Check out meishij.com, many different ways making it.
Steam two cups of millet, rice or sweet rice, mix crushed seed with lukewarm water, then mix with cooled cooked rice. 80 degree Fahrenheit.
Remember add one tablespoon of cane sugar. It helps speed up fermentation.
Cover with clingwrap, two days in room temperature, then move to refrigerator. Should be able to keep for one month.
I like using millet, sweet and easy.
Steam two cups of millet, rice or sweet rice, mix crushed seed with lukewarm water, then mix with cooled cooked rice. 80 degree Fahrenheit.
Remember add one tablespoon of cane sugar. It helps speed up fermentation.
Cover with clingwrap, two days in room temperature, then move to refrigerator. Should be able to keep for one month.
I like using millet, sweet and easy.
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