Bitter Melon Wine

Bitter Melon Wine

　　Choose a variety of bitter melon with an elongated shape. When the fruit has fully elongated and thickened, the skin is greenish, and the seeds have begun to develop but the seed coat has not yet lignified, place it in a container. Generally, a tightly sealed twist-off canning jar is ideal. Before bottling, wash both the bottle and the bitter melon. If the bottle is small and the bitter melon long, you can gently pry it open by hand—never use a knife or metal utensil to cut it, in order to avoid contaminating the wine. For making bitter melon wine, high-proof liquor is best. The ideal volume ratio of alcohol to bitter melon is 1:1. Seal the wine bottle well and store it in a cool, dry place. After 40–60 days, when the liquid takes on a slightly cloudy appearance and the surface of the bitter melon shows powdery flakes beginning to fall off, it is ready to drink. This wine can help prevent and treat ailments such as tonsillitis, colds, and coughs.

　　1. The bitter melon used for brewing can be made into a cold salad, added to soups, or stewed with pork ribs. There’s no need to add extra cooking wine—the slight wine flavor adds a uniquely delicious taste.

　　that is quite special.

　　2. Commercially available bitter melon wine is made by placing small, still-growing bitter melons from the vine directly into bottles, allowing them to grow while absorbing the nutrients from the liquor inside, resulting in a rich wine aroma. It is now very popular in central and southern regions. You can also try making it at home—no sugar is needed. It has a bitter taste that turns pleasantly sweet, offering a unique flavor experience.

　　that is even more richly aromatic.

　　It's now very popular in central and southern China. You can also make it at home—there's no need to add sugar. It tastes bitter at first but leaves a sweet aftertaste, offering a distinctive flavor.