Good things in life come from stinky processes.
As warmth hits the northern hemisphere again, I start to collect ingredients. A little bit of brine, some herbs. Sugar, just to be a little sweet. I don’t know what will come out of it, but surely it will go through a decomposing phase, full of gas and unpleasant odours.
The places where they produced Garum were known for their horrendous smells. Nonetheless, these cities became very rich. And just after the basic (wheat) and the luxurious (oil), Garum became an export topseller. Who knew that stinky fish sauce was so important?
So here I sit and wonder, when will the stinky state leave my side to become an export success? Will it ever? How long does this weird thing I am brewing together need to ferment? How long do I need to sit in brine and ferment myself?
I am sitting in between the casks, filled to the brim, oozing. I have enough ingredients, surely enough for a lifetime. But will I ever be umami?
Until the day that may never come arrives, I’ll be here, working, filling, fermenting. Maybe someday you’ll import some?