Make Makgeolli (the milky rice wine) at home in just 2 weeks! This perfectly smooth, tangy, zingy and slightly sweet wine is the perfect drink for Korean foods. I talk about all the little details that will help you make a successful brew every time. Have fun at home making this wonderful traditional Korean brew that has been made at home for hundreds of years!

In addition to the home brew having wonderfully complex flavors (just can't compare to store bought ones), this has tons of beneficial probiotics that will give you health benefits as well.

Full written recipe https://kimchimari.com/howtomakema... including more indepth discussion about fermentation, tips and how to enjoy this drink.
For more info on different commercial Makgeollis, read this post https://kimchimari.com/makgeollikore...

My Amazon store if you want to buy Nuruk online https://www.amazon.com/shop/kimchimari

Equipment
scale, measuring cups and spoons
steamer or rice cooker, steam liner
colander
mixing bowls, wooden mixing spoons, trays
fermentation containers (glass, plastic, ceramic jars fit for brewing), make sure it is safe for brewing
filter bag or cloth
2 x 750ml bottles

Ingredients
1 kg sweet rice
95 g Nuruk (3/4 cup)
1 liter water (filtered or spring water)
1 tsp yeast (optional)

** You can dilute the Makgeolli with water 2:1 (makgeolli:water) ratio and sweeten with sugar or other sweeteners to reduce alcohol content to a similar level as commercial ones.