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They often don't use nuruk and opt for just using enzymes to ensure reproducible results at scale and adjust flavour with additives (e.g. non-saccharide sweetners).
Milky white because I used 이화곡 (purely rice based nuruk), so no grains to alter the hue.
Correct, it encourages the lactic acid producing yeasts. Also, boiling instead of steaming rice will lead to a very sour ferment (Greek yoghurt on steroids was my experience the first time I naively brewed makgeolli).
I've only used a koji-like nuruk before when I was living in Korea. This makgeolli definitely has a different flavour profile to that makgeolli. Arguably, it is probably a unique profile to where I'm living now. I ran this ferment relatively warm as at 23-24°C. The next batch, I'll run at 18-20°C to contrast the flavour difference.
This batch currently has a sweet, almost croissant-doughnut aroma to it with subtle fruity notes. I'd take a punt that the fruitiness is from the warm ferment.
Either way, tomorrow I'll have to make bindaetteok to eat with it 😍
The recipe is:
1000g Glutinous rice 1000g water 100g ihwagok.
My nuruk is only made with 멥쌀 so there isn't any additional colour from other grains, so that may be affecting the colour.
Fingers crossed this little experiment works 😀
-10 points 🤣🤣🤣
Canberrans do love the taste of boot leather.
What's the colour of a 2 cents piece .....
No one should be happy with being harassed by police just because the police are bored.
I think it might be Aspergillus lucheunsis, but my knowledge is limited. So I'm rolling with it.
Hopefully, I'm putting my first batch on soon. Been busy with life and building an improved controlled environment for fermentation and nuruk incubation.
See my comment further down the thread.
Nail all the cupboards shut.
I just imagined you at the gym working on your bank.
I should have responded either ... even though it's all gags.
And there is more.
Especially when it's farming a monoculture of ass ... oh the methane emissions 🤣
Jokes aside, I think you mean industrial farming?
Broadacre cropping will be with us for a while yet - no other way to grow cereal crops at scale to make all the tasty carbs that do in fact help make fat asses! (Back to jokes).
Yes, they are and largely because capital treated the idea of vertical farming like they were investing in the next facebook.
I had a very small vertical farm, but the challenge was achieving viable unit economics along with a lack of capital to fund activities on my part (and a reluctance to get sucked in by VCs). Upfront capital requirements are also high relative to traditional horticulture. Leasing and outfitting space in an urban setting was a big proportion of getting started but still dwarfed by tech and machinery costs. If you can't pay someone a reasonable wage or sell a product that is affordable for everyone, then is it worth it?
That said, the water savings are definitely real and important where I live, but the emissions from infrastructure (end-to-end) and electricity currently do not stack up compared to field based farming. Also, large vertical farms, similar to greenhouses are highly susceptible to biosecurity issues wiping out crops.
However, the possibility of re-wilding vast tracks of broadacre farming land because the cropping footprint has been reduced is still a very appealing idea.
I am about to start trials for growing a variety of indigenous grains in my old prototype farm under my house. Personally, I think solving the cereal cropping challenge is crucial if this technology is going to ever play a role in mainstream decentralised food systems, restoring ecosystems destroyed by industrial agriculture and giving land back to the traditional custodians.
You're farming regular ass?
Will make a post soon. Batch 2 isn't going as well as the first (I think) but we still have another week, so I'll wait.
When making Nuruk I kept the humidity at over 80% and the temperature in the 33-35°C range. The temperatures mentioned above were for the fermentation of makgeolli.
How it started. How it's going...
makgeolli