Uploaded January 2026 | Updated September 2026, 2 hours ago
In this video I show you how to make a simple mushroom garum – a deeply umami-rich liquid seasoning inspired by modern fermentation techniques from kitchens like Noma. This is an accessible introduction to making your own garums at home or in a restaurant using a rice cooker. Giving you a powerful technique to add instant depth of flavour to your cooking with this dark, savoury liquid seasoning that can be used much like soy sauce or tamari.
The recipe is simple, using just mushrooms, koji, salt and water. Scroll down to find the full recipe bellow…
DOWNLOAD MY COOKBOOK HERE –
veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me –
PATREON – patreon.com/eddieshepherd
INSTAGRAM – instagram.com/eddiesheps
WEBSITE – veggiechef.co.uk
INGREDIENTS I USE – specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS –
exploretock.com/thewalledgardens
MY COOKBOOK –
carelpress.uk/walled_gardens
Other relivant videos -
What is Koji and How to Make It – youtu.be/iNzih0AllyE
Making Miso - youtu.be/qADkUWJFIAI
A simple guild to lacto fermentation - youtu.be/qrX7XKtIVsE
Making Vegetable Charcuterie - youtu.be/sDbBZ6f1Pcw
RECIPE – SIMPLE MUSHROOM GARUM
Ingredients
• 1 kg chestnut mushrooms
• 750 g water
• 250 g Koji
• 273 g smoked salt
Blend everything until smooth.
Transfer to jars, leaving a little headroom.
Cover the surface with food-grade film or parchment to reduce evaporation.
Incubate at 60 °C for 4 weeks
(using a rice cooker on “keep warm”, dehydrator, or fermentation chamber).
After 4 weeks, strain the liquid from the solids.
The liquid is your garum.
Dehydrate the solids and use them as a seasoning powder.
Video Timestamps –
00:00 Introduction
00:24 Modern Garum & Koji
01:02 Ingredients
02:25 Process and Incubation Method
03:50 Flavour & Straining the Garum
04:30 How to Use Mushroom Garum
05:28 Going Further with Fermentation
In this video I show you how to make a simple mushroom garum – a deeply umami-rich liquid seasoning inspired by modern fermentation techniques from kitchens like Noma. This is an accessible introduction to making your own garums at home or in a restaurant using a rice cooker. Giving you a powerful technique to add instant depth of flavour to your cooking with this dark, savoury liquid seasoning that can be used much like soy sauce or tamari.
The recipe is simple, using just mushrooms, koji, salt and water. Scroll down to find the full recipe bellow…
DOWNLOAD MY COOKBOOK HERE –
veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me –
PATREON – patreon.com/eddieshepherd
INSTAGRAM – instagram.com/eddiesheps
WEBSITE – veggiechef.co.uk
INGREDIENTS I USE – specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS –
exploretock.com/thewalledgardens
MY COOKBOOK –
carelpress.uk/walled_gardens
Other relivant videos -
What is Koji and How to Make It – youtu.be/iNzih0AllyE
Making Miso - youtu.be/qADkUWJFIAI
A simple guild to lacto fermentation - youtu.be/qrX7XKtIVsE
Making Vegetable Charcuterie - youtu.be/sDbBZ6f1Pcw
RECIPE – SIMPLE MUSHROOM GARUM
Ingredients
• 1 kg chestnut mushrooms
• 750 g water
• 250 g Koji
• 273 g smoked salt
Blend everything until smooth.
Transfer to jars, leaving a little headroom.
Cover the surface with food-grade film or parchment to reduce evaporation.
Incubate at 60 °C for 4 weeks
(using a rice cooker on “keep warm”, dehydrator, or fermentation chamber).
After 4 weeks, strain the liquid from the solids.
The liquid is your garum.
Dehydrate the solids and use them as a seasoning powder.
Video Timestamps –
00:00 Introduction
00:24 Modern Garum & Koji
01:02 Ingredients
02:25 Process and Incubation Method
03:50 Flavour & Straining the Garum
04:30 How to Use Mushroom Garum
05:28 Going Further with Fermentation
