Lavender Makgeolli 라벤더 막걸리

I brewed makgeolli with lavender! The result is like a liquid dessert -- sweet, tangy, and floral. Since the lavender brewed with the makgeolli for 6 days, the flavor and aroma is very strong, and the lavender dominates the aftertaste as well. Three other new things in this video: * mix of sweet rice flour and regular rice flour! * reusable glass bottles! * I typed in the CC (English) Recipe: Day 0 (juk): - Add 125g sweet rice flour and 75g rice flour, 1L water to pot on medium-high heat, stirring constantly until it thickens. - Cool pot in ice bath, stirring occasionally, until room temperature. - Mix 90g nuruk, 1/2 package wine yeast (2.5g), pinch of sugar, and 200ml water. - Pour cooled juk into fermentation jar and add nuruk mixture. Stir well. - Leave fermentation jar partially unscrewed and ferment for 48 hours. Day 2 (godubap): - Wash 800g sweet rice (chapssal) -- this will take at least 20 minutes. - Soak for 2 hours. - Drain for 30 minutes. - Measure 30g culinary lavender, which is about 1 1/4 cups. (Important to use culinary lavender!) - Place half of rice into steamer, then lavender, then rest of rice. - Steam for 40 minutes. - Spread out to cool to room temperature. - Add to jar, stir by hand. Leave jar partially unscrewed as it continues to ferment. Should be ready to bottle around day 7. I used Choripdong nuruk from H-Mart and Red Star Pasteur Blanc yeast. Environmental temperature ranged from 18.7 to 24.3 C.

I made lavender flavored makgeolli. This is the lavender I used. It is culinary lavender. Please see my previous video for my regular iyangju recipe. This time I had to mix sweet rice flour and regular rice flour - about half and half. I didn't have enough of the sweet rice flour. So, 200 grams of rice flour, 1 liter of water to make the juk. Make sure you stand at the stove and keep stirring it. Don't walk away -- it'll flow over. Mix up your nuruk, yeast, and a pinch of sugar. The juk is cooled down now. I put it in the jar and I can add the nuruk and yeast mixture. And let this first stage go for two days, stirring twice a day. After two days it's time to make the godubap. Wash the rice as usual. Let it soak. Drain. And then steam. Now we get to use the lavender. So I'm going to use 30 grams of lavender, which is an enormous amount. I take about half the rice, that's half of the 800 grams. spread it out well and then put the lavender in the middle. Put the rest of the rice on top, ready for steaming. So it'll be steamed together. Steaming. Pick it up, and let it cool down. Ok there's all the lavender. Ok let it cool down, spread it out. Stir your jar one last time. Put all the rice in the jar to feed the yeast. So I had to leave some of the lavender behind, that's ok. Mixed it by hand. That's what it looks like. Now on day 3, I like feeling the texture, so I stirred it one more time. Then on day 8, I think it's ready! That's what it looks like. It has settled into layers. These are my new jars - check it out. Reusable glass jars. You need something to clean them with. So remove the residue, use dilute soap mixture, and my bottle washer. Rinse out with hot water. That doesn't sanitize it but this stuff will. So spray and pour some of the potassium metabisulfate mixture in there. Shake it up and let it sit for 5 minutes and rinse it with cold water. So I'm pretty particular about getting all the residue out - all the soap residue and all the sanitizer residue out, so a lot of rinsing. One last stir here and... Straining. My favorite part. I really squeezed it. That's the jigemi, the lees. Pretty dry, so I think I got most of it. Fill up my new jars. And there's the result. I even have a bowl extra. And I label my jars on a little piece of tape. Ok, I get to taste it. So, very intense aroma and flavor. It's like dessert. It's sweet and tangy and floral. Very strong. Thanks for watching!