Hi everyone,
I am making makgeolli for the first time.
I steamed 1.25 cups of rice, let it dry, added 2 cups of water, a 1/4 teaspoon of yeast and about 1/3 cup of nuruk.
Right now, I am about 52 hours in. I am fermenting at room temperature- around 20 degrees C. A lot of the rice has...