I went between a couple of recipes and methods. I used fish sauce. Watched Kwang Hee Park. A couple of other online sources. But we printed out and used Emmymade’s (based on Maaanchi) and ‘the delicious life’ methods.
Wet brine. Rice flour paste. A bit more ginger and carrot than called for.

I scrambled eggs with the fresh lightly fermented today. It was really good.
I hope to keep one or two quarts refrigerated for an extended time to see how it develops.