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Soft drinks from Korea
Sikhye is a boundary entry. Cooked rice is held warm in malt water so the malt's own enzymes turn its starch into sugar; no microbes are needed, and the drink is boiled and chilled. Andong sikhye is the true ferment of the family. Rice, radish, ginger and red pepper in malt water are fermented cold by lactic acid bacteria into a red, sour, spicy drink. Made in 5 steps over 6.2 h – 7.2 h. The longest step, hold rice in malt water warm until the grains float, takes 3–4 h (An Y.-H 2011) and runs at 60–70 °C (An Y.-H 2011). Lactic acid bacteria in Andong sikhye; rod-shaped Lactobacillus lead early, then cocci (Streptococcus) take over; L. delbrueckii chosen as the best starter in one study does most of the fermenting.
| Main step | 3–4 hMeasured[an2011][yook1990] | Hold rice in malt water warm until the grains float |
|---|---|---|
| Temperature | 60–70 °CMeasured[an2011][yook1990] | Hold rice in malt water warm until the grains float |
| Acidity | pH 5 → 4.98Measured[an2011] | Chill and serve with the rice grains |
| 400 g | Malt powder (yeotgireum) · Soaked in 4 L of water at 40 °C[an2011] |
| 4 L | Water[an2011] |
| 300 g | Rice, cooked firm (godubap)[an2011] |
| 6 % of the malt liquid | Sugar[an2011] |
| Starter | none (malt enzymes) for standard sikhye; lactic acid bacteria from the ingredients for Andong sikhye |
Total time across the recorded steps: 6.2 h – 7.2 h
What changes: Malt powder soaks in warm water and the clear, enzyme-rich liquid is drawn off
Output: clear, enzyme-rich malt water (yeotgireum-mul); barley husks removed.
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
Standard sikhye is sweetened by malt enzymes alone, like amazake made with malt instead of koji, and is boiled before any microbes can act. Andong sikhye goes further. Radish, ginger and red pepper are added and the drink is left to ferment cold, so lactic acid bacteria make it sour, red and spicy.
Boiling stops the malt enzymes but does not kill Bacillus cereus spores, which can survive in sikhye; keep it refrigerated. Andong sikhye is soured to pH 4.06–4.36 and kept at 4–5 °C.
Hazards the sources name: Bacillus cereus spores, which survive ordinary heating of sikhye (D at 95 °C of 2.8–4.9 min).
Every number is labelled with how it is known. How this atlas is made
A late-19th-century cookbook, the Siuijeonseo, describes rice saccharified with wheat malt water and mixed with yuja as sikhye. Andong sikhye probably took its present form after red pepper came into wide use in Korea in the second half of the 18th century. It is related to so-sikhae and fish sikhae of the east coast, which add salt, garlic or fish.
