(1) Prepare materials

Pineapple, grape or apple, preferably organic fruit, otherwise it needs to be cleaned with ozone machine or pesticide-removing vegetable washing agent, 4 ml of honey, 5 ml of rice vinegar or apple vinegar, 2 ml of pure and sterile cold boiled water, and 1 small tube of fruit enzyme fermented bacterial powder.

(2) Cut the fruit into pieces

Wash the glass with boiling water, air-dry it, and dare not leave any moisture. Remove the seeds from the fruit and cut it into small pieces. If it is organic, it can be cut into pieces without peeling. If it is not organic, it is best to peel it and use it after cutting.

(3) canning

put the above materials into a glass jar, and inject cold boiled water with honey and vinegar until the container is 8% full. The total amount of honey and cold boiled water should not exceed 5ml, and gas expansion space should be reserved.

(4) Add the bacterial powder

Add the bacterial powder and stir the mixture thoroughly with a clean long spoon. If there is no fermented bacterial powder, double the rice vinegar, which can be put in 1-15ml, cover it, and let it ferment at room temperature for 1-14 days before drinking.

(5) Post-treatment

The fermented fruit enzyme will have a better flavor if it is put in the refrigerator. It can be diluted by adding 3-5 times of cold boiled water according to personal taste. If it is not put in the refrigerator during fermentation, it will become fruit vinegar after several months.