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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 enzymes turn its starch into sugar. 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 sour, spicy drink.
| Malt powder (yeotgireum)4 % | The abstract gives the percentage without saying what it is a percentage of[mok1999] |
| Rice, steamed firm (godubap)20 % | Soaked 1 h and steamed 30 min; same base as the malt percentage[mok1999] |
| Water | Extracts the malt enzymes and carries the saccharification[mok1999] |
| Starter | none (malt enzymes) for standard sikhye; in one 1992 study Andong sikhye was inoculated with Lactobacillus delbrueckii |
Total time across the recorded steps: 4.2 days – 4.3 days
What changes: Malt powder is steeped in warm water to draw out its enzymes
Output: enzyme-rich malt water (yeotgireum-mul).
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
Sikhye is a boundary entry. Cooked rice is held warm in malt water so the malt's enzymes turn its starch into sugar. 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 sour, spicy drink. Made in 4 steps over 4.2 days – 4.3 days. The longest step, ferment Andong sikhye with radish, ginger and red pepper, takes 4 days (Choi C 1992). 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 | 4 daysMeasured[choi1992] | Ferment Andong sikhye with radish, ginger and red pepper |
|---|---|---|
| Temperature | 60 °CReported[mok1999] | Extract the malt enzymes in warm water |
| Acidity | pH 4.2Measured[choi1992] | Ferment Andong sikhye with radish, ginger and red pepper |
Standard sikhye is saccharified with malt. Enzymes drawn from the malt break down the steamed rice, and maltose is the main sugar. 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.
Bacillus cereus spores tolerate heat. In a laboratory test at set inoculum levels, they had a D at 95 °C of 2.8–4.9 min, across sikhye and lab broth. The abstract does not say how often they occur in sikhye. A modified tyndallization with CO2 cut them by 5.8 log and was more effective than conventional heat treatment. Andong sikhye is soured to pH 4.06–4.36 and was stored at 4–5 °C in the studies.
Hazards the sources name: Bacillus cereus spores, heat-tolerant in a test at set inoculum levels (D at 95 °C of 2.8–4.9 min, across sikhye and lab broth); the abstract does not say how often they occur in sikhye.
Every number is labelled with how it is known. How this atlas is made
Yoon (1988) presumes that Andong sikhye took its present form after red pepper came into wide use in Korea in the second half of the 18th century. He describes it as a kind of so-sikhae, a family found on the coast of the East Sea and the inland areas next to it, and related to fish sikhae (o-sikhae).
