Enzyme Making Technique

o       Clean the fruits thoroughly.

Fruits that are not cleaned up will cause the enzyme to turn mouldy. Therefore, fruits should be rinsed and wind dried. Soak fruits in vinegar for 10 minutes may remove pesticides.  Fruits should also be cut as thin as possible to allow fermentation.

 

o       Ensure that the glass bottle is clean.

Rinse the bottle and sterilize it with hot water, then wipe and allow it to dry under the hot sun. The enzyme will turn mouldy if not fully cleaned or or if oily.

 

o   Fruits must be sweet and fresh enough.

The fruits enzyme should taste sweet. The enzyme will taste bitter or sour if the fruits are not sweet enough.

 

o   Shake the glass bottle frequently.

Shake the glass bottle during the 3^rd or 4^th day during fermentation, for an even fermentation. Some rock sugar may be added if the enzyme tastes too sour, or divide the enzyme into 2 portions if it tastes too sweet.