Final Thoughts | Baekusaeng Makgeolli

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The Complete Makgeolli Course

Welcome

What you'll learn in this course

Ingredients & Tools

Ingredients to make Makgeolli
The Tools we need
Let's talk about Steamers
Types of Vessels to store your Makgeolli

Our First Makgeolli: Danyangju

Rice and Water Ratio
Let's make a Danyangju
What is Parallel Fermentation

Fermentation Stages and Brewing Concepts

Why do we need Fermentation Stages?
What is Mitsul and Dotsul

Rice Preparation Methods

Making a 3 stage Makgeolli using the Beombeog Method
Making a 2 stage Makgeolli using the Juk Method
Making a Baeksolgi (Rice Cake) Makgeolli
The Gummeong tteog method (Enjoy a Yogurt type of Makgeolli)

Can't get Nuruk? Let's make it

Step by Step Guide on Making Traditional Wheat Nuruk
Step by Step Guide on Making Rice Nuruk

Wrap up

All the ways we can enjoy our Rice Wine
Final Thoughts

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Final Thoughts

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