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.
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