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重覆发酵 2nd Fermentation

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重复发酵

简单的使用古方酵素制作重复酵,可让酵素里添加及产生更丰富有益于身体的酵素、维生素、矿物质、氨基酸、各种有机酸,植物营养素,植物激素等营养成分。

重复发酵制作

材料:

  • 主要发酵食材 – 一小碗 / 200公克 (主要发酵食材及其功效可参考各类食材列表)
  • 古方酵素 – 1 瓶
  • 蜜糖 – 1汤匙
  • 恩典酵素 – 50ml

做法 :

  • 使用古方酵素制作重复发酵,让酵素添加更多植物营养素,酵素,矿物质及等等。
  • 用古方酵素来做重复发酵,建议用回该瓶子。
  • 把古方酵素倒出2格,如果材料多倒出4格
  • 加入重覆发酵食材,1汤匙蜜糖(加强发酵)和50毫升恩典酵素(让水分子变得更小)。
  • 再加回古方酵素到原本的水平,留一些空间让它发酵
  • 标签好制作日期、材料、功效同时可以写上真言(如:我爱你, I Love You)
  • 重复发酵最少一个月或以上,越久越顺,越久精华越多!

注意事项:

  • 刚开始发酵时,如果发现瓶子胀气必须每天开盖让酵素透气(切记:慢慢…开盖)。
  • 有无产生气体或胀气,都是正常的!
  • 有无白膜,也是正常的!
  • 酵素没有发出臭味就好。
  • 所有重复发酵的材料都可以直接吃或煮。

使用 方法:

  • 每次喝水时,可加入少许(一茶汤)到饮用水中一起喝。
  • 在烹饪时也可以加入少许 (一至两天汤匙),可使食物更加美味。

Enzyme 2nd fermentation

Using Classic enzymes to make 2nd fermentation enzyme can add and produce more enzymes, vitamins, minerals, amino acids, various organic acids, phytonutrients, plant hormones and other nutrients which are beneficial to the body.

2nd Fermentation Method

Material:

  • Main fermentation ingredient –  1 small bowl / 200 gram (For the main fermented ingredients and their effects, please refer to the list of various ingredients)
  • Classic enzyme -1 Bottle
  • Honey -1 tablespoon
  • Graceful Enzyme – 50ml

Method:

  • Using Classic enzyme for 2nd fermentation can enrich and produce more phytonutrients, enzymes, vitamins, minerals and etc. into the enzyme.
  • For 2nd fermentation, it is recommended to use the original Classic enzyme bottle.
  • Pour out about 2 parts of the Classic enzyme or 4 parts if the ingredients are more.
  • Add in main fermentation ingredient, 1 tablespoon of honey (strengthening fermentation) and 50 ml of Graceful enzyme (let the water molecules become smaller).
  • Add back Classic enzyme to the original levels and allow some space to let it ferment.
  • Label the production date, ingredients and its efficacy, may also write the mantra (such as: I Love You)
  • Let it ferment at least a month or even longer, the longer it ferments it become smoother and richer the essence!

Important Note:

  • At the beginning of fermentation, if the bottle is found to be bloated, the cap must be opened daily to ventilate (remember: open the cap slowly).
  • It is normal whether or not there is gas or bloat up!
  • The presence or absence of white mould is considered normal!
  • As long as the enzyme does not emit a bad smell it is good.
  • All fermented ingredients can be eaten directly or boiled.

Usage:

  • Add 1 tsp. to the drinking water for general consumption.
  • You can also add 1 to 2 tablespoons during cooking to make the food more delicious.

重覆发酵 – 水果类 2nd Fermentation – Fruits
柠檬 (Lemon)

柠檬 Lemon

酸橙/青柠檬 (Lime)

酸橙/青柠檬 Lime

马蜂橙/麻疯柑 (Kaffir Lime)

马蜂橙/麻疯柑 Kaffir Lime

小桔子 (Limau Kasturi (Calamondin))

小桔子 Limau Kasturi (Calamondin)

 青芒果 (Green Mangoes(unripe))

青芒果 Green Mangoes(unripe)

青木瓜 (Green Papaya)

青木瓜 Green Papaya

百香果 (Passion Fruit)

百香果 Passion Fruit

红石榴 (Pomegranate)

红石榴 Pomegranate

葡萄柚 (Grapefruit)

葡萄柚 Grapefruit

哈密瓜 (Honeydew)

哈密瓜 Honeydew

奇異果 (Kiwi)

奇異果 Kiwi

番橄榄(沙梨)(Ambarella/Buah Kedondong )


番橄榄 (沙梨)
Ambarella/Buah Kedondong 

火龙果 (Dragon Fruits)

火龙果 Dragon Fruits

豆蔻果 (Nutmeg)

豆蔻果 Nutmeg

黄梨 (Pineapple)

黄梨 Pineapple

香蕉 (Banana)

香蕉 Banana

柚子皮 (Pamelo Rind)

柚子皮 Pamelo Rind

重覆发酵 – 草药 2nd Fermentation – Herbs
党參(Codonopsis Root ( Dang Shen ))


党參
Codonopsis Root (Dang Shen) 

甘草 (Licorice root ( gan cao ) )

甘草 Licorice root ( gan cao )

百合 (Dried Lily Bulb ( Bai He ))

百合 Dried Lily Bulb ( Bai He )

山楂 (Hawthorn)

山楂 Hawthorn

 黄芪 (Astragalus)

黄芪 Astragalus

白术 (Atractylodes ( Bai Zhu ))

白术 Atractylodes ( Bai Zhu )

何首乌 (Polygonum Multiflorum)

何首乌 Polygonum Multiflorum

枸杞子 (Goji Berry/Wolfberry)

枸杞子 Goji Berry/Wolfberry

泡参 (Ginseng)

泡参 Ginseng

当归 (Dong Quai/Chinese Angelica)


当归
Dong Quai/Chinese Angelica

黑枸杞子 Black Medlar

黑枸杞子 Black Medlar

重覆发酵 – 植物和叶子类 2nd Fermentation – Plants and Leafs
薄荷 Mint/Peppermint

薄荷 Mint/Peppermint

左手香 Coleus Ambonicus

左手香 Coleus Ambonicus

九层塔 Basil Leaf

九层塔 Basil Leaf

艾草 Wormwood

艾草 Wormwood

桑叶 Mulberry & Mulberry Leaf

桑叶 Mulberry & Mulberry Leaf

珍珠草/叶下珠草 Carry Me Seed

珍珠草/叶下珠草 Carry Me Seed

香茅 Lemongrass

香茅 Lemongrass

辣木叶 Moringa Leaf

辣木叶 Moringa Leaf

咖喱叶 Curry leaves

咖喱叶 Curry leaves

重覆发酵 – 花类 2nd Fermentation – Flowers
茉莉花 Jasmine

茉莉花 Jasmine

菊花 Chrysanthemum

菊花 Chrysanthemum

蓝花/蝶豆藍花 Asian Pigeonwings


蓝花/蝶豆藍花
Asian Pigeonwings

桂花 Sweets Olive

桂花 Sweets Olive

玫瑰花蕾 Rose Bud

玫瑰花蕾 Rose Bud

bunga kantan


姜花
Torch Ginger Flower
(Bunga Kantan)

洛神花 Roselle

洛神花 Roselle

重覆发酵 – 姜类 2nd Fermentation – Gingers
姜 Ginger

姜 Ginger

黄姜 Turmeric

黄姜 Turmeric

南姜 Galangal

南姜 Galangal

砂姜 Sand Ginger

砂姜 Sand Ginger

重覆发酵 – 香料类 2nd Fermentation – Spices
豆蔻 Nutmeg

豆蔻 Nutmeg

肉桂 Cinnamon

肉桂 Cinnamon

丁香 Cloves

丁香 Cloves

辣椒干 Dried Chilly

辣椒干 Dried Chilly

重覆发酵 – 干果类和枣类 2nd Fermentation – Dried Fruits and Dried Dates
 蔓越莓 Cranberry

蔓越莓 Cranberry

葡萄干与 Raisin

葡萄干与 Raisin

干无花果 Dried Figs

干无花果 Dried Figs

龍眼肉 Longan Flesh ( Long Yan Rou )


龍眼肉
Longan Flesh ( Long Yan Rou )

红枣 Red Dates

红枣 Red Dates

黑枣 Black Date

黑枣 Black Dates

椰枣 Kurma

椰枣 Kurma

重覆发酵 – 蔬菜类 2nd Fermentation – Vegetables Dates
 蒜头 Garlic

蒜头 Garlic

大葱/洋葱 Onion

大葱/洋葱 Onion

野香菜

野香菜

牛蒡 Burdock root

牛蒡 Burdock root

雪莲果 Yacon

雪莲果 Yacon

重覆发酵 – 豆或种子类 2nd Fermentation – Beans and Seeds
咖啡豆 Coffee Bean

咖啡豆 Coffee Bean

红豆芽 Red Beans Sprouted

红豆芽 Sprouted Red Beans

绿豆芽 Sprouted Green Bean

绿豆芽 Sprouted Green Beans

黄豆 Soybean

黄豆 Soybeans

黑豆 Black Beans

黑豆 Black Beans

葫芦巴籽 Fenugreek

葫芦巴籽 Fenugreek