How to Ferment Lemons (for Vietnamese Lemonade!) 

Sicilian Limoncello over here :) We use pink sea salt. And then we also eat the peels when we're done making the ferment. Nothing wasted! Thanks for sharing :)

I fermented lemons for the first time 2 weeks ago. And I remember when I smelled it in the first days I kept telling my mom it would make a great lemonade!

I've been looking for a good video on making vietnamese lemonade, and yours delivers. Looking forward to trying out the recipe for myself!

So thorough. I appreciate your sharing this recipe. I will use this recipe soon.

I love your enthusiasm and charisma! Lol I subscribed.

Love the videos, not the music

I'm glad I found you ..thank for sharing.

So how important is it to use hot/warm water? I didn't do that on mine and I'm just hoping that means a slightly longer fermenting process due to lower initial heat?

Praying for your success. Love your videos.

… food is a universal language … I’ve been making “Moroccan Lemons” for some time now … I make sure the water has no chlorine or fluoride, which can inhibit the fermentation process … also, the container needs to be “burped” occasionally to release build-up of fermentation gas … boiling the water is not necessary … use a good sea salt, not table salt …

Thanks for sharing! ❤✨

Background music was terrible if you can remove it that would be great it was very distracting