Makgeolli is a traditional Korean liquor.It is a favorite liquor of Koreans that comes to mind whenever there is kimchi.I tried it myself, but it's not difficult.It's amazing that you can make it with just water.My weakness is that I keep eating. It's so good.I love makgeolli. Start! Based on 550gram products, prepare 3.2 liters of water in an empty bottle with a capacity of 4 to 6 liters. This product is packed with zipper bags so that you can make as much as you want and seal the rest. Pour open product. If you have sensitive respiratory systems, wear a mask because dust can fly due to the nature of the product. If possible, do not use metal products and stir for 10 seconds using wood or silicon sticks. The powder does not need to be completely dissolved in water. Since this product requires fermentation, ferment it for 24 hours in the shade of 23 to 30 temperatures without fully covering the lid to release the gases generated. (After about 8 to 16 hours, stir it up two or three times to mix the sunken contents.) Now, Korean traditional liquor is being made to give you a feeling of carbonated drinks. (If the environment could lead to fruit flies, cover it with a net.) precautions *Do not use a metal container or stick because the lactobacillus in makgeolli will disappear. *Use bottled or purified water. When using tap water, there are cases where disinfectants are left, so boil and cool before using it. *Please make sure that fruit flies and dust do not get in during fermentation. *After 24 hours of fermentation, put it in the refrigerator until it gets cold and then close the lid after it has cooled completely. (The gas generated during the cooling process may overflow the bottle.) *It will ferment again at room temperature, so you should periodically open the lid to remove the gas. When storing makgeolli in the refrigerator after fermentation, drain a little bit of carbonation every two to three days (it is a fermented food, so the bottle may swell and burst). Maintain a suitable temperature above 26°C to ferment (the best temperature is 27°C). After 24 hours of fermentation, put it in an empty bottle and let it ripen in the refrigerator for about a day, then the taste will be harmonized with the tangy taste. (Recommended to eat after a day's ripening in the refrigerator) Makgeolli tastes deeper as time goes by, and its alcohol level goes up. Alcohol level is about 7 to 8 percent based on refrigerated 1 day ripening. There's something like herb powder in makgeolli powder. Is it moldy? Plant ingredients such as sorghum and red beans are green after processing, so you can eat them with confidence. It is one year from the date of manufacture when it is sealed, and it can be consumed for up to 30 days after The temperature of makgeolli is the most important, and the most optimal fermentation temperature is 27 degrees. If the room temperature is low, cover it with a blanket or use a warmer to set the temperature.
