Makgeolli (Korean Rice Wine)

Making makgeolli at home takes a little patience and attention, but it is very rewarding to watch the fermentation change from day to day. Made with rice, nuruk (a traditional Korean fermentation starter), and water, this traditional Korean rice wine becomes lightly creamy, gently fizzy, and pleasantly tangy as it ferments. The flavor also changes over time, so it helps to know the signs that tell you when it is ready. In this recipe, we’ll walk you through each stage, including the fermentation cues we use to decide when to strain and enjoy the makgeolli. What Is Makgeolli? Makgeolli (막걸리) is a traditional Korean rice wine made by fermenting rice with nuruk (누룩) and water. It has a cloudy, milky appearance and is usually lightly sweet, tangy, and gently fizzy, with a soft rice aroma. Makgeolli has been enjoyed in Korea for centuries. It was traditionally associated with farmers and rural communities, but today it is widely enjoyed throughout Korea and increasingly overseas as well. At its most basic, makgeolli is made with rice, nuruk, and water. The nuruk provides enzymes and microorganisms that help break down the starch in the rice into fermentable sugars. Some brewers also add...