Traditional Milky Fermented Rice Wine

Wash 1 kg of short-grain rice thoroughly until the water runs clear. Soak the rice in fresh water for 4-6 hours, then drain completely.

Steam the soaked rice for 40-50 minutes until it's cooked but still firm (gochubap style). Spread the steamed rice on a clean tray to cool down to room temperature (around 25°C).

In a large, sterilized fermentation jar or container, combine the cooled rice, 200 g of nuruk, and 5 g of active dry yeast (if using). Add 2.5 L of filtered water.

Mix everything thoroughly with a clean spatula or your hands, ensuring the nuruk and yeast are well distributed. Cover the jar loosely with a lid or a cloth to allow air circulation but prevent contaminants.

Place the jar in a cool, dark place with a stable temperature between 20-25°C. Stir the mixture once a day for the first 3-5 days. You will observe bubbling and a sweet, yeasty aroma.

After the initial vigorous fermentation, reduce stirring to every 2-3 days. The fermentation process typically takes 7-14 days. It's ready when bubbling significantly slows down, the rice settles, and the liquid tastes pleasantly sweet and tart.

Once fermentation is complete, strain the makgeolli through a fine-mesh sieve or cheesecloth into clean bottles. Gently squeeze the solids to extract all the liquid.

Store the fresh makgeolli in the refrigerator. It will continue to ferment slowly, so burp the bottles daily for the first few days to release built-up gas. Enjoy chilled within 1-2 weeks.