Makgeolli (막걸리) is a traditional Korean sparkling rice wine that is not only delicious, it’s also full of nutrition, probiotics, and numerous health benefits.
A bubbly, effervescent taste combo reminiscent of kombucha and sake, it also contains flavor notes of both sweet and tangy, gently folded in a creamy, silky smooth, almost milky texture.
Koreans live light years ahead of the rest of the world, so of course they have the perfect healthy and nutritious alcohol, too.
And now, the oldest alcoholic beverage in Korea is making quite a popular comeback, and here’s why.
Makgeolli, made with a Korean cereal fermentation starter called nuruk, is an unfiltered, unpasteurized, fermented, vegan rice wine that continues to mature when bottled.
With a low alcohol content of only 5-6%, makgeolli has long been considered both a health elixir and a well-being drink due to all the following magical powers it has:
- 2% Protein
- 10% Fiber
- 10 amino acids
- Vitamins C and B (often B1, B2, B3, B5, B6)
- Improves cellular function, contains essential nutrients inositol and choline
- Probiotic, contains 100-500 times more lactobacillus bacteria than yogurt
- Anti-oxidant, helps destroy free radicals
- Anti-cancer, helps kill gastric cancer cells and reduce the size of tumors
- Anti-bacterial
- Anti-inflammatory
- Anti-colic, contains a peptide that heals colitis
- Anti-aging, increases procollagen in the skin and helps UV protection
- Improves the complexion
- Fat-free or low-fat (at 0.1%)
- Reduces cholesterol levels
- Boosts the immune system
- Boosts the circulatory system
- Boosts the metabolism
- Helps digestion
- Fights fatigue
In Korea, makgeolli is traditionally brewed, so it is fully alive and pairs well all traditional Korean foods.
However, when exported out of the country, commercial brands are pasteurized for safe travel, so find a local brew for optimum gut-boosting nutrition.
Cheers is Geonbae (건배) in Korean, which means empty glass, so bottoms up!
