Trichologist Sydney talks Fermented Food
Trichologist Sydney talks Fermented Food
Trichologist Sydney talks Fermented Food
Preserved lemons have many uses and are uniquely delicious and nutritious. The first tried I tried preserved lemons was in a Jamie Oliver recipe of slow cooked roast lamb with chickpeas and is still one of my favourite roast dinners. To start with I used store bought preserved lemons and quickly realised the flavour and price varied. I really do practise what I preach as Absolique Trichologist and encourage making food from scratch, including healthy fermented food which provide us with much needed probiotics and to avoid harmful ingredients and learn the power of good food. I found a preserved lemon recipe in one of my favourite Stephanie Alexander cookbooks and gave it a go with a delightful outcome.
Preserved lemons are relatively easy to make with patients required for the lemons to preserve and the result was far better than anything that was store bought. Preserved lemons are great with fish and chicken dishes and my favourite lamb roast, then I came across an article with more super information on why to make preserved lemons, how to do it and some more recipes, have a go and see the links below for recipes.
Trichologist Sydney talks Fermented Food – Preserved Lemons:
- Fermented food provides probiotics
- Lemons are alkalizing
- Lemon peel contains d-limonene which helps liver detoxification
- Because of d-limonene is also anti-carcinogenic
- high content of vitamin C also makes it an immune booster
Here is the online article I found to Make Preserved Lemons and how to use them by Magdalena Wszelaki. Tools: Air-tight, sterilized glass jar able to squeeze in 4 lemons, make sure the jar is not too large you don’t want to leave much air in the jar after the lemons are added. Ingredients: 6 organic lemons; 4 to ferment and 2 to get juice from, 6 tablespoons of sea salt, or more, 2 cinnamon sticks, 4 cloves.
To make: Sterilize jar by washing it with soapy hot water, do not use antibacterial products. Rinse and wash lemons with boiling water, be careful. Slice four lemons lengthwise into quarters, but do not cut all the way so the lemon quarters remain connected at the base. Put 1 tablespoon sea salt at the bottom of the jar, place one quartered lemon into the bottom of the jar with the base of the lemon down, pack it in tightly and press down to release the juices, top with 1 tablespoon salt and the spices. Repeat with the other three quartered lemons, add the remaining salt to the top. Juice the remaining two lemons and pour the juice into the jar, the lemons should be fully submerged. If they aren’t completely covered, place a small glass container in the mason jar to press the lemons down under the liquid, or add more lemon juice, do not use a metal or plastic container. Tighten the lid of the jar and place it in a warm place away from direct sunlight. Turn the jar upside down every few days. Ferment for 30 to 60 days and check for readiness. The lemon rind should be very soft and no longer taste bitter. Transfer to the refrigerator. It will keep for years.
For more information about Trichologist Sydney talks Fermented Food or to ask question and share your concerns about hair loss, hair thinning and scalp conditions, please email Trichologist Sydney at info@absolique.com.au and find more on our website https://www.hair-loss-sydney.com.au/
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