Hajeol-Samilju (Summer Three-Day Wine)

Ingredients

• mal boiled water (method 1)
• doe nuruk (method 1)
• mal white rice (method 1)
• mal water (method 2)
• doe nuruk (method 2)
• mal white rice (method 2)

Instructions

1. Method 1: mix 1 mal boiled water with 2 doe nuruk, jar it, let stand overnight, strain through a fine wine-strainer and discard the dregs.
2. Wash 1 mal white rice clear, grind, steam dry, cool, mix into the nuruk-water; use after 3 days.
3. Method 2: use fresh dawn well-water in winter or cooled boiled water in summer; dissolve 2 doe nuruk in 2 mal of it and jar it.
4. Next day, wash 2 mal white rice clear, grind, cook to porridge, cool, pour into the jar, stir evenly; use after 3 days.