Hot Sauce

• 7 1/2 cups rice flour
• 5 1/2 cups chili powder
• 5 1/2 cups salt
• 4 cups barley malt syrup
• 2 cups soybeans (daizu) malt
• 813 cups water

1. In a bowl, combine barley malt powder and water.
2. Mix well, then strain off liquid into a large pot.
3. Add glutenous rice powder to liquid and mix well.
4. Cook over low heat.
5. Remove from heat and allow to stand until rice powder is dissolved.
6. Heat to boiling, then reduce heat and let cook for 30 minutes.
7. Transfer to a large bowl to cool.
8. When completely cool, stir in MEJU and chili powder and blend well.
9. Leave overnight.
10. The next day, mix in 4 cups of the salt and transfer mixture to a large container.
11. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze.
12. Leave in a sunny place to ferment, stirring occasionally, for one month.

rice flour, chili powder, salt, barley malt, soybeans, water

Taken from recipeland.com/recipe/v/hot-sauce-37751 (may not work)