gochujang advice

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    I am making my own gochujang. I started it the beginning of June, I left it out for 5 or 6 hours a day for 10 or 12 days and they temp was between 70 and 80 degrees outside. Then I started leaving it out for an hr or two every three or four days in the morning. Do you think it will be ok? What should it taste like and should I add more salt now?

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