Place the quartered lemons, peeled garlic, and ginger in a food processor.

Add a small amount of water and blend on high for about 10 seconds.

Pour the mixture into a one-quart mason jar and add the remaining water, sauerkraut brine, turmeric powder and black pepper.

Stir and screw on lid tightly.

Leave the jar on the counter for four days to ferment.

After fermentation, line a bowl with a fine mesh cheesecloth.

Gently pour the contents of the jar in the middle of the cheesecloth, gather up the ends and squeeze out the liquid.

Transfer the liquid into a clean glass jar and refrigerate. You may compost the solids that remain in the cheesecloth or use as a food seasoning.

To use, turn the bottle gently to mix and dispense 4 tsp (20 ml) into a small glass.

Consume this amount once per day after a meal for three weeks. Take a break for one week and then repeat for an additional three weeks.