Preserved (Fermented) Lemons

Ingredients:
    12 organic lemons*
    1/2 Cup Himalayan Pink Salt**
Jar: 1 Liter Jar (or double the recipe in a 2 Liter Jar)
Brine: None

Ferment: 14 days at room temperature (68-72ºF)

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Preparation: 

1. Thoroughly wash the lemons.
2. Trim the ends off the lemons; that is where much citrus mold originates.
3. Quarter five of the lemons lengthwise (cut in half end-to end, and again cut end to end, creating quarters).
4. Toss the lemons in the salt, and place in the jar, packing snugly.
5. Be sure to leave enough space for the Brine Bowl.
6. Quarter one more lemon at a time until the Jar is packed to a little below the shoulder, checking space for the Brine Bowl and closure of the Jar.
7. Pour remaining salt on top of the lemons in the Jar.
8. Juice the remaining lemons and pour the juice over the lemons, washing the salt down into the Jar, filling almost to the neck to leave little head space in the Jar, and just enough space to float the Brine Bowl.
9. Discard the juiced lemon rinds.
10. Place the Brine Bowl, close the Probiotic Jar, fill the Airlock with 2 TBS. water, and twist the Airlock into the grommet.
11. Leave the lemons at 68-72˚F for 7 days, then move to refrigeration for use and storage. The longer they sit the better they get, and are ideally ready for use at about 3 months.
    
12. The airlock can be removed and a stopper put it it's place; after the countertop phase, very little gasses are produced.

*Each time I make this recipe, the lemon count is a little different due to the size of the lemons, or their moisture level.  I usually purchase a few extra just in case, and sometimes I need fewer than expected.  If doubling or tripling the recipe, more than double or triple the number of lemons will comfortably fit in the jar.

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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