r/fermentation • u/Dizzy-Cartoonist3011 • 16h ago

Can you make garum in a fully sealed fido jar filled halfway just "burping" the jar every week or so, or should the jar have an airlock?

Pretty self explanatory. I'm trying to make garum but reduce the stench as much as possible. It is my understanding that protein does not off-gas nearly as much vegetables do. Curious if just a big Fido jar filled halfway with mackerel fish guts and salt would suffice?

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u/thenauseatinggerard 15h ago

I do koji garums in fido jars with the latch clamped down, the rubber seal will let pressure out before the glass goes boom

Halfway is plenty of headspace for fish garum, you'll get some gas but nothing like a veg ferment going nuts on you

The stench when you burp it is gonna be a whole thing though, maybe do it outside

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u/urnbabyurn 15h ago

Depends on your method. How much salt?

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u/Dizzy-Cartoonist3011 15h ago

Tentatively I was thinking 20% salt by weight using the total fish weight as reference.

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u/urnbabyurn 15h ago

Yeah, it’s not gonna give off any significant gas while that ferments. It’s largely just an enzymatic process and aging.

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u/Dizzy-Cartoonist3011 15h ago

Nice! Well. I'll guess I'll have to give it a whirl.