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Ingredients
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Ingredients for Jinro
Method
Directions for Making Jinro
Prepare the Ingredients
Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or overnight.
Cook the Rice
Drain the soaked rice and steam it for about 30 minutes until tender. Allow it to cool to room temperature.
Mix Ingredients
In a large mixing bowl, combine the cooked rice, barley, sugar, and the Lactobacillus culture. Mix well until the sugar is dissolved.
Add Water and Yeast
Gradually add the 6 cups of water to the mixture. Sprinkle the yeast over the top and gently stir to combine.
Fermentation
Transfer the mixture to a fermentation vessel. Cover it with a cloth and let it sit at room temperature for about 5 to 7 days, stirring daily.
Strain the Mixture
After fermentation, strain the liquid through a fine mesh sieve or cheesecloth into a clean container, discarding the solids.
Bottle the Jinro
Transfer the strained liquid into sterilized bottles. Seal tightly and refrigerate. It can be consumed after a few days for best flavor.