The head teacher in the kindergarten where I work is on a green kick and started making a natural dishwashing liquid a few months ago.
One part brown sugar, three parts fruit peels, ten parts water, left to ferment on its own for three months and then strained off of the lees and used to wash dishes. The Chinese name she calls it by (from a how-to online) just translates to 'enzyme'.
To me, it seems that the best case scenario for something like this is fermenting to vinegar, which would kill most bacteria on the dishes and help dissolve some of the gunk you're trying to wash off. In that case, I feel like adding a kombucha SCOBY and shaking regularly would help the process work faster and more effectively. Or does a fermentation process like this actually produce some enzymes that would help clean dishes?
It varies from batch to batch, but I'll leave you with a picture of the pretty pellicle on a two week old batch with apple peels.
One part brown sugar, three parts fruit peels, ten parts water, left to ferment on its own for three months and then strained off of the lees and used to wash dishes. The Chinese name she calls it by (from a how-to online) just translates to 'enzyme'.
To me, it seems that the best case scenario for something like this is fermenting to vinegar, which would kill most bacteria on the dishes and help dissolve some of the gunk you're trying to wash off. In that case, I feel like adding a kombucha SCOBY and shaking regularly would help the process work faster and more effectively. Or does a fermentation process like this actually produce some enzymes that would help clean dishes?
It varies from batch to batch, but I'll leave you with a picture of the pretty pellicle on a two week old batch with apple peels.