Hi! New member here. I tried the search but I failed to find what I was looking for.
I have a soybean mash that has been fermenting about a year. I forgot about it until cleaning out that room.
Anyway, it has been in Ziploc bags in a metal coffee can the whole time. It is black.
Is it safe to proceed with making soy sauce? Should I boil it real good first?
Thanks!
-Johntodd