1, prepare fresh corn kernels and koji.

2. Soak fresh corn kernels in clear water for two days, then cook them with high fire until the corncob is cooked, and then turn off the fire.

3. Then drain and dry the cooked corn, and then pour it into a clean glass jar for sealed preservation.

4. Then, the distiller's yeast is crushed into wine with even powder, and the corn grains in the sealed jar are fragrant. After being stirred evenly, it can be used by fermenting in a cool and dry container for about half a month, and the glass jar needs to be shaken constantly during the fermentation process.

The time fermentation effect of fermented corn is influenced by many factors such as temperature, humidity and time, among which the fermentation time should be paid special attention to when fermenting corn. If the temperature is high in spring and summer, generally speaking, it can be fermented well in one day and one night.

However, if the temperature is low in autumn and winter, the activity of fermentation bacteria is very poor, and it takes about three days to ferment corn. The fermentation time should be controlled according to personal experience, and the best bait can be obtained only by mastering the best fermentation time.

Utilization of Fermented Corn Almost all the fish caught at ordinary times are herbivorous or omnivorous, even if some are carnivorous, they can be attracted by the fishy smell. Fermented corn is a good bait for fishing, which not only conforms to the feeding characteristics of most herbivorous fish, but also has the smell of alcohol mixed.