Strawberry Makgeolli

(3~5L)

T = Tablespoon

t = teaspoon

1 Cup = 240ml

Strawberry Makgeolli

Ingredients

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Strawberry Makgeolli Recipe

First, make makgeolli using the single-stage method (recipe below) and let it ferment for about 20 days.
On day 20, blend 1 kg of strawberries and add it to the makgeolli.
Let it ferment for one more day, then it’s ready to drink. (you can add water depending on your taste)

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Single-Stage Makgeolli Recipe (Dan-yang-ju)

Ingredients

Recipe

Wash 2.5 kg of glutinous rice until the water runs clear (about 20 minutes). Gently swirl in one direction so the rice grains don’t break.
Soak the rice in water for at least 3 hours.
Drain the soaked rice and let it sit in a sieve for 1 hour to remove excess water.
Steam the rice for 40 minutes over medium heat.
Turn off the heat and let it rest for 20 minutes to finish steaming.
Spread the rice out and cool it quickly to about 25°C (77°F). (it’s too hot, the yeast will die. If it’s too cold, fermentation slows down.)
Mix 1.5 L lukewarm water with 400 g nuruk.
Let this mixture sit at room temperature for at least 4 hours.
Strain the nuruk mixture and combine the liquid with the steamed rice.
mix the rice for about 10 minutes.
Transfer to a container or an airlock fermentation vessel.
Ferment at 20–25°C

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Tips

After about 20 days, the yeast becomes less active. (Because of this, adding strawberries at this stage keeps more of the strawberry aroma and sweetness.)
Since it ferments longer before adding strawberries, the result is drier and less carbonated.
If you want more carbonation and sweetness, add the strawberries after 7 days of fermentation and ferment for one more day.
If you don’t have an airlock container:
Cover the container with plastic wrap and poke 2–3 small holes, or Loosely cover the lid without sealing it completely.

Score : 9/10