𝐌𝐚𝐤𝐠𝐞𝐨𝐥𝐥𝐥𝐢 | 막걸리

Name: 𝐌𝐚𝐤𝐠𝐞𝐨𝐥𝐥𝐥𝐢 | 막걸리
Prep time: 20 h
Cook time: 30 h
Total time: 50 h
Cuisine: Asian, Chinese
Ingredients: - [ ] 1/2 kilogram of sweet glutinous rice OR 3:1 ratio of sweet glutinous rice and short grain white rice (for a less sweet result) ⁣; - [ ] 1/2 tsp of active dry yeast⁣; - [ ] 4 1/4 cups of filtered water; ⁣- [ ] 50g of nuruk (fermented wheat starter)

8 steps

Prep:20hCook:30h

I used 2/3 sweet rice & 1/3 short grain white rice because I don’t like sweet drinks, but use 100% sweet rice if you’re a sweet drinks person ⁣

Updated at: Thu, 17 Aug 2023 08:03:30 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories492.7 kcal (25%)

Total Fat0.7 g (1%)

Carbs108.1 g (42%)

Sugars0 g (0%)

Protein10.3 g (21%)

Sodium8.9 mg (0%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 kilogramsweet glutinous rice

OR 3:1 ratio of sweet glutinous rice and short grain white rice, for a less sweet result

½ tspactive dry yeast

4 ¼ cupswater

filtered

50gnuruk

fermented wheat starter

Instructions

Step 1

1. Rinse rice until water runs clear with cold water- it took me 7 washes. Soak overnight in fridge w my filtered water. ⁣

Step 2

2. Strain rice & steam it for about 30 minutes- it should feel like a dente pasta NOT fully cooked rice. ⁣

Step 3

3. While rice is steaming- mix nuruk in 4.25 cups of water and set aside. When rice is done cool and dry it on a sheet pan- the more surface area the faster it cools. ⁣

Step 4

4. Once the rice is COMPLETELY cooled, mix it with the nuruk and 1/2 tsp of active dry yeast. ⁣

Step 5

5. Massage the rice by pressing down for 10 min, scooping, and pressing down again. Be sure not to break the rice grains, this helps the rice absorb the yeast and nuruk ⁣

Step 6

6. Store in a jar, if yours doesn’t have a valve like mine, WRAP THE LID in a kitchen towel and place on top so oxygen can get it. Store in cool dark place or wrap the whole thing in a kitchen towel ⁣

Step 7

7. The timing will vary based on ur home climate- but stir once a day for the first 3 days, and on the 4th day shut it tight. By day 6-10, it should be ready- remember 3 distinct layers, middle layer a little transparent. ⁣

Step 8

8. Filter with cheese cloth & squeeze. Store in jar and put in fridge- it will keep fermenting in the fridge so “burp” the bottles every day or two so ur jar doesn’t explode. Drink within like a week pls. ⁣