1, the reason for non-fermentation is that Aspergillus oryzae does not grow enough or the temperature is not enough. A necessary condition for the fermentation of soy sauce is the starter-making in the early stage, that is, the step of turning the sauce pieces into yellow-green. The yellow-green starter is Aspergillus oryzae, which is the main flora for the later fermentation of soy sauce. You can try to put the soy sauce in a sunny place and turn it up and down with a sauce pestle every day.

2. If you don't want to throw away the original fermented soy sauce, quickly buy a package of soy sauce koji and then make a koji, and then add a piece of fermentation. Only Aspergillus oryzae is more vigorous, and it will ferment in the fermentation tank. 100% will succeed.

3. Soy sauce is a special food cooked by almost every household in Northeast China every year. Because of its delicious taste, it is a good condiment.