Fresh Orange Enzyme# Fruit Enzyme Diy#

Fresh Orange Enzyme# Fruit Enzyme Diy#

1. Peel, whiten and core the orange, and cut into small pieces. Put it in a fermented bucket that has been rinsed with pure water.

2. Put on gloves and squeeze the orange pulp a little to rupture the wall covering the orange juice.

3. Add 300 grams of caster sugar and mix slightly.

4. Add 3 liters of purified drinking water (note, not tap water).

5. Use a special long bamboo spoon to stir clockwise a few times to speed up the melting of the sugar.

6. Seal the container and leave it to ferment in a cool place (room temperature 28°C, humidity 60%). Be sure to seal it well.

7. Open the lid once every morning and evening to exhaust air, and stir the ingredients with a bamboo spoon.

8. After 4 to 6 days of brewing, it can be seen that a large number of bubbles are formed around the pulp, and there is no obvious wine taste, and it can be out of the barrel.

9. When pouring, use a strainer to filter out the pulp.

10. The prepared fruit enzymes are kept in the refrigerator for two days before drinking, and the taste is purer.

Tips:

If you can't finish drinking, keep it in the refrigerator. When you find that the bottle is inflated, please open the lid to exhaust! It is recommended to drink the brewed enzyme within a week. Anyway, it’s so fast now, you don’t need a ninja to drink it, you can also share it with your colleagues and friends!