Nuruks

Nuruks are traditional Korean fermentation starters. They are typically made from a mixture of grains, most commonly wheat and barley, along with a starter culture of microorganisms. These microorganisms, including yeasts and lactic acid bacteria, are essential for the fermentation process. Nuruks are shaped into solid cakes and allowed to dry. The specific composition and preparation methods of nuruks can vary regionally within Korea, leading to diverse microbial communities and unique flavor profiles in the resulting fermented foods. Nuruks are primarily used in the production of traditional Korean alcoholic beverages, such as makgeolli (rice wine), and also play a role in the fermentation of some types of soy sauce and paste. The presence of a variety of enzymes within the nuruk breaks down complex carbohydrates and proteins, contributing to the characteristic taste, aroma, and texture of these fermented products. Their use dates back centuries and they remain an important component of Korean culinary heritage.