchung der Bakterien die sich in Ihrem Darm befinden.
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored LinksGood day dear fermentation fans,
from one of my inspiring vacation trips, I brought one of my annual autumn traditions. The preserving of lemons. I do it a little differently every year. For example, you can preserve the lemons in slices or in one piece.
This year, I opted for the super-fast method of fermenting the lemons in one piece. I’m already looking forward to the many delicious dishes that I can prepare with my pickled lemons and that remind me again and again of a great trip *dream* … so look forward to an extraordinary delicacy that is set quickly and not much more than a little patience required – I promise you, the wait is worth it.
My hearty leek cake with milkkefir also fits great with the current autumn weather.
For this tasty fermentation recipe you need these ingredients:
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
useful accessories:
700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.
Many more delicious fermentation recipes can be found here.
You have all the ingredients ready? Then we start immediately:
- Halve 3 lemons, squeeze them out and put the juice aside.
- Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
- Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
- Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
- Sprinkle the black cumin and pour over the lemon juice.
- Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil – this will be added later).
- Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
- On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
- Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
My kitchen tip:
You can use the salted lemons as an additional ingredient for savory dishes and salads.
For example chickpea curry with chard and salted lemon or a paprika-lentil soup with your own salted lemons. All very delicious autumn dishes ….
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Fermented salt lemons
Print RecipeIngredients
- 10 organic lemons
- 7 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
- 1 tbsp black cumin
- 3 tbsp olive oil
- boiled water for refilling
Instructions
Halve 3 lemons, squeeze them out and put the juice aside.
Wash lemons well under hot water (brush off with a vegetable brush, if necessary) and blanch for 5 min in bubbly hot water (blanching helps, among other things, to keep valuable ingredients in the lemon and to prevent further maturation).
Then cut each lemon in a cross shape (4 times in length) and add 1 tablespoon of salt per lemon to the slices.
Put the lemons in a jar, press down with a pestle or spoon, so that the lemons are as close together as possible.
Sprinkle the black cumin and pour over the lemon juice.
Now fill the glass with boiling water, so that all the lemons are completely covered (leave some space for the 3 tablespoons of olive oil - this will be added later).
Close the glass and let it stand for 5 days (at room temperature) and stir / shake at least once a day.
On the 5th day, add the olive oil and leave for a minimum of 4 to 6 weeks in a light-protected and cool place (pantry or cellar).
Before eating, rinse the lemons with cold water and pat dry (to wash most of the salt).
Have fun and enjoy!
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored Links
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