To stir or not to stir while brewing makgeolli?
2.8 هزار بار بازدید -
8 سال پیش
-
What is the effect of
What is the effect of stirring while brewing makgeolli?
I try to answer this question while making two half-size recipes of iyangju (two-stage) makgeolli.
Half-size recipe for each jar
* Make juk: add 100g sweet rice flour and 500mL water to pot, stirring constantly on medium heat until thickened.
* Set aside to cool to room temperature
* While waiting, mix 45g nuruk, 100mL warm water, 1/4 package Red Star Pasteur Blanc yeast, and a pinch of sugar.
* When juk is cool, put in fermentation jar, and add nuruk mixture. Leave lid partially unscrewed.
* Stir twice a day for two days.
* On day 2, make godubap: 400g sweet rice: soak for 2+ hours, drain for 30 minutes, steam for 40 minutes, cool down to room temperature, add to fermentation jar and mix well.
Jar A is stirred twice a day only for the first two days.
Jar B is stirred twice a day every day.
When brew is done (approximately 7 days), strain and bottle. Result should be 1L undiluted -- store in fridge.
I try to answer this question while making two half-size recipes of iyangju (two-stage) makgeolli.
Half-size recipe for each jar
* Make juk: add 100g sweet rice flour and 500mL water to pot, stirring constantly on medium heat until thickened.
* Set aside to cool to room temperature
* While waiting, mix 45g nuruk, 100mL warm water, 1/4 package Red Star Pasteur Blanc yeast, and a pinch of sugar.
* When juk is cool, put in fermentation jar, and add nuruk mixture. Leave lid partially unscrewed.
* Stir twice a day for two days.
* On day 2, make godubap: 400g sweet rice: soak for 2+ hours, drain for 30 minutes, steam for 40 minutes, cool down to room temperature, add to fermentation jar and mix well.
Jar A is stirred twice a day only for the first two days.
Jar B is stirred twice a day every day.
When brew is done (approximately 7 days), strain and bottle. Result should be 1L undiluted -- store in fridge.
8 سال پیش
در تاریخ 1395/03/14 منتشر شده
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