(1) Preparation materials

Pineapple, grape or apple, it is best to choose organic fruit, otherwise it needs to be cleaned with ozone machine or pesticide-removing vegetable washer, 400 ml of honey, 5 ml of rice vinegar or apple vinegar, 200 ml of pure sterile cold boiled water, and fruit enzyme fermentation bacteria powder 1 small tube.

(2) cutting the fruit into pieces

Consume the glass in boiling water, wash it and air dry it, and dare not leave any moisture. Seed the fruit and cut it into small pieces. If it is organic, it can be peeled and cut into pieces for use together. If it's not organic, you'd better peel and dice it for later use.

(3) canning

Put the above materials into a glass jar, and inject cold boiled water with honey and vinegar until the container is 80% full. The total amount of honey and cold boiled water should not exceed 500 ml, and space for gas expansion should be reserved.

(4) adding bacterial powder

Add the bacterial powder and stir the mixture with a clean long spoon. If there is no fermented bacteria powder, double the rice vinegar, which can be 10- 15 ml, cover it, and ferment at room temperature for 10- 14 days before drinking.

(5) Subsequent treatment

The fermented fruit enzyme will have a better flavor if it is put in the refrigerator. Can be diluted by adding 3-5 times of cold boiled water according to personal taste. If you don't put it in the refrigerator during fermentation, it will become fruit vinegar in a few months.