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Fermented Lemons

🥣 Fermented Organic Lemons in Lemon Juice (Step-by-Step Recipe)

Author: David
4.9 from 9 votes
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Prep 30 days
Fermented Organic Lemons (My Daily Gut Reset Cure)
Servings 100
Cuisine Fermented Foods

Ingredients

  • 4-6 Organic Lemons (Must be Organic)
  • 2-4 cups Organic Lemon Juice Not pasteurized, not from concentrate
  • 1 tbsp Pure Sea Salt Per lemon
  • 1 tsp coriander seed optional
  • 1 tsp mustard seed optional
  • 1 tsp black peppercorns optional
  • 1 whole cinnamon stick optional
  • 1-2 bay leaves optional

Equipment

  • Mason Jar
  • Fermentation Weights
  • Fermentation Lid

Method

  1. Scrub lemons with a mix of baking soda and salt under running water to remove any wax or residue. Rinse and pat dry.
    Step 1
  2. Quarter-slice lemons (leave base attached like a flower), or slice into full quarters or rounds.
    Step 2
  3. Generously salt each lemon on the inside of the cuts and let sit in jars for 30 minutes to release juices.
    Step 3
  4. Pack lemons tightly into the jar, alternating with spices if desired.
    Step 4
  5. Add optional spices (if using)
    Step 5
  6. Pour in freshly squeezed organic lemon juice until all lemons are fully submerged. Leave at least 1 inch of headspace. Or use bottled just make sure its not pasteurized and not from concentrate.
    Step 6
  7. Weigh down lemons using a fermentation weight, folded cabbage leaf, or lemon wedge to prevent floaters.
    Step 7
  8. Cover with a fermentation lid, loose cap, or cloth.
    Step 8
  9. ferment at room temperature (65–75°F) for 30 days.
    step 9
  10. Check every few days: skim off any white film (kahm yeast), re-pack if lemons float, and smell for tangy citrus aroma.
    Step 10
  11. After 30 days, refrigerate. Flavor continues to develop over time. Keeps for 6-12+ months.
    Step 11

Video

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