Nuruk is a wild fermentation starter used to brew makgeolli. Nuruk is an essential ingredient in the makegolli making process.

It is a complex mixture that allows for many enzymatic reactions to take place. Thoughtfully made nuruk,in combination with a traditional recipe,

helps ensure that the resulting makgeolli is of good quality and won’t need anything else.

Korea has a long history of homebrewing, and every family used to make their own booze at home, it was much more common than buying it. These days you can buy makgeolli easily at a Korean grocery store or liquor store but when it comes to taste, it can’t be compared to homemade makgeolli. Homemade makgeolli is thicker, less sweet, and more filling than store sold makgeolli.

This recipe is also in my cookbook, Real Korean Cooking, and while developing the recipe I sent a sample of the finished product to the EMSL Analytical food lab for a full nutritional and toxic analysis to see what is really inside it. They let me know that it is totally safe to drink, 7.4% alcohol by volume, cholesterol-free, fat-free, and contains vitamin B1, B2, B3, B5, and B6. It’s high in calories and has a lactobacillus count of 375,500 CFU/mL. Lactobacillus is a kind of lactic acid bacteria that’s good for your stomach and digestion and can boost your immune system. It’s also found in yogurt, but in much higher quantities.

Directions

1. Drain the rice and put it into a heavy pot. Add 4 cups of water. Cover and cook over medium high heat for 15 minutes. Stir and turn the rice over with a wooden spoon. Cover and simmer it for another 15 minutes over low heat.
2. Remove from the heat. Transfer the rice to a basket of your electric dehydrator. Spread the rice evenly, and fill as many baskets as you need. Cover, set the temperature to 160° F, and dry for 3 hours, until the outside of each grain is hard, but the inside is still moist. If you don’t have an electric dehydrator, you can dry your rice for several hours in a shallow basket set in breezy, sunny place.
   
3. Put the rice into the earthenware crock. Add nuruk, yeast, and 8 cups of water and mix well with a wooden spoon.
4. Place a cotton cloth under the lid when you close it, to let some air circulate in and out.
5. Let sit for several hours, then uncover and mix well with a wooden spoon. At this point, the rice will have absorbed a lot of the water to create a thick paste. Cover and let sit overnight.
   
6. Open the crock and you’ll see a lot of bubbles popping to the surface, and the mixture will be a lot thinner than yesterday. Stir it well with a wooden spoon and cover again. Stir it a few times a day for the next few days.
   
7. On day 4 or 5, it will be bubbling a lot less and will have separated to a clear liquid on top and a milky mixture on the bottom. Mix well, and keep mixing a few times a day for a few more days.
   
8. On day 8 or 9, there will hardly be any bubbles at all. The liquid on the top will be clearer and more amber. It’s now perfectly fermented and ready to drink.
   
9. Strain the makgeolli into a large bowl, pressing on the solids with the back of a wooden spoon to squeeze as much liquid as possible out of it. Discard the solids. Add 8 cups of water to dilute. Add the optional sugar and mix well.
   
   
10. Strain the makgeolli one more time and put it into glass jars or BPA free plastic beer bottles.
    
    
11. Serve cold, and stir or mix well before drinking. Serve with kimchi or some side dishes. It can keep in the fridge up to 2 to 3 weeks.
12. More info. californiasuulinstitute Single fermented Unfiltered Korean Suul brewed in Los Angeles,