After fermenting beetroot, lemon with skin and ginger in raw honey for a month, bubble subsided and it is ready to enjoy.
I filtered out the juice as a healthy probiotic cordial for use in drinks, keeping it in the fridge.
Picked out beetroot and ginger, which is crunchy, with a lemony fragrance, to use in salads.
Lemon peel is cut up into small pieces and dried at 75˚C, around 3 hours, as snack.
No comments:
Post a Comment