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Starters and koji from Korea
Ground wheat is moistened, shaped into a large cake and fermented warm, for 30 days in the studies cited, while moulds, yeasts and bacteria grow in it with no culture added. The cake is ground and used to turn rice starch into sugar and alcohol for makgeolli, yakju and soju.
| Wheat | Whole grain, grits or flour[fao138][song2022][bal2014][lee2015] |
| WaterTo 20–30 % moisture | Initial moisture changes which moulds and yeasts win[bal2017] |
| No added starter | Made by natural fermentation; Bal et al. call nuruk a traditional natural starter[fao138][bal2016] |
| Starter | spontaneous (natural fermentation, no culture added) |
Total time across the recorded steps: 30 days
What changes: Wheat is ground and dampened with water
Output: damp 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
Ground wheat is moistened, shaped into a large cake and fermented warm, for 30 days in the studies cited, while moulds, yeasts and bacteria grow in it with no culture added. The cake is ground 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 daysReported[bal2014][lee2015] | Incubate warm until mould grows through |
|---|---|---|
| Temperature | 35–45 °CReported[bal2014][lee2015] | Incubate warm until mould grows through |
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. Drinks brewed from those samples held only aflatoxin G1, at 0.3 ppb, about 1.2–1.3 % of the amount in the nuruk. The authors still call for less aflatoxin in nuruk.
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
Wikipedia gives the Three Kingdoms period in the 3rd century CE for the first use of nuruk in Korea, while the FAO bulletin says cereal starters (chu) were in common use for rice wine in Korea from the beginning of the Three Nations period, between the 1st century BC and the 2nd century AD. In 2017 Lee et al. made 46 kinds of nuruk again from old documents.
