Fermented Rice Wines – Asian Style Wine

Makgeolli Rice Wine
Drinking Makgeolli Korean Rice Wine

  Rice wine, also known as mijiu, is an alcoholic drink made from sticky rice, traditionally consumed in East and Southeast Asia, and also South Asia.  Rice wine is made from the fermentation of rice starch that has been converted to sugars, which in turn produces alcohol. Microbes are the source of the enzymes that convert
the starches to sugar.

  Rice wine typically has an alcohol content of 18%–25% ABV.
Rice wines are used in Asian gastronomy at formal dinners
and banquets, but many types are used in cooking.
They are also used in a religious and ceremonial context.

Best known rice wine types are Japanese mirin, mageolli a milky traditional wine from Korea, and of course Japanese sake.  Sake is the most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants.

There are many other types of wines produced from rice with each country and area having it’s own style of wine.   Many types come from China and lesser known traditional styles are from Korea, Philippines, India, and smaller tribes from Asia.

We offer three types of rice wine starter kits.  Easy to make and enjoy for the holidays.  Most starters make 1L of wine and takes about a week to produce.  Happy Brewing!

Tape Rice Wine
Tape Rice Wine
~ Tape Rice Wine Starter for Homemade Rice Wine ~
Korean Rice Wine
Korean Traditional Rice Wine
~ Makgeolli – Korean Traditional Rice Wine Making Kit ~
Kuro Koji Black
Kuro Koji Black
~ Kuro Koji, Black Koji Kin Spores for Making Awamori Shochu ~

You can purchase any of the above starters at our web store Organic-Cultures.com
or
~ Culturing Spore Types – Many Japanese Koji Spores, Tempeh Starter Spores, Tape, Natto Starter, & Rice Wines ~

Happy Brewing !

Tempeh Gyro w/ Tzatziki

Tempeh Gyro
Tempeh Gyros are a great healthy sandwich that everyone will love.  Simple to make if you already have the bread and have the tempeh marinated.

Fermented – Cultured

Ingredients Needed…

4 ounces of homemade tempeh – cut into strips for marinating
2 chopped garlic cloves
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon garlic
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or 1 teaspoon other vinegar

Tzatziki…

1/2 cup peeled grated cucumber
1 tablespoon garlic powder
1 chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 cup homemade plain Greek yogurt
1/2 cup homemade sour cream
1 tablespoon parsley
2 teaspoons onion powder
1 tablespoon olive oil
1 teaspoon rice vinegar or 1 teaspoon other vinegar
1 teaspoon oregano

Other Ingredients…

4 -6 Greek pita breads
olive oil (for cooking)
lettuce and tomato
Tempeh gyroDirections…
1. To make gyro “meat” cut tempeh into thin strips 1/2 – 1.5 cm in thickness works well.
2. Next make tempeh marinade with all ingredients listed under “Gyro Tempeh”.

Marinated Tempeh
Marinating Homemade Tempeh

3. Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
4. Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
5. When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
6. Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
7. Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
8. Then layer your gyro (pita, tzatziki and tempeh) then top with lettuce and tomato.

Enjoy and Happy Culturing!