Fruit contains fruit sugar and good stuff by the way of antioxidants. The fruit sugar is still sugar and can encourage growth of ‘bad’ microbes in the gut. Fruit can also be subject to mould and have been sprayed with pesticides. By fermenting the fruit, not only are you getting rid of some of the sugars but the good microbes will be dealing with some of the toxins.

If you don't have kefir or Kombucha you could use apple cider vinegar (with the mother - i.e. alive)

This recipe makes a small pot.

In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.