2kg Glutinous Rice
2l Filtered or bottled water + 1l for watering down later
200g Nuruk (search “Nuruk” on Amazon to find it)
A rough breakdown of the steps:
– wash rice until water runs clear and soak the rice for at least 2 hours (ideally overnight)
– drain the rice for at least 40 minutes
– steam the rice until al dente
– While rice is steaming, mix the nuruk into the water and let it soak
– once cooked, allow the rice to cool completely
– In a large bowl, combine the rice, water and nuruk and massage together using clean hands
– transfer to the fermentation vessel and cover with cheesecloth
– on the first, second and third day of fermenting, mix the makgeolli as thoroughly as possible then leave it untouched for 3 to 4 days
– after a week of fermenting, give one final mix and strain the makgeolli to remove the solids
– water down the makgeolli with another litre of water then bottle
– let rest in the fridge for 2 to 3 days, making sure to burp every so often
– ENJOY YOUR MAKGEOLLI
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