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“We first we collected the leftover peels and cores and put them in shallow pie dishes, then added enough water to cover the scraps by about an inch or two.
We added 1/4 cup sugar to each and placed a plate on top of the mixture with a smaller bowl on top of the plate to weight it down and keep the scraps submerged.
Next, we covered the bowls with a tea towel and let sit for one full week — this allowed for the beginning stages of fermentation…”
