Technical issues prevented me from posting every day, so here’s days 2-5, including the final mix.
Day 1 – stir the brown rice and water mixture with chopsticks. There are faint smells of fermentation, a light sour note and a bit musty. But it’s probably not even near the point where the “good” bacteria have taken over (if that happens). I’ll feed it tomorrow.
Day 2 – Stir with chopsticks. Discard 300g of the mixture and add 150g each of more rice flour and water. Mix well.
Day 3 – mix, discard, feed as before.
Day 4 – mix, discard, feed as before.
Actually, before discarding the Day 4 ferment, I saved 200g and used it per the Ideas in Food recipe:
- 200 g sourdough starter
- 200 g Korean red chile flakes
- 200 g water
- 100 g light brown sugar
- 35 g salt (I used kosher salt)
Mixed all together and put into a mason jar. It tastes quite good here, with a mix of salty and sweet. The fermented brown rice didn’t seem to be present here. Perhaps I should have waited another day or two?
Today is Day 6 – and it looks and smells quite the same as in the photo above. I stuck a chopstick in there to remove some of the air bubbles in the packed jar and mix it up a bit more. I’m hoping there will be some gas release and a bit more sourness to the mixture over the next few days.