Lightly wash 500g of glutinous rice or regular rice (4 cups of rice) about 5 times until clear water comes out. Makgeolli tastes better

Since it is 4 cups of rice, put the water level to the height of 4 servings and cook the watery hard rice with regular cooking

Allow cooked rice to cool completely

I will ferment it using an unused rice cooker. If you pour hot water to disinfect the pot with makgeolli, return the inside, and throw away the water, the hot water dries and dries

To compare the fermentation process, I prepared a 1.5L glass bottle in addition to the rice cooker. Put hot water in, turn the wall, and throw away the water to disinfect the inside

Mix 150g of malt powder with 1L of water in a sterilized glass bottle and soak for 1 hour
*Do not wash after emptying. I'm going to put the contents back in

Put the water soaked in malt powder in a rice cooker and mix it evenly with the cooled rice and 2 tons of dry yeast

Divide the mixture into different containers as it may swell twice as much as it ferments. I put half of it in a rice cooker and a glass bottle

Half of the rice cooker

Cover the top of the rice cooker with clean cotton cloth and put it in the rice cooker. 25 degrees is the right temperature for fermentation. Place both rice cookers and glass bottles in a sunny place.
*The rice cooker is thick, so it's good to keep the temperature constant

Please close the lid of the rice cooker. Even if the lid of the rice cooker is closed, there's a gap, so the air flows through

On top of the glass bottle, place a cotton handkerchief or 3 stiff tissues on top, fix it with a rubber band, and gently place the lid on top

with the lid on

Pour hot water into the spoon, blanch it slightly, cool it down, and disinfect it. Stir up and down with a sterilized spoon once a day

Effective in three days
*For comparison, the ones in the rice cooker were fermented for 3 days, filtered, stored in the refrigerator for 7 days, and the ones in the glass bottle were filtered after fermenting at room temperature for 10 days
* 8 days in summer and 10 days in winter

Sieve fermented rice for 3 days in a rice cooker and strain with spoon.

Squeeze the rest of the rice wine lees into a cloth and filter them out
*Can be omitted. But you can use it to make a face mask

Since it's fermented in half, 500ml of filtered glass comes out of the glass bottle. I kept it in the refrigerator and let it ripen for 7 days.

in an 1L bottle

The other half is fermented for 10 days in a glass bottle

In the same way, strain it by pressing it with a spoon on a sieve. You can filter it on the cotton cloth, but it's less difficult to use a loose cloth.

Makgeolli, which was filtered three days later and aged in the refrigerator for seven days, tasted like a popular makgeolli with strong carbonation, and the makgeolli filtered after fermenting at room temperature for 10 days was as soft as yogurt. I think you can make it according to your preference. It's good to drink it with water or sugar or 1T of honey. It's better to eat it within a month
*Cheongju that comes to mind when storing is good for cooking