1. Ingredients: 20g salt, 60g sea salt, 5 lemons.

2. Wash the lemons with salt and soak them in salt water for 1 hour.

3. Remove the lemon from the brine, drain the water, and cut off the head and tail with a knife.

4. Stand the lemon upright and cut it vertically into 2/3.

5. Turn it over again, keep the blade downward, turn it 90 degrees horizontally, and cut vertically to 2/3.

This kind of lemon has four petals, but they are still connected.

6. Take a lemon and cut it in half, squeeze out the lemon juice and set aside.

7. In the prepared airtight glass container, put the cut whole lemons into the bottom of the bottle, sprinkle with sea salt, and drizzle with some lemon juice.

8. Fill the container with one layer of sea salt and one layer of lemon.

9. After filling, squeeze it hard to squeeze out as much juice as possible, then sprinkle a layer of sea salt and top with the remaining lemon juice.

10. Once the bottle is full, seal it, mark it with the date, and place it in a cool place.

It can be eaten after fermentation at room temperature for 2 months.