How to Make Matcha Makgeolli 막걸리

I made makgeolli flavored with green tea powder (matcha).  Next time, I would be more careful to avoid lumps (by sifting the matcha onto the rice), and I would use more matcha.  But even this first attempt worked out.  I think matcha is an ideal ingredient for this purpose: it is a concentrated, intense flavor that is complementary to the milky flavor of makgeolli, and it is already finely powdered.

This batch fermented for 7 days in a relatively cool environment 17.2 to 20.8 degrees C.  Actually, 17.2 is too cool -- when I saw it was that temperature, I found a slightly warmer location for the container.  Ideal is supposed to be 20-25 C.

This recipe makes almost 2L wonju (undiluted, extra-strength makgeolli).  Dilute with water before drinking to end up with 3.5 to 4L of regular-strength makgeolli.

I bought the nuruk from Joong Boo Market in Chicago.  It is in a very plain package labeled only as "YEAST 누룩 Ingredient: Yeast".  But it obviously is not 100% yeast -- the lesson is to read 누룩 and not the English label.  (You can also find nuruk at H-Mart.  The H-Mart nuruk is labeled as "Enzyme".)

Bonus footage of sanitizing spray: Of course, all containers, tools, and my mixing hand are all sanitized and rinsed well!  And I boiled the cheesecloth for 5 minutes before using it.

The base recipe, without matcha, is from "A Primer on Brewing Makgeolli", Rural Development Administration, National Academy of Agricultural Science (Korea), 2014.  Authors: Becca Baldwin, Daniel Lenaghan.

https://mmpkorea.files.wordpress.com/...

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