Fermented Lemon Slices

Instructions

1. Prepare the Lemons: Start by washing the lemons thoroughly to remove any dirt or wax. Slice the lemons into thin rounds, discarding the ends. If desired, you can remove the seeds at this point.

2. Create the Brine: In a separate bowl, mix the sea salt and sugar with 4 cups of filtered water until dissolved. This brine will help kickstart the fermentation process and infuse the lemons with a delightful tang.

3. Layer the Lemons: Take your mason jar and begin layering the lemon slices inside. Press down gently with each layer to release some of the lemon juice. Make sure to leave some space at the top of the jar.

4. Add the Brine: Slowly pour the prepared brine over the lemons, ensuring that they are fully submerged. Leave about an inch of space at the top to allow for expansion during fermentation.

5. Weight the Lemons: To keep the lemons submerged in the brine and prevent any mold growth, place a fermentation weight on top. If you don’t have a weight, a small zip-lock bag filled with water can also do the trick. The key is to keep those lemons down!

6. Fermentation Time: Seal the jar loosely with a lid to allow gases to escape during fermentation. Place the jar in a dark, room-temperature spot for about 1-2 weeks. Check on the lemons occasionally to ensure they remain submerged and taste them periodically to gauge the level of fermentation you desire.

7. Enjoy your Fermented Lemon Slices: Once the lemons have reached your desired level of fermentation, remove the weight and seal the jar tightly. Store the fermented lemon slices in the refrigerator to slow down the fermentation process. Use them in dressings, marinades, or as a zesty garnish for seafood dishes. The possibilities are endless!