How to Make Vegetable garum

Vegetable garum is a modern plant-based version of ancient Roman fish sauce, using koji-inoculated vegetables to create a deeply savory, umami-rich liquid seasoning.

Category: Pastes & Sauces · Method: Fungal/Mold · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 18-22°C

History

Inspired by Noma's innovation, vegetable garums apply ancient garum-making principles to vegetables. Koji enzymes break down proteins into amino acids, creating intense umami without animal products.

Ingredients

  • 2 lbs Vegetables — Mushrooms, squash, or legumes work well
  • 1 lb Koji rice — Or barley koji
  • 12% of total weight Salt — Non-iodized
  • To cover Water — If needed

Equipment

  • Blender
  • Fermentation vessel
  • Incubator or warm spot
  • Fine strainer
  • Cheesecloth

Instructions

  1. Blend base

    Blend vegetables and koji together.

    Time: 10 min

  2. Add salt

    Mix in salt (12% of total weight).

    Time: 5 min

  3. Incubate

    Keep at 140°F (60°C) for 6-8 weeks, stirring weekly.

    Time: 6-8 weeks

  4. Strain

    Strain through cheesecloth, pressing to extract liquid.

    Time: 1 hour

  5. Age

    Optionally age for deeper flavor.

    Time: Variable

Fermentation Timeline

  • Week 1-2: Enzyme action — Koji breaks down proteins.
  • Week 3-6: Development — Umami intensifies, color darkens.
  • Week 6-8: Ready — Deep, savory liquid seasoning.

Signs of Success & Spoilage

Good signs

  • Dark amber color
  • Intensely savory aroma
  • Complex umami taste
  • No off-odors

Warning signs

  • Mold (wrong temperature)
  • Putrid smell
  • Slimy texture

Troubleshooting

Weak flavor
Cause: Temperature too low Solution: Maintain consistent 140°F heat.

Storage

Refrigerate Keeps 1 year+. High salt content preserves well.

Health Benefits

  • Amino acids
  • B vitamins
  • Minerals
  • Umami without MSG
  • Low calorie

Serving Suggestions

  • Season soups
  • Marinade base
  • Salad dressings
  • Glaze vegetables
  • Finish grains

Related Pastes & Sauces Ferments

Other Fungal/Mold Ferments

Popular Fermented Foods

More Pastes & Sauces ferments · Fungal/Mold fermentation

Authoritative food-safety sources

This site cross-references but does not replace professional guidance. For canonical, peer-reviewed fermentation safety information, consult:

Report an issue with this recipe →