Part 3/7:
Next came the crucial decision to let the mixture ferment. The cook opted for a method that involved placing the jar of fish and salt in the sun for two months. This lengthy exposure to sunlight was vital, as it allowed the natural enzymes from the fish's digestive tract to initiate a self-digesting process. The fermentation is what ultimately transforms the ingredients into the sought-after sauce, and indeed, after two months, the mixture had evolved significantly, becoming about 90% liquid.