1. Collect the wild plants (weeds) from your garden or park, more than 5 different varieties. When
choosing wild plants, choose a variety. When picking leaves, choose ones from the top rather than bottom leaves; higher leaves contain higher concentrations of growth hormones, which are excellent for Wild Plant Enzymes. Morning time before 8am when the leaves still have the morning dew on them is the best time for picking.
2. Shake the dirt off the plants and wash the wild plants thoroughly. If the size of the plant material is too big, cut the leaves into 3-4cm pieces (discard the roots). We recommend that you do not use a metal knife, rather tear the leaves using your hands or use a wooden or plastic knife. Doing this will increase the surface contact area and promote the action of osmotic pressure.
3. Weigh the wild plants and brown sugar (you can use white sugar, honey or maple syrup), using the ratio 1:1. The weight of the brown sugar should be the same as the weight of wild plants (or any ingredients you choose to use ex. apple, pumpkin, etc.) Organic brown sugar is the best but even white sugar can be used as the chemical components will be changed into raw sugar during fermentation process.
4. Place layers of wild plants and sugar into a glass jar or you can mix the sugar and wild plants together (using your hands) in the bowl and then place in the jar. At the end cover the leaves with a layer of sugar (40% amount of sugar). If you can obtain a clay pot or a cedar barrel, that would be better.
The ingredients should fill about 3/4 of the jar, not too much less or too much more. This 1/4 space is not useless; rather it is the required amount of space for air to react with the ingredients to the correct degree.
5. We use a stone to weigh down or compress the leaves down to prevent fungus forming on the leaves. To prepare the stone, wash it thoroughly and then put it in the microwave for two minutes or boil it for at least ten minutes. Place the stone on top of the leaves.
6. Now cover the jar with a fine net or porous paper and tightly seal so that no bugs would go into the jar (they like sugar, you know).
7. Place the jar in a cool, shaded place. It should be dry, good air flow and cool. Stir all ingredients with a wooden spoon once a week for three weeks.
Don’t forget to write the date!
8. After three months, separate the ingredients from the liquid using fine net. Place the liquid in a glass jar and let it sit for another 3 months. Then, you can start drinking enzyme. Depending on your preference, you can dilute with lots of water or just drink as it is. It’s your choise.
You can throw away the ingredients as compost, back to nature!
9. Usually, it is best to start drinking enzyme after a year because microbacteria keeps fermenting. You can store enzyme for as long as you can. We have 5 years old enzyme in our farm ;)
- If someone has diabetes, you can dilute the enzymes one cup to nine cups of water; leave for 2-10 days. It is then safe for a diabetic to drink it.
- If after a few weeks a white layer forms on top (something that looks like fungus), scoop it away and clean the area around it and add another handful of sugar. Enzymes are a living culture; you have to observe it like nature. Sometimes the fungus grows because there is not enough sugar or the temperature changed or the enzymes were not in a cool enough place.
- You can only put a tight lid on after a year, and you need to open the lid weekly to allow gas to escape so that it does not burst or pop.
- If you have a problem with ants, place the bottles in a plate of water and make a large cover that covers the whole bottle and put an elastic band around the bottle to prevent the ants from coming in.
- Final advice: The temperature of the storage should be maintained (63-68 degrees). Devotion and the right mind towards the plant and the forming of enzymes is very important in making the enzymes, and the storage environment is very important; that is, continue to make efforts to keep the room at a good and steady temperature.