The Peace Place “Commitment to the Earth” includes using natural soaps and detergents for cleaning to reduce environmental pollution. Our journey to live out this commitment brought us to learning about eco-enzymes. Eco-enzymes were discovered by Dr. Rosukon Poompanvong, founder of the Organic Agriculture Association of Thailand. Through 30 years of research, he developed a fermented liquid from organic kitchen waste of fruit and vegetable skins mixed with sugar and water. The process accelerates biochemical reactions in nature which produces very useful natural enzymes. Eco-enzymes can be used as a versatile cleaning fluid for kitchens and bathrooms and to wash fruits, vegetables, clothes, and dishes. In addition, eco-enzymes can prevent pests on plants while also working as an organic fertilizer.
We easily found the ingredients to make our own eco-enzymes. This easy process has abundant benefits both for us and for nature!
We collect fresh fruit skin waste and store them in the freezer until we reach an adequate amount. We mix them with unbleached coconut or palm sugar and water with a ratio of: 10 parts water, 3 parts fruit skin, 1 part sugar (for example: 1000 grams of water: 300 gram of fruit peel: 100 grams of sugar). Fermentation takes three months. It produces gas during fermentation, so it’s better to use a jerry-can or containers that can expand.
During the first month, we periodically opened the lid to release the gas. We stored eco-enzymes in the shade to avoid direct sunlight. After three months, we filter it. The remaining pulp can be used again to make new eco enzymes or put on the compost for plant fertilizer. Eco-enzyme liquid is turbid brown and has a smell typical of fermentation.
Join us in this one step on a journey to building a peaceful, regenerative culture. We are glad that this connection with nature is beneficial for nature as well as for ourselves. Thank you nature!