All food acids lower the pH of a dish, so you can use the substitute of your choice without losing the effect the acid creates, such as the coagulation of milk when making cheese or the activation of pectin when making jam. Substitute 1 tablespoon of lemon juice or white distilled vinegar for every 1/2 teaspoon of citric acid called for.
Dishwasher Soap 1 cup Borax 1 cup Washing Soda 1/2 cup Kosher Salt (I used regular table salt and so did the original resource, and it still worked great) 1/2 cup Citric Acid (double this if you have hard water, which I did, I also used Lemishine) Basically, mix it all together in a bucket or container. Use 1 tbsp each load.
Easy Vegan Falafel Burger. Chickpea patties (OMIT all spices except garlic and cilantro, additionally OMIT sesame and oil, substitute citric acid for lemon flavor, and no sauce or toppings except lettuce/ mung bean sprouts for PHASE 1 Exzema Diet)