Prepare honey, mulberry, aged enzyme and water. All drinkable water can be used as edible enzyme.

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Wash the mulberry, put it in a bottle filled with honey and add water (make sure that there is 20% space in the bottle for fermentation).

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If ordinary sealed bottles are used, they should be stirred and deflated every day for the previous month. Be careful not to screw the lid too tightly, lest the bottle burst. Stirring can make the enzyme ferment better, so that the top raw material will not be soaked in liquid and deteriorate.

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The biofilm in the bottle is the process of continuous metabolism of good bacteria, which is the fat of mulberry and protein. Please don't worry, the white film can be put away to wipe your face (whiten).

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The fermentation time lasts about 6 months, and the test standard of enzyme success is that there is no smelly black hair and the PH value is below 4. More than 6 months is best. The longer the fermentation period, the smaller the enzyme molecules will be, the easier it will be absorbed by the body and the stronger the energy will be.