Brewing with "만들고, 마시고, 즐기고, 막걸리" Ratio
I started a batch of makgeolli last week with the following ratio: The ratio was taken from the book I'm currently studying, 만들고, 마시고, 즐기고, 막걸리. This will be the first brew with yeast since I stopped using during my year in Korea, and the first brew since returning to the USA. The rice and nuruk are soaking. The soak is finished, and the rice is in the pressure cooker. The rice made it out of the pressure cooker, but the indicator never rose, which led to a burnt layer of rice at the bottom of the pot. The whole kitchen smells like nurungji 누룽지 (burnt/crisp rice)now. Maybe it'll turn out to be a nurungji makgeolli. The soaked nuruk (sugok) is mixed with the yeast, which is then mixed with the cooled rice and water and placed inside the jar for fermentation. The yeast used was Red Star baking yeast. Day 1 of fermentation. The rice "cake" has formed at the top of the liquid, and the temperature appears to be around 24 C (75 F). Conditions