Mix ingredients in a large bowl. Fill clean jars with this mixture and pack down tightly with a wooden spoon. Add enough water so the liquid level is above the fruit but leave 1 inch of headspace at the top of the jar. Cover loosely with the lid and leave at room temperature for 2–4 days. Taste daily. Bubbling indicates fermentation activity. That’s good. The longer you let it sit the less sweet and the more sour it will become. Tighten lid and refrigerate to store.