[TimT]

After fermenting for two or three weeks.. You can check if fermentations done by gently bouncing the jar.. if no bubbles are released you're probably done..

You can hold the fermented solids for a really long time "aging" if you like..

To finish the sauce.. strain the solids.. and reserve the brine..

Blend the solids with some distilled vinegar.... taste.. sometimes adding sugar really rounds the flavors out.. I like palm sugar

Add back brine to make the sauce the consistency you want..

or you can keep it Sambal consistency..