kitukwfyer's comments

"Hello Maangchi! I'm just curious about the amazon link-- As far as I can tell it's JUST the enzyme amylase, which means it doesn't contain any of the fungi, lactobacilli, or other bacterias. So all it would do is convert the starches in the rice to readily available sugars, which the yeast would then convert to alcohol and carbon dioxide. Is there another way to introduce the right fungi and bacteria to make makgeolli if we can't find Nuruk? Thank you!"
in Starter culture (Nuruk) — Jun/15