Enzymes part 2

Its been more than a week, but I just didn't feel like the enzymes were done brewing. For one thing, they didn't foam up like Tomoko-sensei told me they would. I was wondering if I did something wrong, asked her but she told me not to worry about it. So this evening I strained them.

Here is what they look like still in the bucket. See how the fruits and veggies have all shriveled up. Everyday when I stirred them I would give each handful and good squeeze to try and get the juices out.

First thing was to put all the contents in a mesh net and get the juices out.

Next thing is to add the Umi no Sei. Kerry told me that these are natural enzymes from the sea. You can drink it straight for your daily enzyme intake, but its very expensive. It also contains iodine and this is why its effective against radiation. Very important in Japan nowadays.
 

Finally, I put it all in bottles. From 3 kg of fruits and veggies mixed with 3.3 kg of sugar, I got nearly 4 liters of enzymes.
 

The leftover fruits and veggies are still full of healthy nutrients! Tomoko-sensei said they can be ground up in a food processor and added (about 1 tbs) to stews and curry, even put into a small mesh bag and put into a hot bath to make your skin all soft. (You know how the Japanese luv their baths.)

From now I'll have to keep all 4 liters and the leftover fruits and veggies in the fridge. Starting tomorrow the kids and I will be drinking a little each day. I hope we stay healthy this winter! These enzymes are supposed to help boost our immunity, so we'll see!

As always, thank you so much for stopping by my little corner of the web. Please come again soon.