How to Make Garlic garum
Garlic garum is a pungent umami sauce made by fermenting garlic with koji. It delivers intense garlic flavor with deep savory undertones.
Category: Pastes & Sauces · Method: Fungal/Mold · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 18-22°C
History
Combining the fermentation traditions of black garlic and garum, garlic garum represents modern fermentation innovation for maximum umami.
Ingredients
- 1 lb Fresh garlic — Peeled cloves
- 1/2 lb Koji rice — Rice or barley
- 10% Salt — By weight
- 1 cup Water — If needed
Equipment
- Food processor
- Fermentation vessel
- Weight
- Strainer
- Bottles
Instructions
Process garlic
Blend garlic into rough paste.
Time: 10 min
Mix with koji
Combine garlic, koji, and salt.
Time: 10 min
Ferment
Pack and ferment 3-12 months.
Time: 3-12 months
Blend
Process fermented mixture until smooth.
Time: 10 min
Strain and bottle
Filter and bottle liquid.
Time: 1 hour
Fermentation Timeline
- Month 1-2: Start — Garlic pungency transforms.
- Month 3-6: Development — Sweetness and umami emerge.
- Month 6+: Mature — Complex mellow garlic-umami.
Signs of Success & Spoilage
Good signs
- Amber-brown color
- Sweet-savory garlic aroma
- Smooth umami taste
- No mold
Warning signs
- Blue-green color
- Putrid smell
- Mold
- Off flavors
Troubleshooting
- Blue-green garlic
- Cause: Acidic reaction Solution: Normal if brief; ensure anaerobic conditions.
Storage
Refrigerate Keeps 2 years. Mellows significantly with age.
Health Benefits
- Allicin compounds
- Prebiotics
- Antioxidants
- Amino acids
- Minerals
Serving Suggestions
- Garlic bread upgrade
- Steak finishing
- Aioli base
- Roasted vegetables
- Soup enhancer
Related Pastes & Sauces Ferments
Other Fungal/Mold Ferments
- Miso — Condiment
- Tempeh — Legumes & Soy
- Shoyu — Legumes & Soy
- Tamari — Legumes & Soy
- Doubanjiang — Legumes & Soy
- Gochujang — Legumes & Soy
- Tauco — Legumes & Soy
- Meju blocks — Legumes & Soy