Any technique or recipe used for this? Would like to try this too, would an addition of 2% of weight in salt do it?
Also, what do you have in mind to use the lemons with?


Yesterday I shredded and combined 4 white cabbages from Lidl with 1 green pointed organic cabbage, 2 organic onions and some garlic as well as 2% salt to make up 5kg (roughly 10 pounds) sauerkraut - ready in March. Already burping away in the water lock pot, which is very reassuring. The 5 cabbage stems/cores I sliced, combined with carrot slices, shredded ginger, kombu seaweed and 2% salt to make Japanese style tsukemono - ready in about 3-4 days. Yielded over 300g (half a pound), not bad for an ingredient that is usually discarded.