Chicken Garum 250 ml Fermentation Lighter taste as "normal" soy

Lighter taste as "normal" soy sauce

The result is a pure

8 g of which sugars 43

Grilling and barbecuing: Meat can be glazed with Ketjap Manis during the grilling or barbecuing process

Chicken Garum 250 ml Fermentation Lighter taste as "normal" soy250 ml Description Chicken Garum Garum is a fermented fish sauce that was a main seasoning in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. In the production of Garum, fish was covered with salt in large vessels and fermented for several weeks or months. During fermentation, the fish broke down and released its flavors. Garum was valued for its rich umami flavor and was frequently used in Roman cuisine to season