Budu

Ingredients5

• anchovies (small, cleaned)1 kg
• sea salt300 g
• water200 ml
• rice bran100 g
• sugar (optional)50 g

Method

1. Rinse the anchovies and pat them dry.
2. Layer the anchovies with sea salt in a sterilized glass jar, adding a little water to keep them submerged.
3. Add rice bran (and optional sugar) on top of the salted fish to promote fermentation.
4. Seal the jar tightly and store it in a cool, dark place for at least 6 months, stirring the mixture gently every two weeks.
5. After fermentation, strain the liquid, bottle the clear Budu, and refrigerate; it is ready to use as a condiment.