This isn’t preserved lemon — it’s fermented lemon, and it’s been a game-changer.

✅ Gout relief
✅ Gut health booster
✅ Natural alkalizer
✅ Insane flavor for seafood, dressings, and more

I drink the brine with sparkling water and baking soda for instant bloat relief…
and use the lemon in everything from marinades to remedies.

👇 Grab my Fermentation Guide here:
https://dishbydavid-shop.fourthwall.com/products/brinelab-the-2-step-fermentation-guide-for-bold-crunchy-probiotic-pickles

More flavor. More healing. More real food.
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32 Comments

  1. Wish I knew what he poured over it, sparkling mineral water? At any rate, total agreement that this is an ancient method of salt brined, preserved lemons which normally uses regular water. Do not drink all that salt with high blood pressure! When using salt preserved lemons they are normally rinsed well before chopping & adding to the recipe. Drinking this is like drinking kosher pickle juice.

  2. Fun fact: preserved lemons, known as hamed msiyar, actually originated in Morocco. This centuries-old tradition is still at the heart of Moroccan cooking especially in classics like chicken tagine with olives. Nothing compares to the authentic Moroccan flavor!!!

  3. Do the lemons become alkaline after you throw them in the jar? Aren't key limes alkaline? Weird

  4. Whatever you do, do not cut lemons while they’re in the palm of your hand. That’s an easy trip to the ER and you may lose function in your hand when you cut through it.

  5. It isn't physically possible to "alkalise your body". Why? Must be be the acid in you tummy. But who am I 🙄
    I don't say, it's a bad drink or that it doesn't help. I just corrected a misconception.

  6. You didn't invent this recipe. This is centuries old Moroccan preserved lemons, used almost every day in a variety of Moroccan dishes.

  7. Make sure your lemons have seeds sounds dumb probably and maybe doesn't seem to be on topic but this really matters