A few years back, I became obsessed with anything that had to do with gut healing after I realized that many rounds of antibiotics left me with a leaky gut. So I turned to fermented foods to help me on my healing journey.
I started with sauerkraut, and I learned to love it. I added it to everything in huge amounts, and all my food allergies started to clear up. After stressful events, though, I noticed that some of these sensitivities returned, as So it got me thinking, how can I prevent this further?
I decided to diversify the kinds of fermented foods I ate. I still have issues with dairy, so even kefir caused problems for me. I really enjoy kombucha, but my body does much better without caffeine ... and it gets a little pricey to consume every day.
Then I stumbled across lemons. People all over the world ferment lemons, and the benefits are amazing. Lemons are a great addition to any healthy routine, and the fermented version adds a rich complexity that can be added to smoothies, salads, or meat dishes — almost anything, really. And don't forget all those probiotics!
Here's the recipe that I use for lemons: