Probiotic Preserved Lemons
When life gives you lemons, preserve them! Preserved lemons rank among the easiest and most delectable probiotic foods you can make at home. Consider this: which dish wouldn't benefit from a bright kick of lemon and salt? Read on to discover how to create and savor this fermented treat, enhance digestion, reduce inflammation, and elevate the flavor of everything you eat.
On to the lemon peels. Aside from a bit of lemon zest, nobody eats raw lemon peels with the pith, right? Well that’s a shame because they contain loads of powerful plant compounds and have numerous health benefits:
Healthy detoxification - The limonene and flavonoids in lemons support overall detoxification by slowing down phase 1 detoxification enzymes in liver, which minimizes damage to DNA from partially metabolized toxins.
Inflammation reduction - Limonene, hesperidin and rutin have antioxidant and anti-inflammatory properties. Inflammation contributes to poor skin health, gut issues, Long-COVID and cardiovascular disease, among others.
Good source of vitamin C: Important for immune health, skin health, wound repair and collagen production.
Improves digestion- Limonin (responsible for the bitter flavor in the pith) helps improve fat digestion and stimulates digestive secretions in the mouth and stomach. The fiber in lemon peels also aid digestion by feeding the good gut bacteria and promoting a feelings of fullness. The pectin in particular helps lower cholesterol and improve blood sugar levels as well.
Potential anti-cancer properties: Limonene and limonin have been studied for their potential to inhibit the growth of cancer cells.
If you are new to fermenting, check out my Fermentation Basics here before you get started.
Once you have a nice full jar in your fridge of these golden beauties, you will think of a million ways you can use them. I add preserved lemon to any dish that would benefit from a bright kick of lemon and salt. It’s wonderful in salads, soups, curries, you name it! It is wonderful in my Sprouted Buckwheat Tabbouleh and Cumin-Scented Lentil Stew recipes on the blog.
NOTE: The lemons will ferment more quickly in warmer environments, and take longer in cool places. The lemons are done when the inner fruit easily peels away from the rind and the rind is very soft. When they are ready, store in the fridge for up to 2 months.
To serve, remove lemons by the quarter from the jar. Remove the fruit and discard, finely chop the peel. You can add it to soups and sauces, or top meals with it. A little goes a long way… enjoy!