I make my own mead and have been looking all over for a honey rice wine recipe and a process to make it. Now that I see it can be done with fruit I wonder how well it would work with honey.
How much do you water down your end product? And do you have any other flavour recommendations? I see the banana flavour in stores, but I'm thinking they're not just throwing whole mashed bananas into the mix
Nuruk, a Korean dehydrated wheat-based sourdough starter that’s developed in particular conditions (consistently warm, declining moisture, heavy pressure) to encourage the growth of specific microbial activity (yeasts & moulds in particular). These will digest the rice and produce the sugars, alcohols & fizz particular to makgeolli, while protecting the mix from toxic microbes. It can be found in well-stocked Korean groceries abroad, at chemists in Korea, and on some online distributors - you may have better luck searching for the Hangul “누룩”
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I just made some of this a few weeks ago and it was great! I love the idea of infusing it with fruits!!
Wow this looks so so good! I never would’ve thought about pineapple but it sounds amazing! ❤
Could you give us the full recipe? I want to try this one, but it’s easier to follow a written recipe after a video :)
I make my own mead and have been looking all over for a honey rice wine recipe and a process to make it. Now that I see it can be done with fruit I wonder how well it would work with honey.
How much do you water down your end product?
And do you have any other flavour recommendations?
I see the banana flavour in stores, but I'm thinking they're not just throwing whole mashed bananas into the mix
WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOAAAAAAAHHHHHH I love the science and intricacies of this especially on food
Love this, will be looking for some 누룩 soon!
Hand taste.... Yummy 🤣😩
What is the 100 grams ingredient?
Nuruk, a Korean dehydrated wheat-based sourdough starter that’s developed in particular conditions (consistently warm, declining moisture, heavy pressure) to encourage the growth of specific microbial activity (yeasts & moulds in particular). These will digest the rice and produce the sugars, alcohols & fizz particular to makgeolli, while protecting the mix from toxic microbes. It can be found in well-stocked Korean groceries abroad, at chemists in Korea, and on some online distributors - you may have better luck searching for the Hangul “누룩”
So jealous! I wanna drink that with you.
420th like
you speak way too fast wtf
i have the same problem, it s too fast for me.
You can slow down the video if such problems occure.
Check your transcript: What’s 100g of Noodle?
Nuruk* probably