Put 400g of malt in a cotton cloth, pour 2L of warm water, and soak for about an hour

Cooking Godu Rice Wash 300g of rice and pour 300ml of water (about 80% of the water you usually pour when you cook rice) and start cooking Stir well, open the door, and let cool

Squeeze the malt for about an hour, squeeze it with your hands for about 2 minutes. After 2 minutes, you'll get a new bowl Remove the cotton cloth for malt, pour 3L of water, and squeeze it again by hand for 2 minutes To make 4L of sikhye, you need a total of 5L of malt water

Soak Sikhye Pour 2L of malt salty water into a rice cooker to press the heat (pour only clear water above the water so that the starch does not sink) Open the lid about 3 hours later to check if about 20 grains of rice riseWhen about 20 20s come to mind, it stops warming

Transfer sikhye to a boiling pot and remove the foam over high heat for about 5 minutes Pour in all the malt and salty water (don't let starch go in)

Add honey. Cool it down at room temperature for about an hour and add 600ml of honey If you add sugar, add 300g