Hi There,
It's citrus season! And right now you'll find that Meyer lemons, blood oranges, and grapefruit are just about hitting their peak.
You can eat them fresh and raw, of course. But one of my favorite ways to prepare them is to ferment them.
And it's a lot easier than you think.
Here's why it's worth your time:
- Citrus is rich in bioflavonoids that help calm inflammation and support cellular health.
- Citrus peel is particularly rich in these micronutrients, but we often throw it away. When you preserve whole lemons, you can keep the peel (and it'll lose its bitterness, too!)
- Fermented foods and drinks contain beneficial bacteria that support gut health and microbiome diversity.
I've posted two of my favorite recipes for you here: Preserved Lemons and Naturally Fermented Lemonade.
Let me know if you try them. ❤️
Thank you so much,
Jenny McGruther, NTP
Nourished Kitchen
P.S. If you're not sure how to use preserved lemons, try replacing regular lemons with them in savory recipes. Or you can chop them finely, mix them with fresh herbs, and serve them over grilled fish or chicken.
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