How to make limewater using the traditional method that will create more nutritious and digestible corn based dishes for your family. Can also be sipped as a beverage for extra calcium!
Spoon dolomite powder into a 1 quart mason jar. It should be spread evenly about 1/2 inch deep at the bottom of the jar.
Fill the mason jar with filtered water. Leave about 1 inch at the top.
Screw on the lid tightly and turn a few times to mix the dolomite powder in the water.
Leave the jar on the counter until the dolomite fully settles out at the bottom of the jar. This will take a few hours, and then the water will be clear.
Place the jar in the refrigerator or cool pantry. Use this water for soaking corn and corn flour for any corn based dishes.
Use 1 cup of limewater for every 2 cups of corn or cornmeal for making cornbread, corn casserole and other corn based dishes.
Pour the limewater out of the mason jar carefully - you don't want to use the lime that has settled at the bottom, only the limewater. Soaking for 12-24 hours is sufficient to release the nutrients but cornbread in particular will rise better if soaked for 24 hours.