How to Make Mushroom Garum | A Simple Recipe for Deep Umami

In this video I show you how to make a simple mushroom garum – a deeply umami-rich liquid seasoning inspired by modern fermentation techniques from kitchens like Noma. This is an accessible introduction to making your own garums at home or in a restaurant using a rice cooker. Giving you a powerful technique to add instant depth of flavour to your cooking with this dark, savoury liquid seasoning that can be used much like soy sauce or tamari. The recipe is simple, using just mushrooms, koji, salt and water. Scroll down to find the full recipe bellow… DOWNLOAD MY COOKBOOK HERE – https://www.veggiechef.co.uk/store/p/... More from me – PATREON –   / eddieshepherd   INSTAGRAM –   / eddiesheps   WEBSITE – http://www.veggiechef.co.uk INGREDIENTS I USE – https://specialingredients.co.uk/?ref... TASTING MENU RESERVATIONS – https://www.exploretock.com/thewalled... MY COOKBOOK – https://carelpress.uk/walled_gardens Other relivant videos - What is Koji and How to Make It –    • How to make Koji rice at home   Making Miso -    • How to make your own miso paste   A simple guild to lacto fermentation -    • Simple guide to fermentation   Making Vegetable Charcuterie -    • Vegetable Charcuterie with Koji   RECIPE – SIMPLE MUSHROOM GARUM Ingredients • 1 kg chestnut mushrooms • 750 g water • 250 g Koji • 273 g smoked salt Blend everything until smooth. Transfer to jars, leaving a little headroom. Cover the surface with food-grade film or parchment to reduce evaporation. Incubate at 60 °C for 4 weeks (using a rice cooker on “keep warm”, dehydrator, or fermentation chamber). After 4 weeks, strain the liquid from the solids. The liquid is your garum. Dehydrate the solids and use them as a seasoning powder. Video Timestamps – 00:00 Introduction 00:24 Modern Garum & Koji 01:02 Ingredients 02:25 Process and Incubation Method 03:50 Flavour & Straining the Garum 04:30 How to Use Mushroom Garum 05:28 Going Further with Fermentation