Background
This experiment explores the creation of an Oat Garum, incorporating oats, sorghum, and homemade kinako to introduce additional protein and a deep, roasted flavor profile. The approach is inspired by the Noma coffee shoyu or a Noma-style garum, held at 140°F (60°C). To expedite the iteration process, the fermentation will run directly at this high temperature, with the option to blend in a lacto-fermented liquid at the end if more lactic acidity is desired.
Recipe
Ingredients
2.5 kg Substrate (Oats, Sorghum, and Kinako)
2.5 kg Water
400g Salt
Equipment
Fermentation Chamber (set to 140°F / 60°C)
Scale
Instructions
-
Preparation
Combine the oats, sorghum, and kinako to prepare the substrate. -
Hydration
Add an equal weight of water (approximately 2.5 kg) to completely cover the substrate. -
Salting
Calculate 8% of the total weight of the mixture (5 kg total) and thoroughly mix in 400 g of salt. -
Incubation
Place the mixture into the fermentation chamber and hold at a constant temperature of 140°F (60°C).
Notes and Observations
- The addition of homemade kinako is intended to boost the protein content and provide a rich, roasted character to the garum.
- An initial salt concentration of 8% was chosen to account for potential evaporation, with the goal of ending at a stable 10% salt concentration.
- If the final flavor profile lacks acidity, a lacto-fermented liquid will be blended in at the end of the process to balance the flavors.
- The fermentation is being run at 140°F (60°C) to maximize speed and efficiency for rapid iteration.