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Kochu Jang (Hot Sauce)

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      Title: KOCHU JANG (HOT SAUCE)
 Categories: Condiments, Korean
      Yield: 4 Gallons
 
  7 1/2 c  Glutinous rice powder
  5 1/2 c  Chili powder
  5 1/2 c  Salt
      4 c  Yeodkireum powder
           - (dried barley sprout malt)
      2 c  Meju powder (soy bean malt)*
  8 1/3 c  Water
 
  * NOTE: Available in Korean markets. Consists of soy
  beans which are made into dumplings, fermented, dried,
  and then powdered. In a bowl, combine YEODKIREUM
  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 (113F, 45C).  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. ADDITIONAL NOTES: Use a
  large container, as mixture rises as it ferments.
  During fermentation, cover container at night.
 
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