When life gives you lemons, ferment them! They’re a tangy and nutritious addition to food. I use them in all recipes that call for lemon juice and even eat them on their own.

Start with organic and/or farmer market lemons if you can. The amount depends on your fermentation container and you’ll need to figure that out your first time.

Weigh your empty container.

Slice the lemons into quarters, either leaving them attached at the base or not. Place them in your fermentation jar and gently press them down. Be gentle; we’re not trying to make lemon juice.

Weigh the container again, then subtract the empty weight to find the weight of the lemons.

Calculate 2-3% salt by the weight of the lemons, then add the salt to the lemons.

Fill the jar with purified water, close the lid, and shake gently. Repack the lemons so that they sit under the water, then add a fermentation weight. Add enough water so that it is about an inch above the lemons.

Attach the airlock, or use your preferred method, and let the jar sit for three to four weeks.

When finished, do not drain the brine. Use the lemons and brine in place of lemon juice. At this stage, they can be eaten peel and all.

Probiotic guacamole? Yes! Substitute a quarter lemon and brine for straight lemon juice.