These are some of the dos & duns that you must know b4 preparing the enzyme to ensure success of your home brews. These dos and duns are mostly based on common sense, but i think it's necessary to reiterate here; in case you are not aware.
1) Before brewing, wash your hands with dettol (hehe, joking-only lar). This is just a reminder that hygiene is the utmost important step in your enzyme DIY endeavour. Use clean disposable plastic gloves. All the utensils such as glass bottle, cutting board, scissors and knife should be thoroughly cleansed and dried. Do not act smart by using hair dryer or fan to blow dry as it may contaminate the container. The best germ killer is dettol (another joke again- not funny meh??) The natural germ killer is actually sun-light. Dry everything under the sun will sure kill all germs. Even so, use your brain, I dun expect you to dry your hands under the sun. But should you insist to do it for hygiene purpose, dun blame me if your hands get sunburned or turn dark-dark in colour.
2) Skin of fruits are very nutritious but you may have to exercise caution as certain fruits are imported and may be highly treated with chemical. Again use your brain..For fruits and vege with rough skin or ragged surface or with surface that easily stained with ground such as pineapple, banana, dragon fruits, burdock root, beetroot etc, it's advisable to remove the skin. But if you desire to keep, the skin for certain rhizome plants such as beetroot or sweet potatoes must be brushed thoroughly. You need to wash the fruit thoroughly and dry it before cutting or slicing. After slicing, avoid rinsing the fruits to prevent contamination and nutrients being washed away.
3) Rotten dates or fruits with dark spot on the skin must be removed as this may be bitten by insects and are infested with its eggs or contaminated with spores and fungus.
4) Herbs (e.g. ginger, lemon grass, pandan leaves, dong guay, etc), stout or long should also be sliced or cut into small thin pieces to allow nutrients being easily extracted during fermentation.
5) Some food ingredients that are difficult to dry after washing...you may choose not to wash then.. Instead, just rinse them with diluted organic rice vinegar, since vinegar is a natural antiseptic.
6) Diluted vinegar may be used to clean food items such as white fungus or mushrooms. Just clean and drip off water before soaking into the diluted vinegar. Some precious medicinal herbs("yok choy") such as brazil mushrooms, pao sam (siberian ginseng) and linzhi(i simply said one lar..not sure this can be used huh?) should not be over soaked or the nutrients will be lossed, really wasted! Last but not least, always cut the herbs into smaller pieces before use (need I tell you about this again, a bit long-winded now, but it's common sense!)
7) Oh..one last thing, learnt from my mom and my grandmother. When they made "tapai", it is very pantang to condemn people or say any bad things. The end result will be unsuccessful. So I supposed the same rules applies here. Do not curse, do not scold, do not quarrels and always maintain the good mood while preparing the ingredients for enzyme making or else don't blame me if the enzyme end up like shit...
Good luck!
1) Before brewing, wash your hands with dettol (hehe, joking-only lar). This is just a reminder that hygiene is the utmost important step in your enzyme DIY endeavour. Use clean disposable plastic gloves. All the utensils such as glass bottle, cutting board, scissors and knife should be thoroughly cleansed and dried. Do not act smart by using hair dryer or fan to blow dry as it may contaminate the container. The best germ killer is dettol (another joke again- not funny meh??) The natural germ killer is actually sun-light. Dry everything under the sun will sure kill all germs. Even so, use your brain, I dun expect you to dry your hands under the sun. But should you insist to do it for hygiene purpose, dun blame me if your hands get sunburned or turn dark-dark in colour.
2) Skin of fruits are very nutritious but you may have to exercise caution as certain fruits are imported and may be highly treated with chemical. Again use your brain..For fruits and vege with rough skin or ragged surface or with surface that easily stained with ground such as pineapple, banana, dragon fruits, burdock root, beetroot etc, it's advisable to remove the skin. But if you desire to keep, the skin for certain rhizome plants such as beetroot or sweet potatoes must be brushed thoroughly. You need to wash the fruit thoroughly and dry it before cutting or slicing. After slicing, avoid rinsing the fruits to prevent contamination and nutrients being washed away.
3) Rotten dates or fruits with dark spot on the skin must be removed as this may be bitten by insects and are infested with its eggs or contaminated with spores and fungus.
4) Herbs (e.g. ginger, lemon grass, pandan leaves, dong guay, etc), stout or long should also be sliced or cut into small thin pieces to allow nutrients being easily extracted during fermentation.
5) Some food ingredients that are difficult to dry after washing...you may choose not to wash then.. Instead, just rinse them with diluted organic rice vinegar, since vinegar is a natural antiseptic.
6) Diluted vinegar may be used to clean food items such as white fungus or mushrooms. Just clean and drip off water before soaking into the diluted vinegar. Some precious medicinal herbs("yok choy") such as brazil mushrooms, pao sam (siberian ginseng) and linzhi(i simply said one lar..not sure this can be used huh?) should not be over soaked or the nutrients will be lossed, really wasted! Last but not least, always cut the herbs into smaller pieces before use (need I tell you about this again, a bit long-winded now, but it's common sense!)
7) Oh..one last thing, learnt from my mom and my grandmother. When they made "tapai", it is very pantang to condemn people or say any bad things. The end result will be unsuccessful. So I supposed the same rules applies here. Do not curse, do not scold, do not quarrels and always maintain the good mood while preparing the ingredients for enzyme making or else don't blame me if the enzyme end up like shit...
Good luck!
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