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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Garum is a salt‑fermented fish sauce from Roman cuisine.
Origin: Roman Empire (1st century CE) — North Africa and Spain
See full technique reference →Proteolysis and lipid oxidation by halophilic bacteria and yeasts produce free amino acids, notably glutamic acid, and volatile compounds such as hexanal and 2‑methyl‑1‑butanol. The process lowers pH from ~7.0 to 4.5–5.0 through lactic and acetic acid production while salt suppresses spoilage organisms.
Primary Reaction
Proteolysis and lipid oxidation under halophilic microbial activity
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Key Variables