20 Serves
118 Mins
In a large saucepan, combine water and malt barley powder, stirring until dissolved, then strain through a sieve into a pot.
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CubanVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Whisk in the glutinous rice flour and heat over medium heat until the mixture thickens into a porridge-like consistency.
Remove from heat and allow the mixture to cool slightly before stirring in the meju powder and gochugaru until a smooth, thick paste forms.
Season the paste with salt to taste and transfer into a sterilized fermentation crock, pressing down to remove air pockets.
65
g13
g13
g
American
Ethiopian