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It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.
In an earlier post, I introduced Makgeolli (막걸리), a Korean rice-based fermented beverage. It’s easy to make and very pleasant to drink (as long as you ensure that too much pressure doesn’t build in the bottle – if not, you may end up wearing it rather than drinking it!). This is a rice liquor: I’ve seen ABV ranges online from 3%-6%, possibly based on how diluted it is; regardless, there is more alcohol in this beverage than in probiotic drinks like kombucha or water kefir, but it’s not rocket fuel. Continue reading “Farm Ferments: Makgeolli (Korean Rice Wine) Recipe”
If you know only one thing about me, know this: I am a fermenter. I ferment both food and drink, and I do it not only for the health benefits but also for the sheer pleasure of consuming something I made myself. As an individual with some Korean heritage, I frankly felt a little embarrassed about buying kimchi at the local Korean store – and I’m a fermenter, for crying out loud! I could make kimchi, and I could make it the way I wanted it…but that’s for another post. Let’s just say that I made very respectable kimchi (배추김치 and 깍두기), so I moved on to trying my hand at makgeolli (막걸리), a Korean rice-based liquor.
Continue reading “Farm Ferments: Making Magnificent Makgeolli”