To begin, we each had a bowl containing 600 g 고두밥 godubap, an undercooked, steamed rice and 120 g 누룩 nuruk, yeast.
To this was added in stages 450 ml "starter" or base liquor and 900 ml water.
We then mixed and mixed by hand, breaking down the chunks of nuruk (that's Jo-Anna on the end in the photo), and poured everything into the big jug to ferment.
It ferments at room temperature for about a week, stirring daily, until it separates and gas bubbles cease forming.
Finally, water down your finished makgeolli a little and sweeten it a bit. Bottoms up!
3 comments:
I don't want to doubt your hard work, but isn't that "starter" actually just a bottle of dongdongju?
That's right. Starter is a quantity of finished product set aside to "start" the next batch. This applies to any yeast thing, alcohol, bread, etc. I read about some sourdough starter that's been going for over 100 years!
Damnit, now I feel like an idiot! Someone hacked my account, I didn't write that. (Of course I could just hit the trash can button and delete it, but where is the fun in that?)
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