Brine Mushroom,Netherlands pure price supplier

nstructions

1. Wash the mushrooms, removing any dirt. Slice any larger mushrooms so they are all in bite-sized pieces.
2. Boil a large pot of water and simultaneously heat a kettle.
3. Blanch the mushrooms in the boiling water for 2 minutes. Drain and let cool.
4. Take a large jar and place tannin-rich leaves, spices, and garlic at the bottom.
5. Make a 3% salt brine, for example, 30g of salt to 1000 ml (one liter) of water. Add a little boiling water to the salt to help it fully dissolve, then add the rest of the water cold. Stir until all salt is dissolved.
6. Take a handful of mushrooms, squeeze to release the water, and pack them all into the jar.
7. Cover them with salt brine. Place a fermentation weight on top to submerge the mushrooms in the brine. Loosely screw the lid on.
8. Keep the jar at room temperature for 7-10 days, with a plate underneath to catch any liquid.
9. Check daily, gently shake the jar, and confirm that the mushrooms remain submerged in the brine.
10. After a week, taste your mushrooms. They should be tangy, slightly sour, and delightfully salty. Let them ferment for an additional 1-2 days, especially in cooler climates.
11. Once they reach the desired taste, refrigerate the mushrooms. Before using them in recipes, rinse off any excess salt and savor the incredible flavors you've created.