condiments

Apple 2 400g

Lemon 1

1. Wash the container with warm water and dry it thoroughly.

2. Choose fresh apples.

3. Wash the apples thoroughly with water with flour and dry them.

4. Wash the lemon thoroughly with flour and water, and then dry it.

5. Core the apple and cut it into pieces.

6. Slice the lemon.

7. Spread a layer of sugar on the bottom of the container and an apple on it.

8. Repeat step "7" and put the lemon slices on the top layer.

9. Slice the lemon and sprinkle with sugar.

10. Close the lid.

1 1. On the day waiting for fermentation, the fruit will float. Pick up the bottle and shake it every day to ensure that both apples and lemons can be stained with syrup.

12. After a month, the enzyme is fermented, and you can see small bubbles like champagne in the bottle.

13. At this time, the enzyme can be filtered out.

14. Sealed in a sealable glass container.

Tips:

Don't worry about high sugar, because we must drink with water.

The book suggests that the ratio of water to enzyme is 5: 1, but I don't want to be sweet, so I add more water. Anyway, I just need to find my own taste. But the temperature of water should not exceed 40℃.

The finished enzyme should be kept in the refrigerator and can be drunk in a week or two.