How to make lemon enzyme? The correct way to make lemon enzyme

Lemon is a common fruit in our daily life. Vitamin C can both whiten the skin and enhance human immunity. However, this fruit tastes very sour and is not suitable for eating directly. Therefore, in daily life, people like to drink lemon water and also like to use lemon to make enzymes. However, some people have not mastered the method of making lemon enzymes and do not know how to make good lemon enzymes. Today, the editor will write down the steps to make it so that everyone can learn it after reading it.

How to make lemon enzyme? The correct way to make lemon enzyme

1. When making lemon enzyme, you must first prepare the materials. It not only requires fresh lemons, but also an appropriate amount of rock sugar, a bottle of good quality white vinegar, a large clean glass bottle and a small amount of table salt and white wine.

2. Wash the prepared glass bottle with clean water, then sterilize it with high temperature, and then apply an appropriate amount of white wine, so as to completely eliminate the bacteria. Soak the prepared lemon in light salt water for half an hour. After taking it out, use a fine-bristle brush to carefully scrub its surface, so as to clean all the pectin on its surface.

3. Use a clean fruit knife to cut the washed lemon into thin slices. Then put the lemon slices and the prepared rock sugar into the glass bottle layer by layer in a 1:1 ratio. Don't fill it too slowly. It is enough to fill the bottle until it is about 80% full. Leave space for fermentation, otherwise the glass bottle will easily burst.

4. After putting all the rock sugar and lemon in, add the prepared white vinegar. Finally, cover the glass bottle and move it to a warm environment for natural fermentation. After three or four days, you can see a large number of bubbles inside. Let it continue to ferment for more than ten days and the lemon enzyme you bought will be fermented. At this time, you can take it out, filter it, and put the obtained lemon enzyme into a clean glass bottle.

5. The lemon enzyme is very sour after it is made. It is not suitable to drink it directly. It is best to dilute it with warm water before drinking. This way you can absorb rich nutrients and reduce its damage to the human gastrointestinal mucosa.