The Most Popular but WORST Makgeolli Video
ฝัง
- เผยแพร่เมื่อ 11 มี.ค. 2024
- I'm sorry to say that the advice and videos on how to make Makgeolli or Korean Rice Wine aren't quite up to par.
Maangchi, a well-known Korean Cook TH-camr, is often relied upon for her Makgeolli recipe, but trust me, it's not the best guidance.
Avoid these two major mistakes and discover the right approach instead! - บันเทิง
![Fc ครับ ขอแนะนำให้รู้จักกับ "น้องเปียโน" l [Nickynachat]](http://i.ytimg.com/vi/HQU6Q_IYTLo/mqdefault.jpg)
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THANK YOU. SO MUCH. THIS is the start of changing misinformation in regards to content that’s out there like maangchi’s
Cheers !
Thanks for your cool comment ^^
Hope one day you can try our Makgeolli
This is a great video. And ill test these tips out. My main issue is getting the nuruk do you have any recommendations on that?
Getting Nuruk can be a challenge, if you do find it in your city, make sure you follow another video we have on Nuruk in the same playlist ^^
I always wondered why she uses a dehydrator. is it to compensate for the rice being boiled and, therefore, mushy?
Her rice probably always turned out mushy so dehydrating it might have “helped” her case, but that probably just messes up the starch conversion process
i have question, if i want to bottle the makgoeli and give it to friends.. how to stop the makgoeli to ferment? shall i give campden tablet and potassium sorbate like usually in fruit wine to stop the fermentation?
My wife has been trying to make Makgeolli for the last couple of months. She has followed many TH-cam video, however the final product has no carbonation. She has been moving it to empty small half liter water bottles. Am guessing they are poorly sealed and the gas is escaping.
Any thoughts?
I did order some decent plastic 1 liter bottles from amazon, which she hasn’t tried yet.
I will encourage her to attend one of your classes next time we are in Seoul.
Thank you very much for your videos.
add a little big of sugar when you bottle, and do not burp for a few days. (warning do it in a plastic bottle so it doesn't explode!)
Very much appreciate your response.
I will let her know. Hopefully that will work.
She is also trying different brands of nuruk as it seems nuruk available in the U.S. can be finicky.
Thanks again!!!!
How long is she fermenting her Makgeolli for?
It could be that the bottles don’t seal properly, but it’s more likely that she’s waiting too long before bottling. Its residual fermentation that makes the carbonation in the bottles. You could add a little sugar before bottling… but go really easy on that. A tiny amount, or you’ll have a surprise when you open them 😅🎉 for the next batch, bottle while there’s still a little bit of active fermentation.
@@baekusaeng she is fermenting it for 5-6 days, around 70 degrees, covered. Stirring morning and evening. She will bottle it once all the rice has stopped floating.
you guys do realize that maangchi teaches modernized versions to traditional recipes so that people without any cooking experience can make alcohol, there's nothing wrong with her makgeolli recipe yes it's not traditional but that's the point why r u hating so much
Just so you know, the “modernized version” she teaches how to make makgeolli is very wrong
@Joekimaudio not everything has to be traditional there are many variations to making alcohol, I think its childish to be upset over a video that gets the job done
The problem is her video doesn’t get the job done. You are welcome to keep making Makgeolli like she does.
whatever helps u sleep at night @@baekusaeng