Wash lemons.

Trim about ¼ inch off of both ends of each lemon. Slice lemons lengthwise into quarters, leaving the last ½ inch connected at the base.

Gently open the lemons and sprinkle about a teaspoon of salt inside. Place 1 tablespoon of salt on the bottom of a quart jar. Pack lemons into jar tightly using a wood muddler. Add salt as you go, pressing lemons down to release juices and make room for the remaining lemons.

Make sure the lemons are pressed down tightly in the jar so that the lemon juice and salt combine to make a brine. Add freshly squeezed lemon juice (of about 2 lemons) on top to completely cover the lemons in juice. Add a glass fermentation weight on top to keep the lemons submerged while they ferment.

Close jar and allow lemons to ferment at room temperature for about 4 weeks. Burp the jar occasionally as it ferments, especially during the first two weeks. Some juice may bubble out, so keep a dish under the jar to catch any drips. Use a fermentation lid such as an airlock if you would rather skip having to burp the jar.

Turn the jar upside down occasionally to distribute salt and juice. The lemons will soften and mellow and are ready when the pith loses its bitterness.

To use, rinse the lemons as needed with water to remove some of the salt. Slice or chop the preserved peels to add a burst of flavor to cold or hot savory dishes. The pulp may also be used.