Making pickled onions with sake lees filtered out of makgeolli
There have been a lot of questions about whether it is possible to make makgeolli with rice koji, so I made it once, and it becomes makgeolli with just rice koji!! We'll upload the rice-cozy makgeolli when the recipe is completely organized. After making makgeolli, I made pickled onions with sake lees. It's a waste, so don't throw it away and use it. It's also delicious to make pickled radish!
2 serving
Within 999 minutes
쌀코지일흔집밥
Ingredients
  • onion
    1ea
  • a sun-dried salt
    1small cup
  • a piece of rice wine
    200g
Cooking Steps
STEP 1/8
Instead of wheat yeast, I made it with rice koji. Rice koji (rice yeast) is also rice grain yeast, not commercially available powder yeast. The way to make makgeolli is the same as normal makgeolli.
STEP 2/8
The rice koji has become a rice crab.
STEP 3/8
I filtered it out a week later
STEP 4/8
Squeeze the cotton cloth to separate makgeolli and liquor crab.
STEP 5/8
I put makgeolli in a bottle and eat it while refrigerating it.
STEP 6/8
It's such a waste to throw away alcohol. That's all rice. Cut the onion into 1/6 pieces and bury it in the rice wine lees
STEP 7/8
And cover it with sea salt. I used 1 big onion because the amount was small and poured about 1 cup of salt.
STEP 8/8
Place the lid on top of the gauze cloth and place it in a shady, cool place for about a week with a rubber band. There was a time when I made pickled radish with sake lees, and they were crunchy and delicious. I used onions this time, so I look forward to it!!
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