How to Make Seaweed garum
Seaweed garum is a marine umami sauce made by fermenting seaweed with koji. It delivers ocean depth without fish, perfect for plant-based cooking.
Category: Pastes & Sauces · Method: Fungal/Mold · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 18-22°C
History
Developed by modernist chefs, seaweed garum applies ancient garum techniques to marine vegetables, creating intensely umami vegan condiments.
Ingredients
- 1 lb Dried seaweed mix — Kelp, dulse, nori
- 1/2 lb Koji rice — Fresh or dried
- 10% Salt — By total weight
- To cover Water — Filtered
Equipment
- Blender
- Fermentation vessel
- Cheesecloth
- Bottles
Instructions
Rehydrate seaweed
Soak dried seaweed until soft.
Time: 30 min
Blend
Process seaweed with water into paste.
Time: 10 min
Mix with koji
Combine seaweed paste, koji, and salt.
Time: 10 min
Ferment
Ferment 3-12 months at room temperature.
Time: 3-12 months
Strain
Filter and bottle the liquid.
Time: 1 hour
Fermentation Timeline
- Month 1-2: Start — Koji breaks down seaweed.
- Month 3-6: Development — Marine umami intensifies.
- Month 6-12: Mature — Complex ocean flavor.
Signs of Success & Spoilage
Good signs
- Dark green-brown liquid
- Ocean aroma
- Clean umami taste
- No mold
Warning signs
- Putrid smell
- Mold
- Off flavors
- Sliminess
Troubleshooting
- Weak flavor
- Cause: Insufficient koji Solution: Increase koji ratio, extend fermentation.
Storage
Refrigerate Keeps 2 years. A little goes a long way.
Health Benefits
- Iodine
- Minerals
- Antioxidants
- Glutamates
- Fiber
Serving Suggestions
- Vegan fish sauce substitute
- Ramen broth
- Grain bowls
- Vegetable finishing
- Sushi rice seasoning
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