AgnetaloveK's comments

"Hello I have a few questions 1) Do you know if Barely malted powder is like the stuff Chinese use for their sikhye? 2)After cooking the rice(before fermenting it) should the rice still be a little bit hard to chew on? 3)After I fermented the rice the water tasted like rice water and I didn't sense anything special with the smell. What did I do wrong during this process?"
in Rice punch (Sikhye: 식혜) — Jun/11