Hot Sauce

Directions

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.