Boil malt and water together over high heat. Add salt and return to a boil. Turn off hot and allow to cool. Mix in fermented soybean powder and red chili powder until no lumps remain. 

Store mixture in a clay pot or glass container, covered with a close-weaved cloth. Leave pot outside in the sun for 1 - 2 weeks before bringing inside for use. The paste is ready in 20 - 30 days. Uncover pot only when it's a sunny day  while storing. It will keep for up to one year.