Re: Garum factory in Askhkelon

My son is currently studying The Noma Guide to Fermentation, a relatively=
 new award-winning cookbook produced by an award-winning Danish chef who =
apparently puts something fermented into everything he makes.  My son is =
trying to figure out which of its recipes he can get away with in a small=
 Brooklyn apartment.  He thinks he will have to settle for "lacto-ferment=
ed veggies" and, once he works up the courage, vinegar or miso.  Still, h=
e asked me recently about garum, and I didn't have a lot to offer him.  H=
e therefore much appreciated the posts from James and Ralph and offers th=
e following recipe which shows that garum doesn't have to have fish.

https://www.splendidtable.org/recipes/roasted-chicken-wing-garum

Adam Blistein