I haven’t forgotten about this. Mind you, it has been in the fridge all this time. But the slower fermentation process in the fridge taking too long. So I pulled it out, kept it at room temperature (which is about 34 degrees nowadays) covered in a coffee filter to allow it to breathe. After a few days, water has begun to come up of the mixture. Just a wee bit. And to those who are asking, no, it doesn’t stink in the bad sense. But it really does smell like fish sauce/alamang. Those who don’t like those will think it does stink badly, but really, I am just coming closer to the actual thing I am making.
With the very small amount of liquid in the mix, I am not sure how I will even be able to distinguish the real flavor when cooking with it. Well. Let’s see. I am planning to separate it once there is a respectable (substantial) amount of fish sauce floating atop of the mixture.