Fruit enzymes, also known as plant synthetically active enzymes, are produced through the fermentation of ripe fruit. To make fruit enzymes at home, you can use fresh fruits and sugar mixed thoroughly in a 1:1 ratio, placed in an airtight container for fermentation, which usually lasts a month, and can be shortened when the temperature is high. The fermented enzyme can be seen with small bubbles similar to champagne.

2 apples ? 400g 1 lemon

Select fresh apples.

Wash and dry the apples thoroughly with water to which flour has been added.

Wash the lemons thoroughly in water with flour and dry them.

Core the apples and cut them into cubes.

Cut the lemon into thin slices.

Prepare the sugar.

Spread a layer of white sugar on the bottom of the container, then a layer of apples.

Repeat step 8 with the top layer of lemon slices.

Sprinkle the lemon slices with sugar.

Close the lid.

The next day's state, the sugar has melted.

Waiting for the fermentation days, the fruit will float up, and every day the bottle should be picked up and shaken to make sure the apples and lemons get coated with the syrup.

After a month, the enzymes are fermented and you can see small bubbles in the bottle similar to champagne.

At this point, you can strain out the enzyme.

Put it in a sealable glass container and keep it airtight.

To serve, pour a little of the enzyme into a glass.

Don't worry about too much sugar because we also have to mix it with water. The book suggests a water to enzyme ratio of 5:1, but I don't have the luxury of sweetness, so I just add more water and find my own suitable taste anyway. But the temperature of the water should not exceed 40°C.

The enzyme should be kept in the refrigerator for a week or two.

And the bottle should not be full when you make the enzyme.