troisroyaumes: Painting of a duck, with the hanzi for "summer" in the top left (Default)
Tari ([personal profile] troisroyaumes) wrote in [community profile] fermentation2013-07-22 07:41 pm

Food and drink

Crossposting from my Tumblr:

Fermenting sweet/glutinous rice following a recipe for 찹쌀 동동주 (sweet rice dongdongju).

Last year, I bought S. a Korean book on brewing traditional types of 술 (liquor). 찹쌀 동동주 is the simplest recipe in the book.

S. sterilized the 항아리 (earthenware pot), parboiled 찹쌀, and boiled the water, but then he had to start packing so I finished up by mixing the rice with 누륵 (yeast powder).

After only one day, I can already smell the alcohol fumes as soon as I open the pot… I’m also worried that there’s too much rice.

While I'm sharing photos of fermentation experiments, here are the dill cucumber pickles we made yesterday at a pickling workshop.
via_ostiense: Eun Chan eating, yellow background (Default)

[personal profile] via_ostiense 2013-07-24 04:14 am (UTC)(link)
The 찹쌀 동동주 looks interesting. What comes after the fermenting?