Jeolju and byeolju (절주, 별주)

The former is made with very little water and filters out like pudding or yogurt. The latter is used as a source of cheongju and as a result is very light.

JoongAng Interview; More Booze Than We Can Possibly Drink

We can't know how it will look in print, but this interview and the journalist who conducted it were both much more pleasant than any of our previous experiences. No leading questions, genuine interest, and in fact a good number of open questions for us to field as we were naturally compelled..

And more booze than we could possibly drink.

The fruit and the remnants

3.6 litres, twice fermented.

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