PURPOSE: A method for making Makkoli(Korean white rice wine) using white Kimchi is provided to ensure unique flavor and taste. CONSTITUTION: A method for making white Kimchi makkoli comprises: a step of preparing saline water and salting Chinese cabbage and dehydrating(S100); a step of making seasoning containing radish, carrot, pimento, garlic pear, lentinus edodes, chest nut, kelp, and salt(S200); a step of mixing garlic juice, ginger juice, salt, and sugar in boiled and cooled purified water to prepare white Kimchi bloth(S400); a step of pouting the white Kimchi broth to make white Kimchi for Makkoli(S500); a step of maturing the white Kimchi at pH 4.1-4.2 and 8-10°C FOR 30 days(S600); a step of steaming rice for 35-45 minutes to prepare hard-boiled rice(S700); a step of mixing the hard-boiled rice, white Kimchi for Makkoli, nuruk, and purified water(S800); and a step of fermenting(S900).
