Mix malt and water, soak it for about an hour, then put the skin in a strainer to filter out the skin, and leave the filtered water immobile and let the starch sink. Cook rice while the malt subsides.

Put the rice cooked in an electric rice cooker and the water from the settled malt water and let it soak. Filter the malt and leave it still, and carefully add only the clear water floating on the bottom of the starch.

In the past, when a few grains of rice appeared, it was said to be the best cut, but in some cases, it became sour sikhye. These days, it rarely tastes sour when it's fermented in an electric rice cooker, so you don't have to worry about how many grains of rice float, just start at night and finish it in the morning. When I woke up in the morning, my rice grains were shaking a lot.

Transfer to a generous pan and boil with one side of ginger. You know that if you keep boiling it, it becomes grain syrup and taffy, right? Don't just boil it once and finish it off, but boil it down a little more. When it started to boil, I reduced the heat to low and boiled it for another 15 minutes. It tastes much deeper when you boil it down rather than just sugar. Remove the foam from time to time and boil it down. When boiled down to a certain extent, add sugar to finish. Add or decrease the amount of sugar according to your preference.

Sikhye is complete!! If you drink sikhye, you can leave a lot of rice grains. If you reduce the amount of rice and let it ripen, it tastes less delicious.