It's almost a year since I prepared my drinking enzyme. It was ready for consumption in February 2009 (after six months) but I deliberately left it untouched. All drinking enzymes must be left to ferment for a minimum of 6 months, if not longer.
Fruits left to ferment turns alcoholic in the first month (when you drink you can taste the mild alcoholic content) so it is not so healthy for your liver if you are going to consume these enzymes in the long run. In the second month it turns to vinegar and only after the third month it turns to a healthy drink, people call enzyme. The longer you ferment it, the more potent it is. I only need to use a small capful of the enzyme to 1.5 liter of water and not drink it neat like a fruit juice.
I used raw organic honey with various fruits (dragon fruit, oranges, pineapple, apples, papaya, lemon ..... I can't remember what else). Using sugar is a no no as it again produces alcholic content.
See how clear the liquid is and the 3 layers of contents. The longer you ferment it, the clearer the liquid. After 3 months of fermentation, the liquid was darkish yellow but now, after almost a year, it has turned to clear golden yellow.
Bottom most layer - fermented fruits
Middle layer - murky enzyme mixed with fermented fruit residue
Top layer - clear drinking enzyme
Top layer - clear drinking enzyme
4 comments:
6 months is too long huh? i use the method of 2 weeks enzyme: http://ahtim.com/healthy-blogger-diy-dragon-fruit-enzyme/
hi chrissie, like i mentioned, anything within 1 month contains alcohol and may not go down too well with the liver. for drinking enzyme i have been taught in a workshop by Dr Joanne to ferment it for 6 months and garbage enzyme (for household anti-septic use) requires at least 3 months. It's worth the wait.
Hi InnerJourney,
I was researching on how should the enzyme taste and when I read your blog, I was dissappointed with books being sold in the bookstores telling us to only ferment the fruits for only 2 little weeks?! I have just consumed my first enzyme of dragon fruits and had no idea at all that it would harm our health! How would the 6-month enzyme taste like anyway?
hi kate. i was also very disappointed with the books published on how to make enzymes. i had the good fortune of taking a workshop with dr. joanne. the taste of the 6 month enzyme is nothing to shout about. and you only need just a small capful of the enzyme to a 1 liter water, otherwise the smell and taste can be quite overwhelming.
sf
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