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To extract whey from yogurt, strain some plain yogurt over a fine mesh sieve lined with cheesecloth and let it sit overnight.
Chop the shallots, tomatoes, mushrooms, 2 bulbs of garlic, and ginger very small. Place the chopped vegetables in a medium-sized bowl and add the bonito flakes, molasses, black peppercorns, sugar, and whey.
Transfer the mixture to a glass jar, add enough water to cover the vegetables, and cover with a fermentation lid. Set aside at room temperature for about 1 week.
Once the fermentation is complete, simmer and strain. Simmer for about 40 minutes, then strain and add the vinegars, raw garlic, and sesame oil.
To make the sauce without fermenting, combine all ingredients except for the vinegars, 4 cloves of pressed garlic, and sesame oil in a small saucepan. Bring to a boil, cover, and simmer on low heat for 1 hour.
After simmering, mash the mixture and let it cool for 30-45 minutes, then strain it. Add the sherry vinegar, balsamic vinegar, 4 cloves of pressed raw garlic, and sesame oil to the strained sauce.