How to Brew Makgeolli at Home – Easy 4-Step Guide with NUTEAT Kit

If you’ve ever sipped cloudy Korean rice wine at a street-side tent in Seoul—or watched someone drink it in a K-drama—you’ve likely seen makgeolli (막걸리). It’s tangy, fizzy, slightly sweet, and deeply connected to Korea’s rural food culture.

When I first got my hands on this NUTEAT DIY Makgeolli Kit, I wasn’t sure what to expect. Powder? Just water? No fancy tools? But to my surprise, the result was… pretty authentic. And really fun.

Let me show you how I brewed my first batch of makgeolli at home—no fermentation experience needed.

Korean Rice Wine - Makgeolli (막걸리)  [ⓒPhoto Korea - Kim Jiho, Korea Tourism Organization]

✅ What You Need

• 1 pack of NUTEAT Makgeolli Powder
• 3.2 liters (108 oz) of clean water
• A 4–6L (135–200 oz) container (plastic or glass, not metal)
• A spoon or spatula for stirring
• Refrigerator space

🥣 4 Simple Steps to Makgeolli Bliss

How to Brew Makgeolli Infographic

Step 1 – Add Water + Powder

Pour 3.2L (108 oz) of clean or filtered water into your container. Add the entire contents of the NUTEAT powder pack.

Step 2 – Stir Gently

Mix gently for 10 seconds. It's okay if the powder doesn’t completely dissolve.

Step 3 – Let It Ferment

Leave the container at room temperature (23–30°C / 73–86°F) for 24 hours. Cover loosely with a breathable lid or cloth.

🍶 Bonus Tip: What If You Use Onggi?

Traditionally, makgeolli was fermented in onggi (옹기)—breathable Korean earthenware that allows air to flow while keeping bacteria out. If you happen to have one, or plan to explore more fermentation at home, it’s absolutely worth trying.

I used a modern container for this kit, but I’m planning to brew my next batch in a small onggi jar. The porous clay enhances the flavor and gives a more authentic fermentation vibe. If you’re curious, check out the onggi jars I use here.

Step 4 – Refrigerate & Enjoy

Transfer the fermented makgeolli into bottles or jars (fill only 70%) and refrigerate at 1–4°C (34–39°F). Chill and enjoy!

⚠️ Safety Tips

• Do not use metal containers (they can kill the yeast).
• Boil and cool tap water before using.
• Refrigerate immediately after fermentation.
• Open bottles slowly to release natural carbonation.

🙌 Tried It at Home?

Tried it at home? I’d love to see how your makgeolli turned out!
Tag me on Instagram @aliceeatskorea or drop a comment below.

📦 Where to Buy

You can order the NUTEAT Makgeolli Kit here. Shipping available worldwide 🌍

📌 Related Posts (Coming Soon!)

• What Is Makgeolli? Korea’s Oldest Fermentation Culture – coming soon!
• Makgeolli vs Soju – What’s the Difference? – stay tuned!
• Sweet, Dry, or Fizzy? How to Customize Your Brew – uploading next week!

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