This is such a simple recipe. Make it and keep some in the fridge and make more the next day. It will be tarter the next day and beyond so you may need to add more sugar (I prefer black strap molasses because of all the wonderful things it does for the gut and it keeps insulin levels low).

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.