Makgeolli Starter (Seokim) | 밑술 (석임) 1

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This recipe is used make a starter for brewing a fresh batch of makgeolli. I have used this recipe, or a variation thereof, many times with great results. I find that it helps to ensure consistency while brewing, and makes a nice, active fermentation. This recipe was found in a book I bought a couple years ago in Korea, and a citation can be found below.

Ingredients

  • Rice flour, 1 kg
  • Nuruk, 200 g
  • Yeast, 5 g 
  • (Wheat) flour, 100 g
  • Boiled water, 1.2 - 1.5 l

Preparation

  • Soak yeast and nuruk into 100 ml of water.
  • Soak rice for about 4 hours. Drain and dry prior to grinding into flour. (if you are grinding rice)

Procedure

  1. Mix rice flour with boiled water to make bumbeok 범벅(porridge).
  2. When the bumbeok cools down, add the nuruk, yeast, and water mixture.
  3. Add wheat flour into the mixture.
  4. Ferment for 24-36 hours at 23-25 C and use as a primary fermentation starter (밑술). In this condition, the starter can be refrigerated and divided into 2-3 parts for use. 

Citation: 
(Text is Korean Only)

권희자; 술 만들기, HOT CRAFT 08, 아금다운 우리 전통; ISBN 978-89-408-0422-3

Kwon Hee Ja; Making Sool, HOT CRAFT 08, Our Beautiful Tradition; ISBN 978-89-408-0422-3 

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