Here’s another type of fermentaion if you have some good rice koji. You can make this with barley koji too.

4 cups of rice boiled about 40 minutes to softness. No salt!

Cool to about 50 degrees centigrade.

Mix in 3 cups of koji and put in a jar, but not sealed air tight.

Then put into the oven at the lowest temperature (50 – 60 degrees) and keep at that temperature for 7 to 8 hours. Or use a heat chamber.

When done eat alot quickly, give away or freeze for later use.

It’s a great sweetener for desserts.