- 1.3 kg of fruit/vegetable peels
- 2.1 kg of black sugar or molasses
- 3.1L water
- Mix all the ingredients well in an airtight container.
- Store the container in a cool room.
- Let the container sit for three months. Only open the container to release gases that may form in the first month of fermenting.
- After three months, filter the residue and use the garbage enzymes (clear, dark brown liquid with a sour smell similar to vinegar).