Today i made the grapefruit enzyme again. I used 4 grapefruits & 5 green lemons & about 1 pack of brown rock sugar. I post pictures of the steps of making enzyme for my friends who are joining me now to make their own enzyme.
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Note : Do not use the white rock sugar as they have been bleached. The fruits, lemons, containers, chopping board, knife, etc must be dry. Wash & dry them preferably sun them before using.
After 3-4 days, u may open the container to top-up somemore as they have sink down, just repeat the steps 1-3. And the top must always be rock sugar. Place the container away from heat & sun. The enzyme can pour out after a total of 14 days.
Fruits shld be half ripe. Only star fruit has to be fully riped.
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Layer / Step 1 : Peel and sliced the grapefruit and place them inside the dry glass container, as thin slice as can it can be.
Layer /Step 2 : Peel the green lemon & sliced and placed on top of the grapefruit.
Layer / Step 3 : Add in brown rock sugar
Repeat Step 1 : Add GrapeFruit
Repeat Step 2 : Add green lemon
Repeat Step 3 : Add brown rock sugar
