Making Makkoli

Tuesday morning We're making Makkoli! (The rice wine I messed up with the Kimchi yesterday...)

Step 1 - Take rice and pour it into a cheese cloth lined double boiler. 

You have to seal the double boiler with dough!

step 2 - When steam starts coming out the top of the boiler, it's time to get the rice out!

snack break! Kimchi - Jeon and tea. so gooood!

Step - 3

Then we had to cool the rice, for 20min! We used a heat sensor to make sure we got it down to 25 degrees. 

Step - 4

Then we had to mix the rice in with yeast, for another 20 min! You have to be careful not to "kill" the rice... very delicate!

step - 5

Now you gotta put the whole mix into a ceramic pot where it waits for 2 months!

2 months ago these poor souls did this whole thing in the middle of winter! 

The result is this fermented rice! 

step - 6 

Get the wine out of the rice.

This is really good for your skin. Jake and I each have one lovely hand now.

b

step - 7 

Enjoy Makkoli and more Pa Jeon. This one had local seasonal greens in it. 

This is the best guest house ever! (thanks Christina :D ) 

We have to catch a train to Busan now so I'll fill you all in on the rest of yesterdays awesomeness later. And  trust me, it WAS awesome!