Traditional natural fermentation method of rice pulp

The traditional natural fermentation method of this product is as follows:

1. Preparation materials: rice, water and starter.

2. Put a proper amount of rice into the pot, add enough water and cook the rice. Cooked rice should be fished out and put in a big bowl to cool.

3. Wrap the cooled rice in cotton cloth or gauze, and then put it in a ventilated and dry place at a temperature of 25-30 degrees Celsius.

4. Add the prepared starter to the rice in a large bowl and stir it evenly with a stirring rod. Be patient in the process of stirring to ensure that the starter is fully mixed with the rice.

5. Cover the big bowl with cotton cloth or gauze and keep it ventilated. During the fermentation process, the state of rice slurry should be checked regularly.

6. It takes 3-5 days to complete the fermentation process. In the process of fermentation, rice slurry will ferment to produce bubbles, and the fragrance of starter will gradually be emitted. Filter the fermented rice slurry to remove solid particles, pour the filtered rice slurry into a clean container and store it in the refrigerator.