OLD INDIAN MEDICINE – “FERMENTED LEMON”: HERE’S WHY YOU SHOULD AND YOU SHOULD DO – GTM

The health benefits of lemon include treatment of throat infections, indigestion, constipation, dental problems, and fever, internal bleeding, rheumatism, burns, obesity, respiratory disorders, cholera and high blood pressure while it also benefits hair and skin care.

Save Lemon and cured by the main recipe Indian and North African cuisine. They have incredible advantages. Lemons are great for our health. Because of the rich complexity of fermented versions, pointy lemon can be added to juices, salads or meat dishes or anywhere else if you prefer.
How to prepare fermented lemon:

  • 4-6 organic lemon
  • 1 tablespoon of sea salt per lemon
  • jar with lid

The method of preparation:
You need to remove all the stems and slice deep X in each end of the lemon.
You would cram in a little less than half a teaspoon of salt. Press half.
In the bottom of the jar, you should also pour a layer of salt. Then press the salt-filled lemon at the bottom of the container. Repeat the same procedure with the remaining lemon.
Allow 2-3 days. Do not forget to press the lemon down once a day to make sure that they are all united.
To use, wash lemon, scrape pulp, discard all the seeds and chop or mince the crust. They can be kept in the refrigerator for up to 6 months.
When you preserved lemon, it’s bark to be used in their recipes. Just rinse with salt, remove the meat from the peel and add them to each jello. Lemon is 3 times better and 3 times healthier.

  GTM.

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