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October 2011
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Use glass jars and NOT plastic containers.

Clean and dry all fruits, utensils and containers, a drop of water is enough to cause the whole jar of enzyme to get mouldy.

Arrange  the fruit slices  (you can use a single fruit or combination of fruits like lemon, dragon fruit, grapes, apple, etc.)   and brown sugar starting from the bottom of the container.

Repeat till the content is around 60% full as the fermentation process later will release gases and the juices may overflow if the content is too full.

Brown sugar being the top layer.

Close the container tightly and leave it in a dry and cool place.

Remember to shake the container lightly everyday to ensure that the fruits and top part of the bottle are immersed in liquid to prevent mold growth.

If required, add more brown sugar to create a more concentrated extract with high sugar content.

If mould is seen, remove the affected fruits and add more brown sugar. If else failed, everything has to be disposed.

The enzyme should be ready to be consumed in 2-3 weeks.

Sieve the fruits and pour the juices into a new glass bottle.

Keep the enzyme drink in refrigerator because cool temperature will slow down the fermentation process that will turn the enzyme into alcohol.

The leftover fruits can be used as body exfoliater and fertilizer for the soil.

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