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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sikhye is a lightly fermented Korean rice drink produced by fermenting steamed rice with malt powder at 30–35 °C for 12–24 h.
Origin: Korean people (Goryeo period (10th–14th c.)) — Korea
See full technique reference →During fermentation, malt enzymes hydrolyze starches into sugars, which are then converted by Saccharomyces cerevisiae into ethanol and by Lactobacillus spp. into lactic acid. The resulting sweet‑sour profile and low alcohol content are achieved when temperature, pH, and time are tightly controlled.
Primary Reaction
starch hydrolysis → sugar fermentation → ethanol + lactic acid
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