Fermented mushrooms
Description
A preservation recipe without unnecessary complications. How to properly ferment mushrooms? 1. Pour 3 liters of water into a large pot, add 3 tablespoons of salt and citric acid, and bring to a boil. 2. While the water is heating, prepare the mushrooms. Clean off dirt and trim wormy stems, rinse, and cut large mushrooms into pieces. 3. Add the prepared mushrooms to the boiling water and cook until done over low heat. Skim off foam with a slotted spoon from time to time. When ready, the mushrooms will sink to the bottom. 4. Drain the cooked mushrooms in a colander and rinse under cold running water. Let the water drain off. 5. Prepare the brine. For this, add three tablespoons each of salt and sugar to one liter of water. Bring the mixture to a boil, then cool to 40°C. Pour in milk whey and stir. 6. Place the mushrooms in clean dry jars or other convenient fermentation vessels and cover with warm brine. Cover the jars with a small plate or cup and place a weight on top. The mushrooms should stay like this for three days (at room temperature). After three days, move them to the refrigerator. In one month, the fermented mushrooms will be ready to eat. The preserve is ready for winter storage.