Clean the lemons and trim both the ends. Then, slice them into quarter BUT not all the way.

Pack each lemon tightly with lots of salt.

Layer the bottom of the jar with enough salt and place all the lemons tightly till the top of the jar along with the whole spices.

Add more salt in between the lemons and top the jar with more salt.

Muddle the lemons gently and you will realize that the lemon will start releasing juices.

Place a cloth (optionaon the jar and seal it tight. Make sure to add a label the jar with the date.

Place it on the kitchen counter in a dark corner and shake the jar every day for the first week.

After few days, all your lemons should be submerged in the juice. If you still don’t see enough juice, top it with some freshly squeezed lemon juice.

It takes about 4 weeks for the lemons to soften and ready to eat. For better taste, let it ferment for a few months. I didn’t open mine for 4 months.