Combine barley malt syrup and water in a bowl.

Mix well and strain the liquid into a large pot.

Add rice flour to the liquid and mix until smooth.

Cook over low heat, stirring constantly.

Remove from heat and let stand until the rice flour is dissolved.

Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Transfer to a large bowl to cool completely.

Once cooled, stir in soybeans (daizu) malt and chili powder until well blended.

Let sit overnight to allow flavors to meld.

The next day, mix in 4 cups of salt and transfer the mixture to a large container.

Sprinkle the remaining salt over the top.

Cover with a loosely woven cloth, such as cheesecloth or gauze.

Leave in a sunny place to ferment, stirring occasionally, for one month.