Just mixing rice with malt water at room temperature doesn't make sikhye.
It is fermented in warm malt water at about 50 degrees for 5-6 hours, and then boiled for about 30 minutes to become sikhye.
So we usually mix rice with malt water in a rice cooker and let it ripen.
Soak the rice in the rice container with the malt water and rice kept warm for 7 to 8 hours.
Then, the rice grains will be fermented and float on the water just enough for sikhye.
At that time, add sugar properly, mix the clear water soaked in malt, and boil it once to make sikhye.
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