Hi Everybody, this is the Papaya enzyme bubble happily bubbling upwards. All thanks to Aunt Irene for her effort to teach me how to make enzymes. This is the 5th bottle of enzymes i had made. See the bubble? It is moving upwards, I was seeing it so happily and hence i quickly took my camera to video cam it down. Again I had to trouble Aunt Irene to teach me how to upload in the blog.
Please do not be mistaken that the bubble is so active all the time. I only took the picture of the most active time... good luck.
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13 comments:
kd, saw the bubbles so active, we must also be active in making enzymes!
ds
kakaka
是咯是咯，ds 说得没错！大家都要更努力更加油lor!!!
看到那些活跃的泡泡不停的往上升，就好像看到了新生命，怎能不感动？不感恩呢？
对呀对呀，就是看到那些活跃的泡泡不停的往上升，情不自禁，赶紧把它拍了下来！哈哈哈！
kd you should make the banana enzymes, the bubbles is even more active and oso taste great.
Hi KD
It's nice knowing you people of the Kaypoh Club. Now I know who is the noisy ones, who is the cleanliness and health conscience ones, hahaha. Thanks to all for the good fun in learning.
I've also just started making my 1st enzyme at home yesterday afternoon using 1 huge Taiwan mango (I got 3 for S$10). Aunt Irene also making one for herself. She said I very slow already in starting, most of have tried making several alreadi.
Anyway, I started with a coffee powder bottle. Very excited to see the changes in the bottle so far, the water level at the bottom keep rising from lastnite 1 cm to 2.5cm now. Also keep observing to make sure I don't see any fruits turning black. Hopefully by tomorrow I can see the white bubbles。。。。
Will keep u all updated of the end results.
Cheers,
Margaret
Hi Margaret,
Nice knowing you too... and good luck in your enzymes...
Hi Daven
this morning looked at my mango enzyme before leaving for work, the water level between the fruits float & bottom alredi stop rising after it rose to 2.5cm, same as 2nd day. Still no movement and white bubbles, got a bit worried now if it's gonna be ok or not. Is it supposed to be like that?
Cheers,
Margaret
mango maybe more difficult to make lor, but so long as got the liquor smell and taste, should be fine... I was also very anxious when i 1st make the enzymes... everyday also go and investigate :) but then later got to realise that the fruit use and the type of fruit use also play a part in producing the enzymes, hence if you got more water, means that particular piece of fruit is very good as it got many enzymes inside, otherwise means the fruit is lousy.. whatever it is, all is the fault of the fruit lor :) cheers
Hi KD
Finally the bubbles appeared on Tuesday 20 Jun evening, saw it after returning from work, pheww.... I was so happy and have shared the good news with Auntie Irene liao. Like what Auntie Irene said, mine could be the 迟发育one. think it's probably due to the type of fruits and the proportion of fruits/lemon/sugar we put. I made it on Sat 4pm, it took 4 days to 发酿 3rd day still quite still, it got me worried for awhile that I'm going to fail in my 1st attempt. The taste is about right, so I just leave it as that. After stirring, last nite & this morning I noticed more bubbles, I m so happy and excited.. next time I'll try orange..followed by pineapple, banana, papaya..
cheers,
Margaret
wow, great margaret :) happy for you 2...
hi kd,
may i know where to buy the big glass pot and the brown suger? i only manage to find white suger (ping tang), hope u can help me on this...thanks
mei mei
hi mei mei,
the glass bottle is available at those HDB stall that sells plates, knife, household stuff etc...
Brown rock sugar i buy at chinese medical hall. they are also available at prime, shop and save etc super market...
cheers
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