Materials:

- glass jar/airtight containers - ½ tsp. yeast

- 2 cups pomelo scraps (peels/rind), coarsely chopped - 4 cups water
- 1 tsp. sugar - muslin/cheesecloth/towel

Procedure:
1. Sterilize glass jars or airtight containers.
2. Dissolve sugar into the water and add yeast.
3. Place pomelo scraps into sterilized containers and add in water mixture. Cover
container with muslin/cheesecloth/towel & secure it with a rubber band.
4. Place container at room temperature and out of direct sunlight. Let it ferment for 2
weeks, stirring once a day.
5. Strain out fruit scraps. Ferment the vinegar for 3 to 6 weeks longer, stirring it periodically.

Timeframe/Table:
Day 1: Prepare fermentation set-up.
Day 2-7: Leave fruit scraps to soak in solution. Stir every day.
Day 7: Check if solution has darkened.
Day 8-14: Leave to soak in solution. Stir every day.
Day 15: Strain out fruit scraps.
Day 15 onwards: Continue to ferment for a couple of weeks.