{"id":1379,"slug":"garum-fermented","title":"Garum (Fermented)","description":"Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning.","ingredients_raw":["Intestines of fish","Whole small fish","Salt"],"ingredients_norm":["intestines of fish","whole small fish","salt"],"steps":["Salt the fish and fish intestines in a barrel.","Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.","Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container."],"categories":["Sauce recipes","Recipes using fish","Recipes for sauces and condiments"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Garum_(Fermented)","source_ref":"4519043","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Garum_(Fermented)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"7b75a318b29d6181632dbe69deb06639505920801feb598b3ae3df3a51f5780f","created_at":"2026-08-02T14:43:02Z","updated_at":"2026-08-02T14:43:02Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/garum-fermented"}