Trim the ends off lemons, taking care not to cut into the flesh, then slice the lemons as if to quarter them - keeping the base of the lemon intact.
Sprinkle the interior of the lemons with unrefined sea salt then layer in your mason jar, crock or fermentation device.
Sprinkle with unrefined sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice which should combine with the salt to create a brine conducive to the proliferation of beneficial bacteria.
Continue mashing, salting and mashing until your lemons fill the jar and rest below the level of the brine. Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years.