KO CHU JUNG

      Title: KO CHU JUNG
  Categories: Condiments, Korean
       Yield: 4 Gallons
  
      15 c  Dry rice
            -- (1/2 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
  
   Cook rice.
   Bake flour in 325F oven until lightly browned, about
       1/2    hour.  Stir often.
   Combine all ingredients.  Stir down several times a
   day until it stops rising.  Do not put in jars for at
   least a month.  Refrigerate or put in freezer.

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