• Overview
• Food
• Baby Care
• Hazards & Threats
• News
• Our Purpose
• Prevention
• Products
• Sustainability & Lifestyle
• All Articles
• All Videos

Blog

This is the latest in my series of DIY articles mulling over my trials and successes of preserving. I am relying on plenty of feedback and tips from each of you to craft me into a master! (Mind you, I have never preserved anything. My gardening skills are limited and consist of a few pots of tomatoes and herbs that I sometimes remember to water before work.)

Last week I started “Preserving Summer’s Bounty” challenge from Nourished Kitchen. Each week I am sent a new preserving challenging. Last week was fermentation. Jenny from Nourished Kitchen explains:

Fermentation is almost a magical effort on behalf of beneficial microbes. With minimal effort, a teeny bit of luck and a lot of patience, these microscopic do-gooders will change sweet to sour and make fresh foods, in all their vitamin- and enzyme-rich glory, last for years. I have a quart of preserved lemons in my fridge that is two and a half years old, and still vibrantly fresh.

How To Ferment

I fermented lemons, which I have previously flavored in Moroccan dishes. I noticed there were many different recipes for preserving lemons (do a ‘preserve lemon’ search), so be sure to try out other methods. Fermented lemons add a delicious light and distinct flavor. Think of a pickled lemon, but better. I have mainly seen them in Moroccan dishes, but I am sure can be used in a number of other cuisines. Preserving lemons is also easy to do, and a great way to get your kids involved!

Here are the steps:

1. Wash 2 organic lemons and slice in half (the wide section)
2. Slice the halves into halves, and then into moons.
3. Place 2 Tbsp coarse sea salt in a container – a glass jar, old spice container works great
4. Place 2 halves on top of salt, side by side
5. Cover with salt, don’t skimp!
6. Pound gently (don’t mash) the lemons to release juices
7. Repeat steps 4-6 until you have filled up the jar, and the juices cover the lemons
8. Leave for at least 2-3 weeks, shaking the container every so often
9. It will keep for at least 6 months, rinse off excess salt for use

Feedback

Sauerkraut, pickles, lox, relish, jalapenos, lemons…fermenting has endless possibilities! I am excited to explore this area of preserving further.

Have you tried fermenting? Any advice?

Find Out More:

• Looking for Fast, Fun, Frugal Recipes? Check out Eat Healthy
• Apple and Beetroot Relish
• DIY: Frozen Fruit: Syrup Pack

Note: This is part of an on-going series of tips for eating healthier by doing things yourself. Whether it’s canning or making a pantry staple, when you make something yourself from whole ingredients, you avoid chemical exposures from things like synthetic additives and contaminants from packaging, as well as reduce your impact on the environment. Also, it should come as no surprise, but homemade is much tastier than factory made!

Submit your own recipes! We’ll be picking a random recipe quarterly to be featured on Eat Healthy and the person who submitted will also win a prize! Submit recipes to .(JavaScript must be enabled to view this email address)

More comments:

Print this page | Email a friend