Fermented Lemons with Salt Ingredients: • 6-8 organic lemons (unwaxed) • 3-4 tablespoons coarse sea salt or kosher salt • Optional: 1-2 bay leaves, peppercorns, or other spices Instructions: 1. Prepare the lemons: Wash lemons thoroughly. Cut each lemon into quarters, leaving them attached at the base so they open like a flower. 2. Salt the lemons: Stuff each lemon generously with salt, using about 1-2 teaspoons per lemon. Press the quarters back together. 3. Pack in jar: Place the salted lemons in a clean glass jar, pressing them down to release their juices. Add any remaining salt and optional spices. 4. Add liquid: The lemons should release enough juice to cover themselves. If not, add fresh lemon juice until covered. 5. Ferment: Cover with a loose lid or cloth. Leave at room temperature for 3-7 days, pressing down daily to keep lemons submerged. 6. Store: Once bubbling begins (fermentation), refrigerate. They’ll continue to develop flavor over several weeks. Notes: • The lemons will become soft and mellow with a complex, salty-sour flavor • Use the liquid as well as the pulp - both contain beneficial compounds • They keep for months refrigerated • Start with small amounts to see how your body responds The fermentation process creates beneficial bacteria and may help break down compounds that some people find supportive for joint comfort, though individual results vary.