Makgeolli (Korean Rice Liquor)
Traditional Korean rice liquor made through fermentation.
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- •1 package Dry yeastactive dry yeast
- •1.5 cups Nurukstarter culture
- •4 cups Ricesoaked and half dried
- •8 cups Watercold
- •1/4 cup Sugar(optional)optional, for sweetness
- 1
Wash and rinse the rice until the water is clear.
10 min
- 2
Soak the rice for 2 hours.
2h 0m
- 3
Cook the rice over medium-high heat for 15 minutes, then simmer for another 15 minutes.
30 min
- 4
Dry the cooked rice using an electric dehydrator until the outside is dry but the inside is chewy.
3h 0m
- 5
Place the half-dried rice in an earthenware crock or glass jar.
5 min
- 6
Add nuruk and dry yeast to the rice.
5 min
- 7
Pour 8 cups of cold water into the mixture and stir well.
5 min
- 8
Cover with a cotton cloth and let it ferment for 8-9 days, stirring twice daily.
216h 0m
- 9
Strain the mixture through a coarse strainer to separate the liquid.
10 min
- 10
Dilute with 8 cups of water and optionally add sugar.
5 min
- 11
Strain again to remove solids and bottle the makgeolli.
10 min
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