Fermented lemons is really fool-proof and easy to make. This recipe makes for a wonderful introduction to fermentation, and it comes with a big reward, as fermented lemons are infinitely useful as a pantry ingredient.
A glass jar of the appropriate size to hold your lemons
Wash lemons well and dry them with a clean dish towel. Slice off the end bits of the lemons where it was attached to the stem.
Start to slice lemons in half lengthwise, but do not cut through all the way. Leave half an inch uncut at the bottom so the lemon remains intact. Make a second lengthwise cut so the lemon opens into quarters.
Now here is the fun part! Open up your first lemon with your fingers. (It will look like a four-pointed star). Sprinkle liberally with good quality sea salt, about 2 teaspoons per lemon. Catch the falling bits of salt in a bowl.
After you have salted all the lemons, put the extra salt from your bowl into the bottom of your jar and pack the jar with the salted lemons. If you squeezed the lemons to get them into the jar, there will be juice already. Add enough extra lemon juice to submerge the lemons completely.
Loosely cover the lemons with the lid and place in a cool spot for about 2 weeks to a month. Check lemons regularly, and push the lemons down if necessary to keep them submerged. When the rinds are soft and it tastes good to you, store the jar in the refrigerator. Preserved lemons keep for months, or up to a year or more. The lemons will get softer over time though, as the lactic acid continues to break down the plant cell walls, only at a slower rate in the fridge.
Since you will be eating the peel, organic lemons are recommended.