Homemade Lemon Enzyme
1.
Sterilize and dry the lemons and glass jars you bought. Be careful not to store water. It is recommended to rub the skin of the lemon with salt, and then take a soft brush to rinse it, but it is not necessary to wash it thoroughly. Complete sterility will affect the activity.
2.
Slice the lemon as thin as possible (it's a test of the skill of the knife).
3.
Lemon and rock sugar are in a ratio of 1:1, one layer of lemon and one layer of rock sugar are good, about 80% of the size of the jar, leaving room for fermentation, rock sugar must be willing to put it, rock sugar is the key to fermentation, less sugar is easy to alcohol!
4.
The enzyme with vinegar has a special flavor, you can try it. The 10 kg jar in the picture is filled with lemon rock sugar and 1 kg of vinegar is poured. The vinegar should be brewed from pure grain. The pure rice vinegar or Heinz white vinegar from Xinhe in the supermarket are both very good choices.
5.
After the enzyme is bottled, the production process is not over, and post-maintenance is required. After leaving it overnight, you will find that the bottom lemon starts to show a small amount of water. At this time, you have to open the lid every day to deflate. Use a clean stirring rod to stir it so that the upper lemon slices can also be contaminated with the leached liquid. After all is melted, you can rest assured to stir more vigorously. After a month, you can drink it after being diluted with water, and the ratio is arbitrary and frugal.
Tips:
1. What is enzyme? The word enzyme is an imported word from Taiwan. It is actually the "enzyme" we learned in biology class when we were young. It exists in everyone's body and is a catalyst that governs our metabolism, nutrition and energy conversion. Many catalytic processes, but an enzyme generally can only catalyze one or one type of food
2. Most of the propaganda said that drinking enzymes can whiten, lax, promote metabolism, lose weight, fight cancer, etc. Because there is no data and research support, I have reservations about the efficacy, personally think that it is not necessary to strive for the effect, which is good Drinking it yourself is also a reward. The key is to persevere, as long as it is a good thing, it will always benefit!
3. Various propaganda will say that the longer the fermented enzyme, the better the effect, because the effect is not studied, but it is simply treated as a kind of beverage made by hand, so it can be drunk after one month of fermentation, and it does not have to be given. It has so much meaning.
4. Self-made enzymes must ensure that the containers and ingredients are clean, oil-free and water-free, otherwise the hard-made enzymes may find mildew.
Make your own enzyme recommend lemon, because lemon is a natural preservative, it is also rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange Pitoin, naringin, coumarin, high potassium and low sodium, etc., and easy to store. For girls who love beauty, lemon is still a sacred object of whitening, and at the same time lemon is a photosensitive substance. Don't drink lemonade during the day or when the sun is exposed!
Fruits that are rich in juice can be used to make enzymes. The enzymes do not have to be single. Compound fruit enzymes are said to be better. To ensure that no deterioration occurs during the fermentation period, it is recommended to add about 15% lemon to whatever enzyme is used, which can be regarded as It is the natural preservative, the taste of lemon, rock sugar, rice vinegar, fermentation, time, the longer the time, the stronger the taste, drink a cup of hand-made enzyme, and measure the pace of time!
