My first time making sweet rice wine from Maangchi’s recipe.
I strained, diluted, and bottled one after 6 days of fermenting, going to let my other one ferment a couple days longer.
I only had half a cup and it tasted pretty good. I’ve only ever had the store bought kind, which I’m assuming isn’t as strong as homebrewed. Can’t wait to have it cold with some homemade kimchi!
by treelifenature