Kiwi Enzyme Syrup
How to Make Kiwi Enzyme Syrup for Tenderizing Meat
Create a delicious kiwi syrup with ripe kiwis. This syrup is excellent for marinating meats, making them incredibly tender and adding a subtle fruity aroma that enhances the overall flavor of your dishes. It also works wonderfully as a base for salad dressings and various sauces.
Main Ingredients- 1 ripe kiwi
- 100g granulated sugar (100% of the kiwi’s weight)
Cooking Instructions
Step 1
First, prepare a fresh, ripe kiwi. One that has slight wrinkles on the skin or feels a bit soft to the touch indicates higher sweetness and is ideal.
Step 2
Carefully peel the kiwi. You can use a peeler, a paring knife, or any tool you find convenient.
Step 3
Slice the peeled kiwi into bite-sized pieces, about 0.5 cm thick. Slices that are too thin may become mushy, while slices that are too thick might slow down the fermentation process.
Step 4
Sterilize the glass jar thoroughly by boiling it in hot water and then drying it completely. This hygiene step is crucial for preserving the syrup and ensuring its longevity.
Step 5
Place the sliced kiwis into the sterilized glass jar, layering them evenly.
Step 6
Sprinkle about 80% of the total sugar amount over the kiwis. Aim for a 1:1 ratio of kiwi to sugar by weight.
Step 7
Cover the top layer of kiwi with the remaining 20% of sugar. This helps prevent oxidation by limiting the kiwi’s direct contact with air and aids in the natural fermentation process as the sugar dissolves.
Step 8
Close the lid and let it sit at room temperature for one to two days. During this time, the sugar will begin to dissolve as it interacts with the moisture from the kiwis.
Step 9
After one or two days, check if any undissolved sugar remains at the bottom of the jar. Gently open the lid to inspect.
Step 10
Using a wooden chopstick or spatula, stir well to dissolve any sugar that has settled at the bottom. Avoid using metal utensils, as wood is preferred for this step. This ensures the sugar dissolves evenly.
Step 11
Once all the sugar is dissolved, securely close the lid and refrigerate for about 15 days to mature. During this period, the flavors and aromas of the kiwi will meld with the sugar, creating a rich and deep taste. Store in the refrigerator and use as needed.
