We ~ Anjali and I (!) ~ lacto-fermented the season's lemons following the recipe in Nourishing Traditions. It uses cinnamon sticks, sea salt, and whey, plus some added lemon juice. They should be ready to enjoy in a few weeks. I have a goal ~ with the inspiration and motivation of my fine housemate, Austin ~ of preserving as many different fruits and veggies as I can this year. It's fun, easy, and delicious. Why not give it a shot. I have been re-perusing Wild Fermentation to further fan my fermentation fire!
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