Once you have prepared the ingredients, cut the lemons into quarters, but do not cut all the way through to the bottom.

Fill the inside of each lemon generously with coarse salt, then place them in a vacuum-seal bag with a bay leaf.

After all the lemons are in the bag, pour the remaining coarse salt into the bag, press gently, vacuum seal, and store in the refrigerator for at least 4 months. Check about once a week to make sure the salt covers the lemons at all times.