HOMEMADE FERMENTED NONI JUICE AT HOME

 

Fermented noni juice is a nutritious drink, rich in enzymes, vitamins and antioxidants. The process of making fermented noni juice includes stages from preparing ingredients, squeezing noni fruit, to fermentation and storage.

🌟 STAGES OF MAKING NONI FERMENTED JUICE🌟

1. PREPARATION OF INGREDIENTS AND TOOLS

Material:

• Ripe noni fruits: 2-3 kg (choose soft, ripe fruits with a characteristic aroma).
• Cane sugar or rock sugar: 500g (can be adjusted according to taste).
• Filtered water: 1-2 liters (boiled to cool).

Tool:

• Juicer or blender.
• Large glass jug (about 3-5 liters), with a tight lid.
• Clean cloth or strainer.
• Wooden or plastic stirrer (avoid metal to protect probiotics).

1. KEY STAGES

Step 1: Prepare noni fruits

1. Rinse ripe noni fruits under dilute salt water to remove dirt and bacteria.
2. Drain or dry gently.
3. Cut the noni in half or chop it up to easily squeeze out the juice.

Step 2: Squeeze or grind the noni fruit

1. Juicing by juicer:
   • Put each piece of noni fruit in a juicer to get the juice.
   • Filter through a sieve to remove residue if necessary.
2. Blend with a blender:

• • Put the chopped noni fruit in a blender along with a little filtered water.
  • Pure, then strain through a clean cloth or sieve to get the juice.

💡 Note: You can keep some noni carcasses to add fiber to the juice.

Step 3: Mix the juice with sugar

1. Dissolve cane sugar or rock sugar in noni juice.
   • Sugar ratio: 1 part of sugar for 4-5 parts of juice (can be increased or decreased according to taste).
2. Stir until the sugar is completely dissolved.

💡 Purpose: Sugar will serve as a raw material for bacteria and yeast to grow during the fermentation process.

Step 4: Ferment the juice

1. Pour the mixture into a glass jar:
   • Do not overfill the jar, leave about 5-10cm to prevent water from spilling out during fermentation.
2. Lid:
   • Cover the mouth of the jar with a clean cloth or paper towel, secure with an elastic band to allow CO₂ gas to escape.
3. Ferment:
   • Place the jar in a cool place, the temperature is about 20-28°C, away from direct light.
   • Fermentation time:
     • 1-2 weeks: The water has a mildly sweet, sour taste.
     • 3-4 weeks: Richer flavor, stronger sourness.

💡 Note: Check the tank every 2-3 days to make sure the water is not contaminated. Skim off foam or floating residue from the surface if necessary.

Step 5: Filter the juice (optional)

• After fermenting for enough time, you can strain the juice through a clean cloth or sieve to remove the noni carcass, making the water clearer and easier to drink.

Step 6: Store the juice

1. Transfer the fermented juice to a clean, sealed glass bottle.
2. Store in the refrigerator to slow down the fermentation process.
3. It is recommended to use it within 1-2 months to ensure the best taste and quality.

III. USING FERMENTED NONI JUICE

• Dosage: Drink 20-50ml/time, 1-2 times/day, diluted with filtered water if the taste is too strong.
• Combination: Honey or lemon juice can be added to enhance the flavor.

IV. SOME IMPORTANT NOTES

1. Cleaning: Tools  and materials must be clean to avoid bacterial contamination.
2. Observation: If the juice has a bad smell, unusual color, or mold, should not be used.
3. Safety: Pregnant women and people with chronic illnesses should consult a doctor before use.

🌟 RESULT 🌟

You’ll have a delicious, nutritious fermented noni fruit juice that improves digestion, reduces inflammation, and promotes health. If you try to make it at home, you will be surprised because it is easy to create a very healthy drink with extremely simple, easy-to-make, and inexpensive steps!