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The importance here is breathability―the vessel needs to be able to breath. When you cover it, place a cotton cloth to further help with air circulation. After several hours, stir the thick paste with a wooden spoon, then recover overnight. Do a smell and taste test – I think this is probably the most important test of all. From about 7 days on, taste to see how you like it. The sweetness will diminish and sugars will turn into alcohol while the sour taste will increase at the same time.
Make sure that all the ingredients are drenched in the mixture and that the rice grains do not crumble. A proliferation of craft-makgeolli breweries and bars in Korea helped inspire Pak to launch the Màkku brand in the United States. Every year she returns to Korea, she finds there are dozens more breweries and bars; she compares it to the American craft-beer scene. Not only are younger people exploring their culture through makgeolli, but there’s also what Pak describes as a relatively low barrier of entry in how straightforward it is to make makgeolli. That encourages more people to start brewing.
Ingredients 1x2x3x
Learn how to make Makgeolli, an alcoholic beverage, at home with this recipe. Mirandi Pohl is production manager at Hana, after having most recently brewed at Queens Brewery. Diving in to learn every aspect of makgeolli brewing has not only been rewarding, she says, but it also has crystallized the similarities and differences between brewing beer and makgeolli. During the Japanese colonization of Korea, making alcohol at home was outlawed and so thousands of family recipes were lost. I personally love traditions and things that are passed down for generations and this sort of lit a fire under my butt.
Add nuruk, yeast, and 8 cups of water and mix well with a wooden spoon. To a medium pot over medium-high heat, add the drained rice and 2½ cups of cool water. Cover, bring to a boil, then cook for 8 minutes. Lower the heat to simmer and continue cooking for 10 minutes more.
Signs that Brewing is complete
Stir it well with a wooden spoon and cover again. Stir it a few times a day for the next few days. Put the rice into the earthenware crock.
You will need to mix it with some white rice. ROOM TEMPERATURE is the most IMPORTANT! – The ideal temperature for brewing Makgeolli is between 64.5℉/18℃ – 75℉/24℃. But within this range, I still found that the overall fermentation success is very closely related to the temperature.
📋 What Does the Kit Include?
Follow it exactly or alter the general process for your brewery; makgeolli is rather forgiving. I have a love-hate relationship with fermenting and preserving food at home. Johnson adds that the spread of Korean culture in the U.S. is a major reason for the drink’s growing recognition.
Makgeolli is done when it separates into three distinct layers. The top layer will be a yellowish liquid, the middle a creamier liquid, and the bottom rice solids and nuruk leftovers. The Hyesun House kits allow people to make their own makgeolli, with just rice, brewing yeast, and nuruk. The brand launched the kit just before the pandemic, which served as a catalyst for widened interest. Chances are you’re trying this at home you don’t have an electric dehydrator.
Specifically, Jun defines it as a traditional grain-based beverage fermented with nuruk. Mix your rice/nuruk mixture a couple times daily during the first 2 days of fermentation. This helps introduce oxygen and prevents a layer of white koji from developing on the top. This layer is harmless, but you may find it unappealing. Your rice will go from solid to mostly liquid in these 2 days.
But, that’s just me. 😝Everyone’s palate is different, so feel free to explore this option. Diluting with water does make it less thick and lowers the alcohol content – which you may prefer. Flavor – I find home-brewed has a lot more complex flavors and less sweet than the store-bought ones.
You can attach an airlock from day one, but I just cover the top with aluminum foil to make mixing easier. Once it’s liquified, I attach a lid and airlock then leave it alone until completion. By day 8 or 9, the top liquid will be clear and amber in color. Be sure to press solids with your spoon to get as much liquid as possible out of them before discarding. Add 8 cups of water and sugar to taste, if desired.
Over the course of the fermentation period, rice particles will start floating up and down in the liquid and you'll hear activity from the gases. The Makgeolli is ready when most of the grains have fallen to the bottom of the bowls and only a few grains remain on top. The liquid should no longer be bubbling away.
The drink has a lactic flavour profile, slightly sweet and sour and is best enjoyed chilled with food. Makgeolli is a traditional Korean alcohol made with water and rice that are fermented with nuruk, a starter culture. After 7-10 days you can strain the rice and store it. Pour the makgeolli through a strainer into a large bowl while pressing down on the solids with the back of a wooden spoon to extract as much liquid as you can. These two drinks are similar in that they are both made from rice.
Makgeolli is usually unpasteurized which means it continues to mature while in the bottle so it’s important to drink it in the right time frame. The taste does change over time… which you’ll find out if you start making it. Makgeolli is also sometimes spelled makkoli and it is the oldest alcoholic beverage in Korea. Note, nutrition is not accurate as this calculator doesn’t know how to calculate a fermented drink. FYI, the most popular Guksundang notes it’s 43 kcal for 100ml serving.
As the brew is not pasteurised, heat will activate the yeast and spoil the brew. Using a funnel, pour the liquid into a glass bottle with stopper and store in the fridge. Gently press down any stray rice grains on the side of the jar or they will spoil. With a wooden spoon, combine 500ml of water , and nuruk.
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