Do I need to add vinegar to lemon enzyme?

Lemon enzyme is a nutrient extracted from lemons. Many diseases in the human body are caused by a lack of enzymes. This shows that enzymes play a very important role in human health. Lemon enzyme is a common enzyme that is not difficult to make. If you add vinegar during the production of lemon enzyme, it can give the lemon enzyme a unique flavor. The following is a detailed introduction to the relevant knowledge of lemon enzyme.

1. What are enzymes?

The word "enzyme" is a borrowed word from Taiwan. In fact, it is the "enzyme" we learned in biology class when we were young. It exists in everyone's body and is a catalyst that controls many catalytic processes such as our metabolism, nutrition and energy conversion. However, an enzyme can generally only catalyze one type or class of food.

2. Do I need to add vinegar to lemon enzyme?

To be released. Enzymes with added vinegar have a unique flavor. It is best to choose original rice vinegar or white vinegar.

3. How to make your own lemon enzyme

1. Disinfect and dry the lemons and glass jars you bought, and be careful not to retain water. It is recommended to rub the lemon peel with salt, then brush it with a soft-bristled brush and rinse it clean, but you don't need to wash it thoroughly, as complete sterility will affect its activity.

2. Slice the lemon as thinly as possible (this requires your knife skills).

3. Arrange lemon and rock sugar in a 1:1 ratio, layer by layer. Arrange about 80% of the jar, leaving space for fermentation. Be sure to add rock sugar as it is the key to fermentation. Less sugar will easily turn it into alcohol!

4. The enzyme with vinegar added has a unique flavor, you can try it. After putting lemon and rock sugar into the 10-jin jar in the picture, pour 1 jin of vinegar. The vinegar should be made from pure grains. The original rice vinegar or white vinegar in the supermarket are both good choices.

5. The enzyme production process does not end after it is bottled and requires subsequent maintenance. After leaving it overnight, you will find that the lemon on the bottom layer begins to release a small amount of water. At this time, you should open the lid to release the air every day, and stir it with a clean stirring stick so that the lemon slices on the upper layer can also be contaminated by the extracted liquid. After the rock sugar is completely melted, you can safely increase the intensity of stirring. After one month, you can dilute it with water and drink it in any proportion you like.