Red Onions - Pickled and Fermented

 
     I love pickles, of just about any kind (as long as it’s veggies…..pickled meat is just weird).  I actually eat something pickled just about every day. Whether it’s snacking on a pickled cucumber, or adding a little bit of pickled onions to my dish, there’s always pickles around. However, I also love my fermented veggies, and often eat both preparations interchangeably. Fermenting your veggies, as opposed to pickling them, gives you a greater amount of control over their flavor, and it also provides more beneficial probiotics. If you want them to taste less tart, just stop the fermentation earlier. Both preparations actually help to improve your gut health, pickles help to improve the function of your gall bladder and increase bile production (which is a good thing) and fermented veggies help to boost your immunity and balance your gut flora. Fermented or pickled onions are some of the easier things to add to your food, they go with just about every meal. So I figured I’d share these two recipes with you today and wish you the best of luck in you journey to a healthier gut.
   

Quick Pickled Red Onions

Ingredients

1 medium Red Onion

1 tsp Salt

½ cup Apple Cider Vinegar

*optional 1 tsp Seasoning of your choice (I like Garlic Powder)

Instructions:
     Spice up your red onions, super thin, and leave them in rings. Put them in a mason jar and sprinkle with salt and other seasonings. Cover the onions with vinegar. Place the lid on the jar and allow to sit at room temperature for 2 hours before consuming. Afterwards (if you have any left over) store them in the refrigerator for up to 2 weeks.

Fermented Red Onions

Ingredients

1 medium Red Onion

½ tbsp Sea Salt (not Iodized!)

Distilled Water

*optional 1 tsp Seasoning of your choice (try mustard seeds)

Instructions:
     Spice up your red onions, super thin, and leave them in rings. Put them in a mason jar and sprinkle with salt and other seasonings. Cover the onions with water. Place the lid on the jar and allow to sit at room temperature, in a dark place, for 3-6 weeks. If there are still bubbles in the liquid, the fermentation is not done yet, let it sit a bit longer for more of a pickled flavor, though it’s safe to eat after 3 days.
   





     As always, I hope you enjoy these recipes. Feel free to play around with the ingredients and let me know what you think below!



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Fermented Coleslaw

     This is the time of year for picnics! It's absolutely gorgeous outside, school's out, and living in Florida means that I'm within a few hours drive of some of the most beautiful natural springs and beaches. Coleslaw is a staple in almost every summertime Southern gathering, from picnics to cookouts. What better way to enjoy the summer? I actually have a handful of coleslaw recipes I tend to cycle through, and I figured that I'd share a few of them with you.

     A few years ago, I started fermenting every vegetable I could get my hands on. Some turned out amazing, and others needed work. However the most consistent ferments I made were cabbages and root vegetables. I love cabbage, but we all know how wonderful raw cabbage can be for our digestion. So I thought, why not make my coleslaw with fermented cabbage to ease the digestive process? It worked so well that I have not looked back, and keep coming up with new fermented coleslaw recipes. 

But why ferment at all? 

     There are more bacterial cells in our bodies than there are our own cells.  These bacteria are considered to be our microbiome (https://en.wikipedia.org/wiki/Microbiota).  A healthy microbiome can improve immunity, metabolism, sustains the gastrointestinal tract, supports healthy mood and brain functions, aids in proper nutrient production and absorption, as well as helping maintain healthy weight.  Eating fermented foods is one of the easiest ways to balance your microbiome.  When your microbiome is unbalanced, a number of health issues can easily develop, including depression and digestive conditions.  This is especially important after a prolonged illness and after taking antibiotics. 


The Fermented Veggies:
     Here is a recipe for fermented cabbage and other veggies to use in a slaw recipe. If you want to make a broccoli slaw instead of a traditional cabbage slaw, just use 6 cups of peeled and julienned broccoli stems in place of the green cabbage, and reduce the red cabbage by half.

Fermented Cabbage for Slaw

½ medium Green Cabbage, very thinly sliced (about 4 cups)

½ medium Red Cabbage, very thinly sliced (about 4 cups)

2 medium Carrots, peeled; julienned or grated

1 medium Onion julienned or grated

About 6 cups Distilled Water

About 4 ½ tablespoon Sea Salt

Mix together all the freshly cut vegetables and lightly salt as you pack them into a glass container (or a few mason jars). Mix the water and salt together until the salt is fully dissolved. Pour over the vegetables, leaving about ½ inch of space at the top but making sure to completely cover the veggies (if you need more of the salt water mixture, for every 1 cup of water use ¾ tablespoons of salt). Place the lid(s) on the container(s) and place in a cool dark space. Allow to sit for 3-6 weeks.

The Basic Slaw:
     Here's the basic slaw recipe I use. It's a traditional creamy Southern slaw.

Fermented Coleslaw

For the Dressing:

½ cup Mayonnaise (or vegan mayonnaise)

½ tablespoon Honey (or agave)

¼ teaspoon Celery Seeds

½ teaspoon Salt

¼ teaspoon Cayenne

¼ teaspoon freshly ground Black Pepper

1 cup Fermented Cabbage for Slaw (see above recipe), strained

Whisk mayonnaise, honey, celery seeds, salt, and pepper in a large bowl to combine. Add fermented cabbage to dressing and toss to coat. Feel free to add more mayo and spices if needed. Cover and chill until ready to serve, overnight is best but a minimum of 2 hours.


The Quick Fix:
     Fermenting the traditional way does take some time. If you want a probiotic coleslaw that can be made in 1 afternoon, try this Kombucha Slaw.

Kombucha Slaw

For the Slaw:

½ medium Green Cabbage, very thinly sliced (about 4 cups)

½ medium Red Cabbage, very thinly sliced (about 4 cups)

2 medium Carrots, peeled; julienned or grated

1 medium Onion julienned or grated

For the Dressing:

1 cup Mayonnaise (or vegan mayonnaise)

¼ cup Kombucha (the more vinegar-like flavor the better)

1-2 tablespoons Honey (or agave)

1 tablespoon Celery Seed

Salt, Pepper, and Cayenne to taste

In one bowl, mix together the vegetables. In a second bowl, whisk together remaining ingredients. Pour dressing over vegetables and toss to coat. Cover and chill until ready to serve, overnight is best but a minimum of 2 hours.

Something Kinda Sweet:
     I have always enjoyed playing around with traditional recipes. This coleslaw was inspired by an Apple Fennel slaw I had at a local restaurant once. I'm not really a fan of fennel, but it was super tasty. So the next time I made coleslaw I added apples and created my own, fennel-free, version of that Sweet and Sour Slaw.

Sweet and Sour Slaw

For the Dressing:

½ cup Plain Greek Yogurt (or vegan alternative)

¼ cup Mayonnaise (or vegan mayonnaise)

3-4 tablespoons Honey (or agave)

1 teaspoon Black Pepper

½ teaspoon ground Mustard

½ teaspoon Poppy Seeds

Salt to taste

For the Slaw:

2 cups Fermented Cabbage for Slaw (see above recipe), strained

2 firm Apples (sweet red or yellow apples work best, but you can use green apples for a more tart flavor), cored and julienned

1 Celery Stalk, thinly sliced or grated

¼ cup Raisins

In one bowl, combine yogurt, mayo, honey, pepper, mustard, and poppy seeds. Whisk well to combine. In another, larger, bowl, combine remaining ingredients. Pour dressing over vegetables and toss to coat. Cover and chill until ready to serve, overnight is best but a minimum of 2 hours.
   

Avocado and Garden Fresh Veggies:
     This recipe uses mashed avocado in place of mayonnaise. However, the best part is the ability to use whatever veggies you want in the fermented veggies mix, this is a great way to use any veggies your garden may have produced in excess. This is also great made with Zucchini and Summer Squash.

Avocado Garden Slaw

For the Fermented Veggies: 

(follow the same instructions as with the Fermented Cabbage for Slaw recipe above but use these ingredients)

2 cups Cabbage or Brussels Sprouts, thinly sliced

About 6-8  Raddishes, julienned or grated

2 medium sized Golden Beets, julienned or grated (or any other beet, but the golden beets won't change the color of your slaw)

1 medium Carrot, peeled; julienned or grated

1 medium Onion julienned or grated

About 4 cups Distilled Water

About 3 tablespoon Sea Salt

For the Dressing:

1 cup Avocado, pureed

1 tablespoons Honey (or agave)

1 teaspoon Black Pepper

½ teaspoon ground Mustard

½ teaspoon Fresh Garlic, minced

Salt to taste

Fresh Veggies:

1 cup Sugar Snap Peas, thinly sliced

1 cup Kale (or other fresh green), thinly sliced

1 cup Swiss Chard Leaves, thinly sliced

Go ahead and slice up those stalks and add them as well (or not, your choice)

1 Celery Stalk, thinly sliced or grated

     

Strain the fermented veggies and add in the fresh ones. In a different bowl, combine dressing ingredients and mix well (this might work even better in a food processor or blender). If the dressing is a bit thick, add in a bit of the liquid you strained from the fermented veggies. Combine both mixtures and toss to coat. Cover and chill until ready to serve, overnight is best but a minimum of 2 hours.




     I hope you enjoy these Coleslaw recipes!  If you have any questions or comments, please leave them below!

2 Simple Recipes for Gut Health

If you've been following this blog, and reading for some time, you may have seen a post from January. This post is an introduction to the gut-brain connection and how our diet can affect our mental health. Today I'm going to give you a couple simple recipes to help start your path to healing your gut.

Kombucha:

I've devoted an entire post to Kombucha in the past, and might do so again in the future. Kombucha is amazing, both for your gut and for the taste. If you want to get more of the nitty-gritty details, please feel free to look up that post I made last September. In the meantime, I wanted to give you a great recipe for flavored Kombucha that goes a step further than just plain. This particular one adds in a few ingredients that are also super healthy for your gut.

Ginger Berry Kombucha

3 ½ quarts Water

1 cup Sugar

6-8 Tea Bags (black or green tea work best, I usually do 3 of each)

1 ½ cups unflavored, starter Kombucha

1 SCOBY

½ cup each of Strawberries, Blueberries, Blackberries, and Cherries, all chopped

3 or more tablespoons Minced Fresh Ginger

Instructions:

Bring the water to a boil. Remove from heat and stir in the sugar until it has dissolved. Now add in the tea bags. Cover, and let cool to room temperature. Once mixture has cooled, remove the tea bags and add in your starter Kombucha. Pour into your fermentation container (I use a gallon Mason Jar) and add in your SCOBY. Cover with cloth and secure with a rubber band. Let sit, out of direct sunlight, for 5-7 days (here in Central Florida, I start tasting at 3 days during the summer). When it tastes pleasant to you, remove the SCOBY and 1 ½ cups of starter, place them in a holding container (bowl or another jar). Now add in your berries and ginger. Cover with cloth and allow to sit at room temperature, out of sunlight, for an additional 2 or more days. Taste the brew and when you are happy with it, go ahead and strain out the herb/fruit solids. Pour the Kombucha into bottles and enjoy!

Optional:

Adding chia seeds to your Kombucha is a great way to boost your energy levels and help with your gut issues. However, some people are sensitive to small seeds so use caution if you have certain gut issues like diverticulitis.

Add Chia to Your Kombucha!

1 cup Kombucha

¼ cup – ½ cup Rehydrated Chia Seeds (Combine 1 part Chia Seeds, and 4 parts Warm water. Stir well. Leave in the fridge for a few hours to rehydrate and form a gel.)

Instructions:

Place chia seeds and gel into a cup or bottle. Add in Kombucha. Stir (or shake) well. Enjoy!

Bone Broth:

Recently, bone broth has received quite a bit of attention. Which is awesome, because it's been so underrated for years. Bone broth is similar to a typical broth or stock, except you simmer the bones for 48-72 hours in order to break down the marrow and release all those healing minerals. It's this that makes bone broth so amazing for you. For optimal gut health, consuming a minimum of ½ cup every day will help to repair/rebuild the barrier of your gut and help increase nutrient absorption. I like to freeze my broth in ice-cube trays. This makes it easier to add them to rice, quinoa, soups, salad dressing, and so much more. Wellness Mama has written up a great introduction to bone broths, including where to find bones and how to use the broth.

Simple Bone Broth

2-4 pounds Bones (beef, lamb, poultry, or fish) from a healthy source

2 tablespoons Apple Cider Vinegar

2 large Onions

2 medium Carrots, and carrot tops

3 stalks of Celery

1 tablespoon Coconut Oil (or Avocado Oil)

2 tablespoons Salt

1 tablespoon Black Pepper

3 cloves of Garlic, smashed

1 bunch Fresh Parsley

Instructions:

*Optional* Roast the bones, in a 350° oven for 30 minutes, to improve the flavor.

Place the bones in a stock pot and cover with water. Add in the vinegar and let sit for about 45 minutes. This helps the minerals to begin coming out of the bones. While you are waiting on the bones, chop 1 onion, 1 carrot, and 1 celery stalk. Sautee these vegetables with the coconut oil, until onions are translucent. Add them and the remaining onion, carrot, and celery (chopped) to the stock pot. Now is the time to add your salt, pepper, carrot tops, and any other herbs you would like to add (except the garlic and parsley). If needed, add water to just cover all the vegetables. Bring contents to a boil. Once it has reached a roiling boil, reduce heat to simmer. Simmer for 48-72 hours. During the first few hours, scum will form on the top of the broth. Skim that off and keep simmering. If you're not comfortable leaving the stove on over night, turn it off (make sure it's covered) and let it sit at room temperature over night. Turn it back on the next day and simmer away. You can also make this in a crock pot. During the last 30 minutes of simmering, add in the parsley and garlic. When your time is up, remove it from the heat and let the broth come to room temperature. Strain out all solids and enjoy! This will keep in the refrigerator for 5 days. I always freeze ½ of my batches for later use.

Both of these recipes are very versatile. You can flavor the Kombucha however you want, with or without chia seeds. You can use the bone broth as a base for every soup, to cook rice/quinoa, or to add in place of water with any savory dish you are cooking. Not only will they help to boost your gut, but they all work to boost immunity, mood, and overall health.

I have previously posted some other recipes that are great for gut health. Fermented Lemons, Golden Milk, and Fermented Salsa are all great recipes to add into your diet to boost gut health.

I hope you enjoy making these recipes, and I hope they help you on your journey to better gut health! If you have any questions or comments, please leave them below!

Fermented Salsa

     I have always been a fan of ethnic foods. One of my early loves was Mexican. Where I grew up, in North Florida, there was a great mom-n-pop Mexican restaurant my parents would always take me to. It was there that I learned a serious appreciation for great salsa. Even though I didn't like spicy foods until I grew up, I always chowed down on the salsa that the server would bring to our tables. However, being the do-it-yourself kind of person I am, I had to learn how to make my very own salsa. My favorite recipe was a very simple one, but after I learned about fermentation and how amazing fermented foods could be, I tried to ferment my salsa recipe. It turned out even better than it was before!

But why ferment?

     There are more bacterial cells in our bodies than there are our own cells. These bacteria are considered to be our microbiome. A healthy microbiome can improve immunity, metabolism, sustains the gastrointestinal tract, supports healthy mood and brain functions, aids in proper nutrient production and absorption, as well as helping maintain healthy weight. Eating fermented foods is one of the easiest ways to balance your microbiome. When your microbiome is unbalanced, a number of health issues can easily develop, including depression and digestive conditions. This is especially important after a prolonged illness and after taking antibiotics.

So here it is, just in time for summer, freshly fermented salsa!

Fermented Salsa

1 medium onion, diced

2 large tomatoes, diced

1 medium green pepper, diced

1-2 jalepeños (or habaneros if you like it really hot), diced

Clove of garlic, minced

Handful of fresh cilantro

Lemon and lime juice to taste

One of the following:

2 tsp. salt

1-2 tsp. salt and 1/4 cup whey

1-2 tsp. salt and 1/4 cup water kefir

Instructions:

Mix all the ingredients together, if you like your salsa smooth, feel free to use your food processor. Place the salsa in a fermentation container, pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. Add a bit of extra water if needed. Ferment for 2+ days at room temperature. Once the fermentation period is complete, the salsa can be removed to a storage container and stored in the refrigerator or root cellar.

*If you don't want to wait, this makes a great fresh salsa without the fermentation.

Now, I also have a major love affair for avocados. Because of this, every time I make salsa, I have to use some of it to make some delicious guacamole. I felt that I couldn't share my salsa without also sharing my guacamole. I hope you enjoy!

Easy Guacamole

3 ripe avocados

1/2 cup fermented salsa

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 handful of fresh cilantro, optional

The juice of one lime

Instructions:

Cut the avocados in half and carefully remove the pit. Scoop out the flesh of the avocados and place in a medium bowl. Add the salsa and spices and mash with a fork until just incorporated but still lumpy.

I hope you enjoy this salsa and guacamole as much as my family does! If you have any questions or comments, please leave them below!

Resources:

Mind Body Green: Why Fermented Foods are Good for Weight Loss, Mood, and Glowing Skin : https://www.mindbodygreen.com/0-14758/why-fermented-foods-are-good-for-weight-loss-mood-glowing-skin.html

Wellness Mama: Health Benefits of Fermented Foods : https://wellnessmama.com/2245/health-benefits-fermented-foods/

Pesky Eczema

    Ever since moving to Central Florida, I have been plagued by itchy, easily irritated skin.  It flares up during certain times of the year, and especially when I am experiencing a high volume of stress.  The constant itching and scratching combined with burning irritation makes sure that eczema is annoying at best.  The term eczema is actually a blanket term that is used to describe itchy, inflamed skin with occasional blisters and/or scales.  It’s often used interchangeably with the term dermatitis, which translates to “inflamed skin.” 

    Like most of the chronic problems in life, eczema is mostly due to dietary factors in combination with environmental ones.  In short, eczema is inflammation.  Eating inflammatory foods can trigger it, and being in stressful, inflammatory situations can trigger it.  I have noticed that mine flares up worse in the summer as well, because of the stress of heat and the moisture I loose through excessive perspiration.  

    Conventional treatments all work on the external side of things, mainly by just suppressing the symptoms.  Some of these include bleach baths (I cringe at this thought because bleach makes my eczema much worse) and steroid creams.  Neither of which address the actual cause of eczema.  Eczema starts in the gut.  Yup.  You heard me right.  An annoying skin condition is actually caused by inflammation in your intestines.  This means that diet is really the only true “cure” or preventative measure for this condition. 

    Inflammation in your gut, which leads to eczema, is caused by food allergens.  The most common allergens are cow’s milk, eggs, gluten, soy, peanuts, fish, beef, corn, citrus, and tomatoes.  In order to figure out which one is causing your particular symptoms, you should stop consuming all of them.  After a period of time where you are symptom free, begin re-introducing them into your diet, one at a time.  Wait a period of time before adding the next one in so that you can assess your possible symptoms.  If you encounter one that causes issues, that’s your allergen.  You may have more than one, so continue the process until you have eliminated all of those allergens.  Other things that cause inflammation in your gut include herbicides, pesticides, GMOs, and radiation.  Eliminating these toxins from your diet is a good idea even if you do not show signs of eczema or other inflammation.  Also, inflammation in your gut can happen when there is an imbalance of healthy gut flora.  Probiotics are great to help prevent and correct this, as well as fermented foods (yogurt, Kombucha, keifer, etc). 

    Now that we’ve addressed the root cause, what makes eczema worse?  If you have eczema, then your skin is not holding in moisture properly.  This means that any harsh soaps or excessive scrubbing can wash away too many of your natural oils that help to hold in moisture, making your eczema worsen.  Harsh chemicals can do the same.  I’ve heard, through the years, that bathing is bad for eczema, that bathing is good for eczema, that you should or should not use lotion, etc.  There are many contradicting thoughts out there for what makes eczema worse, and what helps.

    What actually helps?  Hydration is key.  Internal hydration, by drinking plenty of water, as well as external hydration, such as soaking in lukewarm (not hot) water.  But hydration is not just about water.  You can be dehydrated and drink your weight in water every day, simply by not having enough fats/oils in your diet.  Healthy fats are the real heroes of hydration because they help our bodies hold in moisture.  Making sure your diet has plenty of healthy fats (coconut oil and flaxseed are both great sources) is a great way to stop eczema before it starts.  However, when a flare up does occur look to lotions, salves, and ointments.  These can all help by adding healthy fats to our skin to help it hold in the moisture.

    One of my favorite things to use is coconut oil.  In more northern climates, people consider coconut oil an already made salve.  In Florida, however, it turns completely liquid at room temperature.  But it still provides a great amount of moisture for hair, skin, and internally as well.  It also makes a great makeup remover, just wet a cotton pad with coconut oil and remove away!  Jojoba oil is also amazing to use with eczema.  Just apply it externally when needed.  Also, when you are thinking about baths, adding chamomile or oats to your bath can help ease the itching and burning of eczema as well as lessen the inflammation.  Lavender essential oil is also something I use for my eczema, it helps to prevent infections in any open wounds and it’s a natural pain reliever, so it helps to minimize the burning that accompanies excessive scratching.

    I hope this brief introduction helps you out and gives you a good start on living an eczema free life. 

Resources:

Every Day Roots: http://everydayroots.com/eczema-remedies

Natural Healthy Concepts: http://blog.naturalhealthyconcepts.com/2013/05/09/5-natural-ways-to-manage-eczema/

Wellness Mama: http://wellnessmama.com/12065/natural-eczema-remedies/

Fermented Lemons

     One of my favorite comfort food snacks has always been pickles.  When I first began learning how to cook, pickles were something I wanted to learn how to make.  Of course I learned the basics of refrigerator pickles, then typical pickles made in a vinegar bath.  It wasn’t until I learned about fermenting a few years ago that I really came across the idea of fermented pickles.  This opened up a HUGE new topic in my search for pickle recipes.  I had known that cucumber pickles were not the only pickles for several years, but it wasn’t until I started experimenting with ferments that I really began to appreciate more of the non-cucumber types out there.  Shortly after taking a class on fermenting (taught by my friend Caitlin), I decided to try fermenting everything in my refrigerator.  This led to some crazy experiments and wonderful discoveries.  One of my favorites is fermented lemons. 

     After I fermented my first batch of lemons, I found out that fermented lemons are a tradition in both Italy and Morocco (all three recipes will be included in this post).  However mine were slightly different.  First, I sliced my lemons into circles before adding the brine.  Secondly, my brine was just simple salt water.  The lemons ended up being absolutely amazing (the rind being particularly buttery and delicious) and they can last up to 2 years in the refrigerator! 

     The method of fermentation that is used for these recipes is lacto-fermentation.  When you first read the name “lacto-fermentation,” you may assume this has something to do with dairy.  Well, good news for all of your lactose intolerant people out there, it doesn’t.  Lacto-fermentation is actually in reference to lactic acid.  All fruits and vegetables have a measure of beneficial bacteria, such as Lactobacillus, on their surface.  When you place these fruits and vegetables in an oxygen free environment (anaerobic), like submerging them in water, the bacteria will begin a process that consumes sugars and produces lactic acid.  Lactic acid prevents the growth of harmful bacteria and preserves the fruits and vegetables.  Since it is an acid, lactic acid is also the source of the characteristic sour flavor found in fermented foods.  This also greatly helps the human digestive system by repopulating the beneficial bacteria that lives in our guts while fighting the harmful bacteria that occasionally gets ingested and attempts to take over.

     Many of you will already be familiar with the health benefits of lemons, or even ferments.  However this dish combines both in a delicious way.  Lemons are high in vitamin C as well as many other vitamins and minerals.  One of the main ones to note is potassium.  In modern America, our diets are sorely lacking in potassium.  This is leading to a great number of health issues that are being attributed in an excess of sodium.  Potassium and sodium work hand-in-hand in our bodies.  For our bodies to function properly, our sodium and potassium levels need to be balanced.  While yes, too much sodium is going to cause issues (too much of anything will cause issues), a lack of potassium will only make matters that much worse.  Lemons can help to combat the growing potassium deficiency problem.  Lemons are also great to help boost the immune system and to cleanse the stomach.  Add in the amazing digestive power of the probiotics you get with any ferment, and this recipe is great powerhouse to help improve your digestive system.  As an added bonus, you can even drink the brine after the lemons are all gone.  It is full of electrolytes to help you recover from the intense summer heat (particularly helpful if you live in Florida like I do).  Just think of it like an all-natural, DIY version of Gatorade! 

Basic Lacto-Fermented Lemons

1 glass quart jar (mason jars work great)

2 cups water

1 ½ tablespoons natural salt (I usually use sea salt)

Sliced lemons (however many you can cram into the jar while leaving ¼ inch space at the top)

Add salt to water and stir until it is dissolved.  Add lemons to jar, leaving a ¼ inch space at the top.  Pour salt water brine over lemons.  If the brine does not completely cover lemons, make another batch to add in.  Make sure the lemons are covered, but don’t let the brine reach the very top, you need that space for the ferment to “breathe” while it is working.  Put the lid on the jar, label it (your label should have the name of your ferment as well as the date) and forget it for at least 2 weeks.  I let mine sit for 3 weeks before opening it, however it may be ready sooner.  The thing you want to look for are bubbles.  If the ferment is still working, it will be making bubbles.  I wait until the bubbles are minimal or gone before opening mine, though being a bit hasty won’t hurt a thing.

     If you really want to get fancy, you can add herbs to your lemons to change the flavor up a bit.  Some of my favorite herbs to add to lemons include garlic, ginger, rosemary, or basil.  Get creative!  Lavender might make for a nice, relaxing treat.  Parsley might be good to add for a refreshing palate cleanser between courses at dinner.  Remember, you can use these lemons slices in any recipe that calls for lemons.  Feel free to play around with flavors to make your recipes more exciting!

The following recipes are ones that I found on the more traditional fermented lemons.

Italian Lacto-Fermented Lemons

7-8 organic lemons

7 lemons freshly juiced

¾ cup sea salt (any grain will be fine, the amount of salt can vary, it is not an exact science)

Wash lemons and trim off the tips, making sure not to cut into the flesh.  Cut lemons into quarters, stopping ¼ inch from the bottom to keep the quarters connected.  Stuff 2 teaspoons of salt into each lemon, gently compacting it into each segment.  Pack lemons into 1 ½ liter container.  Mix remaining salt with lemon juice.  Pour this brine over the lemons.  Lemons should be  ½ inch below the level of the brine, if not add filtered water to raise the level.  Secure the lid onto the jar and sit in a dark corner for 30 days. 

Moroccan Lacto-Fermented Lemons

Use the Italian recipe, but add in the following herbs/spices.

Bay Leaf (4 leaves)

Cinnamon Stick (2-3 inch)

Allspice (1 teaspoon)

Coriander Seed (1 teaspoon)

Resources:

Kitchn: http://www.thekitchn.com/recipe-lactofermented-mixed-pickles-recipes-from-the-kitchn-194011

Nourished Kitchen: http://nourishedkitchen.com/morrocan-preserved-lemons/

Nourishing Meals: http://www.nourishingmeals.com/2012/02/how-to-make-lacto-fermented-vegetables.html

Organic Facts: https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-lemon.html

Pickle It: http://www.pickl-it.com/blog/364/italian-moroccan-spiced-lacto-fermented-lemon/