Fermented Mushrooms
Ingredients
1 pound (450 grams) of fresh oyster mushrooms
1 tablespoon kosher salt or sea salt (non-iodized)
2 cups filtered water (non-chlorinated)
2-3 garlic cloves, sliced (optional)
1 small piece of ginger, sliced (optional)
1-2 fresh red chili peppers, sliced (optional)
1 teaspoon whole black peppercorns (optional)
1 bay leaf (optional)
Fresh dill or other herbs (optional, for flavor)
Equipment:
1 quart (1 liter) glass jar with a lid
Fermentation weight (optional, but helpful)
Clean cloth or paper towel
Rubber band
Instructions:
Prepare the Brine: In a bowl, dissolve the salt in the filtered water to create a brine. Ensure all the salt is fully dissolved.
Prepare the Mushrooms: Tear or cut the mushrooms into bite-sized pieces. If using garlic, ginger, or chili peppers, slice them thinly.
Pack the Jar: Place the mushroom pieces into the glass jar, packing them tightly but leaving some space at the top. Add the optional ingredients like garlic, ginger, chili peppers, black peppercorns, and bay leaf as you layer the mushrooms.
Add the Brine: Pour the prepared brine over the mushrooms, ensuring they are completely submerged. Leave about an inch of headspace at the top of the jar to allow for expansion during fermentation.
Weigh Down the Mushrooms: Place a fermentation weight or a small, clean object (like a sanitized stone or a smaller jar filled with water) on top of the mushrooms to keep them submerged under the brine. This helps prevent mold growth.
Cover the Jar: Cover the jar with a clean cloth or paper towel and secure it with a rubber band. This allows gases to escape while keeping contaminants out.
Fermentation Process: Place the jar in a cool, dark place (ideally between 60-70°F or 15-21°C). Let the mushrooms ferment for about 5-7 days. Check daily to ensure the mushrooms remain submerged and to remove any surfaces mold.
Taste and Adjust: After 5 days, start tasting the mushrooms. They should have a tangy, slightly sour flavor. If you prefer a stronger flavor, allow them to ferment for a few more days.
Store the Fermented Mushrooms: Once the mushrooms have reached your desi red level of fermentation, remove the weight and seal the jar with a lid. Transfer the jar to the refrigerator, where the fermentation process will slow down. The mushrooms can be stored in the fridge for several months.
