A traditional sweet Korean rice punch, perfect as a refreshing beverage or digestive aid. Made with malted barley and rice, its natural fermentation process helps break down starches, promoting gut health.
Fermented Rice Drink: Digestion Aid
A traditional sweet Korean rice punch, perfect as a refreshing beverage or digestive aid. Made with malted barley and rice, its natural fermentation process helps break down starches, promoting gut health.
Ingredients
- 1 cup short-grain rice cooked
- 500 g malted barley powder (yeotgireum)
- 10 cups water
- 1/2 cup sugar or to taste
Instructions
- Cook the short-grain rice according to package directions, then spread it out to cool.
- In a large bowl, combine the malted barley powder with 10 cups of lukewarm water. Let it steep for 30 minutes, stirring occasionally.
- Strain the malted barley mixture through a fine-mesh sieve or cheesecloth into a large pot, discarding the solids. This is your "barley water".
- Add the cooled cooked rice to the barley water in the pot.
- Heat the pot over low heat (or use a rice cooker on 'warm' setting or an Instant Pot on 'yogurt' setting for 3-4 hours) until about 5-7 grains of rice float to the surface when stirred. This indicates successful starch conversion. Do not boil.
- Once rice grains float, carefully scoop out the floating rice grains and rinse them under cold water. Set aside for garnish if desired.
- Bring the remaining liquid in the pot to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, skimming off any foam.
- Stir in the sugar until dissolved. Taste and adjust sweetness as needed.
- Remove from heat and let it cool completely. Store in the refrigerator.
- Serve chilled, optionally garnished with the reserved rice grains and a few pine nuts.
Notes
For best results, use a slow cooker or Instant Pot on a 'warm' or 'yogurt' setting to maintain consistent low heat during fermentation. Adjust sugar to taste. Serve chilled with a few floating pine nuts for garnish.
