Lacto-Fermented Lemons

1 Quart Jar
1.5 lbs organic Meyer Lemons
Sea salt

Clean lemons well to remove any residue. Slice into thin pieces and add to the quart jar. Add a
teaspoon of salt to layer after each lemon is added. Using a wooden utensil, tamp down the lemons
to help the juices flow. Add a last layer of salt on the top of the lemons and continue to pound
down the lemons until the jar is full. Cover with a clean dish towel to let air out and let
sit for 1-2 weeks for fermentation. Transfer to fridge when ready, and enjoy!