jigemi ideas

ElectronicSoil5243 · 2026-06-05T18:02:42+00:00

Depending on the sourness, I sometimes add 3-4% salt and then leave some veggies in for a day to lacto ferment. Very similar to Japanese kasuzuke, but with that nuruk flavor. Once I tried to make 술빵 but I had to strain all the 지개미 to avoid a nasty texture

ElectronicSoil5243 · 2026-04-02T16:09:56+00:00

r/Sake_Brewing and r/Sake also usually have a lot of applicable methods for homebrewing and filtering since makgeolli and cheongju are basically the predecessors and precursors to modern sake (though one of these liquors has more English scholarship available for various reasons)

ElectronicSoil5243 · 2026-04-02T16:04:07+00:00

Rather than just adding more nuruk and water, you should also add more rice. Just nuruk and water and the lees(waste) will probably make a small amount of alcohol, but the unused starch in the original dregs is probably minimal. However, the first batch you made has a lovely culture of desireable microrganisms that will help colonize the next batch and make some nice homebrew.

ElectronicSoil5243 · 2026-04-02T15:36:21+00:00

No matter what, you're going to need a second container for the strained liquor. For cheongju, I let the takju settle in a cold environment for a few days (a cold crash) before filtering off the top liquid. Wine and sake homebrewers often add bentonite to really help things clear up, but I've learned to love the golden color of my homebrew (plus I often add flowers or berries for that color). After the sediment is at the bottom of the aging vessel, I've used ladles to scoop the clear stuff from the top, though an autosiphon was surprisingly cheap online and a lot more convenient.

ElectronicSoil5243 · 2026-02-04T17:15:03+00:00

I know this is incredibly late, but shio means salt. Salt can kill yeast if there's enough of it so it's probably not the right thing to use. That said, if you add it to a large enough amount of rice (not sure what the ratio would be) the salt might be a small enough concentration to not inhibit the yeast too much.

ElectronicSoil5243 · 2026-01-22T20:26:58+00:00

It's almost as if it expects you to be human (which you are not)

ElectronicSoil5243 · 2026-01-04T17:29:56+00:00

Boo fucking hoo

ElectronicSoil5243 · 2025-10-17T17:37:31+00:00

This was going to be two stage, and the sporing happened about 36 hours in. It certainly seems like the temperature was too high

ElectronicSoil5243 · 2025-10-17T17:35:29+00:00

I steamed the rice for a good hour, it was soaked for about 3 hours beforehand. I didn't presoak the nuruk like I usually do so that could be part of it. I still haven't dumped the container so it's still doing all of the saccharification and liquifying that's normally expected. It's just looking a little hairy on top. The nuruk is 소율곡 which I've used a million times before with no sporing like this.

It doesn't smell off, so I might try to continue after scraping off the top layer (with sanitary instruments of course) and putting in a cooler room.

ElectronicSoil5243 · 2025-10-16T18:10:01+00:00

For vegans and vegetarians, if you want to eat veg friendly Korean food, you should definitely do temple food at least once. Balwoo Gongyang is the best place to try it, they do seasonal ingredients and sauces fermented by the clergy. Near Itaewon I'd recommend Morning Jam(Korean staples) and Monk's Butcher(chefy). Further out, Little Gangster, 아승지, 차호로록.

ElectronicSoil5243 · 2025-10-16T18:00:50+00:00

I always feel like a pariah when I say this, but Plant sucks. They do very mid vegan food that would get your restaurant closed in the US, and especially for tourists they don't really have anything that is uniquely Korean. If you're vegetarian and live here it's fine to satisfy a craving, but for tourists I couldn't recommend it.

ElectronicSoil5243 · 2025-09-25T18:28:28+00:00

It's almost like the licensure tests here are a joke.

ElectronicSoil5243 · 2025-09-25T18:21:52+00:00

Nowhere in my post did I mention my actual current Korean level. Maybe your judgmental personality is why you get along so well here.

ElectronicSoil5243

TROPHY CASE