Chrysanthemum Wine
Made by decocting chrysanthemum and rehmannia root (and other medicinal herbs) into a juice, then fermenting it with steamed rice and qu (wine starter). Traditionally used to nourish the liver and kidneys and benefit the head and eyes.
Ingredients
Chrysanthemum flowers
2000 g
Sheng Dihuang (Rehmannia root)
1000 g
Angelica sinensis (Dong Quai)
500 g
Goji berries
500 g
Rice (cooked half-done and drained)
3000 g
Wine yeast (Qu)
to taste
Instructions
1
Decoct the Herbal Juice
Add the chrysanthemum flowers, angelica sinensis, rehmannia root, and goji berries into a pot, add water and decoct to extract the juice, then strain through cheesecloth and set aside.
2
Steam the Rice and Mix with Yeast
Cook the rice until half-done and drain it. Mix the rice evenly with the herbal juice and steam until fully cooked, then stir in wine yeast to taste.
3
Ferment
Transfer the mixture into a clay jar, insulate the surrounding area with cotton or rice straw to keep it warm, and allow it to ferment until the flavor turns sweet.
