Now you can easily make Makgeolli, Korean traditional rice wine, at any place!
Adjust the percentage of alcohol and sweetness to your liking
The lactobacillus in Makgeolli helps promoting intestine health
Try making unique flavors of Makgeolli by adding your own ingredients – fruit juice, plum extract, ginseng extract, whatever you want
Add fresh fruits such as lemon, berries, banana, etc. and/or fruit juice with a touch of honey or sugar – enjoy delicious makgeolli cocktail at home!
How to make:
1. Prepare about 1.8 liters(or 1.5 liters) of water.
2. Pour 1 powder of powder into water.
3. Using a whisk, stir well to spread evenly.
4. Cover the lid slightly and let it mature in the room (20 ~ 25 degrees).
Never close the lid tightly because fermentation gas is produced
5. It will mature alcohol for a day (about 10 hours)
When the fermentation starts, fine air bubbles begin to come up.
6. As the time goes by, the bubbles disappear and the sweetness becomes less and becomes the makgeolli.
7. Keep it in the fridge(0~4'C), Can be stored for 30days.
Never close the lid tightly because fermentation gas is produced.
