Okay so my mom got this Makgeolli set in korea. She thought it was for pancakes because it was just a bottle full of rice flour with yeast and nuruk packets. She only found the korean instructions so.... obviously pancakes.
Anyway I'm starting this experiment today. The mix is super thick and was difficult to stir (like pancake batter). I dunno what to do with this later but the instructions say to stir couple times a day for 5 days then we filter and stuff
So it'll be ready on sunday!
Anyone here know what Makgeolli is or how its SUPPOSED to taste?