Preparation is extremely simple: just use the usual cooking water.

Recipe:

• Leftover water from boiling potatoes (without salt)
• Or water from cooking legumes (without additives)
• Clean container to store the water

Steps:

1. Cook the potatoes or legumes as usual, but without adding salt, oil, or seasonings.

2. Once cooked, let the water cool completely.

3. Strain if necessary to remove any solids.

4. Store in a jar or watering can.

5. Use within 48–72 hours to prevent fermentation.