Making nuruk is almost like making the tempeh starter. I didn't add water since the dough already has its own moisture. Also, addition moisture with a higher temperature creates a higher than desired humidity. Thanks for putting in the effort for this clip.
@JeffRubidge
2 жыл бұрын
Thanks for your comment!
@manatoa1
6 жыл бұрын
I admire your dedication! You might want to try a super absorbent polymer like the moisture "crystals" you can add to soil to increase their water holding capacity. It gives a much more controlled release of humidity than using warm water. I was fascinated by the progression of the different molds. It's great that you ended up with mostly white ones. Do you know if there's any advantage to scraping off some of the desirable mold colonies and adding them to future batches to give the good stuff a head start? It'd be interesting to see if drying some white mold and adding it to your dough water would help.
@JeffRubidge
6 жыл бұрын
manatoa1 That’s a good idea for humidity control. I seemed to have 100% humidity which was too much. Regarding the mold, that might be a good idea for continuous production. But since there was such a long gap between my two batches of nuruk, I didn’t have a chance to do that. I appreciate the advice!
@backyardbrewingcookingando3847
6 жыл бұрын
I will have to watch this several times
@rivenmain2175
4 жыл бұрын
this is amazing, its so elegant! this asian way to make amylase with mold! so innovative! brilliant! europeans used to use barley malt but i think this is a much more elegant method!
@JeffRubidge
4 жыл бұрын
Agreed -- thanks for your comment!
@teamgunda33
3 жыл бұрын
Yeast is the Be(a)st. Malting is neat and straight. Yeast has greater temperature adaptability
@beautyfox6683
4 жыл бұрын
Love watching your feeds. I'm learning heaps.
@JeffRubidge
4 жыл бұрын
Very glad to hear that! Are you making nuruk?
@beautyfox6683
4 жыл бұрын
@@JeffRubidge not yet, I'm learning from people like u; when I've learnt all I can, then I will.🙂
@ShotgunLlama
2 жыл бұрын
Does the nuruk you use to make makgeolli have spores in it? Could you use existing nuruk to inoculate a new batch of nuruk?
@JeffRubidge
2 жыл бұрын
Before hanging the nuruk up to dry, the spores are generally brushed off (the spores won't taste good). You can use existing nuruk to maybe provide some yeast to the next batch of nuruk. But you wouldn't use nuruk to provide mold spores. Mold spores are easy to get from straw or other dried plant matter, so you don't need to get it from a previous batch of nuruk.
@ShotgunLlama
2 жыл бұрын
What can you say about the smell of successful or contaminated nuruk? Does a batch going well have any kind of distinctive scent?
@JeffRubidge
2 жыл бұрын
If it smells like a clean barn (rich and earthy), that's a good smell. If you are making rice-based nuruk, it can even smell cheesy, and that's ok. However, if it smells like mildew or rot, that's a bad smell.
@ShotgunLlama
2 жыл бұрын
@@JeffRubidge I've made a couple mini batches that smelled good, but my most recent and biggest batch smelled strongly like stinky cheese. It must have either gotten contaminated or been in bad conditions I think. I had it on a heating pad on the lowest setting in a plastic jar with a damp paper towel over the mouth. Same method that worked before just bigger. I'm trying another batch, maybe I just got unlucky
@ShotgunLlama
2 жыл бұрын
@@JeffRubidge You make yours with flour, right? Do you heat treat your flour first to kill microbes already on it?
@JeffRubidge
2 жыл бұрын
@@ShotgunLlama Yes, although I did not do that in this video, you should do that.
@bongsanprime9839
3 жыл бұрын
You can also place a cotton sheet along the top of the box and it should collect moisture. That’s how my mom has done it for a long time
@JeffRubidge
3 жыл бұрын
Thanks for that suggestion!
@pradeepkumarrajappa261
Жыл бұрын
What if there in green or brown molds on it? Is it okay?
@JeffRubidge
Жыл бұрын
The white mold is what you generally want. When the white mold produces spores, it becomes green. So green is ok. But brown is not so good, that could mean that some drops of water fell on the wheat cake and made it too wet. I would discard any part with mold that is not white or green. Thanks for watching!
@hakiemongkowidjaja6117
2 жыл бұрын
Thanks a lot for your youtube. I want to make makgeolli by myself. I learn many things from your sharing. I start to make nuruk. Already in 5 days and I get my nuruk with the brown spores. Is it ok? Thanks Jeff.
@JeffRubidge
2 жыл бұрын
Glad to hear that you are trying to make nuruk! If I saw brown spores, I would discard those pieces. I would try again maybe at a lower temperature, or in a different location.
@JeffRubidge
2 жыл бұрын
Also, you could try to use less water. It should be the minimum amount necessary to get the nuruk cake to stick together, which would be around 20% (e.g. 200 mL water for 1kg wheat).
@hakiemongkowidjaja6117
2 жыл бұрын
Thanks for your reply. The ingredients of my nuruk is whole wheat, sweet rice flour, and mungbean. I think this brown spores is from Rhizopus oryzae. My temperature condition is around 28 - 32°C humidity is around 80 - 90 %. I live in Bandung Indonesia, and Iam using rice straw as microorganism source. What colour should I get for the good nuruk? Thanks Jeff.
@JeffRubidge
2 жыл бұрын
@@hakiemongkowidjaja6117 your ingredients sound good and the temperature is ok. In fact, I did it at 35°C. The mold should be white and fuzzy at first, then when spores form, the spores should be green dots.
@hakiemongkowidjaja6117
2 жыл бұрын
Thanks Jeff R. I see my spores today not only green dot, but full green spores, I try to find from internet what kind of mold is this.😀
@jfkmoom3392
6 жыл бұрын
Thank you for the good video.
@JeffRubidge
6 жыл бұрын
Jordan Spieth thanks for watching!
@TheNutbrittle
4 жыл бұрын
Thanks for sharing. How was it? Did you make makgeoli with it? How long did it take to ripen the nuruk?
@JeffRubidge
4 жыл бұрын
Thanks! You can watch me brewing with this nuruk in these videos: How strong is my nuruk? 누룩 kzitem.info/news/bejne/0JyZ24d6caqCio4 Wait, how strong? 45 vs 25 g, my nuruk 누룩 kzitem.info/news/bejne/0p2nsWeeq3iHaaA I grew mold on the wheat cake for one month. I dried the nuruk, hanging in the sun, for two months. The drawback of my nuruk is that it does seem to give a bitter taste. So I’m sure it can be improved. Thanks for your question!
@TheNutbrittle
4 жыл бұрын
@@JeffRubidge Thanks. 🙂
@RagdyAndy
Жыл бұрын
could i lay the nuruk on rice husks? u think that would work?
@JeffRubidge
Жыл бұрын
I'm not sure. I know you can use rice straw, corn straw, or even dried burdock leaves or certain kinds of pine needles.
@RagdyAndy
Жыл бұрын
@@JeffRubidge interesting. ill see if I can get some corn or straw. shoudlnt be that hard in Asia lol
@toilhary5760
4 жыл бұрын
Great Tutorial... Thanks 👍👍👍👍👍👍👍👍👍 besides bulgar wheat are there any substitutes?
@JeffRubidge
4 жыл бұрын
Thanks for watching! Almost any kind of grain or beans can be used to make nuruk. But wheat nuruk and rice nuruk are the common ones. For examples of other kinds of nuruk, please see Table 1 in this paper: www.jmb.or.kr/submission/Journal/027/JMB027-05-03_FDOC_1.pdf
@toilhary5760
4 жыл бұрын
@@JeffRubidge WOW!!! It turns out that a lot of ingredients that can be used besides wheat. Many Thanks Sir...
@KathleenJang
4 жыл бұрын
Learning a lot from your vids! I'm in Australia, so wonder how mine will turn out. Thanks :)
@JeffRubidge
4 жыл бұрын
I expect you will enjoy what you brew!
@acolley2891
4 жыл бұрын
Next time I incubate chicks, I am putting a cooler of nuruk in there. Same temp & humidity but takes 7 more days. This video is great
@JeffRubidge
4 жыл бұрын
Efficient!
@landonbaytown
4 жыл бұрын
I typically fail most times I've attempted nuruk, I think my biggest issue is temperature control, It typically forms dangerous black mold. Can aspergillus oryzae mold form in much colder temperatures? Where would be a good place to put my fermenter, also how much oxygen would it need? Another issue, how can I keep pest away from my nuruk? (pest got my bag of it, I wasn't very happy)
@JeffRubidge
4 жыл бұрын
Thanks for your questions! You're right, temperature control is probably the most important factor. 35ºC was a good temperature for me. And the humidity should be high, but not 100%. I realized that when I saw where water drops fell on the wheat cake - that is where black mold started growing. And from what I read, some ventilation helps too. So I don't close the lid completely, to allow for some air circulation. If you set up the environment this way, it should favor aspergillus oryzae and discourage the black mold. When I think about making nuruk in the traditional way, it seems it would not be possible to completely avoid insects getting into the nuruk. But you can try by covering any ventilation with a fine cloth that won't allow insects through but does allow air through. Even then you might get some insects. But after hanging the nuruk in the sun, it drives the insects away. Hope this helps. Please let me know if you have other questions...
@landonbaytown
4 жыл бұрын
@@JeffRubidge I did start again with my nuruk, this time, the incubation of mold appears to have been a success. while it appeared to have gray areas, it appears to be completely white (and looks like most nuruk), and has a strong, malty, cereal like aroma. for the drying phase, what it the ideal temperature (I dont want it to be too hot and kill the mold)
@JeffRubidge
4 жыл бұрын
@@landonbaytown Glad to hear you are making it again. You want to dry it in sunlight, without any additional heat, and well-ventilated (not humid). Gently rub off any mold on the surface. The product we want is the enzymes produced by the mold. After we have the enzymes, we don't want the mold any more. Heating the nuruk will deactivate the enzymes. That's why we're careful about the temperature. Hopefully as the mold grew, it penetrated inside the wheat cake, and left enzymes. When I made nuruk, I dried it for 2 months hanging in the sunlight. That might have been more time than necessary. Happy brewing!
@TheNutbrittle
4 жыл бұрын
Is the inside of the box humid? Are the husks slightly wet?
@JeffRubidge
4 жыл бұрын
The inside of the box is humid (~90%). But I did not wet the corn straw directly. If you do that, I think you could get black mold on the corn straw, which would be bad. For the same reason, the wheat cakes are not wet either - they are made with the minimum amount of water to stick together when compressed.
@TheNutbrittle
4 жыл бұрын
@@JeffRubidge OK. I made some last Sunday - gluten-free actually. The cakes were a tad moist. I just put them in a styrofoam, and the humidity went over 90, I guess. There was precipitation on the inside of the lid, and the hay were moist! This morning I moved the nuruk cakes to a carton with hay and a few corn husks. I covered the top with a cheesecloth and placed the moistened hay on top before I closed the box. Fingers crossed this first try will be a success. 🙂
@JeffRubidge
4 жыл бұрын
@@TheNutbrittle Good luck! When you find the right combination of temperature, humidity, and airflow, the mold will start to grow quickly. I've only made wheat-based nuruk so far on this channel, but keep watching my channel for some rice-based koji in the future. Here's a video showing a kind of Korean rice-based nuruk in ball shape: kzitem.info/news/bejne/o2-M0HyCkJxqdYY
@TheNutbrittle
4 жыл бұрын
@@JeffRubidge Thanks. 🙂 Some weeks ago I made koji rice for sake. I just played with the ratio, and it turned out quite well to my surprise! The sad thing is I don't remember the recipe 🙁 I am hoping that this gluten-free nuruk will turn out fine. Let's see. Otherwise, it's just amazing to keep learning. 🙂
@calderwoodfield
Ай бұрын
I take it blue mould is a no go too then? I think I’ll need to wait til corn is in season to try and get the appropriate spores… Is it possible to buy store bought Nuruk as a mould starter as well? As in to start mould on other home made Nuruk.
@JeffRubidge
Ай бұрын
Glad to hear that you are trying to make nuruk! Right, blue mold does not seem good to me. The problem with purchased nuruk is that depending on the manufacturing process there may be few spores in the end product. But the mold you want is found everywhere on dry plant matter (corn straw, rice straw, pine needles, mugwort leaves). So I think farmers would traditionally wait until the appropriate season to make nuruk.
@calderwoodfield
Ай бұрын
@@JeffRubidge super helpful Jeff. Thanks for all your content btw. As I’ve been trying to read about moulds and research this it’s become apparent there isn’t much for the average lay person out there wanting to start from scratch. Keep up the good work! 😄
@calderwoodfield
Ай бұрын
One more question Jeff. Has anyone every expressed a concern that in wildly cultivating Aspergillus Oryzae they might accidentally cultivate Aspergillus Flavus? This is one of my main concerns as I'm researching more and more and It seems there is limited info out there around this.
@calderwoodfield
Ай бұрын
Nvm I think I found my answer. Have a read if you are interested. www.ncbi.nlm.nih.gov/pmc/articles/PMC8541052/#B8-pathogens-10-01279
@JeffRubidge
Ай бұрын
@@calderwoodfield it’s a natural question… I have some thoughts in this video kzitem.info/news/bejne/p2aCu5mArXmnZ3Y
@omggiiirl2077
5 жыл бұрын
I wonder if murky can be made by innoculating rice flour with milk and kefir or kefir grains.
@JeffRubidge
5 жыл бұрын
Thanks for watching! I would predict that the result would be sweet, lactic, and low alcohol, maybe something like jiuniang. In my mind, the main disadvantage would be that kefir grains are designed to consume lactose, and these is no lactose in rice. Have you made kefir? I have not!
@ejynk
4 жыл бұрын
haha did autocorrect change nuruk to murky
@omggiiirl2077
4 жыл бұрын
@@ejynk yes.
@tokokainku8101
4 жыл бұрын
Hi Jeff is it ok to have black and yellow mold?
@JeffRubidge
4 жыл бұрын
I don’t like that. Although seeing orange or red color would be worse. The mold I want to see is white and it turns green when making spores. So any other color is not what I want. If you can, cut off the entire section where the yellow or black is growing, and see if the rest remains a good color. Hope this helps.
@chijoyphillip2784
3 жыл бұрын
Can I sun dry it? I live in Nigeria and temperature is really high, on an average of 37°c and humidity is about 70% on average. Should I just dry it outside and how long? Also can I use only wheat flour? Because getting barley may be a little tricky
@JeffRubidge
3 жыл бұрын
Thanks for watching! Yes, I think you can do it, but it is true you don't want it to get wet from rain. I dried mine indoors, hanging from a string, but directly in the sun. To clarify the recipe I used in this video: it was half wheat flour and half bulgur wheat (which is cracked whole wheat). So I didn't use any barley in this recipe. And actually I don't think the exact kind of grain is so important. It makes sense to use what is available in your area. So it should be possible to do it. Now here's another consideration: since nuruk is Korean, the recipe is good for places with a similar climate as Korea. For Nigeria, I think the temperature and humidity might be close to Singapore. A recipe for rice wine from Singapore would use Chinese yeast balls instead of nuruk. Chinese yeast balls are made in a similar process as nuruk but rice flour (rice powder) is used instead of wheat. I haven't made Chinese yeast balls myself (I bought it from a store). If you are interested I can give you some more information.
@chijoyphillip2784
3 жыл бұрын
@@JeffRubidge thanks for replying. Must have confused the recipe with another. It's not raining currently and may not till February, so will try the nuruk. But will love getting more info on the yeast balls. Will definitely try that. And will yeast balls, will I still add yeast when making the rice wine? Thanks so much
@JeffRubidge
3 жыл бұрын
@@chijoyphillip2784 For Chinese yeast balls, the simplest recipe is just rice flour (rice powder) and a small amount of water, so that you can form balls (2-3 cm diameter). Place them in a warm humid place on straw or other dry leaves until white mold grows. When the mold has grown everywhere, then the balls are taken out and dried. Before they are used, they are powdered. I haven't done it myself, but here is a video that shows the mold growing: kzitem.info/news/bejne/roeel6iLsXmXq4o. In this particular video, other ingredients are added.
@JeffRubidge
3 жыл бұрын
In that video, there were at least 6 recipes, with mold growing from 36-72 hours, with a variety of extra ingredients. I think I could learn a lot if I translated it. Regarding yeast, I don't think it is necessary to add extra yeast. But it does make things easier if you add some wine yeast. I have brewed it both ways: with and without extra yeast.
@JeffRubidge
3 жыл бұрын
Here's another video: kzitem.info/news/bejne/uYuMy4Kmp3xzd5w . In this video, flowers are mixed into the rice flour, and also three old yeast balls are powdered and used to innoculate the new batch of yeast balls. They are also placed on straw, to grow mold.
@TheNutbrittle
4 жыл бұрын
I was wondering if you could make a gluten-free nuruk?
@JeffRubidge
4 жыл бұрын
Yes, you can make nuruk with rice instead of wheat. There are several styles, which have different names but serve the same purpose as nuruk. One style would look like large Chinese yeast balls (which are usually made of rice too). The Korean ball-shaped nuruk is called ihwaguk and is used to make ihwaju. Another style is called ipguk in Korean, which is like Japanese koji. I’ll be trying to make koji very soon on this channel! I can give you more information if you’re interested.
@TheNutbrittle
4 жыл бұрын
@@JeffRubidge Thanks. I'm interested in the gluten-free nuruk or koji. I read that nuruk and koji have the same strains of bacteria. I was wondering if one can use koji in making makgeoli? They're both rice wines. I look forward to your upcoming vid. 🙂
@JeffRubidge
4 жыл бұрын
@@TheNutbrittle Please see www.makgeollilab.com/post/what-is-nuruk for some more information about nuruk. This article mentions that koji and ipguk are quite similar. However, to avoid offense, I try to say it like this: if I use koji (Japanese product), I'm making sake, and if I use ipguk (Korean product), I'm making makgeolli. Another interesting fact from this article: there is nuruk made from mung beans as well, which would also be gluten-free.
@TheNutbrittle
4 жыл бұрын
@@JeffRubidge Thanks:)
@l0tus4life
4 жыл бұрын
I'm just a fool but how about this after you make the wheat cake you add a starter of commercial nuruk for a starting culture to promote the right kind of mold. Just thinking out loud.
@JeffRubidge
4 жыл бұрын
Glad you are thinking about nuruk! Believe it or not, it's the dried corn straw that is the right starter for the mold. It contains the right mold spores, which are apparently ubiquitous on dry plant matter of many types. Rice straw would be the traditional choice, but I've heard about dry plant leaves or dry pine needles being used too. It's not a rare or special mold: it's really one of the most common molds on the planet. Now, brewers yeast is another story. Yeast is something with a lot of variation, and you can try to encourage, cultivate and propagate different varieties with different properties. The recipe for rice wine might be simple, but there's a lot to get into here, a lot that I haven't learned yet...
@jaime169bx
6 жыл бұрын
Omg that's awesome
@JeffRubidge
6 жыл бұрын
jaime169bx thanks for your support!
@yasminggallese2832
Жыл бұрын
Gracias a pesar del idioma con la traducción espero lograr un buen producto 😊
@JeffRubidge
Жыл бұрын
Happy brewing!
@蔡慈心-d9e
8 ай бұрын
👍
@harrr5427
4 жыл бұрын
can we make nuruk with rice?
@JeffRubidge
4 жыл бұрын
Yes, you can make nuruk with different kinds of grains and rice flour. If you use only rice, I think it is called ipguk instead of nuruk. Also Chinese yeast balls are made with just rice flour. And Japanese koji is made with just rice.
@harrr5427
4 жыл бұрын
Jeff Rubidge thank you! Maybe you can make a video how to make ipguk?
@JeffRubidge
4 жыл бұрын
@@harrr5427 I have some time on my hands, so I was thinking about how to do it. I bought some 麹菌.
@harrr5427
4 жыл бұрын
Jeff Rubidge thank you so much! I really appreciate the knowledge of ipguk that you will share with us.
@JeffRubidge
4 жыл бұрын
@@harrr5427 It will be a learning experience for me. Haven't done it before.
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