12 organic lemons*
1/2 Cup Himalayan Pink Salt**
Jar: 1 Liter Jar (or double the recipe in a 2 Liter Jar)
Ferment: 14 days at room temperature (68-72ºF)
Organic lemons are absolutely necessary because they do not have wax on their skins. Lemons with waxed skins will not ferment.
**Preserving/Lacto-fermenting lemons is a little different than a vegetable; they already have high acid, and we're using such a high salt content that very little LAB activity is going to take place, and at a much slower pace. The spoiling microorganisms on lemons are very hardy and low pH resistant, and such a high salt content is necessary to prevent spoilage, even in The Probiotic Jar.
Since the salt content is so high, and the LAB activity so low, we aren't going to consider this a "healing" food, but it sure is good! There seems to be enough LAB that when the brine and flesh of these lemons are added to other foods such as lacto-fermented mayonnaise or Ranch Dressing the shelf life of those foods is considerably extended. Deliciously!
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The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.