Make Makgeolli from Scratch with Homemade Koji

Embark on a rewarding journey into the world of fermentation by learning to make makgeolli, a traditional Korean rice wine. This course guides you through every step, starting with the essential ingredient: homemade koji. By the end of this course, you will possess the knowledge and practical skills to ferment authentic makgeolli at home, ensuring both quality and safety in your brewing process. What you'll learn: * Understand the fundamental principles of fermentation, including the roles of koji and yeast in makgeolli production. * Cultivate and prepare your own active koji from scratch using traditional and modern hygiene best practices. * Practice essential food safety and sanitation protocols for successful and safe home brewing. * Master the steps of brewing makgeolli, from rice preparation and mashing to primary fermentation and straining. * Learn to monitor key fermentation indicators like temperature and basic pH, and troubleshoot common issues. * Apply techniques for adjusting flavor profiles and achieving desired makgeolli characteristics. * Confidently bottle, store, and enjoy your homemade makgeolli. The course begins by establishing foundational fermentation concepts and the history of makgeolli, then meticulously guides you through cultivating homemade koji, followed by the complete makgeolli brewing process, and concludes with best practices for tasting and storage. This course is designed for absolute beginners with no prior brewing or fermentation experience. No special equipment or advanced knowledge is required to start. Begin your fermentation adventure today and enjoy the satisfaction of crafting your own makgeolli.