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Toast the spices in a dry pan over low-medium heat for ~1-2 minutes until aromatic.
Crush them roughly using a mortar and pestle.
Add all of the ingredients into your jar, adding the water last.
Stir well, ensuring the sugar dissolves.
Cover the jar with a breathable cloth or a very loose lid.
Ferment at room temperature for 2-3 days, stirring the jar 1-2 times a day to circulate oxygen and prevent any unwanted growth on the surface of the jar.
During this time, there should be active fermentation: bubbles foaming at the top and a clear separation between the liquid and the pulp at the top.
Strain the liquid through a fine mesh strainer or cheesecloth and funnel into a flip-top bottle.
Once sealed, ferment at room temperature for 1-2 days (which will build the carbonation) before moving it to the fridge.
Open the bottle with caution as this is a very active ferment.