Method:

1. Wash lemon and calamansi limes until clean and air-dry them well.
2. Cut lemon and calamansi limes into wedges and deseed. Slice away pineapple skin and the black spots or eyes, then cut into small pieces.
3. Spread one portion of pineapple slices with a few wedges of lemon and calamansi limes on the bottom of the glass jar.
4. Add one layer of Chek Hup Diamond Cane Rock Sugar over.
5. Repeat the steps from above until the jar is filled up. Make sure that the top layer is sugar.
6. Do not fill up until too full. Leave some space for the ingredients to ferment.
7. Keep the glass jar in a dry clean place for 2 days. After 3 days, transfer the glass jar into the fridge for 3 weeks. The enzyme is ready to serve.