A look into fermentation and sauces Looking into fermentation recently both the taste and health benefits has not really surprised me but has opened my eye more to culinary possibilities. A simple one is fermenting garlic in honey. Now technically their is a botulism risk, however from my research no botulism cases regarding garlic in honey have been reported in 10+ years… in fact I haven’t managed to find a single case even though the process is technically considered unvarified and not guaranteed to avoid botulism risks. The end result is a sweet savory garlic honey that is amazing in butter, on steak, as an additive, or topper. Its also great for the immune system. Feremented mushrooms is another great one. You can do a simple salt brine with two percent salt by weight or use soy sauce, mirin, wine, and so many other flavors. Honestly this one is my favorite. It can create both a sauce and intensely flavored mushrooms to add to any dish depending on how you make it. Finally garums! This one is the most interesting. You can use rice koji and meats like raw ground beef or even cooked costco rotesire chicken to ferment down into a black, soy sauce like, concotion over 1-2 months. It seems unsafe, and if handled wrong it can be. However if done properly these things can add a punch to anything you cook.