![]() ![]() on the fifth or sixth day, filter the makgeolli through a clean fine cheesecloth, being sure to massage and squeeze as much liquid out as possible.after the second day, leave the makgeolli in the dark cool spot to ferment for a further three to four days.On the first and second days, take the jar out and give the contents a mix with either clean hands, or a clean utensil.Place the jar somewhere dark and cool like a cupboard. clean the inside sides of the jar, lay a cloth over the top of the jar, and gently place the lid back on the jar (not airtight).transfer everything to a clean fermenting vessel with plenty of head space as the rice will expand a little bit.push down on the rice to compress and let go to allow the rice to decompress and absorb the nuruk water.transfer the cooled rice to a large mixing bowl, add the nuruk water and, using clean hands, start mixing the rice and nuruk water for around 20 minutes.after steaming, lay the rice out to cool, flipping the rice regularly to allow complete cooling to room temperature.The time to steam will depend on the size of your steaming basket, although for me it usually takes about 20-30 minutes. steam the rice until firm, like al dente pasta.filter out the nuruk from the water using cheesecloth, but continue to massage the nuruk solids in the water while still in the cheesecloth. after soaking, let the rice sit to drain completely.in a separate container, add the water and nuruk, and let soak for up to 1 hour.then let the rice soak for at least 2 hours gently wash the glutinous rice until the water runs clear, being careful not to break any of the rice grains. ![]() fermenting vessel (at least 3 litre capacity for this recipe). ![]()
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