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.