ingredients: (make 8 bottles)
- 1 1/4 cups Korean short gain rice, washed and soaked in cold water for at least 2 hrs
- 1 1/4 cups sweet rice, washed and soaked in cold water for at least 2 hrs
- 2 cups water, for cooking rice
- 3/4 cup nuruk (starter culture)
- 1/2 package of dry yeast
- 4 cups water, for fermenting wine
- 4 cups water, to dilute the wine
- 1/2 to 1 cups sugar (optional)
**** The ingredients will be listed again @ below ****
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- 1 1/4 cups Korean short gain rice, washed and soaked in cold water for at least 2 hrs
- 1 1/4 cup sweet rice, washed and soaked in cold water for at least 2 hrs
- 2 cups water, for cooking rice
1. Drain the rice and put into a heavy pot. Add 2 cups water and cook over medium high heat for 15 mins.
2. Stir and turn the rice over. Cover and simmer for another 15 mins over low heat. Remove from the heat.
3. Spread the rice on dehydrator layers evenly. Set the temperature to 160 F degree for 3 hrs. Or until the the grain is hard outside, but moist inside. OR dry the rice for several hours in a shallow basket set in breezy, sunny place.
- 3/4 cup nuruk (starter culture)
- 1/2 package of dry yeast
- 4 cups water, for fermenting wine
4. Mix the rice, nuruk and yeast in a wide mouth sanitized jar or container, add 4 cups water. And mix again.
5. Close the jar with coffee filter or air lock.
6. Mix it several times a day for 8 to 10 days or hardly be any bubbles at all. The liquid on the top will be clearer and more amber and milky mixture on the bottom. And start to smell sour or taste sour.
- 4 cups water, to dilute the wine
- 1/2 to 1 cups sugar (optional)
7. Stain the makgeolli with sanitized cloth and sieve. Squeeze as much liquid as possible out. Discard the solids.
8. Add 4 cups of water to dilute. Add sugar (optional) to taste.
9. Store to BPA free sanitized plastic beer bottles. Store in refrigerator up to 3 weeks. Ready to drink.
10. Open the bottle in the first few days to release the air.
ref: https://www.maangchi.com/recipe/makgeolli
