옛날에 어머니께서는 평생 누룩을 만드셨고 곡주를 담그셨어요 ~ 어렸을 때 아랫목에는 누룩 자루가 늘 있었거든요. 지금 생각하면 세심하게 보고 배웠으면 얼마나 좋았을까요. 별 것 아니라 생각하고 지나쳐 버렸든 게 후회됩니다. 아버지께서는 하루 딱 두 번 막걸리를 마시는 애주가셨고 엄마는 아버지께서 막걸리 드시는 것을 단 한번도 빠뜨리지 않고 챙겨 드렸던 기억이 납니다. 밀기울을 틀에 넣고 발로 꼭꼭 밟으시던 어머니! 아! 그리운 내 어머니, 내 아버지입니다!
I'm so glad I found your channel. Thank you for sharing your knowledge on homemade nuruk. I have a few questions: Do you have a heated floor? What is the temperature inside the box? What is the humidity? My nuruks are beginning to have grow molds, but there are also some bluish patches. Are these ok?
oh! i did not check the conditions. just my experience lead me. but i can tell you some things. our ancestors commonly makes a nuruck in summer of korea. (30~35 celsius degree and 70~80% humidity) you can use a heater or something else. white and yellow patch is the best.just remove blue one, red one.
Great Video Sir... i made Nuruk JuKokBangMun (Wheat Bran) & IWhaJuGok (Rice Flour) it been 13 day fermentation. how long does it take to fully ripen and can be used to make rice wine? and what is best Nuruk for making rice wine?
maybe, you can use your nuruk after 3 weeks, just you made. and i recommend you korean commercial wheat nuruk, jin-ju gok-ja nuruk and song-hak gok-ja nuruk. happy brewing~ bro!
Hi Great great vedio But I'm having a problem because I don't know Korean If you can write notes in English, I would be grateful And I have a note: I made nuruk myself but I didn't find rice straw so I used cardboard instead and nuruk was giving me sour wine even though I used sweet rice What do you think the problem is Thank you
thanks for watching my video, bro! when you make nuruk you can use something of leaves or grain, instead of rice straw. sometimes, wooden chopsticks works. but, i’m not recommand that way. the soure taste. maybe, you used a lot of water, when you brew. so, reduce the water amount. and temprature in your brewing room, I think..... just some high. I recommand you, your brewing room temprature maintane 20 celciouse degree. then, maybe you can get a delicious makgeolli after 3 weeks later. oh! first things first, you have to sanatise all brewing instrument. makgeolli is very delicate. so, you just pay attention for makgeolli when you brewing and fermenting. ↑is that a right english?? can you get it??
@@brewtube7011 Thank you very much Your English is excellent and your thoughts are very clear❤ As for sterilization and heat, I pay attention to these details, but I think I may have made a mistake while making nuruk it may have a negative effect on the action of enzymes but I cannot determine the cause. I hope you can give me an idea about the steps of nuruk making so maybe i find out where i made a mistake Thank you any way I appreciate your help
@@usamaalhaj80 thanks~ ;) then, why don't you reduce the water amount when you make nuruk. um... i think, a high percentage of humidity on nuruk is a problem. how much water did you use? enzymes and yeast is very complex problem. as you know, nuruk is a wild thing. ^^ and when you dry the nuruk, you have to replace it up and down. did you do that, bro??
@@brewtube7011 🌷🌷🌷 I think I added 30% water to the wheat of grain weight When I was replacing nuruk(after 3 days each time) I noticed that there was a high percentage of water droplets on top of the box. The duration of the Nuruk making was about 4 weeks The wheat I used grinded it somewhat smoothly. That's what I remember while I made nuruk myself.
@@usamaalhaj80 oh! i used 3kg of wheat and 500ml water. and i grinded a wheat roughly. it's different way to make nuruk, u n me. and be careful the water drop. don't let it drop. when it drop directly on nuruk, then it rot away sometimes (not fermanting). why don't you use a paper towel? i know it's hard to make nuruk just use alittle amount of water. but that way to make nuruk will give you a good taste. good luck, bro. thanks for visting my channel. ;)
Younshould not make nuruk unless you're living in Korea or Japan. Nuruk contain some strain of Aspergillus that doesn't produce aflatoxin. If you are not living in Korea or Japan, making nuruk yourself means making aflatoxin-producing starter. If you tried korean brewery, there might be some safe strain of fungus around you.
The most beautiful homemade Nuruk I ever seen on youtube! thank you so much for the video, I've been searching about making nuruk for a while and it's quite difficult to find one. I've made rice koji before to make doburoku, and now want to try make nuruk to make makgeolli (I can't find commercial nuruk in my country XD). Keep going sir! 감사합니다! :)
I wanna make makgeolli for my dads b-day since i can’t legally buy it 😂 This is my second sleepless night trying to find out how to make it and where to buy the needed things… I can’t buy nuruk so i wanted to replace it with 엿기름 but the sending costs were above €10!!!! So if i will just use Chinese yeast balls X.X I could make nuruk myself but that takes too long time, my dad’s bday is in about a week 😂
@@Molr026 10 euro! wow~ ye you can use a chinese yeast ball. but it will be some different taste and aroma. however, just do it! it will have a mind for your father. that is important thing, i think. in nepal, they use a yeast ball use also. and make a alcholic liquors with rice. and distilling it. they call it 'raksi'. have a good time with your family in father's b-day party. ;)
오! 드뎌 누룩을 완성하셨군요. 축하드려요~~ 긴 시간을 지나 완성되는 누룩은 한 해 술맛을 좌우하니 예민하게 돌보는 시간입니다. 만드는 과정 재밌게 지켜 보았습니다. 그리고 원하신다면 누룩틀 한개를 선물해도 될까요? 고심해서 쉽게 디딜수 있도록 만든 누룩틀이거든요.ㅎ 두발이 올라가고 여분의 공간이 있어서 디디는게 훨씬 힘이 안들어요. 이렇게 만들어진 누룩으로 어떤 술이 나올까 궁금한 마음입니다.
어이쿠!!! 이렇게 감사할 때가!!! ^^ 겨울이면 지금 후발효 중인 맥주라도 좀 보내드릴 텐데 ㅠㅠ 날씨가 더워서 가다가 맛이 변할까 조심스럽네요 대신 이번에 만든 누룩 한 덩이 보내드리겠습니다. 발효깨비님 누룩이랑 비교해서 술을 한번 빚어보세요~ 지역이 달라서 분명 붙어 있는 야생효모들도 다를 겁니다~ 개인정보는 소중하니 아래 이메일로 주소 피드백 부탁드립니돠~ 발효깨비님 쵝오! brewkorea@gmail.com
그렇진 않을 겁니다 ^^ 책에는 그랗게 쓰여있죠 체중을 다 실어서 밟으라 그런데 제가 만든 누룩틀은 두발을 올려 놓고 밟는 것보다 한발에 체중을 실어 밟는게 더 효과적입니다. 뭐가 되었든 그 상황에 맞춰 최선의 선택을 하는게 중요하지 않을까요? ^^ 영상을 빨리 돌려서 그냥 밟는걸로 보이셨나보네요 ㅎㅎㅎ
![[뉴스 인사이드-피플] 전통 누룩 만드는 사람들 '3대가 한 길' (2017.4.8.토)](/img/1.gif)
옛날에 어머니께서는 평생 누룩을 만드셨고 곡주를 담그셨어요 ~
어렸을 때 아랫목에는 누룩 자루가 늘 있었거든요.
지금 생각하면 세심하게 보고 배웠으면 얼마나 좋았을까요.
별 것 아니라 생각하고 지나쳐 버렸든 게 후회됩니다.
아버지께서는 하루 딱 두 번 막걸리를 마시는 애주가셨고
엄마는 아버지께서 막걸리 드시는 것을 단 한번도 빠뜨리지 않고 챙겨 드렸던 기억이 납니다.
밀기울을 틀에 넣고 발로 꼭꼭 밟으시던 어머니!
아! 그리운 내 어머니, 내 아버지입니다!
굿~~~입니다^
세상에 이런일이~~
저는 아이들 공부법을 좀 홍보해서
아이들이 쉽고 재밌게 공부하는걸 원하는데요~~
전뇌학습이 아이들의 뇌에서.. 누룩과 같은 역할을 하거든요~~
이 영상을 좀 써서 엄마들의 이해를 좀 돕고 싶어요..ㅜㅜ
대단하십니다...따봉...
오~~신기해요~^^ 백만술님 아니면 어디서도 못볼 영상..ㅎㅎ👍👍
아핫!! 감사합니다~~ 떡볶이의 대가님께서 이리 칭찬해주시다니~ 👍👍
I'm so glad I found your channel. Thank you for sharing your knowledge on homemade nuruk. I have a few questions: Do you have a heated floor? What is the temperature inside the box? What is the humidity? My nuruks are beginning to have grow molds, but there are also some bluish patches. Are these ok?
oh! i did not check the conditions. just my experience lead me. but i can tell you some things. our ancestors commonly makes a nuruck in summer of korea. (30~35 celsius degree and 70~80% humidity) you can use a heater or something else. white and yellow patch is the best.just remove blue one, red one.
@@brewtube7011 Thank you 🙂
@@brewtube7011 One more thing, will you please translate the process posted with the red banner?
삼일전에 막걸리를 처음 담고 다음엔 누룩을 만들어 봐야겠네요. 영상감사~heiyo
화이팅입니돳! ^^b
누룩 만든후 후숙은 얼마나 하고 어디에다 보관하느것이 가장 좋나요? 그리고 얼마나 기간을 얼마나 쓸수있는 궁금합니다!
Great Video Sir...
i made Nuruk JuKokBangMun (Wheat Bran) & IWhaJuGok (Rice Flour) it been 13 day fermentation.
how long does it take to fully ripen and can be used to make rice wine?
and what is best Nuruk for making rice wine?
maybe, you can use your nuruk after 3 weeks, just you made. and i recommend you korean commercial wheat nuruk, jin-ju gok-ja nuruk and song-hak gok-ja nuruk. happy brewing~ bro!
Nice video! Very informative although I don't understand a single word you said.
would be great to have an english translation, i am very interested in your procedure, thanks !
보리누룩 만들 생각이 있는데 보리도 이렇게 하면 될까요?
백만술님이 하신 방법으로 전통 누룩 집에서 꼭 만들어 보고 싶어요 시간되실 때 답 부탁드립니다!!! 감사합니다 ❤❤❤
안녕하세요!!! 영상 정말 잘 봤습니다 질문이 있는데요 영상에 나온 플라스틱 원형 누룩틀은 어디서 구입할 수 있을까요 아무리 찾아봐도 나오질 않네요 ㅜㅜ 꼭 한 번 만들어보고 싶어서요
Hi
Great great vedio
But I'm having a problem because I don't know Korean
If you can write notes in English, I would be grateful
And I have a note:
I made nuruk myself but I didn't find rice straw so I used cardboard instead and nuruk was giving me sour wine even though I used sweet rice
What do you think the problem is
Thank you
thanks for watching my video, bro!
when you make nuruk you can use something of leaves or grain, instead of rice straw. sometimes, wooden chopsticks works. but, i’m not recommand that way.
the soure taste. maybe, you used a lot of water, when you brew. so, reduce the water amount. and temprature in your brewing room, I think..... just some high. I recommand you, your brewing room temprature maintane 20 celciouse degree. then, maybe you can get a delicious makgeolli after 3 weeks later. oh! first things first, you have to sanatise all brewing instrument.
makgeolli is very delicate. so, you just pay attention for makgeolli when you brewing and fermenting.
↑is that a right english?? can you get it??
@@brewtube7011
Thank you very much
Your English is excellent and your thoughts are very clear❤
As for sterilization and heat, I pay attention to these details, but I think I may have made a mistake while making nuruk it may have a negative effect on the action of enzymes but I cannot determine the cause.
I hope you can give me an idea about the steps of nuruk making so maybe i find out where i made a mistake
Thank you any way I appreciate your help
@@usamaalhaj80 thanks~ ;)
then, why don't you reduce the water amount when you make nuruk.
um... i think, a high percentage of humidity on nuruk is a problem. how much water did you use? enzymes and yeast is very complex problem. as you know, nuruk is a wild thing. ^^
and when you dry the nuruk, you have to replace it up and down. did you do that, bro??
@@brewtube7011
🌷🌷🌷
I think I added 30% water to the wheat of grain weight
When I was replacing nuruk(after 3 days each time) I noticed that there was a high percentage of water droplets on top of the box.
The duration of the Nuruk making was about 4 weeks
The wheat I used grinded it somewhat smoothly.
That's what I remember while I made nuruk myself.
@@usamaalhaj80 oh! i used 3kg of wheat and 500ml water. and i grinded a wheat roughly. it's different way to make nuruk, u n me.
and be careful the water drop. don't let it drop. when it drop directly on nuruk, then it rot away sometimes (not fermanting). why don't you use a paper towel?
i know it's hard to make nuruk just use alittle amount of water. but that way to make nuruk will give you a good taste.
good luck, bro. thanks for visting my channel. ;)
푸른곰팡이는 안좋잖아요?
와 되게 유익한 영상이네요ㅎㅎ
신기하네요 자주 구경하러 들어와야겠어요
감사합니다 한끼저장소님~~ ^^ 힘이 됩니다!!!
좋은대요. 붉은. 색에. 글을 쓰니. 잘안보여요. 크게확대. 하면. 밑에 글이. 짤 려서. 안보이너요. 글씨가 너무 작아요
Younshould not make nuruk unless you're living in Korea or Japan. Nuruk contain some strain of Aspergillus that doesn't produce aflatoxin. If you are not living in Korea or Japan, making nuruk yourself means making aflatoxin-producing starter. If you tried korean brewery, there might be some safe strain of fungus around you.
❤😊❤
대단하십니다 ㄷㄷ 저는 언제나 해보려나요ㅠㅠ
무념일상님은 지금 세상에서 가장 어려운 것 중에 하나를 하고 있으시잖아요~~~ 애기 잘크고 있쥬?? 영상이 자주 안 올라와서 많이 바쁘시구나~ 했어요 ^^
우와 누룩을 직접 만드시다니... 정말 대단하십니다!! 만드는 과정 보는게 되게 신기해요 ㅋㅋ
찹쌀막걸리 만들어서 독일 친구분들이랑 한번 드셔보시는건 어떠세요~~ 비어프라우님!!! ^^
저 정말정말 만들어보고싶은데 저만한 정성을 쏟을 자신이 없네요 ㅠ.ㅠ
^^ 시간이 좀 걸리긴하죠?? ㅋ 음~~ 조금더 쉽게 막걸리를 만들 수 있는 방법을 고민해볼께요~~
👍👍👍
4분대에 나오는 브금 심즈노래같네요 ㅋㅋ 잘 봤습니다
감사합니다~~^^*
누룩 사고싶어요
The most beautiful homemade Nuruk I ever seen on youtube! thank you so much for the video, I've been searching about making nuruk for a while and it's quite difficult to find one. I've made rice koji before to make doburoku, and now want to try make nuruk to make makgeolli (I can't find commercial nuruk in my country XD). Keep going sir! 감사합니다! :)
Thank u so much~ ♥️♥️♥️
I wanna make makgeolli for my dads b-day since i can’t legally buy it 😂 This is my second sleepless night trying to find out how to make it and where to buy the needed things… I can’t buy nuruk so i wanted to replace it with 엿기름 but the sending costs were above €10!!!! So if i will just use Chinese yeast balls X.X I could make nuruk myself but that takes too long time, my dad’s bday is in about a week 😂
@@Molr026 10 euro! wow~ ye you can use a chinese yeast ball. but it will be some different taste and aroma. however, just do it! it will have a mind for your father. that is important thing, i think. in nepal, they use a yeast ball use also. and make a alcholic liquors with rice. and distilling it. they call it 'raksi'. have a good time with your family in father's b-day party. ;)
@@brewtube7011 Thank you very much!! I just bought everything and i’m gonna make it now XD
오! 드뎌 누룩을 완성하셨군요.
축하드려요~~
긴 시간을 지나 완성되는 누룩은 한 해 술맛을 좌우하니
예민하게 돌보는 시간입니다.
만드는 과정 재밌게 지켜 보았습니다.
그리고 원하신다면 누룩틀 한개를 선물해도 될까요?
고심해서 쉽게 디딜수 있도록 만든 누룩틀이거든요.ㅎ
두발이 올라가고 여분의 공간이 있어서 디디는게 훨씬 힘이 안들어요.
이렇게 만들어진 누룩으로 어떤 술이 나올까 궁금한 마음입니다.
어이쿠!!! 이렇게 감사할 때가!!! ^^ 겨울이면 지금 후발효 중인 맥주라도 좀 보내드릴 텐데 ㅠㅠ 날씨가 더워서 가다가 맛이 변할까 조심스럽네요 대신 이번에 만든 누룩 한 덩이 보내드리겠습니다. 발효깨비님 누룩이랑 비교해서 술을 한번 빚어보세요~ 지역이 달라서 분명 붙어 있는 야생효모들도 다를 겁니다~ 개인정보는 소중하니 아래 이메일로 주소 피드백 부탁드립니돠~ 발효깨비님 쵝오!
brewkorea@gmail.com
@@brewtube7011 메일 보냈습니다!
혹시 밀이 식혜가루인가요
통밀 빻은 겁니다~
나어릴때 집에서ㅡ막걸리ㅡ만드는데 불법이라고 해서 그 뒤로 엄마는 막걸리를 안만들어서 누룩 만드는 걸 못 봤다
밀가루로 누룩만드는걸 배우고싶은데요~~
가능할까요?
쌀가루로도 밀가루로도 누룩을 만들 수 있습니다~~ 향후 컨텐츠로 올릴 수 있도록 노력해보겠슴돠~ ^^b
잘못 밟는 거외다 두발다 올라가서 돌아가며 온 체중다 실어서 발버야지비요
그렇진 않을 겁니다 ^^ 책에는 그랗게 쓰여있죠 체중을 다 실어서 밟으라 그런데 제가 만든 누룩틀은 두발을 올려 놓고 밟는 것보다 한발에 체중을 실어 밟는게 더 효과적입니다. 뭐가 되었든 그 상황에 맞춰 최선의 선택을 하는게 중요하지 않을까요? ^^ 영상을 빨리 돌려서 그냥 밟는걸로 보이셨나보네요 ㅎㅎㅎ
단위 면적당 하중을 계산할 때, 체중을 한 발에 싣는 것이 더 많이 나갈까요, 두 발에 싣는 것이 더 많이 나갈까요? 당연히 한 발이죠. 그런데 이 경우에 그게 그겁니다.
얇게 밟은것이 남쪽지방 아닌가요?
온도가 약하고 습이 잘못되었습니다
참고할게요~~감솨~~ ^^
틀 없이는 못 만드나
그럼 누룩이 중요하네ㅡ백종원이 패네
술이아니고백성들땀피눈물😠😠
밀을 사다가 방앗간에 갈면 뒤는데 ...별짓 다하시네요.
3:12 제가 좀 별납니다 ㅋ
@@brewtube7011 말을 나쁘게하는분들이 많으시네예
건강하게 잘지내셔예
할매님 같은 분들이 더 많으세요~~ 감사합니다 ^^b 온라인이라서 그런가봅니다 ㅎㅎㅎ