since Hyun posted about it last year. I've perused grocery store labels, and folks, it just ain't authentic anymore. The recipe linked to seems traditional in the sense that is actually a kraut - a ferment based on a fruit or vegetable that's cut up, mixed with salt to draw out the liquid, and whose resulting brine creates the correct environment for the happy fermentation microbes to grow and do their preserving party. Grocery store ones often are boiled lemons with added chemical preserves. Lame! So I finally got around to cutting up the 4 packs of organic lemons in my fridge and getting those bad boys jarred.
I departed from the recipe in that I cut up the lemons quite a bit more than he does. I also used less salt than he called for and didn't add any other spices (I figure I can do that at time of cooking, if desired). The seed mystery was never solved (see comments on that entry) so I just picked them out.
Excited! Will let you know how it goes.