like yeast and lactobacillus, acetobacter is usually floating around in the environment. I expect that nuruk will almost always be an effective way of introducing it. Adding a known vinegar mother kind of like adding commercial yeast.
Vinegar is one of my FAVORITE things to make!! Out of all vinegars my favorite has been banana vinegar by a mile. It’s delicious on noodle and rice dishes! I’m liking the idea of making vinegar from makgeolli. It sounds so simple … basically the same as any other low ABV to start vinegar (beer, diluted champagne, wine, sherry, etc.). I cannot wait to try it!!! Thank you as always for doing the research for us. You have the best ideas and experiments!! 🙏
Hi Jeff! I was wondering if you would be able to do a video attempting to create makgeolli without nuruk and exclusively using amylase enzymes. I know you've tried adding them on top in the past, but I was curious if it was possible to make a makgeolli-esque drink, perhaps with a blander flavor profile, with just enzyme powder as a way of using excess grains.
like yeast and lactobacillus, acetobacter is usually floating around in the environment. I expect that nuruk will almost always be an effective way of introducing it. Adding a known vinegar mother kind of like adding commercial yeast.
Thanks for your comment!
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Vinegar is one of my FAVORITE things to make!! Out of all vinegars my favorite has been banana vinegar by a mile. It’s delicious on noodle and rice dishes! I’m liking the idea of making vinegar from makgeolli. It sounds so simple … basically the same as any other low ABV to start vinegar (beer, diluted champagne, wine, sherry, etc.). I cannot wait to try it!!! Thank you as always for doing the research for us. You have the best ideas and experiments!! 🙏
Thanks for your comment! Glad to hear that you are excited about making vinegar!
What a time investment!! How interesting how vinegar makes your utensils/vessels contaminated!! Would never have known that!!
The onggi jars are a bit porous, which is great for other reasons, but it does mean they can retain microbes. Thanks for watching all my videos!
Hi Jeff! I was wondering if you would be able to do a video attempting to create makgeolli without nuruk and exclusively using amylase enzymes. I know you've tried adding them on top in the past, but I was curious if it was possible to make a makgeolli-esque drink, perhaps with a blander flavor profile, with just enzyme powder as a way of using excess grains.
Thanks for your comment! That’s an interesting idea.