Tops Garum

Background

This experiment is an attempt to create a garum, a type of amino sauce, from what would otherwise be a waste product. This version uses carrot greens and koji to produce a savory, fish sauce-style condiment.

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Recipe

Ingredients

360g Carrot Greens

100g Koji

600g Water

118g Salt

Equipment

Fermentation Vessel

Kitchen Scale

Instructions

1. Combine
   Add the carrot greens, koji, water, and salt to a fermentation vessel.

2. Mix
   Stir thoroughly until the salt is dissolved and all ingredients are well-integrated.

3. Ferment
   Seal the vessel and store at room temperature.

Notes and Observations

• The koji was sourced from Rhapsody Natural Foods.
• The salt was calculated at 10% of the total weight of the mixture (greens + koji + water + salt).