Hot Sauce

1. 1

   In a bowl, combine barley malt powder and water.

2. 2

   Mix well, then strain off liquid into a large pot.

3. 3

   Add glutenous rice powder to liquid and mix well.

4. 4

   Cook over low heat.

5. 5

   Remove from heat and allow to stand until rice powder is dissolved.

6. 6

   Heat to boiling, then reduce heat and let cook for 30 minutes.

7. 7

   Transfer to a large bowl to cool.

8. 8

   When completely cool, stir in MEJU and chili powder and blend well.

9. 9

   Leave overnight.

10. 10

    The next day, mix in 4 cups of the salt and transfer mixture to a large container.

11. 11

    Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze.

12. 12

    Leave in a sunny place to ferment, stirring occasionally, for one month.

No additional tips available.