집에서 만드는 우리나라 누룩 

아핫!! 감사합니다~~ 떡볶이의 대가님께서 이리 칭찬해주시다니~ 👍👍

화이팅입니돳! ^^b

oh! i did not check the conditions. just my experience lead me. but i can tell you some things. our ancestors commonly makes a nuruck in summer of korea. (30~35 celsius degree and 70~80% humidity) you can use a heater or something else. white and yellow patch is the best.just remove blue one, red one.

@@brewtube7011 Thank you 🙂

@@brewtube7011 One more thing, will you please translate the process posted with the red banner?

감사합니다 한끼저장소님~~ ^^ 힘이 됩니다!!!

maybe, you can use your nuruk after 3 weeks, just you made. and i recommend you korean commercial wheat nuruk, jin-ju gok-ja nuruk and song-hak gok-ja nuruk. happy brewing~ bro!

Nice video! Very informative although I don't understand a single word you said.

찹쌀막걸리 만들어서 독일 친구분들이랑 한번 드셔보시는건 어떠세요~~ 비어프라우님!!! ^^

저 정말정말 만들어보고싶은데 저만한 정성을 쏟을 자신이 없네요 ㅠ.ㅠ

^^ 시간이 좀 걸리긴하죠?? ㅋ 음~~ 조금더 쉽게 막걸리를 만들 수 있는 방법을 고민해볼께요~~

Thank u so much~ ♥️♥️♥️

I wanna make makgeolli for my dads b-day since i can’t legally buy it 😂 This is my second sleepless night trying to find out how to make it and where to buy the needed things… I can’t buy nuruk so i wanted to replace it with 엿기름 but the sending costs were above €10!!!! So if i will just use Chinese yeast balls X.X I could make nuruk myself but that takes too long time, my dad’s bday is in about a week 😂

@@user-no9im9px6e 10 euro! wow~ ye you can use a chinese yeast ball. but it will be some different taste and aroma. however, just do it! it will have a mind for your father. that is important thing, i think. in nepal, they use a yeast ball use also. and make a alcholic liquors with rice. and distilling it. they call it 'raksi'. have a good time with your family in father's b-day party. ;)

@@brewtube7011 Thank you very much!! I just bought everything and i’m gonna make it now XD

thanks for watching my video, bro! when you make nuruk you can use something of leaves or grain, instead of rice straw. sometimes, wooden chopsticks works. but, i’m not recommand that way. the soure taste. maybe, you used a lot of water, when you brew. so, reduce the water amount. and temprature in your brewing room, I think..... just some high. I recommand you, your brewing room temprature maintane 20 celciouse degree. then, maybe you can get a delicious makgeolli after 3 weeks later. oh! first things first, you have to sanatise all brewing instrument. makgeolli is very delicate. so, you just pay attention for makgeolli when you brewing and fermenting. ↑is that a right english?? can you get it??

@@brewtube7011 Thank you very much Your English is excellent and your thoughts are very clear❤ As for sterilization and heat, I pay attention to these details, but I think I may have made a mistake while making nuruk it may have a negative effect on the action of enzymes but I cannot determine the cause. I hope you can give me an idea about the steps of nuruk making so maybe i find out where i made a mistake Thank you any way I appreciate your help

@@usamaalhaj80 thanks~ ;) then, why don't you reduce the water amount when you make nuruk. um... i think, a high percentage of humidity on nuruk is a problem. how much water did you use? enzymes and yeast is very complex problem. as you know, nuruk is a wild thing. ^^ and when you dry the nuruk, you have to replace it up and down. did you do that, bro??

@@brewtube7011 🌷🌷🌷 I think I added 30% water to the wheat of grain weight When I was replacing nuruk(after 3 days each time) I noticed that there was a high percentage of water droplets on top of the box. The duration of the Nuruk making was about 4 weeks The wheat I used grinded it somewhat smoothly. That's what I remember while I made nuruk myself.

@@usamaalhaj80 oh! i used 3kg of wheat and 500ml water. and i grinded a wheat roughly. it's different way to make nuruk, u n me. and be careful the water drop. don't let it drop. when it drop directly on nuruk, then it rot away sometimes (not fermanting). why don't you use a paper towel? i know it's hard to make nuruk just use alittle amount of water. but that way to make nuruk will give you a good taste. good luck, bro. thanks for visting my channel. ;)

감사합니다~~^^*

무념일상님은 지금 세상에서 가장 어려운 것 중에 하나를 하고 있으시잖아요~~~ 애기 잘크고 있쥬?? 영상이 자주 안 올라와서 많이 바쁘시구나~ 했어요 ^^

어이쿠!!! 이렇게 감사할 때가!!! ^^ 겨울이면 지금 후발효 중인 맥주라도 좀 보내드릴 텐데 ㅠㅠ 날씨가 더워서 가다가 맛이 변할까 조심스럽네요 대신 이번에 만든 누룩 한 덩이 보내드리겠습니다. 발효깨비님 누룩이랑 비교해서 술을 한번 빚어보세요~ 지역이 달라서 분명 붙어 있는 야생효모들도 다를 겁니다~ 개인정보는 소중하니 아래 이메일로 주소 피드백 부탁드립니돠~ 발효깨비님 쵝오! brewkorea@gmail.com

@@brewtube7011 메일 보냈습니다!

통밀 빻은 겁니다~

그렇진 않을 겁니다 ^^ 책에는 그랗게 쓰여있죠 체중을 다 실어서 밟으라 그런데 제가 만든 누룩틀은 두발을 올려 놓고 밟는 것보다 한발에 체중을 실어 밟는게 더 효과적입니다. 뭐가 되었든 그 상황에 맞춰 최선의 선택을 하는게 중요하지 않을까요? ^^ 영상을 빨리 돌려서 그냥 밟는걸로 보이셨나보네요 ㅎㅎㅎ

단위 면적당 하중을 계산할 때, 체중을 한 발에 싣는 것이 더 많이 나갈까요, 두 발에 싣는 것이 더 많이 나갈까요? 당연히 한 발이죠. 그런데 이 경우에 그게 그겁니다.

얇게 밟은것이 남쪽지방 아닌가요?

쌀가루로도 밀가루로도 누룩을 만들 수 있습니다~~ 향후 컨텐츠로 올릴 수 있도록 노력해보겠슴돠~ ^^b

참고할게요~~감솨~~ ^^

3:12 제가 좀 별납니다 ㅋ

@@brewtube7011 말을 나쁘게하는분들이 많으시네예 건강하게 잘지내셔예

할매님 같은 분들이 더 많으세요~~ 감사합니다 ^^b 온라인이라서 그런가봅니다 ㅎㅎㅎ