@tradimade: Homemade Sweet Rice Wine from Polygonum Szechuanense Starter | Traditional Handmade Fermentation Polygonum Szechuanense starter (La Liao Cao) is an essential component in traditional Chinese brewing. Fresh leaves are harvested, washed, chopped, and dried. The dried leaves are mixed thoroughly with glutinous rice flour to make the fermentation starter. The starter is left to naturally ferment in a cool, ventilated place for several days until it emits a unique aroma and develops a slight white mold, ready for use. To make sweet rice wine, glutinous rice is washed, soaked for several hours, and then steamed. While hot, the homemade Polygonum Szechuanense starter is evenly mixed into the rice and transferred to a clean container for fermentation. Maintaining appropriate temperature and humidity, fermentation for 3–5 days yields naturally sweet and fragrant rice wine. This process preserves the essence of traditional handmade fermentation, resulting in a clear, aromatic sweet rice wine that embodies the charm of Chinese artisanal brewing. #TraditionalBrewing #HandmadeSweetWine #PolygonumSzechuanense #FermentedRiceWine #ChineseArtisan

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Monday 12 January 2026 23:42:38 GMT