Tag Archives: lemon

Lemongina / Limegina Drink

~ Fermented – Vegan ~

 Lemongina
This is an excellent fermented sports drink containing electrolytes, vitamins, and some protein.   Easy top make with some common ingredients.  Very refreshing when a pick-me-up drink is needed!

Ingredients Needed…

  • 1 Quart (1 L) filtered water
  • 1⁄2 Cup (100 g) granulated sugar or use 3/4 cup honey
  • Pinch of sea salt
  • Juice of 4 lemons, limes, or a combination
  • 1⁄2 Cup (125 ml) live Dairy whey, water kefir starter, or wild yeast fermentation
  • 1⁄4 Cup (65 g) frozen raspberries or strawberries (optional)

Lemongina

Directions…

  • Warm 1 pint (500 ml) of water in a pot over low heat. Stir in the sugar and salt until dissolved. Remove from the heat, add the remaining 1 pint (500 ml) of water, and let it cool down below body temperature. Add the lemon juice, whey, and raspberries (if using).
  • Pour the Lemongina into a glass or ceramic jar and close the lid and shake.  Write the brewing date on a piece of masking tape and stick it to the outside of the jar.
  • Let it sit at room temperature for 3 to 7 days, depending on the temperature.  Agitate at least once a day to prevent mold from forming.  Begin tasting at the first sign of bubbles. It is done when it is fizzy and sour and tangy.  Refrigerate once it reaches desired taste.  The raspberries may be removed or left in.

Yields: 4 Servings (8 oz/250 ml, Each)

strawberry Lemongina
Fresh Strawberry Lemongina

Try this refreshing beverage for those hot summer days when a nice cool drink is desired.  Said to be a great mixer for a ‘gin and tonic’. Don’t forget to check out Tepache recipe, in the files section, for a fruitier beverage also from Mexico!

For culturing starters, like kefir, koji spores, or Kombucha and fermentation supplies visit our Organic-Cultures online store.

Live, Grow, and Share Cultured Foods…Happy Culturing!

Moroccan-Style Preserved Lemons

preserved lemons
Moroccan preserved lemons

These days one can buy preserved lemons, however, making them at home brings a rich, clean taste of homemade goodness.  Preserved lemons bring a multidimensional freshness and a wonderfully distinct pungency to the lemons.  Traditional served in Morocco in salads, soups, or even cocktails as they are alongside the grilled fish.  When eating them with grilled sardines only the rind is eaten.

The following recipe only has a few ingredients and only takes a bit of time to make.  You’ll be very pleased with the results!

Ingredients…

– 6 lemons, try to use Meyer style lemons if possible.
– 2/3 cup kosher sea salt
– 1 to 1 1/2 cups fresh lemon juice (use  5 to 6 extra lemons)
– 2 tablespoons extra virgin olive oil
– 6-cup jar with a tight-fitting lid

preserved lemon
Directions…

1.  Wash lemons, then drain.  Some boil the lemons for 5 minutes, but this will kill the natural occurring bacteria and wild yeast.
2.  Cut each lemon into 8 wedges, discarding seeds.  Or the lemons may be left whole and the tops and bottoms deeply sliced 4 times.
3.  Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.
4.  Add enough lemon juice to cover lemons.  Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.
5. Add oil to jar and refrigerate.  The oil will help to keep unwanted bacteria from turning the lemons bad.

entree with lemonsNote:
Preserved lemons can be chilled, covered in their juices, up to 1 year.
This is really a salt brine with wanted bacteria and wild yeast.
From the sea salt and correct bacteria the lemons will have a very pleasing taste.Enjoy and Happy Culturing!