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Hot Sauce

 

21

Yield

4

gallons

Prep

20

min

Cook

30

min

Ready

1

days

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1285g (45.3 oz)
Amount per Serving
Calories 147114% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 155635mg 6485%
Total Carbohydrate 88g 88%
Dietary Fiber 16g 63%
Sugars g
Protein 103g
Vitamin A 0% Vitamin C 9%
Calcium 40% Iron 94%
* based on a 2,000 calorie diet How is this calculated?

 

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