After all the ingredients are combined, add the rice rinse water at the end, mix, cover with a lid or plastic wrap, and wait for fermentation. The temperature at which lactic acid bacteria work best is around 20℃ to 30℃. If it is summer, try to ferment overnight at room temperature, and if it is winter, try to ferment for a whole day. The standard for completion is to take a little of the brine and taste not only saltiness but also a mixture of sourness and umami.
If the fermentation is to your liking, you can put it in the fridge and keep it for about a week.