Background
This is a garum using oats, Light Munich Malt from Valley Malt, and Koji. The oats and malt were lightly blended before being combined with the other ingredients and held at a high temperature for an extended period to break down.
Recipe
Ingredients
Oats
Light Munich Malt
Koji
Water
Equipment
Blender
Fermentation Vessel
Cheesecloth
Instructions
-
Blending
Lightly blend the oats and malt to allow for easier breakdown by the koji. -
Mixing
Combine the ingredients in a fermentation vessel. The ratio used was two parts oats, one part malt, one part koji, and four parts water. -
Fermentation
Maintain the mixture at 140°F for 34 days. -
Straining
Strain the final mixture through cheesecloth to separate the liquid from the solids.
Notes and Observations
- After straining, the final yield was 287g of liquid and 192g of solids.
- The resulting liquid is deeply savory and umami-forward, with some sweetness.
- The flavor is reminiscent of an artificial beef ramen broth.
