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Malt-Umami

Background

This project explores malt-driven umami through garums and related ferments.

Current Experiments

In this project

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.