Eco Enzyme juice is very simple to make, and the only ingredients needed are seasonal fruits and vegetables and sugar. You can make Eco Enzyme Juice by marinating seasonal fruits and vegetables in unheated sugar, and then stirring them with your own hands twice a day for about 4 days. It doesn't cost a lot of money and doesn't require the use of fire, making it a simple craft that anyone can try.
However, it is important to note that depending on the environment and the method of preparation, it is possible for the enzyme juice to spoil during the fermentation process. But do not be discouraged, with their own reality, try to do a few more times, adjust the method, and finally will be successful! Below I will use watermelon and grapes as materials to teach you how to make homemade enzyme juice.
Tools/Materials
1 large-capacity bowl-shaped plate, 1 scale, cutting board and chopping knife, 1 enamel container, 1 piece of gauze used to cover the container.
Approximately 1600g of grapes (mixing several varieties of grapes is recommended!)
Watermelon about 400g
Sugar 2.2kg (Note! Fruit:Sugar=1:1.1)
Methods/Steps
1
Preparation STEP1: Buy the ingredients!
First of all, go to the supermarket and buy the vegetables or fruits you want to use, as well as granulated sugar. The ingredients I chose this time are watermelon and grapes. You don't have to use seasonal fruits and vegetables, just buy them according to your preference.
However, it is important to note that the ingredients purchased are preferably domestic and preferably organic. You should also pay attention to the portion you buy, the ratio of enzyme juice is, fruits and vegetables: sugar = 1:1.1, so it is best to calculate beforehand before you buy.
2
Preparation step2: Prepare the container for making enzyme juice!
The next step is to prepare the containers used in fermentation of enzyme juice, and the prepared containers should meet the following points.
1. It is best to use wooden or enameled containers used for pickling food. If you use plastic containers, the ingredients in the plastic may dissolve and precipitate during the fermentation of the enzyme juice, which is harmful to the body, so it is best not to use them.
2. You should try to choose a container with a wide mouth that you can put your hand into.
3. Use new containers. If you use a container that has been used to pickle plums or alcohol or fermented foods such as soy sauce, the yeast left in the container may affect the fermentation of the enzyme juice, so it is best to use a newly purchased container.
3
Making:
1. First, wash the props and materials. When you wash your hands, please do not use alkaline hand soap or soap because it will kill the bacteria that live on your skin. Also, place a bowl-shaped container on a scale beforehand and set the value to 0.
2. Cut the watermelon into bite-sized pieces and place them on a plate. You don't need to remove the skin and seeds from the watermelon. Remove the seeds from the grapes, flatten them with your fingers and place them directly on the plate with the skins on. Weigh the watermelon and grapes together to make sure they weigh 2kg.
3. Place the enameled container on the scale and set the value to 0. Place the ingredients on the plate one at a time, alternating between fruit → sugar → fruit. Leave 200g~300g of sugar at the end. Stir the fruit and sugar together with your hands so that the sugar fully penetrates into the fruit. Don't waste any juice left on the plate, pour it all into an enameled container.
4. Spread the rest of the sugar over the surface of the fruit, trying to cover as much of the surface as possible, until the fruit is almost invisible.
5. Seal the mouth of the enamel container with saran wrap. In order to let the fruits breathe, it is best to stagger the lid a little when you put it on. In order to avoid the "attack" of small bugs, a piece of gauze was added to the mouth of the container.
After completing the five steps above, store the enameled containers in a cool place, preferably at a room temperature of 20 to 25 degrees Celsius. In order to avoid the influence of yeast, which makes the flavor of enzyme juice mixed with alcohol or vinegar, you should try to keep it away from alcohol and vinegar.
6. Starting from the next day, stir them by hand 1~2 times a day. Every morning and evening, after washing your hands, put your hands into the bottom of the container then stir the fruit and sugar upwards. After a few days, you can see the surface of the "juice" bubbling. To avoid unwanted bacteria, roll up your sleeves before stirring with your hands.
7. In order not to miss the peak of fermentation, pay attention to the signal of the completion of fermentation after a few days! While stirring, the temperature of the enzyme rises for 1 day and only 1 day. You can notice this change if you stir it by hand every day. Also, although the change will be different depending on the material, you can clearly see the change in the material when the fermentation reaches its peak.
Next, we move on to the "rough filtering" stage!
Tools: 1 large pot (bowl, enamel container, etc.), 1 large strainer, 1 piece of gauze or cloth, and 1 storage container.
8. Put a strainer over the pot and pour the fruit and juice into the strainer. If you have a lot of fruits, you can put the fruits on the strainer for half a day~one day beforehand, and wait for all the juice in the fruits to flow down. If you put something heavy on the fruit, the effect will be faster and better.
9. After extracting all the juice, this time use a cloth or gauze for the second filtration. The second filtration can prevent excessive fermentation. Finally, pour the juice into a preservation container and cover it with a lid, but it does not need to be sealed. The preserving container should be sterilized with boiled water and the water in the container should be thoroughly dried before use.
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Notes
If you want to know more about slimming methods, please check the following information, I hope it will help you.
Today we are talking about fruit enzymes, common and practical, to help digestion, weight loss, promote metabolism, anti-inflammatory, antibacterial effect, really a good thing ah, the production is also very simple, but you must follow me to do, otherwise it may be made into a fruit wine, there is no enzyme effect la.
Recipe:4887(kcal)
Main Ingredients
Apples 1000g
Crystal sugar 1100g
Methods/Steps
1
Apples washed and air-dried, glass bottles scalded with hot water and air-dried, hands washed with soap and wiped dry, cutting apples with the knives, the case, keep clean and dry. clean and dry.
2
Peel and core the apples and cut them into chunks, then stack one layer of icing sugar and one layer of apples in the bottle. Fill the bottle to the eighth full. Screw the lid on tightly. Remember to scald the lid with boiling water and let it dry.
3
A few days later. Shake the bottle so that it can fully ferment. Let it sit for about a month. When you see bubbles inside, it's done.
4
Pour the liquid from the bottle into another bottle and seal the original bottle. The picture below shows the enzyme poured out.
5
Drinking method: 2 tablespoons each time. You can drink it with water, preferably cold water, because hot water will denature the enzyme.
Drink on an empty stomach in the morning, 1 hour before lunch, and at night before going to bed
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Precautions
Be sure to follow the proportions, you can use sugar, you can use icing sugar, but the amount of sugar must not be less than the amount of fruit
Be sure to disinfect the utensils, wash your hands to avoid the moldy enzyme.
Don't fill the bottle, because the fermentation process will produce gas
You can also use other fruits to do with the enzyme, the same method of production
.