Traditionally served cold, sikhye is a refreshing beverage that can be enjoyed alone or as a complement to traditional Korean snacks. It is a common sight at any Korean celebration and is also available in many traditional restaurants. This rice drink has a unique taste that some people liken to sweet yogurt or apple cider. It contains probiotics and other enzymes that can aid digestion, promote healthy gut bacteria, and provide a natural energy boost. It can also soothe stress and relax the body and mind.
Sikhye is made with fermented rice and malted barley flour. The fermentation process breaks down the starches of the rice and converts them into sugars. The sugars in turn feed the yeast, which produces alcohol. The alcohol in sikhye can vary depending on the level of fermentation and type of yeast used. It is important to use high quality yeotgireum (barley malt) for making sikhye because low quality malt may have mold or other impurities.
The alcohol in sikhye is also beneficial because it acts as a natural prebiotic that feeds the good bacteria in our digestive tract. The alcohol is also known to increase the absorption of the other nutrients in the sikhye, particularly calcium. Sikhye is often recommended for infants because it can help prevent constipation, and is especially helpful for colicky babies. It is also recommended for nursing mothers, because the amylase in sikhye helps break down the proteins in breast milk.
In addition to providing a natural source of sweetness and energy, sikhye is full of antioxidants that can protect against oxidative stress. It is also rich in fiber and protein, which are both essential for a healthy diet.
This fermented rice drink has been used in traditional Korean medicine for hundreds of years. A variety of ailments can be treated with this beverage, including constipation, indigestion, gout, high cholesterol, skin problems, and colds. It is also an effective treatment for insomnia and can help relieve stress.
There are a number of different ways to make sikhye. The most popular method is to boil the ingredients together in a pot and leave it overnight for fermentation. It is important to use a thermometer because the temperature needs to be constant throughout the cooking process in order for the enzymes to activate.
The other popular method is to make sikhye in the refrigerator. The water is poured through a strainer to collect the floating rice grains, which are then rinsed and kept separately. The rice grains are then added to the sikhye for a more visually appealing and delicious result. In some cases, pine nuts and dried jujube slices are also added for flavor and texture. The sikhye is then refrigerated and stored until it is ready to be consumed. This is the preferred method for most people, as it allows you to make larger batches at a time and keeps for several days in the refrigerator. This makes it easy to serve sikhye as a snack or dessert for any occasion.