Traunsee Garum, 100 ml bottle, Luvi Fermente
SHORT DESCRIPTION
This exquisite little drop... Hardly comparable to Asian fish sauces. Here you can expect flavors of brown butter, tropical fruits, and, of course, freshwater fish.
USE
The process after pitching is identical to that for light shoyu or pumpkin seed shoyu. After the main ripening period, the sauce is pressed and bottled after further ripening.
GOOD TO KNOW
Maturation period: approx. 7 months
TASTE
Traditionally, fish sauces are made from whole fish, including the digestive tract, and salt. The digestive enzymes in the fish are responsible for breaking down the cellular material. However, since we use cuts after filleting, and thus no longer contain any entrails, we use the enzymes produced by the koji fungus on bulgur.
PRODUCTION
Traunsee Garum, 100 ml bottle, Luvi Fermente
use and application
The process after pitching is identical to that for light shoyu or pumpkin seed shoyu. After the main ripening period, the sauce is pressed and bottled after further ripening.
details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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