Event:2014/12/27 Traditional makgeolli brewing - Revision history

Gafioso: Redirected page to Session:Traditional makgeolli brewing

2014-12-16T14:01:48Z

Redirected page to Session:Traditional makgeolli brewing

← Older revision		Revision as of 14:01, 16 December 2014
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	~~This page is a backup of https://events.ccc.de/congress/2014/wiki/~~Session:Traditional_makgeolli_brewing~~. Please refer to this site for up to date information.~~		#REDIRECT [[Session:Traditional_makgeolli_brewing]]

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	~~'''Starts at''' 2014/12/27 14:00~~

	~~'''Ends at''' 2014/12/27 16:00~~

	~~'''Type''' Hands-On~~

	~~'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base~~]]

	~~'''Page''' [https://foodhackingbase.org/wiki/Makgeolli_brewing_manual_-_short_workshop_form Makgeolli_brewing_manual_-_short_workshop_form]~~

	~~----~~

	~~== Traditional makgeolli brewing ==~~

	~~[[File:Chapsal_rice_cooling_close_up_600_450_susubori_seoul_fa02082012.jpg\|300px\|thumb\|left\|alt Kombucha SCOBY]]~~

	This workshop will introduce you into the rice fermentation, in this case we will make alcoholic beverage called Makgeolli. You will learn how to prepare your rice so it is optimal for inoculation with the fermentation culture called "nuruk" (wild fermentation starter). You will also help to harvest the brew and taste this and hopefully several other brews to get better idea about the appropriate flavour. You will obtain manual and nuruk culture for your first batch or two.

	Makgeolli is a traditional Korean alcoholic beverage made from variety of rice types and nuruk culture. In this workshop we will prepare the single fermented makgeolli called "Takjangdzu". We will focus on a proper rice preparation which includes intensive washing, drying and steaming (or boiling), cooling and subsequent inoculation of the rice with the active culture in this case nuruk. If everything goes well we will also harvest the takjangdzu which was already pre-prepared and taste it. The alternative options to using nuruk as a culture will be discussed, suggesting either kōji (Aspergillus oryzae) or yeast (Saccharomyces cerevisiae). The workshop will take approximately 2 hours, the ingredient costs etc. should be within €5-10, if you chip in more great tickets from South Korea are expensive :-) but as usually no one will be turned away for lack of funds. You will be leaving with your batch and one of the cultures for your next few experiments.

Gafioso at 16:45, 14 December 2014

2014-12-14T16:45:59Z

← Older revision		Revision as of 16:45, 14 December 2014
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	'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base]]		'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base]]

	'''Page''' [https://foodhackingbase.org/wiki/Makgeolli_brewing_manual_-_short_workshop_form\|Makgeolli_brewing_manual_-_short_workshop_form]		'''Page''' [https://foodhackingbase.org/wiki/Makgeolli_brewing_manual_-_short_workshop_form Makgeolli_brewing_manual_-_short_workshop_form]

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Gafioso at 16:45, 14 December 2014

2014-12-14T16:45:45Z

← Older revision		Revision as of 16:45, 14 December 2014
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	'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base]]		'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base]]

	'''Page''' [[Makgeolli_brewing_manual_-_short_workshop_form]]		'''Page''' [https://foodhackingbase.org/wiki/Makgeolli_brewing_manual_-_short_workshop_form\|Makgeolli_brewing_manual_-_short_workshop_form]

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Gafioso at 16:45, 14 December 2014

2014-12-14T16:45:08Z

← Older revision		Revision as of 16:45, 14 December 2014
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	'''Ends at''' 2014/12/27 16:00		'''Ends at''' 2014/12/27 16:00

			'''Type''' Hands-On

	'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base]]		'''Location:''' [[Event:2014/12/27_31C3\|Food Hacking Base]]

			'''Page''' [[Makgeolli_brewing_manual_-_short_workshop_form]]

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Gafioso at 16:44, 14 December 2014

2014-12-14T16:44:00Z

← Older revision		Revision as of 16:44, 14 December 2014
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			== Traditional makgeolli brewing ==

	[[File:Chapsal_rice_cooling_close_up_600_450_susubori_seoul_fa02082012.jpg\|300px\|thumb\|left\|alt Kombucha SCOBY]]		[[File:Chapsal_rice_cooling_close_up_600_450_susubori_seoul_fa02082012.jpg\|300px\|thumb\|left\|alt Kombucha SCOBY]]

Gafioso: Created page with "This page is a backup of https://events.ccc.de/congress/2014/wiki/Session:Traditional_makgeolli_brewing. Please refer to this site for up to date information. ---- '''Starts..."

2014-12-14T16:42:52Z

Created page with "This page is a backup of https://events.ccc.de/congress/2014/wiki/Session:Traditional_makgeolli_brewing. Please refer to this site for up to date information. ---- '''Starts..."

New page

This page is a backup of https://events.ccc.de/congress/2014/wiki/Session:Traditional_makgeolli_brewing. Please refer to this site for up to date information.

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'''Starts at''' 2014/12/27 14:00

'''Ends at''' 2014/12/27 16:00

'''Location:''' [[Event:2014/12/27_31C3|Food Hacking Base]]

----

[[File:Chapsal_rice_cooling_close_up_600_450_susubori_seoul_fa02082012.jpg|300px|thumb|left|alt Kombucha SCOBY]]

This workshop will introduce you into the rice fermentation, in this case we will make alcoholic beverage called Makgeolli. You will learn how to prepare your rice so it is optimal for inoculation with the fermentation culture called "nuruk" (wild fermentation starter). You will also help to harvest the brew and taste this and hopefully several other brews to get better idea about the appropriate flavour. You will obtain manual and nuruk culture for your first batch or two.

Makgeolli is a traditional Korean alcoholic beverage made from variety of rice types and nuruk culture. In this workshop we will prepare the single fermented makgeolli called "Takjangdzu". We will focus on a proper rice preparation which includes intensive washing, drying and steaming (or boiling), cooling and subsequent inoculation of the rice with the active culture in this case nuruk. If everything goes well we will also harvest the takjangdzu which was already pre-prepared and taste it. The alternative options to using nuruk as a culture will be discussed, suggesting either kōji (Aspergillus oryzae) or yeast (Saccharomyces cerevisiae). The workshop will take approximately 2 hours, the ingredient costs etc. should be within €5-10, if you chip in more great tickets from South Korea are expensive :-) but as usually no one will be turned away for lack of funds. You will be leaving with your batch and one of the cultures for your next few experiments.