시판용 고추장 원재료 함량을 보고 놀라서 직접 담아 먹기로 했습니다.(고춧가루 5~10%밖에 안들어감)/정확한 계량과보관#보리고추장#고추장담기#고추장쉽게 담는법

** If stored improperly from spring to early fall, gochujang can become brittle during the fermentation process. To prevent this, soju is sometimes added. However, adding too much can reduce the enzyme's fermentation ability, so this may not be a good idea. Late fall to winter is the ideal season for making gochujang. Enjoy this healthy and delicious barley gochujang!~^^ ** [Cooking Barley Rice] 2.5 cups (500g) of glutinous barley 1.5L of water ** [Ingredients] 2 geun (1.2kg) of fine red pepper powder 4 cups (400g) of meju powder 2.5kg of rice syrup 400g (2.5 cups) of sea salt 1 cup (260g) of honey 2.5L of water (1.5L for blending + 1L for boiling) ** To eliminate the hassle of fermenting malt syrup to make jocheong, I used "Myeongin Rice Chocheong," made using 100% domestic rice and malt syrup, which I purchased online (made with my own money). ** 1 cup = 200ml paper cup or measuring cup ** This video features Clover Dubbing's AI voice. It has been used.