Activate the bacterial powder, add a little warm water into the measuring cup, and then pour in 1.5.
G enzyme powder, stirred and dissolved.
Peeled red dates, weighing 200g, peeled ginger, weighing 100.
Stand by and watch.
Pour the ingredients prepared in the fourth step into the enzyme bucket dissolved with sugar, and finally pour in the activated bacterial powder and stir.
Cover the barrel, put it into the sterilized body, select the freshly brewed enzyme as the function, and then press Start (before putting it into the body, if the indoor temperature exceeds 30 degrees, please add water according to the scale line of the optimal water addition amount of the body).
After fermentation 12 hours, there were a few bubbles on the surface.
After 26 hours of fermentation, the ingredients began to swell, and there were a lot of bubbles on the surface, which tasted sweet and had a little ginger flavor.
After 42 hours of fermentation, there were a lot of bubbles on the surface, which tasted sweet and a little ginger.
After fermentation for 5 1 hour, the ingredients expanded and there were a lot of bubbles, which made it sweet but not sour.
After 66 hours of fermentation, the ingredients expanded and the surface bubbles decreased obviously after stirring. The taste is sour and sweet with a little ginger, a little fermentation and a little tingling, and the bucket is lifted.
Package, bottle and put in the refrigerator.
skill
Make and share:
1, when making ginger jujube enzyme, stir it 2-3 times a day after 12 hours to make it ferment more fully.
2. Jujube is a dry Chinese herbal medicine, and the dosage should be halved.
3. After removing the core of jujube, it can be soaked in boiling water for 5- 10min, which is more conducive to cleaning the surface pollution.