姜酵素 Ginger Enzyme

材料：

老姜400克、嫩姜200克、片糖300克、柠檬1 1/2粒（切片）、野山蜜糖2汤匙、玻璃瓶1个（洗净，晒干，备用）、纱布（图1-2）

做法：

1.将姜洗净（不用去皮），自然风干水分（最好1天后才用）。

2.将老姜和嫩姜切厚片；混合，分出3等份。（图3）

3.将1分姜片放入玻璃瓶内，铺上1层片糖和柠檬。依序做3层，最后一层加入野山蜜糖。（图4-5）

4.瓶口加上纱布盖紧，但不可密封，放置阴凉处发酵3星期。（图6）

要点：

*姜的本身水分比黄梨、葡萄少。比较难发酵。

*买姜时一定要买新鲜的，干水姜不能用。

*发酵第一星期打开盖，让它透气，可预防它有臭酸味。

*发酵期间，上层会出现白泡沫，是正常的，如果黑色，则是已发霉了不可用。

*发酵期间，可轻轻摇玻璃瓶，让它上层也沾到糖水，均匀发酵。

【Ingredient】

400g old ginger, 200g young ginger, 300g sliced sugar, 1 1/2 lemon (slice), 2 tsbp wild honey, 1 clean glass container and bandages. (pic 1-2)

【Method】

1.Wash the ginger (do not skinned), dry up naturally (at least a day).

2.Slice ginger thickly, smash both ginger and mix together, and then apportion into three sets. (pic 3)

3.Place 1 set of ginger into the glass container, then cover with a layer of sliced sugar and lemons slices. Repeat the steps for the next 2 layers, and then pour honey on top. (pic 4-5)

4.Cover the container with bandages but do not seal it. Let them fermented in 3 weeks. (pic 6)

Tips

* Ginger is not as juicy as other fruits, so it is tougher to be fermented.

* That’s why make sure you bought the freshest ginger.

* After 1 week of fermentation,open to check and also have some ventilation.

* During fementation, white bubble on surface is nomal, unless they are blackish.

* During fermentation, may shake tenderly to let the sugar liquid moisten top level.