Is it safe? nuruk, mold, fungi, food safety, aflatoxin 누룩 아플라톡신

[@l0tus4life]

The area of nuruk is a perfect for you to deep dive in.

[@JeffRubidge]

Thanks! I've been thinking about this...

[@grankan1387]

Thank you very much for the video🥂🥂🥂, I have been looking for a video for a long time that explains how molds have been used in Asia to make wine without there being major problems with toxins. I had also read, I don't remember where, that exposure to the sun of products infected with mold significantly reduced the amount of toxins, apparently UV radiation destroys part of the toxins, it is possible that this is the reason for placing the nuruk u other starters long time in the sun. A big greeting from Spain

[@JeffRubidge]

Thanks for watching! Mentioning the sunlight is a good point. That certainly stops many unwanted microbes from growing.

[@l0tus4life]

Me too

[@kevingreer599]

Growing up on a dairy farm, we had a grain shed which had the exact same smell as nuruk. So I guess it was the same or similar molds growing there naturally. I've also wondered if makgeolli is gluten free or not, given that the nuruk is grown on wheat. Does anyone know?

[@JeffRubidge]

If you want your makgeolli to be gluten-free, you can use rice-based nuruk (ipguk). Thanks for your comment!

[@l0tus4life]

Why can't you use left overs from squeezing the rice from the Makgeolli to make nuruk?

[@l0tus4life]

Because the fermentation process kills the viability for the fungus to work. Damn noobs....

[@Number42-j2o]

😂