Makgeolli: your fav and mine tops this list of eight fermented beverages that have been banned… I mean, that you must try, according to Good Food. The main focus of the article is on all the delicious pairings of things that are both alcoholic and probiotic. Or, as I call them… Alco-probing? Probi-holic? Definitely probi-holic.
Other notable potables are Turkey’s kumis, Peru’s chica de jora, Cameroon’s matango, Russia’s kvass, Zambia’s ibwatu, Nepal’s tongba, and Korea’s abomination yogurt soju. Just let that sink in… From the Good Food article:
To properly drink makgeolli: Find a cute, raucous little bar in the alleyways of Seoul, and ask “uncle” for a bottle from the most recent shipment from the countryside. Pour into a brass cup, and enjoy the sweet, slightly fizzy brew. Connoisseurs of the unfiltered fermented rice beer know that it’s meant to be consumed immediately after being bottled. True makgeolli has the word saeng on the bottle, which roughly translates to “alive”; this means there’s live yeast in the bottle, which can die after a few weeks. But if you can get fresh makgeolli, it’s known for being easy on the stomach, thought to be because of the probiotic bacteria. For many years, Korean farmers were the prime drinkers of makgeolli. (It was usually consumed in the fields throughout the day.) But today, it’s become less of a bumpkin drink, and is quite popular amongst young people (and K-pop stars) in Seoul.
Read the whole Good Food article here.