You do not need a fermentation chamber or a hydrometer to start. You almost certainly have most of this already.
Ingredients
- Short-grain rice — 1 kg. The stickier the better.
- Nuruk — about 100–150 g. This is the one thing you’ll likely order online.
- Water — filtered or dechlorinated, roughly 1.2 L.
Equipment
- A wide glass or food-grade plastic jar, at least 4 L, with a loose lid.
- A big pot and a steamer basket (or a colander that fits).
- A clean spoon long enough to reach the bottom.
- A warm spot that stays around 22–26 °C (72–79 °F).
Before you begin
- Sanitize everything the rice or must will touch. Boiling water works.
- Rinse the rice until the water runs clear, then soak it for an hour.
- Clear your calendar for a quick daily stir over the next week.
That’s the whole kit. In the next post we actually mix and pitch the first batch.