Chicken Garum 250 ml Fermentation Nährwerte pro 100 ml Energie

Nährwerte pro 100 ml Energie 2857 kJ / 694 kcal Fett 74 g davon gesättigt 6

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

Chilies in spice brine

The result is a pure

Lighter taste as "normal" soy sauce

Chicken Garum 250 ml Fermentation Nährwerte pro 100 ml Energie250 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