The first homemade comprehensive fruit enzyme (brown sugar anhydrous enzyme)

Overview

The first time I made my own enzyme, the anhydrous comprehensive enzyme did not follow the 1:1 ratio. I didn’t want it to be too sweet, so I chose about 1:3 (1 part brown sugar, 3 parts fruit)

Tags

• dessert
• apple
• brown sugar
• dragon fruit
• grapes
• kiwi
• lemon
• tomato

Ingredients

Steps

1. 1 Wash the grapes, dry them and set aside

   

2. 2 Wash, peel and dice the apples, wash and dice the dragon fruit pulp and set aside

   

3. 3 Wash and slice lemons and tomatoes. Wash, peel and slice kiwi fruits and air-dry them for later use

   

4. 4 Wash the bottle, sterilize and air-dry (this process is not shown). Place any other fruits in a layer, then put a layer of brown sugar, and a layer of lemon on top, then seal it (lastly post the production or expiration time, I will post the expiration time)

   

5. 5 This is the comprehensive fruit enzyme I made 4 days ago (the sugar is made of rock sugar and has already drained out of the water)