Ko chu jung

Course: Condiments
Cuisine: Chinese Japanese Korean
Special food: Ethnic
Yield:

Ko chu jung ingredients

15 c Dry rice
-- (½ can be sweet rice)
10 lb miso
2 lb Yellow soy bean flour
5 lb Honey, plus...
40 oz Honey
2 1⁄4 c Salt
1 1⁄2 lb Paprika
1⁄2 lb Cayenne (more if desired!)
3 c soy sauce

Cooking Ko chu jung

1. Cook rice.
2. Bakei flour in 325f oven until lightly browned, about ½ hour.
3. Stiri often.
4. Combine all ingredients.
5. Stir down several times a day until it stops rising.
6. Do not put in jars for at least a month.
7. Refrigerate or put in freezer.