Homemade Korean Yujacha + Bread Yeast
Homemade Korean Yujacha + Hooch
Yujacha (유자차) is typically made with 50% citrus and 50% honey or sugar, and I decided to take it up a notch by fermenting it into hooch. To kickstart the process, I used bread yeast from the local market here in Korea.
Honestly, it's probably not worth the effort when soju and makgeolli are so cheap—less than $1.50 USD in Korea. But there's something utterly mesmerizing about the sound of fermentation, like a tiny bubbling symphony in my kitchen.
I really wish I could upload a video here to share the magic!
