김치 유산균 막걸리 파우더 만드는 법 - 영어버전 입니다.

How to make and drink Detox Makgeolli at home
 
1. Fill a container(anything made of pot, stainless steel, or plastic) with 3 liters of bottled water or purified water, and add the powder and stir.(even though the powder is not mixed thoroughly, it will be naturally broken down during the aging process)

2. When fermented at room temperature (20 ~ 30℃) for about 48 hours, the natural makgeolli with Kimchi lactobacillus will be made. Please keep the lid slightly open while being fermented, so that Kimchi lactobacillus can be survived.

3. Keep it refrigerated below 10℃.
Keep it refrigerated after 48 hours fermentation and enjoy it cold.

Please divide the fermented makgeolli into plastic bottles and keep it refrigerated. You will enjoy richer flavor with age.

Caution! As carbon dioxide is generated by microbial activity during aging process (max. one week), please make sure of keeping the lid of container slightly open to aerate. Be careful that the container may burst with gas.