Explore how fermentation has shaped culinary traditions across continents for over 9,000 years, from fish to sauerkraut.
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Take fish, salt in vats, leave in sun for months: why ancient Romans loved fermented fish sauces like garum
If you slipped back through time to taste a dish from the Roman Empire, you’d likely be sampling some fermented fish sauce. Surviving Roman recipes add this to anything from barley porridge to a sweet ...
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