Pumpkin fermentation
By VicentaLakin
CUCUMBERS ARE COMFY, THEY HAVE A HEALTHY STOMACH DIGESTIVE DIET, AND THEY ARE BREAST-FED AND COMFORTED. I'VE BEEN IN THE SOUTH FOR 11 YEARS. I LIKE THE ENVIRONMENT HERE, I LIKE SOME FOOD PRACTICES HERE THAT FEED THE NATIVE ECOLOGY. THE SOUTHERN RECIPE IS MUCH LIGHTER THAN THAT OF THE OLD NORTH, WHICH IS DRIVEN BY THE TASTE OF THE FOOD ITSELF. LET ME ALSO MOVE FROM ONE-MAN PAPER TO A STANDARD A4, LEANING, INTRODUCING TODAY A HOME-MADE, FRESH PAPAYA FERMENT, YEAST, YOU LOOK GOOD, YOU DON'T WANT IT。
Recipe Recommendations
- papaya 250 grams
- rock sugar 200 grams
- pure water 1.5KG
- Enzyme fungus powder 1.5 grams
- sweet and sour
- other
- several days
- simple
Steps for Pumpkin fermentation
1
The fermenter power is connected one hour in advance, and the fermentation environment is cleansed by pressing the " air purification " button。
2
Fresh papayas from the market
3
The papaya goes to the seed slice. 250 grams of fruit
4
Pygmy drums with drinking water of 1.5 L and ice sugar of 200 g so that the ice can melt as much as possible。
5
an additional 100 ml of 37 - 42 °c warm water is prepared to be poured into 1.5 g yeast powdered and activated for 15 - 20 minutes。
6
The material is incorporated into the drums into the dissolved bacterial powder, evenly mixed and sealed into the fermentation machine for an hour。
7
Twelve hours after the fermentation. Twice a day, this is like 12 hours of fermentation。
8
Normal mixing is maintained twice a day, with the selected papaya being tougher, fermenting for 90 hours, mixing with more acid than sweet, and a sense of air. Prepare the barrel
9
Add a secure filter to the barrel. Load 10 degrees of special vacuum protection bottle, vacuum pump vacuum insurance. Refrigerator storage. Drink best in seven days. The slag was taken for environmentally friendly yeast drums and fermented for other uses。