What Is Jigemi? Makgeolli Lees and the Limits of Current Research

Jigemi refers to brewing lees: the material left after separating the liquid from a fermented grain mixture. In makgeolli production, this byproduct contains grain-derived material and microbial residues. Its composition depends on the ingredients and processing.

Why researchers study makgeolli lees

Food scientists are investigating ways to reuse brewing byproducts. One study examined the characteristics of jeung-pyeon, a Korean rice cake, made with different proportions of makgeolli lees powder. Such research evaluates a particular ingredient and process; it does not mean any fresh brewing residue can be substituted into any recipe. Read the rice-cake study abstract.

What does microbiome research show?

A 2025 study investigated makgeolli lees using simulated digestion and laboratory fecal fermentation. This is an in vitro model, not a clinical trial demonstrating a benefit in people. It provides a basis for further research rather than evidence that jigemi treats digestive or skin conditions. Read the study abstract.

Fermented does not automatically mean probiotic

The presence of microbes does not, by itself, establish a proven probiotic effect. Benefits depend on the organisms and evidence for the particular use. The NIH Office of Dietary Supplements explains this distinction.

Correction to the previous article

The earlier version suggested eczema relief, scalp treatments, digestive benefits and using jigemi as a starter for yogurt or kefir. Those recommendations were not supported by evidence cited in the article and have been removed. This overview does not provide a home fermentation or skincare protocol.

Updated September 21, 2026.