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Proof

The Quest for Mystic Makgeolli

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.41.8K Ratings

🗓️ 27 June 2019

⏱️ 39 minutes

🧾️ Download transcript

Summary

Makgeolli is a quintessentially Korean alcohol, but few people outside of the Korean peninsula have ever heard of, much less tasted it. Even within Korea, it’s mostly known as an overly sweet, low quality drink available at every corner convenience store. But the real version of Makgeolli is the product of centuries of traditional Korean brewing techniques -- an elegant, complex, and balanced brew easily made in any home kitchen with only three ingredients: water, rice, and a fermentation starter called nuruk. How did Korean history shape Makgeolli production? And can a new generation of brewers revive the lost art of the “true” Makgeolli? See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0

For the folks designing kitchen tools at Oxo, inspiration can come from anywhere.

0:05.0

Take for example the patented brake design on their salad spinner.

0:09.0

Senior product engineer Mac Moore explains.

0:12.0

The area of the pad that comes down on the ring is larger,

0:16.5

so the breaking force is stronger.

0:19.2

The second really cool feature is that the break doesn't squeak.

0:22.4

The inspiration for that came from actually the way that the

0:25.8

brakes on a bicycle contact the rim.

0:28.0

Spin your greens dry quietly. Shop all products at oxo.com. That's OXO.com.

0:35.0

Oxo, better guaranteed.

0:38.0

Hey thanks to our presenting sponsor Bob's Red Mill.

0:43.6

Stay tuned at the break for their quiz.

0:48.4

They say that the most important discoveries were made out of true need, like fire, the moldboard plow vaccines.

1:00.0

Now I'm going to add one more to that list that's not on too many others

1:04.3

fermented beverages. Okay I'm biased here I've been brewing beer for decades and I think

1:11.0

that whomever discovered all those thousands of years ago, that drinking a funky

1:15.7

smelling mixture that was festering in a hot jar should have their own day named after them.

1:21.4

Or at the very least, let's throw them a parade. Fermented beverages

1:26.1

kept people alive. It was often safer to drink meat or wine instead of water. Fermentation

1:31.8

was sort of a preservation for foods as well. of So all of this is to say that I feel pretty well versed in the whole world of fermentation.

1:45.6

Or I thought I was.

1:47.6

Until I heard about a beverage from Korea that was a little fizzy, a bit boosy, and had a tart tangy flavor.

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