Veggie Garum 250 ml

250ml

Description Veggie Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For the modern Veggie Garum, South Tyrolean vegetables and barley were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin. Veggie Garum tastes reminiscent of vegetable broth.

Use

Veggie Garum is used as a spice. A very small amount is enough to give a dish additional depth. This can be particularly interesting for vegetarian dishes.

About the manufacturer

The Garum Project was founded by three partners Mattia, Stephanie, Gregor. They are dedicated to research and run a research laboratory in the NOI Tech Park in Bolzano. For example, they develop completely new types of garum from by-products or “waste” products such as whey and carrot peels.

Liquid seasoning made from fermented vegetables and barley
Origin: Italy
Delivery within 3-5 days
Ingredients: Water, onions (30%), carrots (20%), beans (20%), CELERY (5%), fermented BARLEY, salt
Allergens: CELERY, BARLEY