Fermentation Starter (Nuruk) ?
Nuruk is a fermentation starter that dates back to the Three Kingdom Period in 3C. It is used to make various types of Korean alcoholic beverages including takju 탁주 aka makgeolli 막걸리, cheongju 청주, and soju 소주. Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make nuruk.
The final mixture is moistened and formed into bricks where it is then hung and fermented over a period of a month in temperature-controlled rooms. It is used to help quickly start a fermentation process in beverages that require it.
Not To Be Confused With
Yeast, Meju blocks
Where and What To Buy
Korean grocery stores, online, Amazon - search for 'Nuruk' or 'Makgeolli starter'
How to Use/Cook
Use Nuruk by soaking in water and breaking into smaller pieces before mixing with rice to make Makgeolli wine. Follow my recipe.
How to Clean/Store
Store in a sealed container, in a cool dry place. Check nuruk by breaking it apart. If it appears to have a yellow or gray color it is still good to use. It should not smell like it is decomposing, but have a unique fresh scent.
