Makgeolli

Ingredients

Sweet rice (also known as glutinous rice)

2 cups

Nuruk (fermentation starter)

1/2 cup

Yeast

1 teaspoon

Sugar

1/4 to 1/2 cup, to taste

Water

6 cups

Instructions

1. Rinse the sweet rice several times under cold water until the water runs clear. Soak the rice in clean water for at least 2 hours.
2. Drain the soaked rice and steam it for about 40 minutes until fully cooked and tender.
3. Allow the steamed rice to cool down to room temperature. In a large, clean jar, mix the cooled rice with the nuruk and yeast until well combined.
4. Gradually add the water to the jar, mixing thoroughly to ensure the rice and fermentation starters are evenly distributed.
5. Cover the jar with a clean cloth and secure it with a rubber band. Place the jar in a cool, dark place to ferment for about 7 days. Check daily for bubbles, which indicate fermentation.
6. After a week, strain the mixture through a fine cloth or cheesecloth into another clean container, discarding the solid rice remnants. Add sugar to taste, adjusting based on your sweetness preference.
7. The Makgeolli is now ready to serve! Chill in the refrigerator and enjoy it within a week. Serve it in bowls or cups and give it a gentle stir before pouring to mix the sediment that settles at the bottom.