/ck/ - Food & Cooking

>>14294936
You could actually make it yourself with a yoghurt maker:
http://www.heinrich-wunderlich.de/garum/
https://web.archive.org/web/20180304024901/http://www.heinrich-wunderlich.de/garum/
>Recipe for the raw Liquamen:
>Take whole anchovies (fresh or frozen), crush them a little and add about 15% table salt, based on the fresh fish. (e.g. a kilo of anchovies, 150 grams of salt). Mix it so that all the fish are surrounded by salt and put everything in an incubator (e.g. yogurt machine) where it is allowed to ferment at around 40 degrees. Every now and then (once or twice a day) you shake.
>The fermentation is largely complete after a few days (three to five). We now have a relatively thin sauce, only the fish bones are left. Strain through a sieve to obtain the raw liquamen. Shelf life: well closed and undiluted probably unlimited. Of course, you can extend the fermentation process even longer, and the liquamen is actually getting better and better (if you want, you can try to let the brew ferment for several months - I haven't had the patience so far).