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Pickled dry salted lime (Practical Action Brief)
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== Processing == The limes are placed in a layer of about 2.5cm depth in the fermenting container (a barrel or keg). One kilogram of salt is added for every four kilograms of limes. The salt is sprinkled over the vegetables. Another layer of vegetables is added and more salt added. This carries on until the container is three quarters full. A cloth is placed above the vegetables and a weight added to compress the vegetables down to assist the formation of a brine. The formation of a brine takes about 24 hours. The container is then placed in the sun for a week. As soon as the brine is formed, fermentation starts. As fermentation starts, bubbles of carbon dioxide appear. Fermentation takes between one and four weeks depending on the ambient temperature. Fermentation is complete when no more bubbles appear.
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