332,069 views
Ingredients 1kg rice, 1kg glutinous rice 500g yeast 5g water A 3.8L water B 3.6L *Water A is the amount of water to be added when initially fermenting at room temperature *Water B is the amount to be added when fermenting at low temperature in the refrigerator after filtering Other essentials Cheesecloth bag and funnel *You don't necessarily need a jar, you can use a glass container or plastic container instead Simple process 1. Cool the rice and glutinous rice after making them into cooked rice 2. Soak the yeast in water for 30 minutes and mash it by hand 3. Mix the cooled rice, glutinous rice, yeast, yeast, and water A in one place 4. Mature at room temperature for about 5 days 5. Filter the lees in a cheesecloth bag, dilute with water B, and ferment at low temperature in the refrigerator for about 3 days 6. Realize the power of alcohol while drinking For a written recipe for makgeolli, refer to the link below https://blog.naver.com/sandychoo/2225... #MakingMakgeolli#HowToMakeMakgeolli#HomemadeMakgeolli#Nuruk#GlutinousRice#GoduBap#StrainingMakgeolli#HowToStrainMakgeolli#HowToStrainMakgeolli#LowTemperatureAging#LowTemperatureFermentation#RoomTemperatureFermentation#HowNotToFailMakgeolli#NotToFailMakgeolli#TipsForMakingMakgeolli#DetailedExplanation#ThoroughExplanation#MakingAlcohol#EasyAlcoholMaking#RoomTemperatureAgingMakgeolli#HowToStorageMakgeolli#MakingMakgeolliAtHome#HowToSteamGoduBap#SteamingGoduBap