After a few days of bean sauce, I finished eating Jimo.

Four to five days. According to relevant information, it takes four or five days to make fermented soy sauce in winter, and it is colder in winter. It is recommended to put it indoors at night and take it out in the sun during the day. If there is temperature, it will be drawn soon. The key to the success of soy sauce is to provide suitable temperature and humidity for the growth of Mucor. The so-called suitable temperature here means that the room temperature is above 25 degrees, and the humidity should be moist to the touch but not sticky to the hands.