Our definition : Enzymes are vital to metabolism and food digestion. Consuming homemade fruit [or vegetable] enzymes help our bodies digest, absorb and utilize nutrients while delivering oxygen throughout the body-thereby providing energy.
Here's my eldest sis's fruit enzyme recipe ...
Preparation
+ prepare clean, oil-free and air-dry large jar and utensils
Direction
+ Use 3/4:1:1 ratio. This means three or four [3/4] type of wash and air-dry fruits
+ Deseeded, cut and layer all the fruits
+ Add rock sugar [1] and honey [1] to the top of the fruits
+ Allow breathing room at the top of the jar to allow the process of releasing natural gases
Fermentation
+ Shake the jar after a week
Preservation
+ Store at cool dry place
Harvesting
+ Pour the enzyme [liquid] into bottles glass bottles for storing using cloth and funnel after a month time
Consumption
+ Ideally taken twice per day on morning and night before sleep; one tablespoon each time
Reminder :
+ A white membrane atop the membrane is normal. It's caused due to bacteria activity during fermentation
+ Leftover fruit can be used in compost or rubbed on your body during showering
+ The enzyme shouldn't smell moldy
+ Don't use the enzyme in dyed hair
+ Don't wash fruit after cutting
+ Try to use glass container
+ Ensure all the utensils and fruits are air-dry and oil-free cause it will spoil the fermentation. A black membrane atop is a shown of damge enzyme
+ Avoid using white sugar as bleaching agent is added
+ And forgetting a clean and dry hand too
+ And forgetting a clean and dry hand too
Did I mention ... this is also fun to make and watch ferment. I will upload the enzyme when it is ready for consumption.
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