So, I am not necessarily bored with the ferments that I have in my fridge. But, I did realize that I always ferment the SAME THINGS. Again and again. Simply because we have our favorites. When I was at the store the other day, this beautiful carton of mushrooms caught my eye. They even spoke to me. “Ferment us!” I thought, can I ferment mushrooms? Well, why not!? I grabbed two cartons and some accompanying herbs and tossed them in the cart.
As with most other fermented foods, setting up the fermented mushrooms couldn’t have been easier. Especially since I bought sliced mushrooms. That was a time saver right there! I just put all of the ingredients into my quart-sized mason jar, weighed the mushrooms down (they LOVE to float), put the lid on, and waited. For three days. I tasted them after 3 days and they were ready. If your kitchen is cooler, it may take 5 days. Just taste as you go along and stick them in the fridge when they are just how you like them!
I love the flavor of these fermented mushrooms. They will be excellent on my scrambled eggs in the morning. They will also be delicious with the green beans I am making later this week. Ah! don’t forget the salads! Mmmmmm. If you are a mushroom fan, go ahead and make up a batch of fermented mushrooms. You won’t regret it!
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- 1 or 2 8oz packages of mushrooms (I used about 1 and a half packages of sliced mushrooms)
- Fresh thyme (a couple sprigs, depending on your taste)
- Fresh marjoram (a couple sprigs, depending on your taste)
- Smashed garlic (2 or 3 heads, depending on your tastes)
- 1 tablespoon sea salt
- 1/4 teaspoon culture starter
- Filtered water
- Place all of the ingredients into a quart sized mason jar. I really smashed the mushrooms and other goodies down into the jar to get as many in there as I could.
- Add filtered water to cover, leaving an inch of head space at the top.
- Weigh down your mushrooms because they like to float!
- Set on your counter for 3 to 5 days.
- Move to your refrigerator.