Garum — the fermented fish condiment the old world ran on — divides cleanly into two schools, says the koji & garum guide: the modern warm-held one and the traditional ambient one. Both make the condiment. They do not share a safety model, and the app treats them exactly as differently as they are.
Noma holds garum at 60 °C for 10–12 weeks, around 12% salt — with the percentage's base left unnamed in the source. The garum calculator says so plainly and shows what each base would want instead of pretending the number meant something. Warm-holding is a controlled process: keep the whole vessel at temperature and log it like a batch. The Ferment Wizard carries that plan's checkpoints — day 70, check it; done between ten and twelve weeks.
Traditional fish sauces run 2–3 parts fish to 1 part salt — 25–33% salt of the total weight (1,000 g of fish at 3:1 lands at 25.0%; at 2:1, 33.3%). That wall of salt is the safety, arrived at by shipping whole coastlines for a few thousand years.
Below that salt floor, the app refuses to make promises: it can't confirm a lower-salt ambient ferment is safe. That's the honest position — the number in the jar is the number that matters, and the caution prints the jar's own final salinity so you read it before, not after.
Label the batch. — the cellar crew