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Starters and koji from Korea
Coarsely ground wheat is moistened, pressed into thick cakes and kept warm for about a month while wild moulds, yeasts and bacteria from the air and straw grow through it. The dried cake is crushed and used to turn rice starch into sugar and alcohol for makgeolli, yakju and soju. Made in 4 steps over 30 days. The longest step, incubate warm until mould grows through, takes 30 days (Bal J 2014) and runs at 35–45 °C (Bal J 2014). Aspergillus and Mucorales, Lichtheimia, Rhizomucor pusillus and Mucor do most of the fermenting.
| Main step | 30 daysMeasured[bal2014][lee2015] | Incubate warm until mould grows through |
|---|---|---|
| Temperature | 35–45 °CMeasured[bal2014][lee2015] | Incubate warm until mould grows through |
| Coarsely ground whole wheat[bal2014][lee2015] | |
| To 20–30 % moisture | Water · Initial moisture changes which moulds and yeasts win[bal2017] |
| No added starter · Microbes come from the grain, the air and the wrapping[bal2016] | |
| Starter | spontaneous (wild flora from grain, air and straw) |
Total time across the recorded steps: 30 days
What changes: Wheat is ground coarsely and dampened with water
Output: damp, coarse wheat meal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nuruk is a pressed wheat cake that catches wild moulds and yeasts, while Japanese koji grows one chosen Aspergillus on loose, steamed rice.
Wild nuruk can carry aflatoxin-producing Aspergillus flavus. In one survey, 14 of 61 nuruk samples were above Korea's 15 ppb limit for cereal products, though only about 1.2–1.3 % of the toxin passed into the drinks brewed with it.
Hazards the sources name: Aspergillus flavus and aflatoxins (14 of 61 nuruk samples above 15 ppb).
Every number is labelled with how it is known. How this atlas is made
Nuruk has been used in Korea since the Three Kingdoms period; 46 kinds described in old texts have been made again from their recipes.
