Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
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.