All-purpose natural Black garlic garum. A great flavour enhancer for everyday use. Made with mushrooms and black garlic that is slowly caramelized using the residual heat of the fermentation process.
N°621 Ferments
Produced by N°621 Ferments, chefs at restaurant Choux in Amsterdam. 621 refers to the flavour enhancer E621. Garums are the perfect natural flavour enhancer.
What is Garum?
Garum is an ancient condiment originating from the kitchens of the Roman Empire. It is produced by fermenting fish with salt, and was highly valued for its intense umami flavor, which added depth and complexity to various dishes. Traditionally, small fish such as anchovies or mackerel were mixed with salt and left to ferment in the sun for several months, resulting in a rich liquid that served as an important flavor enhancer in Mediterranean cuisine.
Modern garum production builds upon these traditional methods, incorporating contemporary variations. Chefs and artisans now experiment with different types of fish, shellfish, and even plant-based ingredients to create unique flavors that can be used in a wide range of culinary applications. The fermentation process transforms the raw ingredients into a dark, savory liquid, similar in nature to soy sauce, that can enhance soups, stews, marinades, and even desserts.
To produce a modern garum using beef, mushrooms, or black garlic, the process begins with selecting the appropriate ingredients. For a beef-based garum, lean beef scraps or trimmings are used, while mushrooms such as shiitake or porcini, or black garlic, can be used for vegetarian versions to achieve a deep umami flavor. The selected ingredients are then combined with salt in a ratio of approximately 3:1 by weight. This salt mixture serves to draw out moisture and initiate the fermentation process.
The mixture is then placed in an airtight container or a fermentation-safe bag, with minimal air exposure to prevent spoilage. Vacuum-sealing is often recommended for this step. The fermentation process occurs at a temperature of approximately 60-70°F (15-21°C) and lasts for 3 to 6 weeks. During this time, enzymes and microbes break down the proteins, resulting in a savory, umami-rich liquid.
After the fermentation period, the mixture is strained through a fine mesh or cheesecloth to extract the liquid, which constitutes the garum. The garum is then stored in a clean glass jar in the refrigerator, where it can be used as a seasoning to add umami to various dishes, including soups and marinades.
Garum is currently experiencing a resurgence as chefs and culinary professionals recognize its versatility. Whether used as a seasoning for roasted vegetables, an ingredient in pasta sauces, or to enhance salad dressings, garum offers a rich and complex flavor that has proven enduring and valuable in modern gastronomy.
