A fermented condiment made from the natural enzymatic hydrolysis of rice in salty environment, mainly in sodium chloride. The essential and innovative aspect of this process lies on the great variety of possible combinations of different raw materials (barley, oats, millet, triticale, spelt) and salts (sodium chloride, potassium and magnesium); thus obtaining a unique and costumizable impact for different purposes: acid or basic condiments, red meat marinades, fish marinades, vegetable fermentations