Alaska Homestead Life How to use PRESERVED LEMONS or FERMENTED LEMONS –18 ½ awesome ways

Video Description

We're building an off-grid homestead in Alaska. We live in a dry cabin which means no running water. Yikes! We are trying to live a self-sufficient lifestyle. Join us on our adventure of a lifetime. Today, we show you how to use preserved or fermented lemons in sides, snacks, sandwiches, main dishes, and desserts. Flexible cutting mats: https://amzn.to/3OCx1yu Jar lid opener: https://amzn.to/3XljH98 Stainless steel strainers: https://amzn.to/3NmcfnM Regular mouth storage lids: https://amzn.to/3ITmHza Wide mouth storage lids: https://amzn.to/3iMlM9g Immersion blender: https://amzn.to/3QKSXdF Ninja Blender: https://amzn.to/3Hcxvec Gallon Raw Unfiltered honey: https://amzn.to/3ktGKxC Stainless Steel measuring spoons: https://amzn.to/3GN6IUE Olive Oil Spouts: https://amzn.to/3kevlli Food Grade Lavender Buds: https://amzn.to/3iG4iPD Wanna check out Azure Standard? Follow the link: https://www.azurestandard.com/?a_aid=IqRasfXDLB ASIAN INSPIRED VINAIGRETTE 2T salad oil (vegetable, olive, avocado, sunflower) 1T toasted sesame oil ½ t honey 1t preserved lemon paste 1/8 t Chinese 5-spice 2T rice wine vinegar (or apple cider vinegar) HUMMUS 15oz can chickpeas 2 cloves garlic ¼-½ t ground cumin 1 dash paprika 1 large Tablespoon preserved lemon paste 3 T cold water 1T toasted sesame oil 2T olive oil LEMON HONEY MUSTARD DIPPY SAUCE 1T preserved lemon paste 3T Mayo 1T honey 1t yellow mustard ROSEMARY LEMON GARLIC ROAST CHICKEN TOPPING 1T minced garlic 2T olive oil 2T lemon paste 1T rosemary