Water becomes 5 liters when you pour 2 1/2 bottles using a 2 liter plastic bottle. Warm water is good for soaking malt, but you can boil it warm, or you can boil a liter in a coffee pot and mix it in cold water like me.

Add 5 cups of malt.

You can use an onion net or put it in a pillowcase. But it's hard to recommend onion nets because they have bad ingredients when put in warm water.

Tie it with a string so that the malt does not come out.

Melt the malt bag in warm water.

Then let the malt sink for about three hours.

Use only the top water and discard the white sediment that has sunk like this. When this sediment goes in, Sikhye turns black.

Add a bowl of rice using cold rice. Beat the rice so that it doesn't get lumpy.

You have to put 1 cup out of 4 cups of sugar in here so that the rice grains ferment quickly. I used a slow cooker, so you can use an electric rice cooker. In an electric pressure rice cooker, it is recommended not to drink sikhye because of the pressure. When you cook sticky food, it can be dangerous because it blocks holes in the pressure cooker.

I'm going to untie the rice grains like this.

Let stand at low temperature for about 5 hours. It's the same in a rice cooker.

It's done by just floating the rice grain like this. If you add sugar and leave it at high temperatures for an hour, it's done. I didn't want to wait, so I put it in a stock pot and boiled it.

Take out the rice grains and set them aside.

Rinse the rice grains in cold water and strain them through a sieve.

You have to put the rice grains separately and mix them with sikhye water to make the rice grains float well. When you put it on the memorial service table, put only these grains of rice in the jegi.

Add 3 cups of sugar to the sikhye water. One cup was used in advance for fermentation.

The secret of sikhye soup is to add a little ginger. I took a picture to show you the amount of ginger and cut it into pieces.

Here's the ginger floating.

Remove the foam.

Remove the ginger, too.

Cool it down in cold water.

Pour rice grains and sikhye water and garnish with dates and pine nuts.