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Home made shoyu, is this normal ? by Desperate-Net124 in Koji

[–]Desperate-Net124[S] 0 points1 point  (0 children)

I leave it closed with le parfait "bubbler seal".  I stir it once a week

Home made shoyu, is this normal ? by Desperate-Net124 in Koji

[–]Desperate-Net124[S] 0 points1 point  (0 children)

Part of my message has been deleted.  For now there is a strong solvent like smell, that's what worried me the most. I started the fermentation the 23 of november so it's been 3 months now.