What is Garum?

Do you ever wonder how to make fish sauce? Fish sauce is an example of a garum, or a protein and umami packed liquid that can transform the nutritional profile AND the flavor of foods with just a few drops. This course will cover the basics of how to make garums like fish sauce in a very traditional way, as well as modern ways to accelerate fermentation and enzymatic activity so that you can make fish sauce at home out of almost any protein source. 

Course curriculum

    1. What is Koji?

    2. Koji Resources

    3. Make Bone Marrow Garum

    4. Use the Community to Continue your Learning!

About this course

  • $35.00
  • 5 lessons
  • 0.5 hours of video content

You Will Learn

Get Ready!

  • The origin and reason behind making garums and their importance in culinary and cultural history

  • Learn how one of the most familiar foods in the world is made, and how you can make fish sauce yourself

  • What is happening at the microscopic level in a garum? How can you ensure a safe and tasty result?

  • How garum making is changing in modern cuisine using the mold koji, and what your options are in the home kitchen

  • A recipe for bone marrow garum, which you can adapt to make other types of garum once you've mastered the basics


Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh

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