Korean Job Discussion Forums

[austinmc86]

Is pasteurized makgeolli healthy? I know the regular makgeolli has some health benefits, but what about this type? I ask, because it is cheaper, and I have been drinking 'a lot' lately.

[DanseurVertical]

[Rutherford]

Usually the unpasteurized stuff is marked 생 and has a much shorter shelf life. Something like 10-12 days vs. months for pateurized Makgeolli.

I think they say it's healthy because it has life yeast and/or bacteria. So it's probiotic. I think if that's what you're looking for your probably better off eating some yogurt.

What bothers me is that they make a big deal about it being alive and good for your health then they add aspartame. Health concerns aside, I'd rather have the natural sour taste than the fake sweet taste.

Anyone know a good local Busan brand that's live with no aspartame? Even the Geumjeong mountain stuff has it.

[thunderbird]

its all good

[thunderbird]

its all good

[Skipperoo]

I was under the impression that unpasteurised milk was much more dangerous to drink than pasteurised? I don't really know anything about it, but doesn't the former potentially contain all sorts of nasties?

[Rutherford]

The difference, Skiperoo, is that makgeolli is a fermented product like yogurt, wine, and beer. Yeast grow in makgeolli and convert the rice sugars to alcohol. You can be pretty sure it's safe to drink if it ferments correctly. If harmful bacteria contaminate it before it's fermented it will have a different taste or appearance that warns you not to drink it. Once it has been fermented most of the sugar (food for bacteria) is gone and the alcohol and sometimes other chemicals created by the living yeast prevent outside organisms from contaminating it.

This is also why raw milk is considered dangerous (mostly just in the US) while raw milk yogurt and cheese is normal in Europe. If it's fermented correctly it's unlikely any dangerous bacteria are present.