![]() Makgeolli (막걸리) is a thick, raw, unfiltered, traditional Korean sparkling rice wine made from only 3 ingredients (rice, water and Nuruk/ yeast.) Note: according to the website I bought this kit from, if you use this Makgeolli Damda kit, your 1 litre of makgeolli will have 100x good bacteria (100 billion CFU) than 1 litre of yoghurt (1 billion CFU)! I'm almost convinced to make this on a weekly basis as a health drink now! □ What is Makgeolli? ![]() Serve with some Kimchi Fried Rice, Kimchi side dishes and banchan turn it into a Korean feast! However, my kit only takes 24-36 hours! Perfect for impatient people like myself! Making homemade makgeolli from scratch would take 7-10 days for fermentation.(Unpasteurised makgeolli has a short shelf life, hence most commercial makgeolli is pasteurised.) Maangchi, a famous Korean food blogger in the US, actually sent her homemade makgeolli to a lab for testing and the report stated that the makgeolli contained vitamin B1, B2, B3, B5, and B6 as well as lactobacillus (at a count of 375,500 CFU/mL.) Not bad for a home made alcohol! In comparison, other than Draft ‘Saeng makgeolli ( 생막걸리), shop bought may not have any live cultures in them. In addition, home made makgeolli contains live cultures which are good for your health.A lot of shopbought makgeolli contain artificial sweeteners such as aspartame, whilst homemade obviously doesn't!.Note: If you want a non-alcoholic Korean drink, try Korean boricha! □ Why DIY Makegolli? I tasted the maesil-cheong on the 8th day of the ferment, and it tasted soooo good that I was encouraged to do a few more home fermentation projects: making tangerine-cheong and now fermenting makgeolli at home with a kit! The first time I actually had the courage to try one of my home ferments was when I made maesil-cheong (it can be used for Korean plum tea, Koream plum wine or in cooking. (Other than my homemade salt preserved eggs!) ![]() On one hand, I love, love, loooove the idea of doing it (and eating fermented foods!) but on the other, I never know if I'm doing it right/ whether the resulting food is edible. I have a love-hate relationship with fermenting and preserving food at home.
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