Homemade Fermented Rice

Wash the glutinous rice clean and soak it overnight, without changing the water halfway through.

Drain the soaked glutinous rice, put it in a steamer, and steam until cooked.

Pour the steamed glutinous rice into a clean container and add purified water.

Rinse while using your hands to rub the rice grains apart. Each grain is distinct, slightly moist but not soggy.

Sprinkle with koji powder. Pay attention to the temperature of the rice; it should be slightly warm, rather than cold or hot, otherwise the koji will be killed and subsequent fermentation will not be possible.

Continue stirring and mixing evenly, combining the fermentation powder with the rice grains. Gently press down, pat a little water on the surface, and make a hole in the center to easily observe the water release.

Seal with two layers of plastic wrap and place in a warm spot to ferment.

After being in the kitchen for two days in winter, it has already started to release liquid. I tasted it and it has a bit of an alcoholic smell and is slightly sour, so I sealed it and continued fermenting.

Fermentation is slower in winter, and if left for a few more days, it will release more liquid and already be very sweet. Transfer it to the refrigerator to slow down its fermentation.

For breakfast, make a fermented glutinous rice, goji berry, and poached egg drink; it's deliciously sweet and you don't need to add any sugar.