- 300 g fruits, cut in small dice
- 250g - 300 g sugar
- 1 tbsp or more fruit enzyme (optional)
1. Prepare a clean and sterilized 600ml bottle.
2. Layer fruit with sugar. First and final layers must be sugar. Make sure have room in the bottle, during ferment the volume of fruit enzyme will increase.
3. If have left over fruit enzyme, add the left over fruit enzyme can make it faster fermentation.
4. Cover it with coffee filter with rings or rubber band to secure it. It will create air during the fermentation. So coffee filter can help it to release air to avoid the dreaded bottle bomb.
5. Store it at room temperature without sunlight .
6. Start stir it daily on the 2nd day.
7. Until it start bubbling and create a foam on the top after stir (shows in the photo) or no more sugar on the bottom. That fermentation takes about 3 to 10 days.
8. The fruit can store in the fruit enzyme no more than 1 month. Otherwise, separate the fruit and fruit enzyme. The fruit can blend it and store in the refrigerator. It can use as bread spread.
9. The fruit enzyme is ready. Keep store it at the room tempereture with coffee filter cover.
****important note: CANNOT use banana.****
note: it's like fruit flavour syrup. Eat the fruit and fruit enzyme together with plain yogurt is the best!! Or add water to drink. Or use it for cooking to substitute sugar. It will tender the meat when use it to marinate meat.
Caution: it's still contain a lot of sugar, don't eat it over daily recommended sugar intake.
