Cultured Probiotic Lemons

Making probiotics for optimal cellular hydration and gut health for pennies on the dollar!

Why Do We Need Probiotics?

You’ve probably heard that your body needs probiotics—often from someone trying to sell them. But the truth is, our society genuinely needs them.

Gut health is closely tied to many modern health issues, and much of the disruption begins with the standard American diet. One major reason is that we no longer regularly eat foods rich in live cultures, such as traditionally fermented foods.

Beneficial bacteria in the gut help break down food and support the body in absorbing and using nutrients efficiently. Without them, our digestive system cannot function the way it was designed to.

Before the probiotic industry boomed, there was a major rise in antibiotics and antibacterial products. In trying to eliminate harmful microbes, we also wiped out many of the beneficial ones.

The good news is that beneficial bacteria naturally help keep harmful bacteria in balance. Restoring those microbes—through fermented foods and supportive nutrition—is one important step toward rebuilding a healthy gut.

PREP TIME
COOK TIME
SERVES

INGREDIENTS

  • Fresh organic lemons

  • Baking soda

  • Medium glass jar with lid

DIRECTIONS

Step 1: Prepare the Lemons

Since we will be consuming the whole lemon and culturing the beneficial bacteria on the peel, it’s important to wash them well.

Fill a bowl with water and add 1 tablespoon of baking soda. Submerge the organic lemons and gently hand wash each one to remove any residue. If needed, sprinkle a little baking soda directly on the peel and scrub lightly.

Sanitize a medium glass jar with a lid using the dishwasher or hot water before use.

Step 2: Cut the Lemons

Cut the lemons into your preferred size. A simple method is to cut them in half, then into quarters.

Pour about 1 cup of pink Himalayan or Celtic sea salt onto a clean cutting board. This salt will help draw out the lemon juice and create the brine needed for fermentation.

Step 3: Salt and Ferment

Roll each lemon slice in the salt and pack it firmly into the jar.

Press the lemons down with a wooden spoon until the juices rise and there are no air pockets.

Place the lid loosely on the jar and leave it on the counter for 8–12 days to ferment.

Your cultured lemons will then be ready to use.

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