THE WAY OF MAKING BUKCHEONG-JU BASED ON THE FERMENTATION WITH A RICE AND RADISH KIMCHI

摘要

A method for preparing Buckcheong-ju from rice and radish kimchi is provided to obtain liquor which is able to improve blood circulation, cure hangover and increase flavor and medicinal effect. The method comprises the steps of: (a) after crushing radish into 16-20 meshes, putting white sugar, malic acid and water therein and then fermenting it at a temperature of 23-28 deg.C for about 3 days; (b) after sieving the fermented crushed radish into solid matter and liquid phase, removing water from the solid matter and then drying it in the shade for about 1 day; (c) adding activated carbon to the liquid phase and then leaving it about 1 day to leach it; (d) after mixing the dried solid fermented radish with hard-boiled rice and putting it in a container, adding leached liquid phase and yeast thereto and fermenting it about 10 days; and (e) after filtering the product obtained from the step(d), ripening it in a liquor jug at a temperature of 14-18 deg.C for about 30 days.