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Ditok Craft Makgeolli (3L) Starter Powder - for Brewing Traditional Korean Rice Liquor. Contains Kimchi Lactobacillus Probiotics for Gut . Fermentation Starter Powder

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Product ID: 122074886
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wellbing&beauty
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About the item

  • ✔️ Perfect for beginners - Ditok Makgeolli Powder makes brewing Traditional Korean rice makgeolli at home simple, fun, and easy. Using only seasonally-inspired, real ingredients, this powder does not contain any artificial sweeteners (i.e. aspartame), making this the freshest and best-tasting rice wine..
  • ✔️ Ditok Makgeolli has been featured in numerous magazines & newspapers, including Food & Wine, Glamour, Thrillist, Travel & Leisure. The ultimate gift for your friends and family. Perfect your parent gift!.
  • ✔️ BENEFITS - Probiotics for gut , neutralizes toxins, boosts immune system, and no added artificial sweeteners such as aspartame..
  • ✔️ Soft and smooth finish. Taste gets richer with time. Great for making refreshing cocktails. Makes about 3 liters of fresh Makgeolli (6% Alcohol-by-Volume).
  • ✔️ Not Allow Underage (under 21) . Not included: funnel, pot and bottles. The shelf life is 1 year from the date of manufacture..
🌸 First First Korean Makgeolli(rice liquor) with Lactobacillus Kimchii probiotics ▪️ Made with Korean rice containing generous as of Lactobacillus Kimchii to promote a y immune system. ▪️ Good for intestinal . Good for maintaining regular bowel movements. ▪️ Rich in Lactobacillus Kimchii which is a natural probiotic, grown and cultivated in Kimchi. ✔️ Enjoy refreshing Makgeolli cocktails (Maktails!) ▪️ Fruit Makgeolli : Blend 9:1 raito of Makgeolli and fruit. ▪️ Soda Makgeolli : Mix 5:1 ratio of Makgeolli and Sprite or 7-Up. ✔️ How to make ‘Ditok Makgeolli’ (Korean rice liquor). ▪️ Pour 3 liters of water in a large container. Add Makgeolli powder and mix well until powder has dissolved. ▪️ Loosely cover the container (not air tight) and ferment in a warm place. (at least 48 hour over 68°F/20℃) ▪️ Store refrigerated under 50°F/10℃ after 48 hours of fermentation. ✔️ Fermentation and Alcohol ▪️ 24 hours : 0 ~ 2% alcohol, rich ents, yogurt consistency, and sweet. ▪️ 48 hours : 6 ~ 7% alcohol, rich lactobacillus, sweet and sour in taste. ✔️* Attention ▪️ Please cover the container loosely and ferment in a warm place. (48 hours over 68°F/20℃). ▪️ Please store the finished Makgeolli in the refrigerator (under 50°F/10℃). ▪️ Make sure that the container is not air tight as it will continue to ferment and release carbonic .
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