How to turn vegetable scraps into old seasoning – recipe | food

TAdi recipe is the pinnacle of waste-free cooking. When all else fails and you have a compost bin full of vegetable scraps, they can still be saved by turning them into garlic, an ancient Roman sauce traditionally made from fermented fish and more recently meat products, other plants, and even peels. It is similar to Worcestershire sauce, fish sauce, and soy sauce, and is used in much the same way as a seasoning and to add an incredibly deep flavor.

Garum has been reinvented and reinvented in recent years by fermentation experts such as Sandor Katz and Noma Brewing Lab. Experiments led to all kinds of garlic being made from both animal and vegetable products, using everything from eel and emu to coffee scraps and compost. When I talked to Katz about making my own, he suggested I be selective with my waste to create a more distinct and better flavored end product—celery and onion, for example, or garlic leek.

My recipe is adapted from one in Katz’s latest book, The Journeys of Fermentation. It was created by Patrick Markser, a food waste pioneer in Zurich who makes garlic from restaurant waste and sends it to them to cook with.

Vegetable garlic scrap (AKA compost sauce)

Garum is an umami-flavored bomb that has been used in cooking for centuries. It was especially popular in ancient Roman cuisine, and was used in everything from lamb stews to salad dressings. Admittedly, fermenting your own garlic is a business of love, not least because of the time it takes. I suggest keeping vegetable scraps in the freezer until you have enough to make this large recipe. Use it like soy sauce to add salt and umami to any dish.

As Katz writes in his book, Markser incubated garlic at 60°C (140°F) to protect it from bacterial development, but Katz notes that fermentation at a lower temperature is an “enhancement.” Processing it at a higher temperature will speed up the process, while slower fermentation, which is the way garlic is traditionally made, may result in a deeper flavor. To protect the sauce from harmful bacteria, Katz suggests using a higher salt content of 6%; Meanwhile, Noma suggests a higher salt content of 18%, so I’ve looked for a safe middle zone of about 10% here. Katz also recommends turning the garlic daily, at least to start with, to prevent mold growth on top; After a month or so, once the main active part of the fermentation process is over, stir it up often, maybe once a week. I made two kinds of juice pulp waste, donated to me from a local juice bar. The juicer perfectly chops vegetables, ready to make garlic.

500 grams vegetable scraps (eg, onion peels, vegetable peels, ground coffee)
300 grams any – You can get fermented rice or soybean mixes from Asian supermarkets, whole food stores and online
160 grams sea salt

Chop the leftover vegetables or mix them well until finely chopped. In a large, clean bowl or bucket, mix the koji and sea salt, then cover with 800ml of cold water. Pour into Kilner jars or similar with the lid on but without clipping it closed, so that any gases can escape. Store out of direct sunlight in a low cabinet where the temperature is relatively stable for at least eight or nine months, preferably for a year. At the beginning of the fermentation process, stir the mixture daily to prevent mold growth on the surface, then as the fermentation settles down, reduce regularly. When garlic is at its best, store it in clean bottles or jars, seal it and use within two years.

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