how to make rice wine starter culture (bubod)

How to Make Rice Wine Starter Culture (Bubod) Contributed by Rice Chemistry and Food Science DivisionMonday, 05 March 2007Last Updated Wednesday, 20 August 2008

You will need:

          Rice flour (ordinary rice)           Mother starter culture (bubod)           Ginger extract           Sterile distilled water 1. Peel and grate ginger. Add water, mix well and strain.2. Mix rice flour and ginger extract thoroughly to form a dough.3. Coat the dough with powdered mother bubod.4. Place the patties on tray lined with fine screen and incubate for 28 to 48 hours.5. Oven-dry.6. Place the bubod in a clean jar and store in the refrigerator or in a dry place.

         Make sure that your raw materials such as ginger extract, rice flour, and mother bubod are clean. Coat the doughwith powdered mother bubod. Use a clean jar to store the bubod.  

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