Production monitor

Tomatoes were cored and roughly chopped with skins, seeds, and tomato water retained. Salt was mixed into the tomatoes and rested approximately 10 minutes to draw out liquid. Rice koji was crumbled and thoroughly incorporated into the salted tomatoes and released liquid. Mixture was transferred to a 32 oz Ball jar. Jar with lid and band tare weight was 452.8 g. Gross loaded weight was 1214.1 g, giving an actual net starting weight of 761.3 g. Theoretical ingredient total was 763.0 g, indicating approximately 1.7 g transfer loss. Jar was placed into the fermentation chamber on 2026-08-28 at a target temperature of 140 F. Initial plan is to assess liquefaction, tomato breakdown, color, gas production, and aroma during fermentation and determine the final endpoint from observed development rather than a fixed completion date.