250 ml
Description Veggie Garum
Garum is a fermented fish sauce that was a main seasoning in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. In the production of Garum, fish was covered with salt in large vessels and fermented for several weeks or months. During fermentation, the fish broke down and released its flavors.
Garum was valued for its rich umami flavor and was frequently used in Roman cuisine to season dishes, similar to how soy sauce or fish sauce is used today in Asian cuisine. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.
Garum fell into oblivion after the decline of the Roman Empire. However, in recent years, modern chefs and food historians have revived interest in this ancient seasoning. Some chefs experiment with preparing their own versions of Garum, while others use it as inspiration for creating new dishes.
For the modern Veggie Garum, South Tyrolean vegetables and barley were fermented using Koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains, and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake, and mirin. Veggie Garum tastes reminiscent of vegetable broth.
use
Veggie Garum is used as a seasoning. A very small amount is enough to give a dish extra depth. The Garum can be used instead of bouillon and salt.
About the manufacturer
The Garum Project was founded by the three partners Mattia, Stephanie, Gregor. They are dedicated to research and run a research laboratory in the NOI Tech Park in Bolzano. From by-products or "waste" products such as whey and carrot peels, for example, they develop entirely new types of Garum.
Liquid seasoning made from fermented vegetables and barley
Origin: Italy
Delivery time: 3-5 business days
Ingredients: Water, onions (30%), carrots (20%), beans (20%), CELERY (5%), fermented BARLEY, salt
Allergens: CELERY, BARLEY
| Nutritional values | pro 100 g |
|---|---|
| Energy | 335 kJ/ 79 kcal |
| Fat | 1 g |
| saturated with it | <0,5 g |
| Carbohydrates | 10 g |
| of which sugar | <0,5 g |
| Protein | 7,5 g |
| Salt | 11,7 g |
Responsible entrepreneur: Garum Project, Via Alessandro Volta,13A, 3900 Bolzano, Italy