The daytime temperature has already exceeded 30°C, so I started making nuruk for upcoming brewing projects like makgeolli, cheongju, soju, and vinegar. I prepared six sheets of nuruk, and it was quite tiring.
The hydration rate is around 30%, and I plan to maintain the temperature between 38-40°C for the next 3-4 weeks. During the first week, I will keep it in a high humidity environment, in the second week a moderate level of humidity, and in the last week, I will leave it in the air to dry. I hope it doesn't spoil and that the mycelium grows nicely and turns white.
by yunnielee
2 Comments
That’s wonderful. I never could get my makkeoli consistent and I certainly never tried making the nuruk.
Wow, you’re actually making nuruk from scratch? That’s seriously impressive!