A Tasting Brew for Koreatown, USA
Last week I was contacted by Matt Rodbard of Food Republic about makgeolli and makgeolli making. He is setting up to put together a book along with Deuki Hong about how Korean food has adapted/changed/evolved in the USA. You can check out a brief blurb about the book, Koreatown, USA on eater.com here . Needless to say, I am excited for the chance to discuss making makgeolli, something I enjoy doing on a regular basis. I offered to give them a taste of what I make. What else is there to do except brew? For this batch I used the ratio found in Making, Drinking, Enjoying Makgeolli but halved the portions. Measured rice, nuruk, and yeast. Soaking rice, nuruk, and yeast. Cooling the cooked rice. This time I used a damp cheesecloth to assist in moving the rice to the fermentation jar after cooling. The cooled rice, soaked nuruk, and yeast come together for fermentation... ...and are stored in the dark. @ the 24 hour mark you can...