Garum has been amplifying flavor for more than two thousand years. First produced around the ancient Mediterranean, it’s a fermented seasoning that transforms proteins into their most savory components. Classical producers made several styles—allec, muria, haimation, and liquamen—ranging from thick pastes to clear, amber liquids. The deep flavor comes from autolysis, a process where proteins break themselves down. Natural enzymes like proteases and lipases convert complex proteins and fats into amino acids and fatty acids, creating deep savory flavor. While early garums were often made from fish, the technique works with almost any protein: meat, legumes, grains, mushrooms, and more. When koji is added, its enzymes accelerate this breakdown, releasing more glutamic acid, the compound responsible for umami. In the Fermentation Lab, we’ve used garum to unlock flavor from mushrooms, beef, and even chicken wings! If you could turn any ingredient into garum, what would it be?