Ferment Nutrition
1.
Prepare 500g of watermelon rind, leave a little watermelon flesh, wash the watermelon rind with purified water, drain the water, and cut into thin slices
2.
Put it into a sterile container for later use.
3.
Add 400g of granulated sugar to the watermelon rind and stir evenly with sterilized chopsticks.
4.
Add 3000ml of purified water and stir slightly with chopsticks
5.
Surface covered with plastic wrap
6.
Cover the lid and place it in a ventilated and cool place for fermentation
7.
After 12 hours, open the lid and stir with sterilized chopsticks, cover with plastic wrap, cover the lid, and ferment in a ventilated, cool and ventilated place; stir once after 12 hours, the steps are as above; in another 12 hours, it is ready!
8.
The pH test paper is stained with a little enzyme, and the pH value is within 4.
9.
Sift the finished watermelon peel enzyme ferment nutrition to remove the inner melon peel of the enzyme, and put the filtered enzyme into a sterile glass container, and store it in the refrigerator.
Tips:
1. Watermelon rind should be washed with pure water, if there is no pure water, it can be boiled with cool white.
2. All the containers used for making enzymes should be disinfected and drained. If the containers are not cleaned properly, the enzymes will become moldy, resulting in failure of post-production.
3. The temperature of the fermentation environment depends on the fermentation time. Fermentation time in summer is short and the time in winter is long.
