Pickled and fermented lemons

Ingredients

• Lemons

  Raw, with peel

  4 fruit without seeds or 432g

• Salt

  Table

  1 tbsp or 18g

• Water

  Plain, clean water

  750g

Directions

1. Wash the lemons with cold water. Because we don't peel them it's recommended to use biological lemons.
2. Weigh the lemons.
3. Half the lemons and place them in a deep dish. Press them flat by hand. Alternative: put them in the pot and press them with a press.
4. Fill the pot and press the lemons.
5. Calculate the amount of salt you need by adding the weight of the lemons to the weight of the water you will add. And take 2,5% of this in salt.
6. Solve the salt in the water and add it to the pot. Make sure the lemons are completely covered.
7. Let ferment for around 4 weeks on room temperature.