OK, i decide to dip my meju / soy cake after... errrr.. (i forgot the first date i fermented my soy cake.. wait.. I'll count it from my last post ) owww its 5 september 2015 and today is 5 October, exactly a month then.. its completely dried with not so much mold, you can see in the photo. has a little "meaty" and soy smell, plus little bit of bamboo smell. i just leave it in direct sunlight day and night and about 2 weeks i just leave it in warm warehouse / closet upstairs (actually almost forget about it hehe).
and what i found in the room, an old 30 years glass jar, i remembered this jar on my dining table back in 80's, i've measured it and it contains 3,7 liters of water, so its 1 US gallon volume. marked it.
my tap water and well water are about 250 ppm, so its rather hard water, and must be boiled first (well, its Indonesia lol), or can i use reversed osmosis water as well? and how much water needed to ferment 370 grams of dried meju?
thanks. will dip the meju right wafter i got water level suggestion.