Gently simmer the crushed cloves in the fermented rice water for five minutes over very low heat.
Cover, remove from heat, and allow to steep for fifteen minutes. Strain out the solids and let the liquid cool.
Cook the starch gel
In a clean saucepan, whisk the rice starch into three tablespoons of cool water until smooth.
Warm over low flame, stirring constantly, until the mixture thickens into a glossy, translucent paste. Take it off the heat.
Blend hydrators and actives
While the gel is still warm, whisk in aloe-vera gel, cucumber juice, and glycerin until homogeneous.
When the temperature drops below 40 °C, stir in green-tea extract.
Finish with ACV and clove-rice concentrate
Slowly whisk the cooled clove-rice infusion into the gel, creating a silky, pourable consistency.
Fold in the pre-diluted apple-cider vinegar last to preserve its gentle acids.
Package
Transfer the finished gel to a disinfected 120 g glass jar. Tap the base to release air bubbles, cap tightly, and store in the refrigerator. Use within ten days, as the formula contains no broad-spectrum preservative.
