Method:

1. Clean ginger skin well, then smash ginger with a chopper into flat chunky pieces. Cut the lemon into slices and remove the seeds.
2. Spread some ginger and lemon slices on the base of the glass jar. Add in some Chek Hup Coffee Rock Sugar and Diamond Cane Rock Sugar.
3. Fill up the glass jar with Chek Hup Coffee Rock Sugar, Diamond Cane Rock Sugar, ginger and lemon evenly well. Lastly, pour in apple cider vinegar.
4. Close the jar (do not tighten). Give it a shake to distribute the ingredients evenly.
5. Put the jar in a cool dry place for about 1 week then refrigerate until the fermentation process is completed. This may take 1 month plus.
6. Serve the enzyme with mixed warm water.