Digestive Enzyme Supplements » brown rice vinegar

Bitter Gourd Enzyme Vinegar DIY

admin — Thu, 11 Jun 2009 13:56:45 +0000

Bitter Gourd Enzyme Vinegar DIY

Here are the Bitter Gourd Enzyme Vinegar DIY ingredients

•    Bitter Gourd 300 g
•    Chinese Wolfberry (non-preservative) 100 g
•    Organic Brown Rice Vinegar     5201111
•    Oligo 900     90 g / 15 sachets
(or Liquid Oligo 900 15 tbsp)
•    Lime Flower Honey     250g
Bitter Gourd Enzyme Vinegar DIY Methods

I) Rinse, dry and slice bitter gourd. Chinese wolfberry need not be rinsed.

Bitter Gourd Enzyme Vinegar DIY

2)    Divide ingredients into 3 portions. Stack ingredients in sequence; bitter gourd, Chinese wolfberry, Oligo 900 and lime flower honey into the glass jar. Repeat the process with the remaining 2 portions.
3)    Pour in the organic brown rice vinegar after the 3 portions of ingredients are completely stacked-in. Seal tight with food wrap before covering with a lid. Keep in dry cool place for 2 weeks before serving. Better result if keep for 2-3 months.
4)    Mix 30 ml with 10 times of water for serving.
Enzyme residue may be added too.

Bitter gourd contains compounds that significantly lower the body's blood sugar level, and is termed as 'Plant Insulin'. lt has been used in natural herbal medicine of their blood purifying property and its ability to help with liver problems.

Enzyme DIY – Preparation of Materials and Tools

admin — Sat, 14 Feb 2009 15:54:17 +0000

1. Enzyme DIY – Tools Preparation
Good hygiene is required in the preparation of enzyme DIY. At all times, use clean disposable PP gloves to handle all food ingredients. All tools such as glass container, cutting board, scissor and knife must be thoroughly cleaned and dried. Do not use hair dryer to blow dry as it may contaminate the container.

2. Enzyme DIY – Materials Preparaiton
The skin of the fruits may be used if desired. Just ensure that they are properly rinsed and dried. However, the skin of fruits with ragged surface such as pineapple, aloe vera, kiwi, custard apple, and banana must be removed. After the fruits are sliced, the fruits should not be rinsed to prevent contamination and nutrients being washed away.

All rhizome plants used in the enzyme preparation; such as beetroot, carrot etc must be cleaned and dried before removing the skin.

Skin surface that has contact with soil should be removed. If desire to keep, the skin must be brushed thoroughly.

Do not use rotten dates. After the dates are rinsed and dried, cut open to allow nutrients to be released easily.

Herbs that are stout and long should be sliced into small thin pieces to allow nutrients to be extracted during fermentation.

For food ingredients that are difficult to dry after being rinsed, use diluted organic brown rice vinegar to rinse them instead.

Diluted vinegar may be used to clean materials like fungus or agaricus. Soaked briefly in the diluted vinegar, removed and dripped off. Agaricus like maitake or brazil mushroom should not over soaked to prevent nutrients loss.

Cut or tear the fungus for us.

Organic Vinegar For Enzyme DIY

admin — Sat, 14 Feb 2009 15:39:45 +0000

For preparing enzyme DIY, vinegar may be used for those dry ingredients or who wish to keep the mature enzyme for a long period.

Organic brown rice vinegar is the best media to be used. This vinegar uses organic brown rice, and is fermented in the ceramic container for at least 9 months. It retains all the brown rice nutritious essence that is easier to be absorbed, and it enhances body metabolism, detoxifies, revitalize cells and improves immunity system.

Good vinegar contains fine sediment (composes of amino acid) from the fermentation of organic brown rice, with a smooth taste and natural fragrance. This is unlike alcohol derived or sugar base vinegar, which has no sediment and has an irritating and choking taste. Good vinegar is always sugarless during fermentation too.

To judge the quality of vinegar by viewing the ar bubbles on the surface after shaking may be wrong. These air bubbles may be created by adding surfactant or added with sugar. The room of the bottles will affect the amount of air bubble too. Hence, it is essential to choose a reliable brand.

Lastly, do not mix vinegar with salvia root and hoelen. Vinegar is also not suitable to be consumed with sea cucumber, mutton, pumpkin, and milk products.