Fermenting lemmons
hello it's Bob - welcome to aerohtravelkitchen
And today I'm going to show you how to ferment lemmon
Fermenting lemmon is kind a very old, some say it comes out of marokko
During the fermentation the following happens: the bitterness is going to disappear completly
And it is creating a wonderful aroma
it is all about the skin
And as alittle tip: It fits perfectly to cocos milk
This is what you need.
You need lemmon, a knife, scissors and kitchen string
A glas, water and natural salt
With the kitchen string you are going to messure the size, cut it off and tie it together
it should look like that
now remove the string and cut the lemmon in quarters- give them a good salt
put it back together, take the string and pull it back over
put in the glas and fill it up with water
I put a really strong chillie in as well
now you need to press it down
With the stone you press down the lemmon, so that you no air can reach it. Quite important while fermenting
Leave it for 3-4 days in roomtemperature- than put it in the fridge
leave the lid open and try the smell, try the fond
Fermented lemmon are so great in different dishes, just use the skin after 4-8 weeks and you will be amazed!
Thanks for watching- see you next time- enjoy fermenting as it is... IT's FUN
 
