Fujian-Style Fermented Glutinous Red Rice

1. Wash and Soak the Glutinous Rice

Wash the glutinous rice three times in cold water until the water runs clear. Soak the rice overnight in a large bowl filled with water.

2. Steam and Cool the Rice

Drain the soaked rice and transfer it to an 8-inch cake pan. Steam the rice for 30 to 40 minutes, until it becomes translucent and tender. Spread the steamed rice onto a baking sheet to cool down to room temperature.

3. Grind the Red Rice

Grind 5 tablespoons of red rice into a fine powder using a spice grinder.

4. Mix Ingredients for Fermentation

In a large plastic container, combine 5 cups of cold water, the powdered red rice, ⅓ cup of whole red rice, the crushed wine pill, and the cooled glutinous rice. Mix everything thoroughly.

5. First Week of Fermentation

Place the container in the refrigerator or a cool place for the first week. Stir the mixture well and return it to the refrigerator for another week.

6. One Month of Extended Fermentation

After the second week, stir the mixture again and let it ferment for an additional month in the refrigerator.

7. Strain and Store

Strain the mixture through a fine-mesh strainer into sterilized jars, separating the rice from the liquid. Store the rice and liquid in separate jars in the refrigerator.