Sikhye fish

Method

1. 1 Fillet the fish into pieces, toss with coarse salt, and let it drain in the refrigerator for a day.
2. 2 Rinse off any excess salt and pat each piece thoroughly dry.
3. 3 Mix leftover cooked rice with malt flour; this provides the starch needed for the fermentation process.
4. 4 Mix the fish with rice, shredded radish, Korean chili powder, crushed garlic, and crushed ginger.
5. 5 Pack it tightly into a jar and let it ferment in a cool place for about ten days until it develops a slightly sour taste.