Then it’s well mixed, seal it up in an airtight container and leave in a warm, dark place for about 2-3 weeks. VERY IMPORTANT – don’t open it up at all for at least two weeks, not even to have a quick peep, or the process won’t work!
When the time is up, the bran should smell fermented and there may be some white mould on the surface, which is a good sign. The mixture is now ready to use, but keeps better if it’s well dried. Spread out on a tray away from direct sunlight until completely dry then store in a cool dry place. The bran should remain active for at least a year."
For more, please read...turning2green.co.uk
Later, I found this, my curiosity at its peak...Collecting wild lactobacillus
1. mari belajar mencuci beras! = mix one part rice thoroughly with two parts water (1/2 a cup to one cup). Mix thoroughly and vigorously. Drain. The resulting water should be cloudy.
2. mari menapai tuak = place the rice water in a container with 50-75% head space allowing plenty of air to circulate. Cover lightly (air should be able to move in and out of the container) and place in a cool dark spot for 5-8 days.
3. mari mencium tuak = at the end of the wait the mixture should smell mildly sour. Strain out any particles.
4. mari membuat serum & milk curd = then, add 10 parts milk (use skim if possible). DO NOT seal tightly, the gases must be able to escape. Allow 14 days for a complete ferment, most of the solids in the milk will float to the top revealing the yellowish serum.5. taddaaa!!
