Blood Sticky Rice Fermented Rice
1.
Wash the blood glutinous rice, put it in a large container, and pour in cold water that has not been bloody glutinous rice. The difference from white glutinous rice is that it needs to be soaked for 18-24 hours. Spread a steaming cloth on the steamer, put in blood glutinous rice, turn to medium heat after the high heat, and steam for 45 minutes.
After being steamed, the grains should be so distinct that they can be crushed by hand
2.
Add 4 grams of koji to 500 ml of boiled water to make koji water (if you like to have more water in the finished brew, you can increase the amount of water in this step; if you want to make it thick, reduce it in this step A small amount, you can add water to eat when you eat)
3.
When the rice is cool, put them in a clean, oil-free basin, add the rice koji that has just been mixed and mix well, compact the rice, and then dig a small hole in the middle
4.
Cover with plastic wrap and ferment at 30 degrees Celsius for 36 hours to make fermented wine.
Tips:
Note: Be sure to wait for the temperature of the rice to drop, at least below 30 degrees Celsius, and add the koji water, otherwise the koji will be scalded to death, and it will not be made into wine.
