Make Makgeolli (the milky rice wine) at home in just 2 weeks! This perfectly smooth, tangy, zingy and slightly sweet wine is the perfect drink for Korean foods. I talk about all the little details that will help you make a successful brew every time. Have fun at home making this wonderful traditional Korean brew that has been made at home for hundreds of years!In addition to the home brew having wonderfully complex flavors (just can't compare to store bought ones), this has tons of beneficial probiotics that will give you health benefits as well.Full written recipe - https://kimchimari.com/how-to-make-makgeolli/ - including more in-depth discussion about fermentation, tips and how to enjoy this drink.For more info on different commercial Makgeollis, read this post - https://kimchimari.com/makgeolli-korean-rice-wine-what-how-to/My Amazon store if you want to buy Nuruk online - https://www.amazon.com/shop/kimchimariEquipment - - scale, measuring cups and spoons- steamer or rice cooker, steam liner- colander- mixing bowls, wooden mixing spoons, trays- fermentation containers (glass, plastic, ceramic jars fit for brewing), make sure it is safe for brewing- filter bag or cloth- 2 x 750ml bottlesIngredients -1 kg sweet rice95 g Nuruk (3/4 cup)1 liter water (filtered or spring water)1 tsp yeast (optional)---** You can dilute the Makgeolli with water 2:1 (makgeolli:water) ratio and sweeten with sugar or other sweeteners to reduce alcohol content to a similar level as commercial ones.
