Let's make some Asian ferments. Today we'll experiment with nuruk for makgeolli. If you've never heard of both, perfect!
Nuruk is a starter (like sourdough) for Korean rice wine, called makgeolli. Nuruk is traditionally made with whole wheat, but for those who enjoy their lives GF, here's the time to make it with other grains.
We're doing it wild fermentation style, but for the science nerds I'm also bringing homemade wheat koji to experiment with. In any case we'll have lots of fun prepping for that winter wine 🌾🍶
This session is a preparation for the next one, where we'll make the actual rice wine 🍚
Special: this session will be co-hosted by Younjeong Choi, our Korean chef 🇰🇷👩🍳
