This is a discussion on Parsley Enzyme Vinegar DIY within the Healthy Cooking Recipe forum, part of the Food and Cooking Forums category; Rinse and dry parsley and red dates. At least few hours. Cut parsley into small pieces and cut open red ...
Rinse and dry parsley and red dates. At least few hours.
Cut parsley into small pieces and cut open red dates.
Segregate cut parsley and red dates into 3 portions.
Stack ingredients into a dry glass jar in sequence:
parsley, red dates, oligo and poly floral honey.
Repeat the process with the remaining 2 portions.
Pour in the organic brown rice vinegar
after 3 portions of ingredients are completely stacked-in.
Seal tight with food wrap before covering with a lid.
Keep in dry cool place for 2 weeks before serving.
Better result if keep for 2-3 months.
Mix 30 ml with 10 times of water for serving.
It can be taken 1 - 3 times a day.
Enzyme residue may be added too.
Last edited by Cherish; 04-06-2010 at 08:45 PM. Reason: Adjust the right format