Fermented Rice Water Toner for Skin and Hair

Reader Contribution by Emily Vicunas
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Photo by Tadeusz Lakota on Unsplash

It’s wintertime and we sure can feel it!

Depending on where you are located, cold, dry air can really wreak havoc on your skin. It can make your hair frizzy and unhappy, chap your lips, and just generally leave you in a funk. But check this out: fermentation isn’t just for food! We’d like for you to try something so deceivingly simple to refresh your most beautiful assets this winter, and that something is fermented rice water. Yep, you heard it right, rice water. It’s one of the easiest ferments to make. Although it just looks like cloudy water, it contains an ingredient called Inositol that helps heal your hair from the inside out and it also contains antioxidants that help smooth rough skin and tighten pores on your face.

To make this toner, all you need is organic rice (white or brown) and distilled or spring water. You’ll want to use a cup of rice to a cup of water, which should last you around a week. After that week is up and you’ve used it daily on your face and after washing your hair, you should see a nice change for the better! Try it out!


  • 1 cup of Organic Rice
  • 1 cup of Distilled Water
  • Airtight Container


  1. Rinse 1 cup of organic rice in a sieve until the water runs clear.
  2. Place rinsed rice and 1 cup of distilled water in a jar or bowl, cover and let sit on the countertop for 12-24 hours.
  3. Strain the rice water into an airtight bottle with a lid and place it in the refrigerator.
  4. Use the toner once or twice a day on your skin (just dip a cotton pad in it and gently wipe your face), or apply to your hair in the shower after washing it, just make sure you put it back in the fridge!

Definitely do your research and find what works best for you, but by all means don’t let your poor hair and skin suffer for the whole winter season! Your body depends on it!!

Emily is the co-founder of Go Ferment and Hiker Hunger Outfitters. She began making small batches of beer, cider, mead, kombucha and wine in 2012 with her husband, Rory. After a year of spending their weekends creating these delicious drinks, they started looking into other ways of fermenting and creating gut-healthy foods.

Inspiration for edible alchemy.