To manage the smell from fermented rice water, particularly when it becomes strong, you can follow practices highlighted in the reference, focusing on prevention and masking during use.
Fermented rice water can develop an unpleasant smell, especially if left to ferment for extended periods. The reference indicates that a key factor is the fermentation time; fermenting for longer than 24 hours can significantly contribute to a bad odor.
While the reference doesn't detail how to chemically remove the smell from an already strong-smelling batch, it suggests a method related to mitigating the smell during application:
- Add Essential Oil When Rinsing: The reference advises adding a few drops of a sweet-scented essential oil, such as Nykaa Naturals Rose Essential Oil (as mentioned in the reference), when you rinse with the fermented rice water. This technique helps to mask or improve the scent profile during its use.
Beyond this, the reference also points to preventing the smell in the first place:
- Control Fermentation Time: To avoid the strong smell, ensure you do not ferment the rice water beyond 24 hours. Shorter fermentation times are less likely to produce the pungent odor.
In summary, managing the smell involves proper fermentation practice and using scent-masking techniques during application:
Key Steps to Manage Fermented Rice Water Smell
Prevent Bad Smell
- Limit Fermentation: Do not ferment the rice water for more than 24 hours to minimize the development of strong, unpleasant odors.
Mask Smell During Use
- Add Sweet-Scented Essential Oil: When you are ready to use the fermented rice water (e.g., for rinsing hair or skin), add a few drops of a sweet-scented essential oil like rose essential oil to the water just before application. This helps make the scent more pleasant during use.
By controlling the fermentation period and incorporating essential oils when rinsing, you can better manage the characteristic smell of fermented rice water based on the provided information.
