Alice Jun speaks about the different categories of Korean sool, what makes makgeolli unique, the history of Korean botanical wines, and where she finds her joy.
That’s awesome! I believe Hana Makgeolli sometimes sells a makgeolli kit if you’d be interested in trying that. If you’re around NYC, would be worth it to stop by and say hi to them!
I do want to see them at some time! Wish there was more available in my area (DFW). But I'm probably past a kit. I have been getting into the weeds about multi-stage ferments, I developed a a 2-stage recipe and procedure over the past year, and posted an absurdly long guide for it, and I'm pressuring my local cidery owner to introduce makgeolli and takju. I got the bug pretty bad, heh.
Great article! I've been making makgeolli and takju myself at home, refining my technique, and hoping I can introduce it to a wider audience.
That’s awesome! I believe Hana Makgeolli sometimes sells a makgeolli kit if you’d be interested in trying that. If you’re around NYC, would be worth it to stop by and say hi to them!
I do want to see them at some time! Wish there was more available in my area (DFW). But I'm probably past a kit. I have been getting into the weeds about multi-stage ferments, I developed a a 2-stage recipe and procedure over the past year, and posted an absurdly long guide for it, and I'm pressuring my local cidery owner to introduce makgeolli and takju. I got the bug pretty bad, heh.
Whoa amazing. Would love to read the guide!