How to Make Makgeolli with a Kit
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5
How to Make Makgeolli with a Kit
Description
The process for making makgeolli with a kit involves combining a provided packet of makgeolli powder with approximately one liter of water in a specially marked bottle. Water temperature is crucial; lukewarm water around 80.6 to 86°F (27-30°C) is ideal for fermentation. The powder and water are mixed gently by shaking, and the bottle is covered with cling film pierced with holes to allow gases to escape during fermentation.
Traditional fermentation uses spring water, but in locations where this is unavailable, boiled tap water cooled to room temperature or distilled water can be used. Boiling reduces chlorine and other impurities that might inhibit fermentation. Testing both boiled tap and distilled water may help determine which produces better fermentation results.
The kit does not detail fermentation duration, but generally, the bottle is stored in a dark, cool place to ferment. The resulting makgeolli is a lightly sweet, mildly alcoholic rice beverage with a unique texture and flavor.
Ingredients
- 1 bottle included in the pack
- 1 packet makgeolli powder included in the pack
- 1 litre water
- Cling film included in the pack. If not, you can use a shower cap!
Instructions
- Wash the bottle that comes with the makgeolli home kit and dry it well.
- Pour 1 litre of water (27-30C or 80.6-86F) into the bottle first then add 1 packet of the makgeolli powder. Note: I used boiled tap water that had cooled down to room temperature. Please refer to notes for more details on the type of water to use for fermenting makgeolli. Note the order of pouring is important as if you add the powder first, you won't be able to use the markings on the bottle to guide you to add 1 litre of water (you'll need to weigh the water out then, although the bottle has markings for 0.8 (min)- 1.2 (max) litres of water, so I'm guessing you don't have to be super duper precise.
- Shake the bottle 5 times or so, till the powder and water are well-mixed. You may see clumping of the powder but it will dissolve naturally in the water.
- Cover the bottle with the cling film included, poke a few holes in it then leave it in a dark and cool place.The kit says that the mixture will ferment in 36 hours (summer, room temperature of 27C or 80.6F)- 48 hours (winter)- since Singapore's room temeprature is much higher than 27C, I suggest checking the bottle from the 24hour mark onwards.Note: If you're making makgeolli in winter, your bottle may like to be cuddled by surrounding it with a blanket to keep it warm and cosy:)
- Once the drink is fermented to your liking, keep it in the refrigerature. Tastes best when chilled. The makgeolli will become more fragrant in tastier in the fridge. Note: The kit does not say how long the makgeolli can be kept for, but homemade makgeolli normally doesn't last that long, so consume within a few days' time.
Notes
- Use boiled tap water cooled to room temperature or distilled water for fermentation to avoid chlorine that hinders the process.
- Mix the powder into water after adding water to the bottle to use measurement markings accurately.
- Cover the bottle with cling film and poke a few holes to allow gas release during fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1litre
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 550kcal | 28% |
| Carbohydrates | 140g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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