Re: Lacto-Fermentation
Not really lacto fermented, or maybe even fermented. Trying a recipe out of the Noma cookbook (thanks again Ben). I have a batch of garum started. It’s an old Roman recipe for fish sauce. Grind up some fish, guts and all. Mix in a bunch of salt and some water. Cover and put into a container, then wait. After a number of months, the fish breaks down and creates a fish sauce. Strain and use. It’s similar to Asian fish sauce. Used some silver bass from yesterday’s fishing trip.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
Last edited by Chainsaw13; 06-05-2019 at 07:56 PM.
|