A couple of my friends introduced me a homemade enzyme juice. With their advice, I made my first homemade enzyme juice on April 14th. So today is the 6th day. It seems to be successfully fermenting. Every time when I opened the lid, the fresh aroma spread around and the fizz is very active.
The recipe was pretty simple. The only tiresome part for me was to sanitize all the kitchen tools and bottles with boiling hot water beforehand.
First, soak your fruits and vegetables into the mixture water with baking soda. It helps to get rid of pesticides and unwanted chemical attached to the skins. Next, slice them to small pieces. I left the skins attached. Then, I rubbed each pieces of vegetables and fruits coated with brown sugar and layered them neatly in the bottle. The lid should be lightly tighten so that they have enough oxygen to breath. For the next five to seven days, every morning and evening, I shook the bottle gently.
You might want to do some research before you make. Some people use white sugar to coat the ingredients and stir them with their bare hands. The important thing is to follow your intuition.
I used the following ingredients.
I got mint and sage from my backyard. Then I added tomato, celery, yellow apple, red apple, pineapple, strawberry, raison, goji berries, and ginger. This time I added 11 different vegetables and fruits. Ideally 20 – 30 different types should be added.
I liked the fresh aroma and natural sweetness of my homemade enzyme juice.
♬ Any feedback? (^^♪
three wisdom 