Enzyme from Elaeagnus Umbrella Thunb/秋茱萸孝素 /보리수나무효소

My husband went to visit his friend in Kochang, he picked the fruits from  Elaeagnas Umbrella Thunb/秋茱萸/보리수나무).  We use it to make the enzyme.....

Elaeagnus umbellata, also referred to as Japanese silverberry,] umbellate oleaster, autumn-olive,] autumn elaeagnus, or spreading oleaster, is a species of Elaeagnus native to eastern Asia from the Himalayas east to Japan. Because airborne nitrogen can be fixed in its roots, it has the capability to grow in infertile habitats

When ripe, the fruit is juicy and edible, and works well as a dried fruit. It is small but abundantly produced, tart-tasting, and has a chewable seed. These fruits have been shown to have from 7 to 17 times the amount of the antioxidant lycopene than tomatoes have...

                       



Wash  and drain the fruits, put the one layer of the fruits in a container, after that place one layer of sugar on top of it, repeat this process until well done. the ratio for fruits and sugar is  1 : l  . Ferment it for at least 3 to 6 months before use. May use it for cooking or as soft drinks.....