Fermentation Support Forum

Hi,

I want to lacto ferment rice water, using the Takashi Hirasawa recipe.. so basically :

100 gr brown rice for 1l water ( 1:10 )
1 % salt
3 % brown sugar

It's not really for the rice, but the probiotic LAB rice water.. however, even though alcohol will be limited, am very sensitive to it... ( Lyme disease )

are there any tricks that I can do to try and minimize the amount of alcohol produced ?

Maybe less sugar, or add the sugar a few days after the first activity / bubbles ?

thanks for any tips !

I don't know about limiting the amount made, but you could make sure it's all metabolized away with some acetobacter. (Maybe just add a glug of live vinegar once you think it's done?)