By Megan Grubb
Fish Garum
Using koji makes the process safer. Quicker fermentation.
If you use the Noma way you can reduce the salt because it’s cooking and the fermentation is going faster.
Ferment 6 months
If you see white mold, remove and keep going. If you see green, toss it.
We did:
1.5kilo mackerel
225g salt
300g koji
Updated at: Thu, 17 Aug 2023 04:45:16 GMT
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Instructions
Step 1
Use whole fish besides eyes, gills and bitter guts.
Step 2
Chop filet into 1-2 inch pieces.
Step 3
Mix all ingredients together and push into a plastic or glass container.
Step 4
Push cling film on top or jar with lid.
Step 5
You need to put a weight on top to push down the fish for sure at the beginning.
Step 6
Mix daily for 2 weeks
Ferment for 6 months (no need to mix)
Ferment at the coolest spot in your home.
Step 7
After 6 months you can strain and bottle it. Be sure to burp it every once and a while. It has a shelf life of ~7 months. Alternatively you can pasteurize it in the oven and it will mellow the flavor, or you can freeze it.
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