쌀뜨물 발효액 만들기

쌀뜨물 발효액 만들기   1. 준비물 : 페트병(1.8L),EM원액(20ml),당밀(20ml)       또는 설탕(20ml)+천일염(반스푼),쌀뜨물 <img src="https://t1.daumcdn.net/cfile/cafe/20535350503491EC26" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_20535350503491EC266EF3"/> 왼쪽:EM원액, 가운데(쌀뜨물),오른쪽(당밀):설탕+천일염대신사용   <img src="https://t1.daumcdn.net/cfile/cafe/11482C50503491ED38" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_11482C50503491ED384FCD"/> 왼쪽:쌀드물  가운데:설탕,천일염  오른쪽:EM원액   <img src="https://t1.daumcdn.net/cfile/cafe/2053F650503491ED25" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_2053F650503491ED25595B"/> EM원액20ml,설탕20ml과 천일염 반스푼 또는 당밀20ml을 쌀뜨물에붓고흔들어줌  <img src="https://t1.daumcdn.net/cfile/cafe/165B2450503491ED1C" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_165B2450503491ED1C56C3"/> 천일염   <img src="https://t1.daumcdn.net/cfile/cafe/134B9C50503491ED33" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_134B9C50503491ED3374EF"/> 설탕과 천일염   <img src="https://t1.daumcdn.net/cfile/cafe/1448DB50503491ED34" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_1448DB50503491ED34152F"/> EM원액   <img src="https://t1.daumcdn.net/cfile/cafe/16689450503491EE01" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_16689450503491EE01F896"/> 당밀   <img src="https://t1.daumcdn.net/cfile/cafe/1405214E503491F107" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_1405214E503491F1070492"/> 왼쪽 : EM원액+설탕+천일염  오른쪽 : EM원액+당밀 이것을 따뜻한곳(35도가가장적합)에서7~10일발효   <img src="https://t1.daumcdn.net/cfile/cafe/1902FB4E503491F10B" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_1902FB4E503491F10B143E"/> 쌀뜨물 발효액(8월1일발효시작):당밀사용한것   <img src="https://t1.daumcdn.net/cfile/cafe/196DCA4E503491F126" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_196DCA4E503491F126E0F7"/> 설탕+천일염 사용한것   <img src="https://t1.daumcdn.net/cfile/cafe/136C0A4E503491F229" class="txc-image" style="FLOAT: none; CLEAR: none" actualwidth="640" border="0" hspace="1" vspace="1" width="640" id="A_136C0A4E503491F229DCAC"/> 이렇게 따뜻한곳에서 7~10일 발효시키면 시큼하고 향긋한냄새가 나면 잘된것 발효시 폐트병이 빵빵해지면 뚜껑을열어 가스를 배출시켜줌