The Joy Of Growing - SweetSue Goes Perpetual

ShiggityFlip;2670092 said:

Here is a great resource on Makgeolli, including, history and a recipe.https://mmpkorea.files.wordpress.co...881ebacb8ed8c90eb82b4eca780_ecb59ceca2851.pdf

I use Lalvins ec-110 champagne yeast. The only difference from this protocol that I do is to boil lots of water and let it cool in a refrigerator. Then I add the hot steamed rice directly to the jar and add the cooled water to the jar as well. I put this jar inside a large stock pot with water and ice. This shortens the whole time for me in the rice cooling stage before I pitch the yeast and nuruk mixture and lessens the chance of contamination. Keep the fermentation in a colder area of the house 65-70 degrees. Hotter works but doesn't taste as good! I drink mine undiluted but some mix with sprite or use an immersion blender to blend strawberries or even mango. Its really "hip" in Korea right now. Many older people drink it because it is so good for the digestive system. Traditionally rice farmers drink it in order to work happier, kind of the way we work our gardens high!

Nuruk can be found in asian grocery stores and is often called "enzyme" I use a brand called choripdong. It can be ordered online from H-mart, just search "enzyme" and scroll down to find it.


Sue I just love the organized mish mosh of lighting and plants you have! Its like organized chaos! So awesome.

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