From Emilee's Kitchen - Ingredients： 1kg glutinous rice 1600ml water 100g red fermented rice 40g dry yeast ball Method : Cook rice, cool. Grind red fermented rice to coffee ground powder. Mix with crushed yeast balls. Sprinkle mix over tray of the cooked rice and mix. Transfer to sterile jar. Leave closed but unsealed. Leave at fermentation temperature in the dark. press/ mix daily for 7-10 days. Then seal. Primary finished in 40 days. Notes : I was surprised it all started out as a solid lump with no added water at all, but after 40 days it was mostly a clear red liquid. I think I would rack it and let it clear further before bottling. I have not tried this, but she noted it is traditional to home brew this and less people are doing it so the tradition may die out. The left over solids after straining are kept and also added during cooking other meals, as it is now all fermented rice. = so no waste.