Chung Ha (korean Cold Sake) Recipe

Time3h

Serves4

Make Chung Ha (korean Cold Sake) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinse and Soak Rice
Rinse the sweet rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight to allow it to absorb moisture.
2
Cook the Rice
After soaking, drain the rice and steam it for about 30-40 minutes until fully cooked and sticky. Allow the rice to cool to room temperature.
3
Prepare Yeast Mixture
In a bowl, dissolve the Korean yeast (nuruk) in 1 cup of warm water. Stir gently and let it sit for about 10-15 minutes until it becomes frothy.
4
Combine Ingredients
In a large fermentation container, combine the cooked sweet rice, dissolved yeast mixture, 6 cups of filtered water, and sugar. Stir gently to ensure the mixture is well combined.

5
Ferment the Mixture
Cover the fermentation container with a clean cloth and let it sit at room temperature for about 2-3 days. Stir the mixture once a day to promote fermentation. You’ll notice bubbles forming as the mixture ferments.
6
Check Fermentation
After 2-3 days, taste the mixture. It should have a sweet and slightly tangy flavor with some alcohol content. If desired, you can let it ferment longer for a stronger flavor.
7
Strain the Mixture
Using a fine mesh strainer or cheesecloth, strain the fermented mixture into a clean container, discarding the solids. The liquid is your Chung Ha (Korean Cold Sake).

8
Chill and Serve
Refrigerate the strained Chung Ha for at least 2 hours before serving. Serve over ice in small cups. Garnish with fresh mint leaves and chilled citrus slices if desired.