Food and drink

[troisroyaumes]

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.

Comments

[via_ostiense]

The 찹쌀 동동주 looks interesting. What comes after the fermenting?

[troisroyaumes]

You just scoop out the rice grains and bottle the liquid! Remarkably simple, especially when compared to beer.