A quick update on making Pixian Doubanjiang: I’ve combined the mold-inoculated beans with brine (12% salt) to ferment. The mixture sits in this jar at room temperature, opened and stirred daily to discourage undesirable microbes from growing on the surface areas exposed to air. Fermentation time for this stage varies wildly, ranging from 8 to 180 days (doi.org/10.3390/foods13…). It currently smells and tastes quite mild, a little malty and bread-like.