Number of Days to Make: 7 Days
- Knife for chopping
- 1 kilo of Ripe Fruit Meat
- 1 kilo of Molasses
How to Make
- Prepare the Ripe Fruit Meat by peeling the skin and removing the seed of the fruit.
- Chop the Ripe Fruit Meat into little pieces. About the size of a 10 peso coin (1 inch diameter) will do.
- Put the chopped ripe fruit meat inside the jar.
- Put the kilo of molasses in and mix.
- Cover the jar with paper and tie it securely with the string.
- Leave the jar in a cool and dry place for 7 days to ferment. Away from sunlight and rain.
- After 7 days, separate the liquid from the solids. The liquid is the Fermented Fruit Juice (FFJ).
Ripe Fruit Meat
- This means that you should not include the skin and seed of the fruit.
- You may use what’s readily available here in the Philippines such as Banana, Manggo, Papaya, Avocado, etc.
- Different fruits has different nutrition making different effects. Better if you can use different fruits or a single fruit to get the desired nutrients.
- Avoid using fruits that were treated with Calcium Carbide (kalburo) or any other chemical treatments.
- Molasses are not readily available in public markets around the Philippines.
- A good substitute is brown sugar. The browner the better.
- Do not use white sugar.
- You do not have to mix the brown sugar with water to make it liquid. The rise in temperature due to fermentation will melt the brown sugar.
- If jars are too expensive or are not readily available in your location you can use plastic water containers.
- Any kind of paper as long as it could cover your wooden box.
- The readily available paper to almost all places in the Philippines is newspaper.
- Many times this could get loose. Use a rubber band instead.
- This will also prevent ants and other insects from entering.