Ditok Craft Makgeolli Starter Powder for Brewing Traditional Korean Rice Liquor

Description

🌸
First First Korean Makgeolli(rice liquor) with
Lactobacillus Kimchii
probiotics
▪️ Made with Korean rice containing generous amounts of
Lactobacillus Kimchii
to promote a healthy immune system.
▪️ Good for intestinal health. Good for maintaining regular bowel movements.
▪️ Rich in
Lactobacillus Kimchii
which is a natural probiotic, grown and cultivated in Kimchi.
✔️
Enjoy refreshing Makgeolli cocktails (Maktails!)
▪️ Fruit Makgeolli : Blend 9:1 raito of Makgeolli and fruit.
▪️ Soda Makgeolli : Mix 5:1 ratio of Makgeolli and Sprite or 7-Up.
✔️ How to make ‘Ditok Makgeolli’ (Korean rice liquor).
▪️  Pour 3 liters of water in a large container. Add Makgeolli powder and mix well until powder has dissolved.
▪️  Loosely cover the container (not air tight) and ferment in a warm place. (at least 48 hour over 68°F/20℃)
▪️  Store refrigerated under 50°F/10℃ after 48 hours of fermentation.
✔️
Fermentation and Alcohol
▪️  24 hours : 0 ~ 2% alcohol, rich nutrients, yogurt consistency, and sweet.
▪️  48 hours : 6 ~ 7% alcohol, rich lactobacillus, sweet and sour in taste.
✔️* Attention
▪️ Please cover the container loosely and ferment in a warm place. (48 hours over 68°F/20℃).
▪️ Please store the finished Makgeolli in the refrigerator (under 50°F/10℃).
▪️ Make sure that the container is not air tight as it will continue to ferment and release carbonic acid gas.