Makgeolli (Korean rice wine) Ingredient - Glutinous rice - Nuruk - Water During fermentation - the starch in glutinous rice is broken down into monosaccharides by enzymes in nuruk, and those sugars are then converted into alcohol by the yeast in nuruk. - After about 10 days, you get makgeolli with an alcohol content of around 16%

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If you want next year to be your best year, this will change everything for you. And it’s the part most people skip… Before you race into new goals, slow down and ask yourself: What will you stop doing? What will you continue doing? What will you start doing? In this episode of The Mel Robbins Podcast, I’m giving you the tools you need to make 2026 your best year YET. I’m sharing the six research-backed questions my husband Chris and I have used for 22 years to pull real lessons from the past ye

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Best trend right now or what ?? @Mujerdebuenapasta DC:me

I’m Nick Hamman, and here’s the best “head” I had in Joburg in 2025 — cow head meat (Nyama Yentloko) 🇿🇦🔥 First stop: Madala Hostel in Alex. With maskandi blasting through the corridors, we headed up to the 5th floor of a building built in the 1970s, where Ngema was doing what he’s done for decades — preparing Nyama Yentloko like a true master. Boiled with water, salt, and Six Gun Spice, it comes out tender, fatty, salty, and ridiculously good. Served in a packet, right by the famous Alex goat