STEP 1/7
Pour bottled water and malt into a large bowl to make malt water.
STEP 2/7
Pour the malt water into the electric rice bowl and add 1kg of glutinous rice flour. Stir in glutinous rice powder and malt water and let it cool for about 6 hours in warm.
STEP 3/7
Boil the fermented malt water in the steamer for about an hour and pour 4.5kg of rice grain syrup. Add 450g of salt, please.
STEP 4/7
After the water cools, pour 1.8kg of fine red pepper powder into the water, and 500g of fermented soybean powder. Stir well so that the ingredients mix well.
STEP 5/7
Remove the remaining water a little and allow the concentration to be adjusted. If you think it's not enough, season it with 50g of salt.
STEP 6/7
Store it in a cool place for a day, and if the red pepper powder is well spread out, add plum extract and mix well.
STEP 7/7
If you check the concentration and check it again a day later, it's done. Put it in a jar carefully and eat it well for a year after aging.
The process is long, so it's easy to understand if you watch the video.