Juguk Bangmun (Wine & Nuruk Recipes — Nuruk-Making Method)

Ingredients

• rice
• doe wheat bran
• doe water

Instructions

1. Make nuruk (fermentation starter) in the sixth month, or at the very start of the seventh month — both are good times.
2. In hot weather, set the starter cakes out in a warm room a couple of loaves at a time, turning and stacking them against one another; stand any cake that looks about to spoil against a draft-wall to air it.
3. Mix five doe of wheat bran with one doe of water and tread (press) the paste very firmly into cakes; if it is raining, heat the water first.
4. On a cool day, spread the cakes out three or four at a time and cover them, turning frequently so they do not spoil and ferment evenly.
5. Once fermented, sun the cakes for a day, then bring them in and stack them; when they ferment strongly again, keep at it day and night for many days until fully done, bringing them in if rain threatens.