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!
- 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.
***Do you want to learn everything you need to know to become an expert fermenter? Sign up for “Get Cultured” and you will learn how to ferment anything! In this online class, you will receive:
- 13 Workshops on Fermented Foods
- 50 Online Instructional Videos
- Downloadable Tutorials, Recipes, Fact Sheets and Troubleshooting Tips
- Regular Conference Calls with Jenny and other Fermentation Enthusiasts
- One-on-one support by email
- Lifetime access!
For more info, click here!