Doesnt sound very convincing?
Think about Worcestershire sauce: It goes with absolutely everything.
Meat, vegetablesheck, its a major component of Caesar salad dressing.
The reason is the depth and brightness it brings to dishes.
Worcestershire is a garum, and were going to create a similarly flavorful garum at home.
A little about garums
Garums are known for umami, which is the result of fermentation.
I encourage you to visit your local Asian grocer for a wealth of reasonably priced fresh mushrooms.
Youre aiming for 1,000 grams of shroomage, a mixture of any you kindly.
Toss them into a covered pot.
The garlic is going to help with that aging flavor.
To this, youll add 35 grams of sea salt or other non-iodized salt.
Let your shrooms CTFO
Take your mush and scrape it into a vacuum-sealer bag or a Ziploc.
Then seal it using your vacuum sealer or using thewater displacement method.
Now, it should sit someplace 60-80F in the dark.
I keep mine on a shelf in my kitchen so I see it every day.
Over the next few days, were hoping to see that bag inflate with air.
Except its not air: Its Co2, and thats a sign that fermentation is happening.
If you see any sort of fuzz, thats a sign the fermentation has failed.
Pour this into a bottle and leave it in the fridge.
Dust off and then lightly wash the mushrooms, then add to a covered pot.
Scrape resulting mush into a vacuum bag or Ziploc and remove air bubbles by bouncing on the countertop.
Vacuum seal the bag or remove air from the Ziploc using water displacement method.
When the bag is fully inflated with Co2, allow the air to escape, then reseal.
Pour the bag into cheesecloth or a nut bag, and squeeze out all the liquid possible.
Store in the refrigerator.
