Pyeongtaeker's comments

"I've made Makgeolli a few different times and culture my own Nurak. I fine each recipe unique and thanks for sharing your recipe. Your recipe is the first time I've seen a dehydrator used, could you elaborate on why? I usually let the rice cool on the counter on my cheese cloth with a small fan for an hour or so to prevent killing the Nurak yeast. I'm also trying picking up different wheats to culture different flavor Nuraks for this winters brewing. I recently learned the method of making Danyanyju/Gwanaju where addition spirits are added."
in Traditional Korean rice liquor (Makgeolli) — Aug/18