50/50 White Rice/Brown Rice Makgeolli
Hey, it's been a while. I've been busy with grad school courses, and we've been busy at home with holidays and preparing for my daughter's first birthday party. We are doing a few traditional Korean things, such as Dol-jabi, and having some Korean finger-foods on hand to celebrate. Naturally, I'll be making some makgeolli to go along with the food. There will be more on that in the coming weeks, but for now... Persimmon for additional autumn effect, not actually used in this makgeolli 50/50 Makgeolli (50% White Rice/50% Brown Rice) This is a small, experimental brew in using 250 grams of white glutenous rice and 250 g of brown glutenous rice. Once diluted, it should yield about 2 liters of makgeolli, with some left over for...cooking? Preparation : Clean and/or sterilize all equipment used for cooking rice and brewing makgeolli. This is a basic good practice for all food applications, especially when you are serving other people. Another bonu