How to make bayberry enzyme How to make bayberry enzyme

Enzyme, as the name implies, is a substance formed by fermentation. Its main components are essential amino acids for the human body. Amino acids can maintain the normal functions of our body and are almost present in all our life activities. The role of amino acids in the human body is so important. Such a substance rich in amino acids is naturally beneficial to our health and suitable for daily drinking. Bayberry, as a fresh seasonal fruit, has a unique sour taste mixed with a hint of sweetness, which is deeply loved by the people. When bayberry is made into enzymes, the taste must be wonderful. How about it? Are you tempted?

How to make bayberry enzyme

Materials for making bayberry enzyme

1000g bayberry, 400g white sugar, 10000g water. (The enzyme ratio is most likely to be successful if it is controlled at 1:3:10)

How to make enzyme from bayberry

1. Wash the fresh bayberry with water and dry it.

2. Put the bayberry and white sugar into a clean glass container by placing a layer of bayberry and then a layer of white sugar. Note that the glass container must be breathable to facilitate the fusion of white sugar and bayberry.

3. Wait for about 1 month, filter the bayberry enzyme and store it in the refrigerator. When drinking water, add 2-3 spoons of bayberry enzyme to each cup of water.