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Squeeze, add some water to the juice, maybe also some fresh crushed black pepper and tumeric. Others may not like it so acidic. For some vitamin C, also squeeze in an orange.
These are super yummy, though some may not like cutting up the slimy lemons and removing the hard seeds afterwards. The entire lemon (minus the seeds) can be consumed; the fermentation breaks down the rind and peel.
Quarter lemons, sprinkle generously with salt, crush the lemons down in a fermenting jar, add more lemon juice to cover, weigh the lemons down with a weight, seal the airlock, and then wait somewhere between two to four weeks, depending on the temperature.