Makgeolli

Danyangju is a strong makgeolli made from a simple, single-step fermentation process—ideal for beginners to try at home.

Courtesy of Carol Pak at Sool, here is a homebrew version of their lighter makgeolli recipe using glutinous (sticky) rice.

In Korea, a new generation has revived a folk drink made from rice and mixed-culture fermentation. Now, two small-batch producers are making makgeolli on American shores, celebrating their heritage while introducing many more to its depth of flavors.