Steps of self-made pitaya enzyme
1. Wash all the fruits, remove the thorns from the outside of the pitaya, and then peel a thin layer of skin with a peeling knife, and keep part of the pitaya skin, which is rich in anthocyanins.
2. Slice all the fruits as thin as possible.
3. Put all the fruits into a yeast enzyme bucket filled with 6 liters of water, and then add 750 grams of sugar.
4. Cover the lid, press the exhaust valve, and remember to open the lid and stir every morning and evening.
The delicious pitaya enzyme is finally out of the barrel after three days of fermentation.