Garum (Fermented)
Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning.
Medium
Ingredients
Everything you'll need to make this recipe
1
Intestines of fish
2
Whole small fish
3
Salt
Instructions
Step-by-step guide to making this recipe
1
Salt the fish and fish intestines in a barrel.
2
Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.
48 hours
3
Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container.
Notes
- •Unit conversions to modern measures based on Wikipedia's page on Roman measures.
- •Boiled version from Apicius, fermented from Geoponika.