Transfer to a jar, cover it, and leave the shrimp paste to ferment at room temperature for 3 days. Refrigerate it for 3 more days before using. Fold the edges of the foil over to form a small parcel and press down with the heel of your hand to flatten the shrimp paste into a disk 1/4 inch (6 mm) thick. Also from DIY Fermentation: Fermented Tofu Recipe ; Mackerel Recipe ; Ketchup Recipe ; Ranch Dressing Recipe ; Fermented Almond Milk Recipe https://rasamalaysia.com/recipe-vietnamese-tau-hu-ky-bean-curd Open and use within 2 months. Heat … If using the shrimp paste, place it in the center of a 5-inch (13-cm) square of aluminum foil.