Homemade rice wine/fermented rice wine
Overview
I have been fond of rice wine since I was a child, and it is also called glutinous rice wine in my hometown. It's easy to make and the ones I make myself taste better than the ones I buy.
Tags
Ingredients
Steps
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Soak the glutinous rice in cold water until the water covers the rice. I usually soak it for half a day or an entire night. After soaking, steam it in the pot until cooked.
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Leave to cool in container. Just cool it until it is not warm at all. If it is warm, firstly, the fermentation bacteria in the koji may be heated to death. Secondly, even if it succeeds, the rice wine will become sour and taste bad.
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The amount of koji can be determined according to the instructions and the amount of rice you have. Don't add too much. Adding too much will not taste good and it will be overcooked.
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Put the koji in a clean and water-free bowl.
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Spread the rice with cold boiled water. It is best to separate them one by one. There should be no rice balls. Then fold the koji evenly into the rice. Leave a little koji behind.
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Sprinkle a little koji on the bottom of the container and put the mixed rice inside.
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Sprinkle a little koji on the bottom of the container and put the mixed rice inside.
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After filling one layer, press the rice firmly with your hands and sprinkle a little koji on the surface. Then install the second layer in the same way until all is installed
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After all the rice is loaded, press it tightly with your hands, use the extra koji to melt it, then make a small pit in the middle of the rice, slowly pour it in from this place, and then cover it with something.
