재료
이화곡 500g
멥쌀 800g
생수 2.5L
Material
500 grams of Ewha yeast
800g of crude rice
2.5 L mineral water
멥쌀을 맑은 물이 나올때까지 씼은 후 3시간 불리고 1시간 물뺐다.
The rice was washed until it became clear. After being immersed in water for 3 hours, it was drained for 1 hour.
불린 멥쌀을 가루냈다.
Made powder.
가루낸 멥쌀로 범벅을 만들었다.
The powder was made with hot water.
범벅을 25도로 식힌 후 이화곡을 넣어 혼합했다.
It cooled to 25 degrees Fahrenheit. It was mixed with the Ewha yeast.
밑술 병에 넣었다. 48시간 발효시킨다.
Put it in a bottle to ferment.
