u/Aggravating_Unit6381

From left to right: Maple Vinegar, Celery Vinegar, Turmeric Vinegar, Pineapple Vinegar, Hibiscus Vinegar and Shallot Vinegar.

I have fermented these batches back from January and have used each vinegar for different recipes!

Got some more current batches being fermented but I am really happy with how they turned out!

I had just finished packing and weighing down my cooked soybeans and barley koji into this 1 gallon jar.

Shortly afterwards, I noticed some tiny air pockets forming despite punching down the ferment.

What do you think? I should be good to leave it for some months and it should be good?