GARUM
Sunflower Presscake Garum
This experiment compares roasted and unroasted sunflower presscake in a garum-style ferment.
Oat Garum
This experiment combines oats, sorghum, and kinako in a high-temperature garum to explore a roasted, savory flavor profile.
Mushroom Butt Garum
This experiment turns roasted mushroom trim into a garum by combining it with koji for a long enzymatic ferment.
Resinous Polypore Garum
This experiment turns the woody parts of resinous polypore into a savory garum.
Tops Garum
This experiment turns carrot greens and koji into a savory garum from what would otherwise be waste.
Malt Garum (Diastatic Light Munich)
This experiment uses light Munich malt and koji to make a malty, high-temperature garum.
Oat Malt Garum
This garum combines oats, light Munich malt, and koji for a long, high-temperature enzymatic ferment.