nut
Zhanna, I did not do everything together, but each species separately - boletus and boletus, white together, and honey mushrooms separately. : yes: But if there are not many mushrooms, then you can probably all in one pot - in principle they ferment for 3-4 weeks, but in any case nothing will be lost - there will be yummy: nyam: Take sour cream that does not last long.
Linadoc
Irina, thanks for the answers, that's right!
Jeanne, all spices and salt per kg of mushrooms, I pickle in layers, as I collect, sometimes add 5-6 times, lay each layer with spices, dill and garlic. Dill and garlic wash well and pour over boiling water. I take my sour cream, fresh.
Zhannptica
Yeah)) got it. I hang boiled mushrooms and count salt, sugar and sour cream as in the recipe. For every kg of boiled.
Opportunities to divide by varieties ... probably in the next year after all. I'll mix in this. Moreover, the sub-stems are now without a sponge, just "wooden" hats.
Thank you girls


Added Wednesday 21 Sep 2016 10:45 AM

And then sour cream does not exist, all the girlfriends are with cows, I alone with the ducks, but I'm not ready yet, I like to alternate with civilization a courtyard))))
Chionodox
Linadoc, and did you try to ferment ryadovki in this way?
Zhannptica
Pickled mushrooms
Here's how I did it, probably too much brine? This is the first layer of 3 kg of boiled, I hope I will make all 10 liters in the next two days. The filling is delicious.
I am confused by air bubbles at the walls and a plate of 0.5 cm to the walls of the bucket is not enough, is this normal or should the circle be in grinding ?? And in vain, I probably threw the mustard seeds (doused with boiling water), they will crunch on their teeth .., probably better ready for the next layers?
Linadoc
Olga, the rows are excellent, super straight, especially two-tone and purple.Jeanne, everything is fine. Will sit down and give juice.
Zhannptica
Linadoc, thanks for those support, I really hope for a good result)
Chionodox
Linadoc, Thank you. So on a day off to the forest behind the rows!
Emerald
Good day! Help is needed. There is a mixture of mushrooms - mushrooms, volnushki, butter ... I soaked the mushrooms, washed the mushrooms, boiled the mixture. There is sour cream, dill seeds, different peppers. No horseradish leaves, garden leaves. Does it make sense to ferment? Or is the presence of leaves required? There is nowhere for me to take them ((((
Crochet
Quote: Linadoc
the rows are great

Yes ?!

You can ferment your own ...

I just don't know where to put them anymore !!!

And my mother wears and wears everything ...

I went to study the recipe ...
MariV
Quote: Linadoc

Olga, the rows are excellent, super straight, especially two-tone and purple.Jeanne, everything is fine. Will sit down and give juice.
Lina, do you boil the ryadovki for 20 minutes?

I didn't boil the wonderful spruce mushrooms, but just poured it with serum and salt - everything worked out into the trash! I should have boiled it first ...
Linadoc
We boil everything, except for mushrooms. And all about 15-20 minutes and rinse well then. Then there will be a mushroom for the mushroom.
MariV
Lina did just that with the rows. And then, with honey agarics, I didn't cook.
Zhannptica
Separation of Bosko !!! There are no other words, sorry)))))
Pickled mushrooms
Every year my grandmother fermented a 20 liter barrel, which was in the basement with a circle and a pebble. And she reported freshly boiled mushrooms during the mushroom picking period. And it was the most delicious childhood memory. Unfortunately, I was a schoolgirl when she died and no one in our family knew the recipe.
Today I know him !! It's them!! My "baby" mushrooms !!!!
Thank you very much for this thrill
Linadoc
Jeanne, Oooh! Gorgeous! Beauty and yummy. Glad our family recipes matched! Cook for health!
Zhannptica
Thank you))) everyone appreciated))
Nadyushich
Today there were guests, I treated them to pickled porcini mushrooms ..... No words, only emotions .....
All the same, pickled mushrooms, the most delicious recipe of all recipes for harvesting mushrooms.
The next step is milk pickling. I love pickled and plate and spongy.
Those who have not yet tried making fermented foods, I highly recommend them, they are incredibly tasty and healthy.
Natusi4ka
Thanks for the recipe! I fermented oyster mushrooms, we strained with forest ones, very tasty! I started to pull them, tried them on the third day, I could not tear myself away. Highly recommend!
Linadoc
Natalia, I'm glad that the recipe suits you too! Cook for health!
lily_a
I prepared pickled mushrooms. By themselves, not impressed, not bad but incomprehensible. I made this soup: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=469584.0 Delicious! I liked the small amount of salt and the taste is as similar to fresh as possible! Steeper than frozen.
beverli
Good day. Can you please tell me whether to put the mushrooms in a cool place right away, or to keep them warm for some time?
Linadoc
Margarita, I have them on the street in the gazebo and I supplement them to the top for a week or two. And then I go down to the cellar.
beverli
Linadoc, does it mean that they will ferment normally on the loggia now? Yesterday I made it and put it on the loggia, but today I doubted something.
nut
Margarita, my mushrooms have been fermenting on the loggia since September 14 - the smell is all right, especially since the weather is not hot
Linados- I want to clarify this detail - my mushrooms, throws them into a saucepan, pour 1 liter of salted water, cook, drain the broth separately and regardless of the amount of broth (I get about 2.5 liters of it), I got the resulting amount of broth I put sour cream and salt as much as my weight of boiled mushrooms - right?
Kapet
Quote: Linadoc
Before placing the mushrooms in the container, put the leaves of oak, cherry, horseradish, dill (a lot)
A great dish! Pickled mushrooms are much tastier than pickled ones! Thanks a lot to the author! I love mushrooms: both in the meadow and from the jar ...

About "dill (a lot)" I want to warn you: if there really is a lot, that is, you don't want this, because dill is able to hammer both taste and smell ... Checked, with mushrooms, on our own mistakes! Healthy moderation is needed in everything ...
Linadoc
Quote: beverli
on the loggia now normally ferment?
ok, everything will be fine.
Quote: nut
and regardless of the amount of broth (I have about 2.5 liters of it), I put sour cream and salt in this resulting amount of broth as much as my weight of boiled mushrooms - right?
Ira, we all rely on the weight of the mushrooms, and we pour the broth so that the mushrooms are completely covered, not all the broth is possible.

Quote: Kapet
Healthy moderation is needed in everything ...
Gold words, Konstantin!
nut
Everything is clear now, thanks
beverli
Linadoc, and when will they start to bubble? I'm still waiting for this moment)))
nut
I have been fermenting mushrooms for 3 years according to this recipe, but nothing has ever bubbled.I think that if they bubble, then mushrooms
Linadoc
Quote: beverli
when will they start to bubble?
Why should they bubble? Should not.
beverli
Quote: natalisorel
And I put a whole bunch of leaves on top of the mushrooms, including oak and horseradish, but there are no simple red rowan leaves. And in the bank everything is boiling, gas is coming out, it is so interesting to watch it.


Yes, they wrote that it rages, and I'm waiting.
Linadoc
Margarita, if the volume is small and warm, then it can be seen. This fermentation came from wild yeast. And in a large volume and in the cool it is not visible, there souring slowly proceeds, immediately lactic acid is formed without pronounced fermentation, because lactic acid streptococci stop the reproduction of yeast.
Yuri K
An interesting recipe, for the first time I meet such a method! Only pickling and salting are always described. Here it is completely different. Bookmarked, maybe it's time to try this business
Linadoc
Yes, the old proven, centuries-old recipe for getting "live" mushrooms, not "killed" with vinegar.
Yuri K
Linadoc, already googled topics about fermentation, it is curious and there is a lot of information. I didn't care before, now I read
zabosan
Last year I fermented a three-liter jar of black milk mushrooms according to your recipe, I went to look for the recipe again and say thank you to the author. I remember them directly - how delicious they were. Now a 10-liter bucket of milk mushrooms and volushkas is soaking - I will surely ferment everything). Yummy so that you can swallow your tongue). The taste is much richer than that of just salty milk mushrooms
Linadoc
Quote: zabosan
The taste is much richer than that of just salty milk mushrooms
Aha! And they are "live", natural lactic acid preservation, not killed by vinegar or just salt.
JazzZ
Hello ! Interested in your recipe. Do you also need to cook the waves and milk mushrooms at once, or do you need to soak them for a couple of days, as usual?
And is it possible to ferment non-boiled mushrooms?
Linadoc
Quote: JazzZ
waves and milk mushrooms
In general, milk mushrooms can be fermented raw. Boil for 5 minutes and that's enough.
Quote: JazzZ
is it possible to ferment non-boiled mushrooms?
From not boiled only milk mushrooms. All the rest I boil.
tafe
I also want to say a big thank you, that year I made black milk mushrooms, so a 3-liter can with my husband was reduced in a month, usually we have mushrooms not very good, only in the season we eat and FSE. This year I repeat the recipe with milk mushrooms and try a couple of liters with redheads and russula, Thank you so much that they shared
Linadoc
Tatyana, glad that the recipe came up! A very healthy recipe, since pickling is a special case of fermentation, as a result of which the chitinous shell of mushrooms is more easily absorbed by the body, and the mushrooms themselves, in addition to taste and aroma, also acquire the property of a symbiotic (combination of a prebiotic with a probiotic). So, the ancient way of harvesting mushrooms is also extremely useful!
JazzZ
In general, what I want to say ... I prepared mushrooms according to this recipe. He made milk mushrooms and waves in a cold way.
To say that it is delicious is to say nothing. Its godlike !!! As an experienced mushroom picker, I tried a bunch of different salting recipes. This one I liked the most. Now this is the only way I will ferment. I also want to do it in a hot way. I think it will be no worse. Thanks for the recipe! *)
Linadoc
JazzZ, I'm very glad that the recipe came up! Eat to your health! Cook with cans and cans!
Yuri K
I read it. Yesterday I managed to get a little saffron milk caps, this is considered exotic in our region)) I fried some in batter, and decided to salt some of them (later I started looking for how to ferment mushrooms). Now we have: mushrooms covered with salt and given juice overnight. But our apartment is pure hell in terms of temperature, 30 and beyond ... There is no cellar, it's a pity if they disappear. Yes, I read that all sour cream you can add milk whey. Can I buy it from the store? And to what extent? Do I need to rinse the salt with a new one and do it as per the recipe here?
It's scary like that with these mushrooms ... You can't really wash them, but they don't recommend boiling them anywhere, and soaking them (((
Kapet
Quote: Yuri K
It's scary like that with these mushrooms ... You can't really wash them, but they don't recommend boiling them anywhere, and soaking them (((
We washed the mushrooms with water, placed them in a container with the plates facing up, sprinkled them thoroughly with salt - after 1 hour or a little more, the mushrooms will give juice of a special reddish hue. This means that you can already eat them. In this way, the salted mushroom is considered a good snack for strong alcoholic drinks.
Yuri K
Quote: Kapet
after 1 hour or a little more, the mushrooms will give juice of a special reddish hue. This means that you can already eat them.
I thought to preserve this exotic for our region for the winter.
Linadoc
Quote: Yuri K
milk whey. Can I buy it from the store? And to what extent?
It is possible, the volume is the same.
Quote: Yuri K
It's scary with these mushrooms ...
The sweetest and most delicious mushrooms! Don't be afraid, Yura! Correctly written:
Quote: Kapet
We washed the mushrooms with water, placed them in a container with the plates up, carefully sprinkled with salt
They have been doing this for centuries, it has been verified!
Yuri K
Linadoc, this year we had a sea of ​​oil, now the decline is already. But you can still joke a little! How to ferment them? They write that boiling butter is a must, but then they become scary, dark, shriveled (as well as other spongy ones). How to do it right?
Linadoc
Yura, I still have a pestilence of these oil - the sea on the site. They grow in "witch circles" around pines and larches. Boil them, rinse well and ferment. But they, like all tubular mushrooms, "creep away" after cooking, no species, only taste. I only ferment young strong butter oil.
Kapet
Quote: Yuri K
How to ferment them?
All the same, there are categories of mushrooms that are best processed in one specific way. For example milk mushrooms - ideal for pickling / souring. But boletus, "snotty", are ideal pickled. And to ferment them, they will ferment, crumble ...

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