Warming ginger enzyme
Overview
The weather is getting cooler, and body-warming drinks are indispensable in autumn and winter. Especially for women who often have cold hands and feet, warming up their bodies cannot be ignored. Today I will share with you how to make ginger enzyme. Anyone who is familiar with enzymes knows that it is a good thing, and home-made enzymes are gradually becoming popular. Friends who still don’t know what enzymes are, please refer to the previous articles Popular Science Knowledge of Enzymes and Enzyme Slimming Methods and the most basic method of making fruit enzymes. Enzymes can be made from many vegetables and fruits. Today I will share with you how to make enzymes from ginger. The enzyme made by this method is sour and sweet, with a light ginger flavor. In autumn and winter, it can be made into a drink with warm water to keep your whole body warm.
Tags
Ingredients
Steps
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Wash the young ginger, scrape off a thin layer of skin on the surface, and cut into thin slices.
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Peel the lemon and slice it into slices.
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Place white sugar, ginger and lemon in the container one layer at a time. (Basically, the bottom layer is sugar, and the top layer should also be covered with sugar.) After leaving it for about 2 hours, the sugar begins to extract the water from the ginger and lemon.
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The next day, the top was basically the extracted liquid, and the bottom was the unmelted sugar.
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Wash your hands with soap and stir in the unmelted sugar to speed up the melting process. Stir twice a day.
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A week later, it started to bubble!
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After about two weeks, you can see a layer of bubbles on the top. After shaking, the ginger and lemon will slowly rise in the liquid with a lot of bubbles. It's a success!
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Finally, use a strainer to filter out the ginger slices, lemon slices and dregs, and store the prepared enzyme liquid in a clean container.
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Use a glass bottle with a lid like this and store it in the refrigerator.
