Lemon Probiotic

This a wild ferment of lemons that creates a delicious probiotic juice perfect for adding to your water. It should help correct body biome problems.

1. Buy 10-12 lemons with no wax on the skin
2. Wash hands and sterilize quart canning jars, a knife, cutting board, and a potato masher or similar with boiling water
3. Cut lemons part way through into fourths but don’t cut all the way through the lemon, and press them open like a flower
4. Sprinkle salt, I like to use pink Himalayan, but you can use any kind of natural salt (NOT “table salt,” because it usually has additives), generously all over each lemon and fill the centers of the lemon “flowers”
5. Pile these into the sterilized jar, after each 2-3 lemons, add another teaspoon or 2 of salt. Mash down with potato masher until you get some good lemon juice. The lemons need to be covered with lemon juice, if there is not enough juice by smashing, squeeze another lemon into the jar
6. Put a loose lid on the jars and let sit in a warm place for 3-4 weeks. To avoid messy spills, put jars into a 9×13 glass pan. Check on your ferments every few days, throw out if you ever see mold, make sure the lemons stay submerged in the brine (lemon juice and salt). At the end, it should have a slightly alcoholic lemon taste. Actual alcohol content is negligible. This should keep “forever” in the fridge.