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Name: Budu
Yield: Serves 10
Cuisine: Malaysia
Ingredients: 1 kg anchovies (small, cleaned); 300 g sea salt; 200 ml water; 100 g rice bran; 50 g sugar (optional)

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Malaysia6 monthsServes 10이전에 요리됨

Budu

재료5

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

해산물양념·소스기타곡물

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