Difference between revisions of "Session:Makgeolli brewing"

From Camp_2015_Wiki
Jump to: navigation, search
Line 13: Line 13:
|Has start time=2015/08/13 14:00
|Has duration=120
|Has duration=120
|Has session location=Village:Foodhackingbase
|Has session location=Village:Foodhackingbase

Revision as of 10:25, 6 July 2015

Description Makgeolli is traditional Korean alcoholic beverage made from rice by fermenting with nuruk culture. You will get basic info on the subject, taste the samples and learn at hands on workshop to prepare your own.
Website(s) https://foodhackingbase.org/wiki/Recipe:Makgeolli brewing manual - short workshop form
Type Hands-On
Kids session No
Keyword(s) drink
Tags brewing, rice beer, probiotic, rice, alcohol, food hacking base
Processing village Village:Foodhackingbase
Person organizing User:Eunha
Language en - (g)english"en - (g)english" is not in the list (ab - Abkhazian, af - Afrikaans, an - Aragonese, ar - Arabic, as - Assamese, az - Azerbaijani, be - Belarusian, bg - Bulgarian, bn - Bengali, bo - Tibetan, ...) of allowed values for the "Held in language" property.
en - (g)english
Related to Projects:Fhb probiotic drinks everywhere
Other sessions... ... further results

Starts at 2015/08/13 14:00
Ends at 2015/08/13 16:00
Duration 120 minutes
Location Village:Foodhackingbase

Error creating thumbnail: File missing

This workshop is about preparation of alcoholic beverage called Makgeolli (막걸리). You will learn how to prepare your rice so it is optimal for inoculation with the fermentation culture called nuruk. You will also help to harvest the brew and taste this and several other brews to get better idea about the appropriate flavour. You will obtain manual and nuruk culture for your first batch or two.

Makgeolli is a traditional Korean alcoholic beverage made from variety of rice types and nuruk culture. In this workshop we will prepare the single fermented makgeolli called "Takjangdzu (단양주)". We will focus on a proper rice preparation which includes intensive washing, drying and steaming (or boiling), cooling and subsequent inoculation of the rice with the active culture in this case nuruk. If everything goes well we will also harvest the takjangdzu which was already pre-prepared and taste it. The alternative options to using nuruk as a culture will be discussed, suggesting either kōji (Aspergillus oryzae) or yeast (Saccharomyces cerevisiae). The workshop will take approximately 2 hours, the ingredient costs etc. should be within €5-10, if you chip in more that would be appreciated, as usually no one will be turned away for lack of funds. You will be leaving with your batch and one of the culture for your next one or two experiments.

Please sign up for this workshop. First come, first serve.

Link to workshop manual.