A beautiful new video from Eater shows traditional makgeolli being made by hand in South Korea. Master brewer Park Bok-soon runs Boksoondoga with her son, where they make this milky, slightly sweet, alcoholic fermented rice drink .
Boksoondoga uses nuruk, a fermentation starter, said to help avoid hangover symptoms, such as headache and upset stomach. Nuruk ferments for about 15 days before being mixed with rice, and then ferments for another 20 days or so in onggis, traditional Korean pottery.
“Hand brewed makgeolli is more delicious when you put your heart into it so that’s how I started making my makgeolli business,” Bok-soon says. “Alcohol is like a drink with living organisms. I love it.”
Read more (Eater)