Beginner Friendly Korean Rice Wine recipe
24.1 هزار بار بازدید -
6 ماه پیش
-
Ingredients:2kg Glutinous Rice2l Filtered or
Ingredients:
2kg Glutinous Rice
2l Filtered or bottled water + 1l for watering down later
200g Nuruk (search "Nuruk" on Amazon to find it)
A rough breakdown of the steps:
- wash rice until water runs clear and soak the rice for at least 2 hours (ideally overnight)
- drain the rice for at least 40 minutes
- steam the rice until al dente
- While rice is steaming, mix the nuruk into the water and let it soak
- once cooked, allow the rice to cool completely
- In a large bowl, combine the rice, water and nuruk and massage together using clean hands
- transfer to the fermentation vessel and cover with cheesecloth
- on the first, second and third day of fermenting, mix the makgeolli as thoroughly as possible then leave it untouched for 3 to 4 days
- after a week of fermenting, give one final mix and strain the makgeolli to remove the solids
- water down the makgeolli with another litre of water then bottle
- let rest in the fridge for 2 to 3 days, making sure to burp every so often
- ENJOY YOUR MAKGEOLLI
Social Links
https://beacons.ai/johnnykyunghwo
If you enjoy my content, consider becoming a member to support my content!
@johnnykyunghwo
2kg Glutinous Rice
2l Filtered or bottled water + 1l for watering down later
200g Nuruk (search "Nuruk" on Amazon to find it)
A rough breakdown of the steps:
- wash rice until water runs clear and soak the rice for at least 2 hours (ideally overnight)
- drain the rice for at least 40 minutes
- steam the rice until al dente
- While rice is steaming, mix the nuruk into the water and let it soak
- once cooked, allow the rice to cool completely
- In a large bowl, combine the rice, water and nuruk and massage together using clean hands
- transfer to the fermentation vessel and cover with cheesecloth
- on the first, second and third day of fermenting, mix the makgeolli as thoroughly as possible then leave it untouched for 3 to 4 days
- after a week of fermenting, give one final mix and strain the makgeolli to remove the solids
- water down the makgeolli with another litre of water then bottle
- let rest in the fridge for 2 to 3 days, making sure to burp every so often
- ENJOY YOUR MAKGEOLLI
Social Links
https://beacons.ai/johnnykyunghwo
If you enjoy my content, consider becoming a member to support my content!
@johnnykyunghwo
6 ماه پیش
در تاریخ 1402/10/27 منتشر شده
است.
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بـار بازدید شده