Archive for Wines & Enzymes

Orange Infused Vinegar To Make Homemade Cleaning Enzymes Smell Better, To Repel Ants

Orange Infused Vinegar

Hi there, dear friends ๐Ÿ˜€

I was reading up on vinegars for cooking when I stumbled across this Orange Infused Vinegar which is used primarily for cleaning.

Then an idea came to me ===> why don’t Iย  mix some of the Orange Infused Vinegar to my Homemade Enzyme Cleaner for a better fragrance ?ย  ๐Ÿ’ก

Read more here

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Using Homemade Enzymes To Fix & Clean Water Leaking Air-Conditioners

homemade-citrus-enzyme-cleaner-005-smallMy newly prepared fruit enzyme cleaner made from lemon and orange peels

(READ HERE for the homemade cleaning enzyme recipe)

Hello there, dear friends ๐Ÿ˜€

After an unusual period of rainy weather, the hot and humid heatwave is back again in tropical Malaysia and the air-conditioners become a necessity again to get a good night’s sleep!ย 

Somehow, electrical appliances tend to go out of order at the wrong time, and in my case, my bedroom air-conditioner developed aย  leakย  at 11pm on a Saturday! Aaarrggghhh…..how frustrating!ย  At least, if it needed a technician to come and fix it, it could have chosen to break down on a weekday afternoon, right?ย  What a bad timing indeed! ๐Ÿ™„ย  ๐Ÿ˜†

The thought of having to sleep and sweat through the hot night was too unbearable and definitely out of the question. My other alternative was to leave the air-conditioner on and bear with the continuously leaking water sounds ===> drip, drip, drip…..oh, one would never be able to sleep well through all that..well, at least not for me as I am a very light sleeper. ๐Ÿ˜†ย 

So, out of desperation, I thought of using my homemade enzyme cleaner to see if it could help fix my leaky air-conditioner. I know the leak was caused by some blockage in the water drainage pipes and I know enzymes can help to clear the kitchen sink outlet pipes.ย  ๐Ÿ’ก

Wow, good news! My air-conditioner stopped leaking immediately after I sprayed enzyme all over the metal slates of the air-cond and it didn’t leak again for a good one week. Then it started leaking again and I did the enzyme “treatment” again and that stopped the leak. So, I presumed that I should have sprayed the enzyme cleaner more often to clear the air-conditioner pipe better.

Another reason why I thought of using the enzyme was because every time my air-conditioners are being serviced by my regular technician, he always poured a little enzyme onto the air-conditioner slates after he has installed the air-conditioner after cleaning/servicing.ย  That was to help clear the outlet pipe for water condensation, he said. Anyway, he was the one that also taught me how to make my own enzyme cleaners. ๐Ÿ˜†ย 

I found out from an electrician and my technician that the stuff or gunge that is blocking the air-conditioner water condensation outlet pipe is some jelly-like stuff and if that is the case, then the enzyme should work in breaking down or “melting” the jelly. ๐Ÿ’ก

Here’s the method on how to use your homemade enzymes to clean and fix your leaky air-conditioner (split unit A/C only)ย  :-

1) prepare a strong enzyme cleaner of 1 part enzyme (strained)ย  to 1 part water in a spray bottle.ย  Add a tablespoon of baking soda to balance the acidity of the enzyme so that it doesn’t rust the parts of the air conditioner. Give the mixture a good shake in the spray bottle.

2) turn off the air-conditioner (if you haven’t by now)

3) if you can remove the plastic cover of the air-conditioner, that makes it easier to the enzyme onto the metal slates by giving you more room/space to work. Otherwise, pull up the cover as high as it can go.ย 

4) remove the air-conditioner filters. Either vacuum the filtered dust off or given the filters a good rinse in the bathroom and let dry.

5) carefully spray the enzyme cleaning solution onto the air-conditioner slates.ย  Be sure to avoid spraying onto areas that are connected to wires or any other electronic boards. For this , I had used up almost a whole cup of the cleaning enzyme mixture.ย 

6) give the enzyme about 30 minutes or so to clean the slates and blocked piping.

7) turn back on the air-conditioner and see if the air-conditioner has stopped leaking. If not, spray another cup of the enzyme mixture and see if it will work this time. It should as it was successful for me on the two occasions that I tried out this method of fixing the leaks of my bedroom air-conditioner.

It is best to give a few more “enzyme treatments” to your air-conditioner the next day to allow further cleaning and clearing of the water outlet piping.

Caution!

1) do this “enzyme treatment” at your own risk of damaging your air-conditioner! This is only an emergency measure for those times when you can’t get your technician to come and fix your air-conditioner.

2) if you can, try to check the air-conditioner outlet pipe to see if there is water flowing out when the air-conditioner is on. The rate and amount of water flow will tell you how bad the pipe is blocked and the seriousness of the leaking problem. The “enzyme treatment” may not work if the pipe is completely blocked.

3) it is best is you can get your air-conditioner technician to check it out and give it a proper cleaning to prevent further leakings.

Good Luck!

With best wishes,

choesf ๐Ÿ˜€


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Chinese Prescription Formula & Recipe For Homemade Tonic, Herbal Wine For Good Health

A Chinese formula prescribing the type and amount of herbs required to prepare the Chinese Tonic/Herbal Wine


Hi there, dear friends ๐Ÿ˜€

This Chinese prescription for making our own tonic wine was given to me by the same friend that taught me the Miracle Vegetable Soup.

My friend said that while the vegetable soup is consumed to remove toxins and balance back our body’s health, this Chinese tonic or herbal wine is taken to nourish our health. This is a “poh chau” (a nourishing or tonic wine in the Cantonese Chinese dialect) and is more popularly known as the “Mao Zedong Tonic Wine.” ๐Ÿ˜†

He mentioned this tonic wine was taken regularly by Mao Zedong to maintain his good health until he passed away at 84 years old in 1976. Mao Zedong was the former communist party leader of China.

So, I decided to try this tonic wine on my family and I have prepared some in my big glass jar – it should be ready on 22 October. ย I was told this wine is very good for strengthening one’s backbone (“poh yew guat” in Cantonese”) and good health.

I brought the Chinese prescription (Chinese medicinal formula or “yeok fong” in Cantonese) to one of my regular Chinese medical halls (shops) to get the herbs ready for making the tonic wine. ย I showed the elderly gentleman boss my print out of this tonic wine formula and told him that a friend has recommended that I make this tonic wine for my family.

Wow, I found out that this prescription has been circulating around for many years already. The boss took one look at my printout (prescription formula) and he went to refer to his dusty, old book that was filled with all types of prescription formulas for various ailments and tonics. He has the same formula as the one I showed him, all neatly handwritten onto one of the yellowed pages in his old book. ๐Ÿ˜€

Here is the “recipe” for homemade Mao Zedong Tonic Wine :-

Various types and amounts of herbs as specified in the Chinese prescription.

Please note that I decided to make a double batch of wine and the herbs shown here are double the portions. I thought since it takes some time to prepare this good stuff and my family is big, I may as well make more. ๐Ÿ˜†

Following the amount of herbs as per the prescription given above, you will need 2 katis of distilled white wine or 2 bottles of 640 ml Chinese white wine.

In my case of double recipe, I used 4 bottles of wine instead. Don’t throw away the empty wine bottles but keep them to contain the tonic wine when it is ready for harvesting/consumtion. ๐Ÿ’ก

One kati or 500 gms sugar

Method of preparation :-

1) Place the “inner shavings of cinnamon sticks” at the bottom of a clean glass jar

2) Pour in the rest of the herbs

Oh, I had added a large handful of woflberries (gei ji) as I thought it is very good for nourishing our eyes. However, in hindsight, I thought it was a mistake to do so as the berries had soaked up more of the wine. ๐Ÿ˜ณ

3) Pour in the Chinese wine, cover the jar and leave overnight

4) After the herbs have been immersed in the wine for 1 day and 1 night (heheh, this is following exactly the instructions in Chinese speak ๐Ÿ˜† ) i.e. 24 hours later, add in the sugar.

5) Seal the jar tightly and leave it in a cool dark place. In my case, I just wrapped the jar with some newspapers and leave it at one cool corner of my kitchen.

6) Wine is ready for consumption after 60 days.

I confirmed with the boss of the medical hall – this wine is not heaty and is safe for consumption from teenagers to elderly people.

To take the tonic wine, just mix 1 small Chinese teacup or 1 ย “peck” (or peg? not sure if this is a Chinese or Western term) with 1/4 to 1/2 cup of room temperature boiled water and drink.

Can take it anytime during the day or night, just before sleeping. My friend takes daily the vegetable soup in the morning and ย the tonic wine at night. He has extremely good health and has not been sick for many years already. ๐Ÿ˜€

When I go back to this medical shop later, I will ask the boss again in details the health benefits of this Mao Zedong Tonic Wine and will list them here for your info. Also, I will take a photo of the wine in the jar when it is ready and show you. ย ๐Ÿ˜‰

Meanwhile, I wish you Good Health! ๐Ÿ˜€

With best wishes,

choesf ๐Ÿ˜€

Added on 26 December, 2010 –

Harvesting, Tasting & Review/Feedback

This was how I wrapped up the glass container – with newspapers and taped at the top – easy disposal later.

The Reveal – Wine is darker upon maturity – this wine is about 4 months old

To drain every drop of goodness – I tilted the bottle over a large strainer onto a pot. Do this when you have scooped as much of the tonic wine into bottles

About 3 1/2 bottles of tonic wine was yielded

Recommended dosage of Mao Zedong Tonic Wine – take a small Chinese tea cup or a Chinese soup spoon full, add a little hot water to mix and drink

My review of the tonic wine

  • Very aromatic in the herbal sense
  • Very strong alcohol content (well, for someone like me who hardly drinks :oops:)
  • Very sweet (I wonder if I could reduce the sugar amount)
  • Due to the overly alcoholic and sweet nature of this wine,ย  you may want to add more hot water
  • After drinking the wine, I can feel it go through my system very fast – felt a little tipsy and sleepy and it was in the afternoon!
  • I recommend that this wine is taken at night just before bed, because I slept a good 4 hours in the afternoon after drinking this tonic wine and I am not used to afternoon naps! ๐Ÿ˜†

Cheers! ๐Ÿ˜€


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Homemade Chinese Raisin Wine – Very Good For Tenderising Meat & For Cooking; Has Health Benefits

Homemade Raisin Wine

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Good afternoon, dear friends ๐Ÿ˜€

I first came across homemade raisin wine when my healer friend made a batch of it and she gave me a bottle to try. ย She told me that it is very good for marinating and tenderising meats, especially when used in cooking Kung Pao Chicken.

Juicy, Tender Lamb Chops Marinated With Raisin Wine

That day, I was going to cook some lamb chops for dinner and I thought I would try out what my friend said about raisin wine. My usual method of tenderising chops was to use a kitchen mallet on them before marinating them with some oyster sauce, garlic and ginger paste, ย salt & pepper, Chinese Rice Wine and cornstarch. I was taught that the combination of wine and cornstarch would help to tenderise meats.


Homemade Raisin Wine (5)


When I tried out the raisin wine, I decided to forego using the kitchen mallet to see how well the wine would work as a tenderiser. I was using lamb shoulder chops which can be a bit tough to eat if not tenderised properly.

Wow, the lamb chops turned out to be so tender, juicy and really delicious when raisin wine was used as part of the marinade. Everyone in my family was happily tucking into the lamb chops. ๐Ÿ˜†

Ever since, raisin wine has been in integral part of my cooking – I would add that liberally into stews, stirfry, soups, etc. ย I even used it in my Spaghetti Bolognese sauce and Cottage Pie beef fillings. How yummy! Quickly, my free bottle of raisin wine ran out!

To meet my high usage of raisin wine for cooking, ย I decided to try making my very own wine (my first attempt at making wine ๐Ÿ™„ ) ย … and now I have a few bottles of raisin wine on hand! ๐Ÿ˜€

I was even more motivated to make the wine when I read about the goodness of raisins and the many health benefits of raisins.

The photos below were taken way back last year – in early October, 2009. It is very easy to prepare and well worth the wait.

Initially, I had wanted to follow Amy Beh’s recipe (at bottom of page) for making raisin wine. Armed with a list of ingredients required for the wine, I went to a Chinese medical hall to get what I wanted. Heheh, it turned out that the lady boss has her own recipe and she packed all the ingredients according to hers.

Homemade Raisin Wine

*Boiled Sugar Solution

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Homemade Raisin Wine (1)

Yeast For Making Wine

Homemade Raisin Wine (3)

*Powdered Yeast Sprinkled Over Raisins

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Homemade Raisin Wine (4)

Sugar syrup poured over yeast and raisins. Cover tightly and let stand overnight

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Homemade Raisin Wine (5)

A small bottle of distilled rice wine to be added on Day 2

My healer friend said she usually adds a bottle of Kaoliang Wine (Go Leong Jao in Cantonese) to her wine at the beginning. I would try her method the next time I make more of this wine.

Her raisin wine is very popular and whenever her friends or relatives have someone about to have a baby, they would pay her to make a batch of raisin wine for the new mother’s consumption during confinement month. I have seen this wine being sold at RM15 for a 750 ml bottle. My cost in making my own raisin wine was about RM20 only.

One thing to note, when the raisin wine is ready, it doesn’t taste very alcoholic – just very smooth and a little sweet. The medical hall lady boss said she would add more distilled wine when bottling the matured raisin wine to give it the more alcoholic taste. As with other wines, the longer this wine is kept, the better it tastes. ๐Ÿ˜‰

With best wishes for good health,

choesf ๐Ÿ˜€

Homemade Raisin Wine by Any Beh

Ingredients
Syrup

  • 5 bottles water (approximately 3.75litres)
  • 1.2kg rock sugar
  • 600g golden raisins
  • 5 pieces sweet wine biscuits (tim chow paeng), crushed finely
  • 5 pieces spicy wine biscuits (lat chow paeng)

Method
Place water and sugar in a large pot and bring to a boil; stir until rock sugar is dissolved. Leave to cool completely. It is important to cool the syrup thoroughly.

Prepare a big glass jar (you can buy one from any provision shop) by washing it well and then drying it thoroughly.

Scatter raisins evenly on the base of the jar. Sprinkle both types of wine biscuits over the raisins. Pour in the cooled syrup slowly. Seal the jar lid tightly and allow the liquid to ferment and mature in a cool, dry and dark place for 100 days. Do not move the container during the fermenting and maturing period. If you do not follow this piece of grandmotherโ€™s lore, the whole process will not turn out well.

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How To Make Wine Vinegar by Paul Kovi – Recipe posted by Louise

Good evening, dear friends ๐Ÿ˜€

Ah, my wonderful blogger friend, Louise, has shared this recipeย  on how to make our own wine vinegar at my About page and I thought to set up a new post here so that you can have easy referral to it. I’m very sure you will be delighted to find a way of making your own vinegar. ๐Ÿ˜‰

All credits of this recipe goes to Louise who has a really interesting blog called “Months of Edible Celebrations” – every day of the year, there are some fascinating festivals or themes going on and Louise has certainly put in a lot of research, thought and heart into writing those articles.

Thank you very much, dear Louise, for sharing this recipe with us! I know I will enjoy making the vinegar and thinking about Count Dracula and Transylvania!ย  ๐Ÿ˜€

READ HERE for Louise’s fascinating post titled “Nibbling my way to Count Dracula’s Castle” for more recipes and information….

With best wishes,

choesf ๐Ÿ˜€

transylvania

Hi choesf,


I will be posting a few recipes from the following book in the next day or so, (I havenโ€™t decided which day yet as it is a sort of halloween themed post, Dracula included:) Anyway, the following recipe is one I will be posting. I thought you might appreciate so I am posting it here not to interfere with your regular posts. I tried to email you but it seems I either misplaced your email address or never had it. I am a bit hurried but I wanted to get it off to you before I forget. Hope you like it, Louiseโ€ฆ

A Wine Vinegar for Autumn from Transylvanian Cuisine by Paul Kovi

Ingredients :-

  • A bunch of green grapevine tendrils
  • 2 ounces raisins or dried, pitted sour cherries or cornel
  • 1 ear of young corn
  • 2 ounces lentils
  • 3 quarts dry white wine
  • 1/4 cup honey
  • 1 or 2 pieces fresh and ripe fruit (any kind), cleaned and stemmed

Instructions :-
1. At the beginning of the summer fill a wide-mouthed glass gallon jar one fourth full with the following ingredients: green grape vine tendrils,raisins (or dried sour cherries or cornel) ear of corn, and lentils. Pour in enough wine to fill jar halfway and stir in half the honey.


2. Cover the top of the jar with cheesecloth and tie it down. The mixture will first ferment then turn cloudy before it eventually clears up.


3. When 2 weeks have elapsed, place the jar in a cool but not too cold spot. Add 1 or 2 pieces of cleaned, stemmed ripe fruit of the season to the jar and let stand.


4. At the beginning of September add enough wine to the jar to fill it. Stir in the remaining 2 tablespoons honey. Place the jar in a sunny spot again for 1 week (be sure the contents do not become too warm), then return it to a cool spot.


5. Do not move the jar until the first days of October. By this time the vinegar will have a layer of sediment on the bottom, and will be clear on top.


6. Carefully siphon off a bottle (1 quart) of the clear, ready to use vinegar and fill the jar again with the same amount of white wine.


7. If the vinegar is handled carefully (not moved or shaken), it will not spoil. This procedure of draining off the clear vinegar should be repeated again from time to time (taste it occasionally, and siphon it about every 2 to 4 weeks). Be sure to replace the removed amount with fresh wine. It produces a very good vinegar.

Variations:

Using an existing vinegar base, one can prepare new vinegar from a favorite wine and some fruit (or other sugar-containing plant) in the following manner:

Fill a 2-quart wide-mouthed jar with wine (or with any kind of fruit soaked in wine), Cover the mouth of the jar with cheesecloth and tie it down, then put the jar in an evenly warm place.

The top of the wine will develope a skin after a while; stir it back into the wine by shaking the jar. Continue this process until 1/4 or 1/2 quart gelatinous wine skin forms. Transfer this gelatinous wine to a similar size jar. Fill the jar with some vinegar from the recipe above.

Let stand in cool spot. When the contents settle, slowly siphon off the top for use. Replace the removed amount with fresh wine. Be sure to siphon off new vinegar at least once every 4 weeks. Bottle the vinegar and store it in a cool place.

Note: If the wine develops a skin on top, be sure to skim it off. Wine vinegar prepared in such a manner can be used as a base for flavored vinegars as well.

Comments (2) »

Rice Water Enzyme – Good For Cleaning Oily Surfaces, Kitchen, Plastic Containers, Tupperware

Rice Water Enzyme

Right – Rice Water Enzyme Concentrate

Left – Rice Water Enzyme + Dish Detergent + Water

===>ย  For washing dishes

Good evening, dear friends ๐Ÿ˜€

Quite some time ago, I was watching a show from Hong Kong on TV where chefs were taking part in a culinary competition. During the show, they were asked what was most effective in cleaning the oily surfaces in restaurant kitchens – their answer was a real surprise to me ===> rice water! ๐Ÿ˜ฏ

The chefs said “Mai Shui”, which in Cantonese means “Rice Water” or water left from rinsing the rice before cooking.

Naturally, my interest was perked upon hearing that we can use rice water for cleaning purposes. Of course, I tried using some to clean my kitchen hob and splatter wall tiles but it didn’t work at all. In fact, I got a messy and really oily wash cloth – more oily stuff to clean! ๐Ÿ™„ ๐Ÿ˜†

So, I forgot about the whole thing until last month, when I was told about the Rice Water Enzyme by a lady who has a “economy rice’ or “mixed rice” stall. We were sharing notes on the using of enzymes for cleaning and she said she read about the Rice Water Enzyme in a magazine.

Here’s the Rice Water Enzyme Recipe :-

Rice Water (from the first rinse when washing rice before cooking)

Brown or Red Sugar or Jaggery – at least 100 gm to 2 litres of rice water

Method – mix both thoroughly in a plastic bottle. Enzyme is ready to use after ONE (1) WEEK!

Tip – this enzymes smells a bit and to overcome that, I added some bruised lemon grass and lemon peels.

To useI added 1/2 cup of Rice Water Enzyme to 1/4 cup dish detergent and 1 cup water and stored this cleaning solution in a bottle. This mixture is further diluted with water depending on the degree of oiliness of my dishes, pots, kitchen wall tiles and stove tops, etc.

The dish detergent is to give the cleaning mixture some suds, because the enzyme on its own has no suds/lather.

I am very happy with the efficacy of the Rice Water Enzyme in cutting grease and oils effectively…more so than the Eco Enzyme or Fruit Enzyme that I had made earlier. Only problem is this enzyme is also more abrasive on my hands compared to the Fruit Enzyme, which had, on the contrary, helped to soften my hands a bit from all those cleaning. ๐Ÿ˜†

I find the Rice Water Enzyme especially good in heavy cleaning jobs like washing oily plastic containers like Tupperwares, greasy pots and woks, oil splattered wall tiles in the kitchen and mixing bowls with remains of cake batter.

With a normal dish detergent previously, I would have squirted lots of it and many rounds of washing to get my plasticware oil free. But with this enzyme, just an easy rub or two with the sponge would make the plasticware quickly oil free. It’s really amazing how the Rice Water Enzyme works but you have got to try it yourself to see. ๐Ÿ˜‰

To clean my kitchen sink outlet pipes, now and then, I would pour about 1 cup of the enzyme into the sink holes when all the washing in the kitchen is done for the night. I am hoping that the enzyme would help to cut some of the grease in the pipes as well as breakdown the sludge buildup in there. ๐Ÿ’ก

Happy Cleaning!

With best wishes,

choesf ๐Ÿ˜€

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Easy Homemade Dragon Fruit Health Enzyme For Drinking & My Review Of This Enzyme

Picture 046 (Small)
Two bottles of Dragon Fruit Enzymes and a bowl of Dragon Fruit “Jam”

Picture 047 (Small)

A small cup consisting of 2 to 3 tablespoons of Dragon Fruit Enzyme, mixed with water.

To be had first thing in the morning, on an empty stomach for better absorption.

(Please read the comments below for feedback on my family’s health after we started drinking this)

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Good evening, dear friends ๐Ÿ˜€

Ah, finally…. I am posting my recipe for making enzymes for drinking. All thanks go to my blog visitor, Jessica, who so graciously shared with me her recipe for making drinking enzymes at Comment # 14 at my cleaning enzyme post HERE .

I did some reading over the Internet to find out more on drinking enzymes .

Some links with good information, recipes and tips on fruit enzymes :-

1) here, ย from e-How

2) here, from Leah’s Cafe

3) here, from Penang-Island

4) here, from Cooking Momsterย – this site has some background on a Chinese recipe for fruit enzymes using “San Cha” used to make Haw Flakes. There are some interesting recipes there as well as the benefits of the various fruit enzymes. ๐Ÿ˜‰

Different sites have different information on the recipes – like how much fruit in proportion to sugar/honey, when to shake the enzyme during fermentation, how long to wait before harvesting enzyme (period ranges from 2 weeks to 6 months), and how to take the fruit enzyme for health. ย So, I would suggest that you gather as much information as you like on the Internet before you start making your own enzymes.

In general, it was reported that drinking fruit enzymes improves our vitality, ensures regularity in our bowel system, aids in digestion and enhances body absorption of nutrtients.

Initially, I was going to buy a large glass jar to prepare the enzyme in,ย but at the last minute, I decided that I would just use the inner pot of my slow cooker ย – the reason being, I didn’t know how much of liquid enzyme would be yielded and I wanted to get the size of the jar right. ๐Ÿ’ก


Picture 031 (Small)I had used my crockpot to prepare the enzyme. My fruits all layered with the last topping being lemon and sugar. After that, I poured in 1 cup of apple cider and 1 cup of Australian honey

Picture 044 (Small)

I covered my crockpot with the glass lid and a piece of aluminium to keep out the light. Beside it is a new glass jar that I had bought to prepare more Fruit Enzyme the next time.

Some tips to share with you :-

  1. make sure that the fruits, chopping board and knives are completely dry as even a drop of water can spoil the enzyme. I washed them thoroughly and left them to dry overnight. But, if you are rushed for time or you find that your items are not 100% dry, do like what Jessica does – she uses a hairdryer! ๐Ÿ˜‰
  2. as you cut your fruits, it is best to place them straight in the jar – this is to ensure that the fruits are not contaminated or exposed to fruit flies
  3. you have to use a glass jar for safety reasons because we are going to drink this enzyme. ย If plastic bottles are used instead, it is feared that the fermentation process may leech out some unhealthy stuff used to make the plastic bottles
  4. the fruit enzyme needs a dark, cool place to ferment. You can also wrap a piece of aluminium foil or an old t-shirt or cloth around the glass jar
  5. shake or stir the fruits often to prevent build-up of a whitish mould at the surface. Don’t worry, the mould is safe and is a sign that fermentation is well underway.
  6. if black spots or black moulds are seen, it would mean that the fruit enzyme is contaminated. Some people recommended that the black moulds be scooped out and the fruits left to ferment further. For me, I would prefer to throw the whole batch away and start a new one, for fear of food poisoning ย from the contamination.
  7. upon harvest, pour the liquid enzyme into old, clean wine bottles. The leftover fruit can be used as jams, or it can be fermented further to be used as a facial wash or plant fertiliser. I gave half of my fermented fruit to a friend, and the other one is kept in the fridge to eat as a jam with my toasts.

Picture 032 (Small)

This is my one day old Fruit Enzyme

Because 2 of my dragon fruits were over-ripe and there were some worms inside (I am terrified of worms ๐Ÿ˜ฏ ), I had a paranoia that my other fruits may have eggs that will turn into worms! ๐Ÿ˜† So, I decided at the last step of the preparation to add 1 cup of apple cider (I thought that should kill anything inside and of course, I had thrown away the worm infested fruits!) and for added fragrance and to cut down the sugar level, I replaced one cup of sugar with Australian honey. ๐Ÿ’ก

I had read that the apple cider will speed up the fermentation process, and that was also another reason that I added the appleย cider.

Picture 034This is after a week – there is more liquid produced and there is some white bubbles on the surface – a sign of fermentation in progress

Picture 045 (Small)

My Dragon Fruit Enzyme ready to be harvested – 2 weeks after preparation ๐Ÿ˜€

My Dragon Fruit Recipe

3 kilos or 6 1/2 pounds of Pink Dragon Fruit

8 lemons

1 kilo or 1 3/4 pounds slabs of brown sugar (or loose brown sugar)

1 cup apple cider

1 cup honey

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Method

Remove skins and cut to slices about 1 cm or 1/2 inch thick

Arrange dragon fruit starting at the bottom, alternating with slices of lemon and sugar

The last layer at the top must be sugar

Pour apple cider and honey over everything

Cover and keep for 2 weeks, shaking gently the contents in the first few days, and stirring thereafter occasionally

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The fruit enzyme was harvested exactly 2 weeks after preparation and there was just enough to fill 2 wine bottles. Half a bottle was consumed immediately for a few days, while the rest will be left for a further duration until 4 to 6 months, with a taste test at every 2 weeks.

In a few days, my enzyme will be exactly 1 month old, and I will see how the taste goes. ย A website had mentioned that the ph of the enzyme improves over time, especially after 4 months. I’m not sure exactly what that meant and I just assume that the enzyme will not be so acidic after a longer period. I guess it is like wine, which tastes better over time! ๐Ÿ˜†

Also, new enzymes are more alcoholic in nature and some websites do not recommend that the enzyme be consumed at this stage because the alcohol is not good on the liver. My opinion is the new enzyme should be fine for consumption as we are not drinking large amounts of it enough to damage our liver. We are just having 2 to 3 tablespoons a day as a tonic for our health. ๐Ÿ˜‰

The 2-week old fruit enzyme tasted like a mild apple cider mixed with alcohol, with a hint of apple cider and honey. My children hated the taste of it and I had to tell them to pretend that it was Ribena! Anyway, they never liked apple cider either! ๐Ÿ˜†

It is best to drink the enzyme first thing in the morning on an empty stomach, rest for half an hour before taking breakfast. I mixed the enzyme with ย 2 times its amount of room temperature water. For me and my second daughter, the dragon fruit enzyme tasted absolutely delicious – like a fruity wine! It didn’t smell bad or rotten at all as I had thought it to be.

The period that we consumed the dragon fruit enzyme (5 days all in) was too short to notice any significant improvement in our vitality and health. But all of us reported easier and better bowel movements, as if the enzyme is removing toxins faster from our bodies. Another reason why I stopped drinking the enzymes after 5 days was because I developed a mild food poisoning from eating some bad curry at a mamak shop. My husband and second daughter continued to take until 1 week and they didn’t report and adverse side effects in their health.

In summary, I would definitely recommend to everyone that they should try to make some fruit enzymes to drink. I think the enzymes will do more good than harm. I have seen some stalls at the TTDI pasar (markets) selling the homemade dragon fruit enzyme for RM39 (USD10) for a 750ml bottle. My cost was only half of that and by making my own enzyme, I can be sure that I use good quality fruits and there is hygiene in preparing them.

My next post will be how to make our own rice enzyme for washing dishes. A friend gave me a bottle to try and it is really effective in cutting grease!

Do have a lovely week ahead!

With best wishes for good health,

choesf ๐Ÿ˜€


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