Fermented peach lemon (chanh đào) with rock sugar and honey is a well-known traditional Vietnamese remedy used to soothe sore throats, relieve coughs, and strengthen the body's natural defenses. With just a few simple ingredients and a clean glass jar, you can easily make this soothing mixture at home. Below is a complete, step-by-step guide to preparing it, along with tips for safe use and proper storage.

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Ingredients You’ll Need

• 1 kg peach lemons (chanh đào): Choose fresh, firm fruits with thin skin and no bruises.

• 500 g rock sugar: Small crystals or powdered rock sugar dissolve more easily.

• 1 liter pure honey: Preferably forest honey or floral honey for added flavor and potency.

• 1 tablespoon coarse salt

• Sterilized glass jar: Wash, rinse, and dry thoroughly before use to prevent mold.

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Step-by-Step Instructions

1. Preparing the Peach Lemons

1. Rinse the lemons thoroughly in a bowl of diluted salt water.
   This helps remove dirt, pesticides, and surface impurities.

2. Rinse again with clean water and allow them to air dry completely.

3. Slice the lemons into thin even rounds.
   Remove the seeds to prevent bitterness during fermentation.

This pre-processing step is essential, as moisture or leftover impurities can affect fermentation quality.

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2. Layering the Ingredients

1. Place a layer of lemon slices at the bottom of the glass jar.

2. Sprinkle an even layer of rock sugar over the lemons.

3. Continue alternating layers—lemons then rock sugar—until all ingredients are used.

4. Slowly pour honey into the jar, ensuring it fully covers the lemon and sugar layers.

5. Use a clean weight or a small plate to gently press the lemons down to keep everything submerged.

Keeping the lemons fully under the honey prevents oxidation and reduces the risk of mold, allowing the mixture to ferment evenly.

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3. Fermentation and Storage

• Seal the jar tightly and store it in a cool, dry place away from direct sunlight.

• After 2–3 weeks, the mixture will turn a golden brown color, become thicker, and develop a fragrant aroma.
  At this point, it’s ready to consume.

• Over time, the flavor becomes deeper and smoother—the longer it ferments, the better it usually tastes.

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How to Use the Fermented Lemon Mixture

• For daily wellness:
  Stir 1–2 teaspoons of the syrup into a cup of warm water and drink in the morning to soothe the throat and support the immune system.

• For cough or sore throat:
  You may sip the syrup directly or suck on a slice of the fermented lemon to relieve irritation and reduce coughing.

The combination of honey, lemon oils, and antioxidants makes this a naturally soothing remedy for mild throat discomfort.

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Important Safety Notes

1. Store in a cool, dry place

Keep the jar away from heat and sunlight. Moisture or warmth may encourage mold growth. If you see white mold forming on the surface, discard the batch.

2. Do not give to children under 1 year old

Honey may contain Clostridium botulinum spores that are unsafe for infants.

3. Avoid excessive use

Although beneficial, this mixture contains natural acids and sugar. Overuse may:

• irritate the stomach,

• damage tooth enamel,

• or affect blood sugar levels.

Use only when needed and rinse your mouth afterward if consuming directly.

4. This is a supportive remedy—not a substitute for medical care

If coughing persists longer than a week, becomes severe, or is accompanied by fever, difficulty breathing, or chest discomfort, consult a healthcare professional.

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A Natural, Easy-to-Make Remedy for Cold Season

With its simple ingredients and long shelf life, fermented peach lemon with honey and rock sugar is an ideal homemade remedy for the colder months. It can help soothe coughs, protect the throat, and provide gentle immune support for the entire family—when used properly and safely.