According to A Primer on Brewing Makgeolli, a typical brew will finish fermenting in 7-10 days. Of course, there’s no exact science to predicting when a brew will be done, and it can be difficult—if not frustrating—trying to figure out if you should strain your brew. To that end, I wanted to write a post explaining the different tests you can make…
Ever since I got into makgeolli, I’ve wanted to get a hangari (항아리) of my very own. A hangari is a traditional Korean earthenware jar used for preserving pickled foods, like soy-bean paste (된장), red pepper paste (고추장), soy sauce (간장), kimchi, and for making booze, like makgeolli. Also known as onggi (옹기), they come in a…
QUICK REFERENCE Wonju: the result of fermenting steamed rice, water, and nuruk Cheongju/Yakju: the yellowish translucent liquid that rises to the top of wonju (distilled, cheongju becomes soju) Takju: the rice particulate that settles to the bottom of wonju (mixed with water, takju becomes makgeolli) Danyangju: one-step fermentation process Iyangju: two-step fermentation process Samyangju: three-step fermentation process Sayangju: four-step fermentation process Oyangju: five-step fermentation…
takjoo journals 