Byeokhyangju (벽향주): Fragrant Jade liquor

Today's visit to Susubori Academy has us making an old recipe from the Eumsik Dimibang (음식디미방), an old collection of writings concerning, among other things, ancient makgeolli recipes which we are learning.

Our recipe:

1st fermentation (밑술):

- 1kg Korean short grain rice, soaked and ground

- 2L water, boiled and let stand to cool

- 150g nuruk, traditional wheat based

The dough should stand at a constant temperature of approximately 24C for 48 hours.

2nd fermentation (덧술):

- 2kg Korean short grain rice, soaked and steamed

- 1L water, boiled and let stand to cool

- 30g whole wheat flour



More on this iyangju as it develops...

Fermentation Celebration part 2

You guessed it.

Details TBA

Makgeolli Class Today!

Hope you're coming!

Makgeolli@Susubori Academy  

Makgeolli Class Opening

Susubori is accepting students for the March 26th Saturday class, which will concern the foundation of makgeolli recipes and provide about a liter of homebrew to take home and watch as the rice breaks down and becomes a fizzy, fantastic beverage.

Kombucha!

While we've been out of town on family business, we've been able to get something that we've long done without in Korea: Kombucha!

But then again, with such readily available supplies, would we have ever learned to make it ourselves?

Reminder: Craftworks will be holding a "Fermentation Celebration" in early March, so come on out and try our Kombucha!