Hot Sauce
Yield
4 gallonsPrep
20 minCook
30 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | cups |
rice flour
|
|
| 5 ½ | cups |
chili powder
|
*
|
| 5 ½ | cups |
salt
|
|
| 4 | cups |
barley malt syrup
|
* |
| 2 | cups |
soybeans (daizu)
malt |
|
| 8 ⅓ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | l |
rice flour
|
|
| 1.3 | l |
chili powder
|
*
|
| 1.3 | l |
salt
|
|
| 946 | ml |
barley malt syrup
|
* |
| 473 | ml |
soybeans (daizu)
malt |
|
| 2 | l |
water
|
|
Directions
In a bowl, combine barley malt powder and water.
Mix well, then strain off liquid into a large pot.
Add glutenous rice powder to liquid and mix well.
Cook over low heat. Remove from heat and allow to stand until rice powder is dissolved.
Heat to boiling, then reduce heat and let cook for 30 minutes.
Transfer to a large bowl to cool.
When completely cool, stir in MEJU and chili powder and blend well.
Leave overnight.
The next day, mix in 4 cups of the salt and transfer mixture to a large container.
Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze.
Leave in a sunny place to ferment, stirring occasionally, for one month.
