Shoy brine

Few weeks back I blipped soy beans getting grinded to a paste. Now the cakes made from that paste have dried up and they are ready to go in the brine to make delicious shoy (Korean style soy sauce). I kept the cakes under a towel when they were wet to get some mold growing.

The brine's concentration will be about 17%. That should be enough to enhibit bad mold growth so that only the right bacteria ferments the brine into shoy, but still less salty than your average commercial shoy.

Now it's just waiting. The brine should get as much sunshine as possible so i'll have to take it outside and open the lid (to get the UV rays there as well) whenever it's sunny.

My process description is very vague, so if you're interested just google home made soy sauce and you'll get loads of information.