1. scrub fruit scraps. i ate a cantaloupe and saved the rinds. pineapple’s apparently great for this, too. probably many other things; i’ll post them as i discover them.
2. put them in water. i used a jar, and cut a hunk of rind big enough to sort of fold so it’d stay submerged. same idea as lacto-fermented green bean pickles, kraut, or any other ferment. just keep the stuff under water.
3. throw a hunk of cheesecloth or an old sock over the top.
4. remove the rind after a few days for a delicious juice drink, or leave it in for.. weeks? days? not sure. mine’s been fermenting almost a week so far?
5. remove rind.
the easiest, most delicious, and most economical thing i’ve discovered in a long time. enjoy!!