Homemade Sweet Fermented Rice
1.
Wash the glutinous rice well, soak it in cold water overnight, and just crush the glutinous rice grains with your hands (sweet koji)
2.
Wash the clean gauze and spread it on the steaming curtain wet. Take out the soaked glutinous rice and spread it out on the gauze. Then prick a few eyes on the glutinous rice, so that the steam can pass through the glutinous rice, and the steamed glutinous rice I don't like pinching
3.
Fold the edge of the gauze over, cover with glutinous rice, cover and steam for 30 minutes
4.
Open the lid of the pot and check it. If the steamed glutinous rice is too dry or has raw materials, sprinkle a small amount of water on the rice and steam it for a while; after steaming, put the glutinous rice into a clean oil-free and water-free basin ( (You can blanch it with boiling water in advance)
5.
Put the lump of wine medicine on the plastic wrap and roll it into powder with a rolling pin through the plastic wrap. If you use Angel's powdered koji, you can save this step.
6.
Dry the glutinous rice until it is not hot and the body temperature is the same. The inside of the rice should not be hot. If the temperature is not well grasped, it is better to cool it rather than to make the temperature too high. It is easy to burn the medicine to death or make the sweet wine sour.
7.
Put the wine medicine (leave a little bit) into the glutinous rice directly or with a small spoon of cold boiled water. If the glutinous rice is too dry to stir, you can pour into a small bowl of cold water, and combine the wine medicine (jiuqu) with the rice. Stir well
8.
Then put the glutinous rice mixed with wine medicine into a clean container with a lid without oil and water, and dig a round hole in the middle with a clean spoon
9.
Sprinkle the little bit of wine medicine evenly on the surface and round holes of the rice
10.
Wrap the container with two layers of plastic wrap, and then wrap it with insulation. I used a long down jacket bag and put it in a warm place. I covered it with another layer of quilt and placed it next to the heater.
11.
Open it after 30 hours. If the juice in the round hole is full and it smells of rice wine, it’s fine. If not, it’s better to re-wrap and continue to ferment. I used 36 hours and the rice wine tastes strong. How long it takes depends on the temperature, so it’s not very specific; it will ferment faster in summer
12.
After filling some, you will find the rice wine juice oozing out all around. The made fermented rice is very sweet
