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.

Digestive Enzyme Supplements » thin pieces

Enzyme DIY – Preparation of Materials and Tools