Product Code Database
Nuruk () is a traditional Korean fermentation starter."Fermented Cereals a Global Perspective. Chapter 3." Fermented Cereals a Global Perspective. Chapter 3. Web. 04 Mar. 2016. (2025). 9788132228004, Springer. ISBN 9788132228004 (2025). 9780470512029, Wiley. ISBN 9780470512029 It is used to make various types of Korean alcoholic beverages including takju, cheongju, and soju.Yoo, Jong-Gil. Nuruk, a Traditional Korean Fermentation Starter, contains the Bioactive Compound 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ). Online. It is an essential ingredient in shindari and is mixed with rice.Nowicki, Stephen. Holt McDougal Biology. Orlando, FL: Holt McDougal, 2012. Print. Historically, it was used in a variety of provinces of Korea, including Jeju Island.
Wheat, rice (of both the glutinous rice and non-glutinous types), and barley are used to make nuruk, either as whole grain or in the form of grits or flour. Wheat nuruk is the most common variety. The dry grain is moistened, shaped into a large cake, and hung up to ferment for 2‒4 weeks in an ondol room. The cake matures at a precise temperature until a mold forms.
Traditionally, nuruk was prepared on a small scale by families in summer or autumn, especially in July when the ambient temperature is between on the Korean peninsula. It has been mass-produced in factories since the 1920s."Nuruk, a Traditional Korean Fermentation Starter, Contains the Bioactive." Ve Compound 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ). Web. 16 Mar. 2016.
The proportions of microorganisms can vary depending on the region where the nuruk was made. Nuruk made in the southern coastal areas surrounding Busan, for example, have a higher lactic acid bacteria content due to the warmer climate and humidity.
Chemically, it contains 2,6-Dimethoxybenzoquinone (2,6-DMBQ), also found in fermented wheat germ extract.
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