Food and drink
Jul. 22nd, 2013 07:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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fermentationCrossposting 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.
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.