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Nuruk
Korean fermentation starter / From Wikipedia, the free encyclopedia
Nuruk (Korean: 누룩) is a traditional Korean fermentation starter.[1][2][3][4] It is used to make various types of Korean alcoholic beverages including takju, cheongju, and soju.[3][5] It is an essential ingredient in Shindari and is mixed with rice.[6] Historically, it was used in a variety of provinces of Korea, including Jeju Island.
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Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make nuruk, either as whole grain or in the form of grits or flour.[2][7] Wheat nuruk is the most common variety. The dry grain is moistened, shaped into a large cake, and hung up to ferment for 2‒4 weeks in an ondol room.[2][3][7] The cake matures at a precise temperature until a mold forms.[3]