Mango + Jackfruit + Others Enzymes Drinks

820 days ago

Well, this began as just Mango & Jackfruit Enzymes Drinks but somehow I didn’t get enough of mango to fill the fermentation jar. The reason? Because I have no idea how to cut the mango into slices and it turned into mushy yellow pulp instead. Although I did managed to cut the second mango into small slices, I only managed to save probably a small portion of the mango. Next time, I will try and figure out how people cut mangoes. It looked simple from a distance but it is kind of tough for me when I actually went and cut it. Nothing beats doing the actual thing eh? Cut the top portion of the mango, then the bottom portion and we are left with the seed and some pulp at the sides. To remove the pulp from the seed, run the knife all the way moving along the seed. That’s it! But not surprisingly, I couldn’t do it. Hey, I am not alone. I know quite a lot of people who can’t handle a knife even if their lives depend on it.

Anyway, I added some extra apples and water apples I had in the fridge into the mix. Managed to get all of them into the fermentation jar. Wasn’t that difficult anyway since there was hardly any mango pieces. So this is Mango, Jackfruit, Apple and Water Apple Enzymes drink. Not too sure how it will turn out but I am guessing the Jackfruit will probably have the strongest flavour.

Here we have the Jackfruit, Mangoes and sugar. You might think that the mango is not yet ripe, but the truth is, it is ripe and super delicious! The flesh is yellow and sweet. I was amazed. Well, at least the Giant advertisement is not lying. So next time, don’t judge a book by its cover.

Jackfruit. I guess this is a bit old. The Jackfruit seems a bit dry and some of the seeds have already sprouted! And it is expensive – S$2.80! But at least the Jackfruit aroma is still quite strong.

The two mangoes. One of which was completely mushed into pulp when I attempted to cut it. Don’t blame me, blame my fear of knives.

Ahhh….the lump sugar. Great Wall Brand. 400g of sucrose (food) for the good bacteria to turn into something great.

Oh, it is made from refined sugar. Well, we are not consuming it directly, so it is quite alright. I know I know, sucrose is bad for your health. But we are fermenting the sugars into some other form and the result is no longer the mineral and nutrient absorbing sweetener but something tart and hopefully probiotic. We all know how important good bacteria is to our bodies, right? Furthermore, during the process, (digestive) enzymes will be created. Anyone knows what are the names of the good bacteria in the Enzymes drinks, please let me know. I would also like to know what does the bacteria convert the sucrose to?

There, as you can see, the bottom layer is the mango and jackfruit pieces. I discovered that there is still a lot of empty space, so I added the apples and the water apples into the jar. A combination of bad planning and poor skill in cutting is to be blamed. Or we can just blame the weather. I left the skin on for both the apples and the water apples.  Wonder how will this impact on the fermentation. But I did give them a thorough wash before I cut them.

I will ferment this for 2 weeks and give you guys an update.

Drinks