Table 2.
Formula for the fermentation of makgeolli.

	Crude liquor	Fermentation		Gross weight
		1st	2nd
		Steamed material (g)				2,400	2,400
Koji(g)	100	800		900
Water (g)	200	1,350	4,100	5,650
Yeast (g)	1			1
Gross weight (g)	301	2150	6,500	8,951