Talk:Dansul

Appearance

Is it milky white and thick, like Makgeolli? Badagnani 02:46, 19 March 2007 (UTC)

Does it have whole rice grains in it? Is it more of a pudding than a wine? What is the difference with sikhye? Badagnani 02:49, 19 March 2007 (UTC)

Hi, Badagnani, I originally wrote on your talk page in answer to this question : I saw your enquiry on another talk page. As far as I am aware, 'dansul' is a regional name (Gyeongnsang-do dialect) for sikhye -- they are actually the same. The dansul that has been served to me for some 12-odd years in Gyeongsang-do has never contained alcohol.

Actually I need to qualify what I wrote on your talk page. It seem that there are regional differences in terminology, ingredients, and whether or not the resultant beverage contains a bit of alcohol or not. For example, in my personal experience above, regular folks in Gyeongsang-do refer (or strongly insist) to the homemade version of canned sikhye as dansul. In Seoul, they seem to call it sikhye. I know for sure that these are relatively sweet, much less cloudy than say, makgeolli, and contains whole and broken rice grains. I guess that others call it gamju. However, I know that all three of these terms also refers to a version of the same thing that contains a little alcohol.

I am not an expert so I checked the naver.com encyclopaedia articles mentioned in some of the Wi:kipedia articles to confirm. On one point I scratch my head, I must confess, because the encyclopaedia articles from naver.com give two names for what could be the same ingredient: it says 누룩 -- which is defined as yeast OR malt -- is mixed with rice to make gamju, while the naver article for sikhye says that it is made in a process by mixing rice with 엿기름물 -- defined as malt. I hope that editors who are more knowledgeable than I might add to this thread ! -- Mumun 無文 11:27, 19 March 2007 (UTC)

"Yeast-cake"

Is the "yeast-cake" nuruk? If so, it should be wikilinked to Fermentation starter. Badagnani (talk) 08:16, 27 December 2007 (UTC)

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