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GARUM
Resinous Polypore Garum
This experiment turns the woody parts of resinous polypore into a savory garum.
Tops Garum
This experiment turns carrot greens and koji into a savory garum from what would otherwise be waste.
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.