How to make fruit enzymes

Many friends like to make some enzymes for consumption, and there are many different types of enzymes, what is the main method for fruit enzymes? We can learn about it from the following article.

The first step

Wash the fruit, lemon, etc., cut board, bottle and cover, and knife. Make sure all utensils are free of water, oil and bacteria. Avoid mold and mildew.

Step 2

Wash and dry the fruits and lemons to make sure they are free of water and cut them into thin slices. I did not peel the fruit. Cut the fruit into thin slices.

Step 3

One layer of fruit, one layer of lemon, one layer of sugar. Arrange them in order into a large glass jar. The top layer must be sugar, put more to avoid mold on the top layer.

Step 4

Seal and place in a cool place between 15 and 25ºC. Allow the ingredients to steep for 3-6 months before opening and drinking. Fermentation takes at least 3 months, 6 months is better, the longer the better, it will not expire. The longer the fermentation period, the finer the molecules of the enzyme will be, the easier it will be for the body to absorb and the more powerful it will be. At the beginning of fermentation (about 15-25 days at the beginning), you should stir it every day or use the breathing bottle directly to ensure the gas flowing out of the bottle, and lightly shake the bottle from time to time to let the liquid cover the upper layer for a while, so that white mold and black mold will not appear; after the large and dense bubbles become weak, it can be sealed in a cool place to continue fermentation.

Step 5

Please drink every day to show the effect, the amount is not limited, usually drink a small cup of 30ML or so. Please mix the original solution with 4 or 5 times of water or juice, the temperature must be below 40 degrees to avoid destroying the activity of the enzyme, and the flavor is excellent when served cold.

Step 6

Because it is made from fresh ingredients in season, the taste, concentration and color may vary slightly depending on the season.

Step 7

When you use it for the first time, it may cause slight dysentery, rash and itchy skin due to overdose or physical discomfort, please reduce the consumption.

Step 8

Do not shake the bottle violently or tilt it flat. Please store in a cool place and do not allow direct sunlight. After opening, please store in the refrigerator and finish drinking as soon as possible.

Tips

Fruit enzymes can be made from any fruits and vegetables, but fruits with high enzyme content are the best. For example: yellow pear, dragon fruit, white radish. You can also mix and match with each other. Organic fruits and vegetables are better. Wash and dry the fruits (make sure there is no water). Some fruits such as yellow pears have high enzyme content in their skin and stems, so it is better not to peel them, but because my family likes to eat enzyme residue, I always peel them. Lemons must be peeled and seeded to avoid bitterness. I encourage you to make enzyme with the peel as much as possible. Don't worry about the pesticides or other residues on the peel, because these harmful substances will be broken down mercilessly and without reservation during the process of making enzyme!