Wash rice just once, do not over wash and soak it in 6-8 cups water for 6 hours
Once soaked, cover the container and boil it along with the water in a pot/vessel (not pressure cooker). DO NOT discard the soaking water. Use this water for boiling.
Once the rice is cooked, separate the rice/millet from the starch water and store them separately and consume them as you like. Let the water cool down.
Once the water comes to a lukewarm temperature, move the contents to glass, ceramic, stone or earthenware. Stainless steel is not a good option for the fermentation process as bacteria reacts with metals.
Add the chilli crowns to this water.
You can now also choose to add vegetables or fresh herbs/spices of your choice to enhance the flavour. You can add green chillis, coriander leaves, jeera powder,etc. However, do not add any salt now, because that will slow down the fermentation process.
Keep this covered, in a dark place which is slightly warm. Do not keep it in very hot or very cold conditions. Let it sit for 8-16 hours.
Once ready, you will notice few air bubbles, and it will smell and taste a bit sour.
You can have it as it is or if required, add some salt to it and leave it for an hour before consuming. The bacteria will feed on this salt.
This should be consumed when ready. Refrigeration slows down the microbial activity.