Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How can you make korean rice wine "makali" at home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can you make korean rice wine "makali" at home?),it will help you,my kids.
Answer:
i found a recipe for dong dong ju, it's almost the same as makgolli. happy drinking........
Dong-dong Ju (Rice-floating Booze)
Ingredients:
Chapssal rice (glutinous rice) 15 kg
Crushed whole wheat malt 1.8 kg
Water 90 glasses
Method:
1. Inoculator - Make porridge with 1.8 liters of chapssal rice and 5.4 liters of water, add 2.7 liters of crushed whole wheat malt, and brew the mixture in an earthenware barrel at a work section of a room for 3 days.
2. Main brewing - Soak 16.2 liters of chapssal rice in water for one day, drain, steam it, and cool it completely. Mix it with the inoculater evenly. (All the steamed rice grains should be scattered one by one. If the amount of water is in balance, mixing hand sounds clicks lightly.) Move the mixture into an earthenware barrel batch by batch, and keep the barrel at a warm section of a room, with the lid open, for 10 days.
3. Scooping - Boil 12.6 liters of water to 100 deg. C, cool it completely, and add into the brewing barrel. After three days more brewing, poke a strainer into the barrel, scoop out the liquid inside the strainer, and keep the liquid at a cool place. Next, boil 7.2 liters of water and repeat the procedure with the same thing in the brewing barrel. Next, boil 3.6 liters of water and do the same. Mix all three batches of liquid together, for its own taste.
Notes:
* The color is light yellow. It has 15 to 20% alcohol content. It has mild fragrance and unique mouth-watering flavor.
* This booze used to be sent to the palace of Chosun dynasty, by yangban families. Yangban families used this to treat their guests to celebrations, too. There are some variations among different families, and the above version is from Chung family at Podoo-Myon, Koheung-Koon, Cholla-nam-Do.
This recipe was presented by Ms. Chung, Jong Soon at Dugwol-Dong, Soonchun City, Cholla-nam-Do.
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Kitty said: Yes.How can you make korean rice wine "makali" at home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can you make korean rice wine "makali" at home?),it will help you,my kids.
Answer:
i found a recipe for dong dong ju, it's almost the same as makgolli. happy drinking........
Dong-dong Ju (Rice-floating Booze)
Ingredients:
Chapssal rice (glutinous rice) 15 kg
Crushed whole wheat malt 1.8 kg
Water 90 glasses
Method:
1. Inoculator - Make porridge with 1.8 liters of chapssal rice and 5.4 liters of water, add 2.7 liters of crushed whole wheat malt, and brew the mixture in an earthenware barrel at a work section of a room for 3 days.
2. Main brewing - Soak 16.2 liters of chapssal rice in water for one day, drain, steam it, and cool it completely. Mix it with the inoculater evenly. (All the steamed rice grains should be scattered one by one. If the amount of water is in balance, mixing hand sounds clicks lightly.) Move the mixture into an earthenware barrel batch by batch, and keep the barrel at a warm section of a room, with the lid open, for 10 days.
3. Scooping - Boil 12.6 liters of water to 100 deg. C, cool it completely, and add into the brewing barrel. After three days more brewing, poke a strainer into the barrel, scoop out the liquid inside the strainer, and keep the liquid at a cool place. Next, boil 7.2 liters of water and repeat the procedure with the same thing in the brewing barrel. Next, boil 3.6 liters of water and do the same. Mix all three batches of liquid together, for its own taste.
Notes:
* The color is light yellow. It has 15 to 20% alcohol content. It has mild fragrance and unique mouth-watering flavor.
* This booze used to be sent to the palace of Chosun dynasty, by yangban families. Yangban families used this to treat their guests to celebrations, too. There are some variations among different families, and the above version is from Chung family at Podoo-Myon, Koheung-Koon, Cholla-nam-Do.
This recipe was presented by Ms. Chung, Jong Soon at Dugwol-Dong, Soonchun City, Cholla-nam-Do.
try foodtv.com
correctness,It's Non-profit and only for informational purposes.
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