Nuo mijiu from Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World (page 114) by Sandor Ellix Katz

  • Chinese yeast balls
  • sticky rice
  • Serves : 3 quarts (3 L)

  • EYB Comments

    Allow to ferment for about 2 weeks.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Allow to ferment for about 2 weeks.

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