Garums
Discover Garums - the bridge between ancient tradition and modern fermentation. Learn to create intense umami flavors that bring rich savory depth to your cooking.
Chef y Fundador, Restaurante Brugarol, Barcelona
Course Content
Course Content
1. Course presentation
Free
2. All About Garums
3. Mackerel Garum (Traditional Roman Garum)
Free
4. Oxtail Garum (Modern Quick Fermentation)
5. Shitake and Nuka Garum (Ultrafast enzymatic method)
About this Course
Revive this ancient roman fermentation technique and connect yourself to a deep culinary heritage
Garums are sometimes referred to as the ‘chef’s secret weapon’ due to their ability to provide an intensity of flavor that just isn’t possible with a stock or a broth. Having all but disappeared from Western cuisines, garums are now popular once more, adding complexity to dishes by highlighting the flavors without overpowering them.
In this online course, Chef Angelo Scirocco, will show you how to ferment three types of garum; a traditional Roman-style garum, a modern quick fermentation, and an ultra fast enzymatic method. You will see how he incorporates them within dishes served at his restaurant, Brugarol Barcelona.
Fermenting your own garums can provide a deeper understanding of fermentation, and allow for experimentation with different techniques and ingredients. If you want to discover more about the application of garums within your recipes, this course is also for you.
What's included?
- 1h 35 mins HD video
- 9 recipes
- 17 lessons
- Recipe book
- 4 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chef and Founder, Restaurant Brugarol, Barcelona
Africa & Middle East region finalist for the S.Pellegrino Young Chef competition 2015. Chef and owner of Brugarol Barcelona, a tapas bar with the soul of a Japanese izakaya, where respect for tradition and seasonality guide each dish.
Garums can create an intensity and complexity of flavor that just isn’t possible with a stock or a broth
What you'll learn
Begin by learning three different fermentation methods that can be applied to create your own garums; a traditional Roman-style garum, a modern quick fermentation, and an ultra fast enzymatic method. Fermentation equipment, times and temperatures are discussed, along with storage and safety. Finally Angelo Scirocco will show how he uses his garums to enhance a range of dishes served in his restaurant.
Mackerel Garum: Ferment your own fish-based garum using a traditional Roman technique. Understand how it can bring complexity of flavor to your dishes, with two delicious examples; Tuna Tartare Tartlets with Tofu Hummus and White Ponzu Jelly, and a Sashimi of Corvina.
Oxtail Garum: Ferment your own meat-based garum, in just two months, using a modern quick fermentation technique. Learn to prepare and season a Thai Beef Laab, served with fresh lettuce, herbs and onions. Perfect a classic technique for pan roasting onions, transforming them into ‘Roasted Onions with Herb Umami Dressing’ – a low cost yet impactful fine dining dish with depth of flavor.
Shitake and Nuka Garum: Ferment a mushroom garum suitable for vegans, using an ultrafast enzymatic method, in just 2 – 4 weeks. Learn to pan fry a variety of wild mushrooms to perfection and apply your garum to take ‘Wild Mushrooms on Toast’ to another level. Create a savory ‘cappuccino’ of Black Trumpet Mushroom Dashi topped with Cauliflower Espuma.
In addition to the recipes, you will learn a range of techniques that will be useful in the kitchen.
The techniques you will learn are:
- How to ferment fish garum
- How to ferment meat garum with koji
- How to ferment mushroom garum with koji
- How to caramelize onions with skin on
- How to cut tuna tartare
- How to make dashi broth
- How to make a vegetable foam
- How to pan fry wild mushrooms
- How to make a cartouche
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Download your Recipe Book
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Judy Keegan
Garum Alchemy: Three Paths to Deep Umami
Explore three fermentation methods—traditional, quick, and ultra‑fast—to craft your own garums and elevate dishes with layered umami. From mackerel and oxtail to vegan shiitake versions, you’ll learn how each garum transforms tartare, laab, roasted onions, wild mushrooms, and even a savory mushroom “cappuccino” into standout creations.
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very interesting
please look for more types of topic of fermentation