[Chansam Foods] Daily Makgeolli Kit 530g
Products to buy together
Whole Grain Brown Rice
Makgeolli Kit Made in Just One Day
Features on the box:
- Makgeolli made in 24 hours
- Easy food - simply pour the water
- A more wholesome makgeolli with whole grains
Contents: 530g (2 packs of 265g each)
Note: 10% brown rice, no artificial additives
Have you heard of Haru Makgeolli?
Traditional makgeolli takes about 2 to 7 days to ferment before it's ready to drink, making the process feel quite long.
However, "Haru Makgeolli" is made by simply adding water and leaving it in a warm place for just 24 hours, resulting in a delicious homemade makgeolli.
Plus, the process of making your own makgeolli is so simple and easy, it’s very convenient.
Homemade Makgeolli = Our Home Brewery
"Our home has become a brewery."
How is "Haru Makgeolli" Made?
- 24 hours (quickly)
- Easy to make
- Delicious to drink
Try making your very own healthy and tasty homemade makgeolli at home!
“Haru Makgeolli Product Contents”
The kit includes fermented rice powder and enzyme powder mixed together.
Each box contains 2 packs of the mixed powder (265g each, total 530g).
If you add 1.7 liters of water (for 6 degrees alcohol content), you can make about 5 bottles of bottled makgeolli.
If you add 1.5 liters of water (for 7 degrees stronger makgeolli), you can make about 4.5 bottles.
Bacteria Levels Comparison
- Yogurt probiotics: 150 million to 1 billion
- Bottled Makgeolli probiotics: 70 billion to 100 billion
- Haru Makgeolli probiotics: 900 billion or more
Source: Food Safety Authority (based on 750ml)
The human gut contains more than 100 types, totaling about 100 trillion microbes. To maintain gut health, beneficial bacteria must outnumber harmful ones.
Unhealthy habits such as poor diet and irregular bowel movements disrupt this balance, leading to diarrhea and weakened immunity.
Harmful bacteria produce toxins absorbed by the gut and harmful to health. Excess sugar, instant foods, dry snacks, fatty meats, and stress also impair gut function.
Thus, it is important to expel leftover food waste in the gut efficiently to promote health.
What Ingredients Are Used?
100% Domestic Ingredients
Made with Shintobul (身土不二) 100% domestic rice and brown rice, rich in nutrients and dietary fiber.
This results in a richer and deeper flavor, natural carbonation without artificial injection, a smooth texture, and refreshing feel for a healthy homemade makgeolli experience.
Haru Makgeolli, a Differentiated Makgeolli Made in One Day
Summary of Key Attributes
- Production Time: Haru Makgeolli: 24 hours | Competitor A: 5 days | Competitor B: 4 days | Note: Fastest
- Probiotics per ml: Haru Makgeolli: 1.2 billion | Competitor A: 130 million | Competitor B: No data | Note: Contains probiotics
- Makgeolli Yield (2 bottles): Haru Makgeolli: 4.5 liters | Competitor A: 3 liters | Competitor B: 2 liters | Note: Yield
- Residue Treatment: Haru Makgeolli: 100% dissolved after 24 hours, no residues | Competitor A: Filtered with cloth residues on 5th day | Competitor B: Filtered with cloth residues on 4th day | Note: Residues can be inconvenient
- Water Used: Haru Makgeolli: Tap/well water | Competitor A: Purified/boiled water | Competitor B: Purified/boiled water | Note: Cost-saving
- Ingredients: Haru Makgeolli: Rice + brown rice | Competitors: Rice only | Note: Ingredient differentiation
How to Use
- Prepare about 1.7 liters of lukewarm water (around 30°C).
- Pour 1 pack of the makgeolli powder into the water.
- Use a whisk to gently stir until well mixed.
- Cover loosely and ferment indoors at 20-25°C. Stirring is unnecessary.
In winter, wrap with a small cloth or towel to keep warm.
Fermentation takes 18-20 hours in spring and fall, and 24 hours in winter. Keep indoors during fermentation.
Enjoy Drinking!
- 1. Store in the refrigerator for a cool, enhanced flavor.
- 2. Add 10~15% juice or juice concentrate to taste for a delicious homemade wine. Example: Adding 10% red vinegar to your makgeolli makes a unique red vinegar makgeolli wine.
- 3. Homemade makgeolli wine makes a great gift and is good to bring to gatherings.
Tip: When making makgeolli wine, sugar fermentation produces gas, so slightly loosen the lid to release excess pressure.
If drinking as wine, consume immediately after opening.
Note: The taste is much more like wine rather than typical makgeolli.
Storage Method
After 24 hours, fermentation completes. Transfer the makgeolli into a proper bottle, cover tightly, and refrigerate.
Refrigerated storage is possible for up to 30 days.
Seal tightly to prevent evaporation and maintain 7% alcohol concentration for freshness.
Valuable Customer Reviews on Makgeolli
“First time making makgeolli! Excited to put it in the bottle and chill — tastes so good, smoother and tastier than commercial brands!" – Customer #1
“Trying homemade makgeolli was a fresh surprise! Our guests loved it, and it’s satisfying to enjoy homemade makgeolli.”
“Easy and fascinating to make! Just add fruit juice or puree to make your own delicious flavor.”
“Bought three sets to gift family overseas — everyone loved it! A unique and top-quality gift item.”
“Makgeolli is made in one day—impressive! I’ll definitely reorder as I love it.”
“Longer to enjoy than typical rice wines!”
“Tried out of curiosity — it’s fully delicious and surprisingly refreshing!”
“Smoother and tastier than store-bought—add red vinegar for a unique twist!”
Q&A
Q: How should I manage the lid during fermentation?
A: Cover loosely. If tightly sealed, gas buildup may cause overflow or bursts.
Q: How is Haru Makgeolli different from Seoul Makgeolli?
A: Haru Makgeolli is stronger and more potent than Seoul Makgeolli (6 degrees vs 7 degrees alcohol).
Q: Can I make it stronger or weaker?
A: Adjust water volume. Use 2 liters for regular taste, 1.8 liters for stronger taste.
Q: What kind of water should I use?
A: Ordinary tap water is fine. Purified or bottled water is OK but tap water helps reduce cost.
Q: What is the recommended water temperature?
A: Lukewarm at around 25°C is best for fermentation; water should feel warm to touch.
Q: What if the powder doesn't dissolve well?
A: Don’t worry, it naturally dissolves. Alternatively, cover and shake the container 3 times.
Q: Can I add juice during or after fermentation?
A: Add juice or concentrate after fermentation for more fun and flavor (10-15%).
Q: How long is shelf life after refrigeration?
A: Up to 30 days refrigerated. Keep lid tightly sealed to preserve freshness.
Product Information
Product Name: Haru Makgeolli Kit
Category: Grain processed food
Content: 530g
Ingredients: Domestic rice, domestic brown rice, enzymes, sweeteners (Stevia, saccharomyces, fructose), stabilizers, vitamin C, food additives (activated dried yeast, enzyme powder), emulsifiers, glucose oxidase (domestic), a-amylase (non-pathogenic, domestic), propylene glycol alginate (flavor enhancer)
Best Before: See label
Product Approval Number: 2017036857421
Manufacturer: Haeoreum, 741 Offo-ro, Gwangju, Gyeonggi-do
Distributor: Chansam Food, 44 Jangje-ro 374beon-gil, Bupyeong-gu, Incheon, 1st Floor
Packaging Material: Polyethylene
Storage & Precautions: Store in a cool, dry place away from sunlight and high temperature/humidity. Use quickly once opened. Keep out of reach of children. Prevent contamination from pests and bacteria.
Returns & Exchanges: Products showing signs of spoilage may be exchanged at point of purchase.
Other: This product complies with consumer dispute resolution standards. Report defective food to 1399.
California Proposition 65
This warning is provided in accordance with California law. For more information, please visit www.p65Warnings.ca.gov/food
Review
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