Thank you for the clear, to the point information about fermenting! I’m new to this and there are a lot of sketchy videos out there and it causes hesitation, for me at least. So happy I found your channel!❤️
Preserving mushrooms for winter by salting/fermenting them is a traditional way of doing it in Russia, and probably many other countries. My father used to pick buckets of wild mushrooms ever autumn, and my mom would salt/ferment them, pickle them (with vinegar and spices) and make mushrooms spread, and dry/dehydrate some. Because wild mushrooms are hard to come by where I live now (Phoenix, AZ), shiitake is the next best thing (thank you, Costco!). I tried white and brown mushrooms like those featured in this video, but they are not the same, good but not nearly as good. For spices, I like to add raw garlic and dill heads, maybe a few peppercorns, and a bay leaf. Yum! I cover mine with grape or blackberry leaves. This year I grew wine cap mushrooms under our mineola tree, so I'm going to ferment those. Oh, I forgot to mention, that my mom would always boil them first, and them ferment. I don't know why she did that, and she probably didn't know either. However, I've been reading Christopher Hobbs's book "Medicinal Mushrooms. The Essential Guide", and apparently by cooking some mushrooms we unlock certain nutrients that otherwise are not bioavailable, so that might apply to some edible mushrooms as well. Maybe? They still get fermented afterwards and this probably unlocks even more nutrients. Either way, fermented mushrooms taste great! Thank you for sharing and spreading the knowledge! Love your videos so much!
In the Noma guide to fermentation, they recommend freezing the mushrooms before fermenting in order to rupture the cell walls. Boiling probably destroys the cell walls too!
I’m very new at this and I’m very excited to get started. To eat the mushrooms after do you just lightly toss with a bit of oil in the frying pan till warm. Or some other way ?
@@user-tc9nz8sy1z Fermented foods are best/most beneficial when consumed raw. I've never tried fermented mushrooms cooked or even warmed up, but you find the way that works for you. We're all different.
For weight I use a plastic bag filled with water, let out the air above water, and tied tightly rather far from the water. That way the bag of water is flexible and fit the container easily.
I’ve been binge watching your videos since finding you earlier today. I may be wrong, but it seems your newer ones don’t have that background music like this one. If I’m right -- thank you for eliminating that elevator music. I’d rather focus on your instruction than try to block out that ‘music’
I'm unusually lucky where I live, in terms of clean water (Glastonbury, England). There are two separate springs within meters of each other in my town (and others locally). One is very high in iron, to the extent that it stains the rocks it flows across bright orange over time (and an orange tint on the bottles used to collect it!). You can taste the iron. I like it, personally, but it can be too much for some. The other spring, on the other side of the road, is less metallic, but often you have to queue a little while because people frequently come to fill up several huge water cans to last them a little while! (Lots of people visit in vans so need to collect water for their travels!). They're called the Red Spring and the White Spring. Some people mix their preferred ratios of each to create 'Pink Spring' water! I expect the White Spring water might be best for mushrooms but perhaps I could experiment.
I use city tap water, but I boil it in my pressure canner. Then I let it sit to cool to room temperature. You could just regular boil it or let is sit out on the table over-nite. The added chlorine will evaporate off making it safe to use for canning & fermenting ....
@@michaelkillane7675 it’s no use keeping things that one learns to oneself, it’s meant to be shared. At least in my world of things… and another little tidbit, for alkalinizing water to neutral, half a tablet of 500milligram I think it is, of vitamin C pills to 5 gallons water left in that bucket that’s de chlorinating, should get the water balanced. Never have tested it on the litmus, but my veggies seem to love the water… greetings from a Norse Irishman from Chicago, happy holidays my brother…
Amazing content! This type of knowledge is amazing. I remember this from when I was a small kid, looking at my grand parents preparing food for the winter.
Made this today with mixed mushrooms. I used the salt on mushroom method. I am doi g all your ferments and haven't had a fail, as I listen carefully. Next one will be your zuchinni relish I wated today. Am waiting for your garlic and honey ferment, looking forward to it. I have had advanced liver disease since 2021 and today I have almost reversed it back to normal. I am 68. Thank you for the education and it has given me hope for health!
Wow. 🎉. I am currently successfully reversing a staph infection with fermented pickles, carrots, and ACV. I live in the tropics. Incredibly harmful ciprofloxacin is usually prescribed for staph. Due to cipro being very dangerous I chose to strengthen my immune system instead of nuking it. 😊
I've fermented vegetables before but never mushrooms. I should try this. Also I've always used "city" water before and never had any trouble. The vegetables don't seem to mind.
I have now done this recipe twice, following method 2. One thing I have noticed is how much slower the PH goes down compared to vegetable ferments I have made, taking about five to seven days to get below 4.5 compared to 3-4 days for saur kraut.
Hello. John here from the Netherlands. Thank you so much for sharing these fermentation videos. You have inspired me. Never done this before. I have just made one jar of the mushrooms. Now going to follow you video and make the fermented cabbage, with ginger!. Also, thank for the handy tips you give. Really helpful for us beginners. X
I tried the first method, wasn’t expecting the mushrooms to become so buoyant, they pushed the glass weight to one side and spoiled 🤦♂️. Just trying again with some Jumbo mushrooms - wish me luck! Really enjoy your channel too, only managed to do a few of your recipe’s up to now, but all are really good 👍
Thank you! With the 2nd method the water is pre pulled out of the mushrooms by the salt. That may help with the buoyancy issue you experienced. I wish you luck!😀
I have questions: 1) Why would you spend time for fermenting mushrooms if you have to keep them in the fridge. I would assume you ferment to keep it long without refrigeration. 2) How long can you keep the mushrooms like this in the refrigerator? 3) Do you eat the darker ones just as the bottom light colored ones? Do they taste the same or have the same texture? I appreciate you are sharing your great knowledge. Wishing you the best!
Canning salt will do the job, but because it is pure salt, it’s less nutritious (it has a different effect on the body). Sea salt and Himalayan salt contain other minerals...
Great video! I do wild fermenting (without starter culture) and love it. Just want to point out two things. Be careful when you say you can do it like this with all brown and white mushrooms. Foreign people might not get that you mean brown and white champignon mushrooms and may apply it to other edible brown or white mushrooms. You can do this method only with raw edible mushrooms, other shrooms you have to cook first and use a starter. The second point is that the cabbage leaf on top also should be fully submerged in the brine. At least if you ferment for longer then 2-3 days. Just add a little salt water brine to cover everything :)
The fermented mushrooms are very good, the whitish layer on top didn't spoil them. Only the fermentation goes very quickly when the weather is very hot. Thank you
@@BrMark-cu9ih we here in south India are having 37 degrees and a very high humidity at the moment. It's Summer. After 3 days outside the mushrooms were ready to eat or store in the fridge
cheers for the vid, just wanted to add that i've been using pieces of kombu instead of cabbage as your 'lid', adds a nice little umami layer to the flavor
So in most lacto fermented recipes I’ve seen. It’s at least a 2% salt solution based on the weight of the veggies and water weight. I imagine you have proven successes? Also. I love your rock and coffee filter method! No special things to buy!
This is an older video. I wonder if now you would use a cover that doesn’t allow any air in while in the first stages of fermenting? All your videos are so helpful.
Its a Great concept for those that know about the absorption of nutrients from laco ferments, if you add mushrooms like Turkey tail or lions Mayne, Reshi or Chugga, (I did by emptying the capsules of powder into it) You will get great preventative maintenance. Lions Mayne means you won't get dementia, but when its fermented, even better. Look up Chugga, Reshi and the others I mentioned. Nutritionally They make those other mushrooms look like ...... I used "normal" Mushrooms and added my capsules of those other mushrooms into it. Great idea and Great recipe thank you.
Yippee. I just put my salted mushrooms into their jar. I used black lava salt figuring the mushrooms will darken anyway. (and I struggle to find uses for that black salt!) I stirred it in to a couple of 10 oz bags of sliced mushrooms, then I rested my enameled cast iron dutch oven on top stirring them occasionally. Playing with the mushrooms to release more liquid was fun! I'm happy to try this. Thank you!
A lot of mushrooms have chitin (the same polymer that bugs exoskeletons are made of) in their cell walls, making them difficult to digest, especially raw. I wonder if fermentation will break that up
I have read that if you leave mushrooms out in the sun for half an hour, even store bought, they produce vitamin D! I don't know whether this would stay present in them if done before starting the fermentation, or whether it would still occur if you left the fermented mushrooms out in the sun for a while before you use them. I would like to know! It relies on enzymes. Do you have any knowledge of this?
I do have hands on knowledge of this! Yes, you can use sun D mushrooms in a ferment and they will retain their D levels! Excellent combination, D-mushrooms + Fermentation 😃 You can watch the video I made on vitamin D mushrooms here: ruclips.net/video/-NAE7EOMx08/видео.html
Me too! I'm planning more fermenting videos in the future. (I also ferment water in this video: ruclips.net/video/CY9V648J9YA/видео.html) Blessings in return!
I have problems digesting my food and have to take laxatives which i worry about every time i eat something. I also suffer from acid reflux but my colon couldn't be happier since i been eating fermented vegetables. What im worried about now is can i eat to much fermented vegetables and pay the price down the road? I am so grateful for your videos i cant thank you enough and i am so glad you popped up on my feed. I been watching your videos every chance i get your a life saver❤ PS im now a subscriber
???- I'm going to try this with Matsutake mushrooms, when the season comes and I find them. I bet they'd be ultra unique. Thanks for these vid's. I'll check out more. I like the idea of just using salt as you get more concentrated mushroom liquor.
For an amazing flavour experience once the mushrooms are fermented, remove them from the jar and marinate them in maple syrup for 2 or 3 days. Then dehydrate them (I have a dehydrator but you could maybe put the in an oven on the lowest setting) I put an extra drop of maple syrup on each one. They will become almost like toffee , then dip them in chocolate and chill them. The result is salty sweet and chewy , an umami bomb. I got the idea from a Scandinavian Michelin restaurant called Noma. It's a bit time consuming, but interesting if you have the time and patience.
I used method #1. Both jars (different herbs in each) smell funky. I tasted a shroom from each batch. They seem OK but are slippery. SO maybe that is the way they will always turn out. But I am hesitant to serve them. Dirty sox smell might be the norm for this recipe. Your thoughts?
Hmmm... Any signs of mold, scum or fuzz growing on top? If I could see or smell it myself in person I'd know for sure if normal funk or not.... better Stick to your instincts and play it safe.
Thank you for the easy to follow videos! I'm new to fermenting. So please be patient with my inquiry, what happened to the rosemary you put in the jar? Did it dissolve? Do you do a meat canning video?
Happy to have questions! The rosemary sprigs remain in the fermentation and you just pick it out as you eat through the jar. I don't have a meat canning video but the "Homesteading Family" Channel does if you want to check her videos out too.🙂
Many mushrooms, particularly wild mushrooms, are safer to eat when they been well-cooked, many are even toxic until cooked. Does the fermentation process serve as a substitute for the cooking process?
Hey if someone wants to use a rock for that purpose, be careful what kind of rock you choose, because I tried once and it rusted in my sourkrout! XD But I did not use a cabbage leaf on the top (never thought of that !) so maybe that makes the difference...
Must have had some iron in that rock. I think I'd put a rock in a baggie before using as a weight. Altho I must admit there's something pleasing to think about using all natural, God given ingredients and props in ferments-back to basics and all that.
I have a couple of questions, please. 1) I understand that I need to cook mushrooms to eliminate a toxin called Agaratine. Does the fermentation process remove the toxin without the need to cook them? 2) How does the salt in the brine affect high blood pressure? Thank you!
Thank you for sharing. After three to five days of fermentation, we have to seal the lid. If we use it on a regular basis, do we continue to keep the weight to avoid floating. It may take two weeks to consume one mason jar hence the query.
You say their is a slight variance in flavor. I would assume the fermented mushrooms using the second method would have a more intense mushroom flavor since the liquid comes from the mushrooms themselves.
There’s certainly nothing wrong with enjoying the process and layering, but throwing it all in the jar and shaking will give the same result without losing time if you don’t have it to spare. Ionic exchange with the salt will encourage the flavors to meld.
I was under the impression that mushrooms had to be cooked to get the nutrition and medicinal benefits due to their chitin layer around the cells? Does fermenting them break down the chitin layer too or do you still have to cook them post fermenting killing the good bacteria making fermenting them almost pointless? Very curious to know the answer to that.
That is an excellent question. The best somewhat answer I could find is from the article I linked below. It does not go into depth on the science of how fermentation breaks down the chitin, but it does say it can. emergenthealth.wordpress.com/2013/01/10/chaga-mushroom-preparations/
That's great, I'm so glad to hear that! I've got another fermenting 101 video for kale that you may find helpful too. Watch it here: ruclips.net/video/nKpyn5kSvs8/видео.html
This is very similar to what's called "mushroom ketchup". Before tomato ketchup became popular in the mid-19th century, there was mushroom ketchup. It tasted more like Worcestershire sauce than tomato ketchup. VERY tasty, though.
Hi! I just started mushroom fermentation after watching your video & I have a few questions! 1. Is there a need to boil the mushrooms before fermenting them? (Read online that there’s some toxin in mushrooms that only can be removed after boiling it) 2. Can I cover with the lid right after making them? (Instead of using a coffee filter & towel) 3. I’ve forgotten to add rosemary. Can remove the mushrooms and add the rosemary? 4. After third day of fermentation do I need to move it into another jar before refrigerating them
1. No, do not cook them before fermenting. 2. Yes, loosely. The CO2 gases need to escape during the fermentation process. 3. Dont remove the mushrooms. Wash your hands thoroughly then push some rosemary sprigs down the inside of the jar. 4. Refrigerate in the same jar you fermented in. 🙂
April 28, 2023, and it's raining here in Northern Virginia. That means it's time to ferment mushrooms! I finished method one, and presently, method two is in a twenty-plus-minute hold pattern as I await the salt to do its trick! I noticed that you didn't put rosemary in method two, and I will leave it out too. How do you eat these?
LOVE mushrooms and eager to try this. Does fermentation break down the indigestible chitin found in uncooked mushrooms? BTW, I heard that placing mushrooms in the sun for a day before using them improves the vitamin D content. Trusting that the vitamin D will remain in tact once I get to the fermentation process. Thanks
Hi Adrianna, thanks again for your incredibly well done videos! My question is: why cover the jars with a towel while fermenting ? Should we do this for all fermenting food jars? Thanks again for sharing your knowledge!
Question: In your fermented kale recipe your brine was 1tsp sea salt & 2 cups water. In this fermented mushroom recipe, your brine is 1 Tablespoon sea salt & 2 cups water. Do these measurements differ intentionally because of the ingredient fermented or was this a mistake. Many thanks in advance for your guidance and direction.
@@CleanFoodLiving Wished there was a link to your answer to this question. I didn't find it in your fermented kale video here: ruclips.net/video/19a3UnILxAM/видео.html
Hullo! I just found you on RUclips and I like your fermenting videos. Thank you for all of the valuable information. A quick question... are you using fine ground salt?
Love your channel! I was a chef for many years and I wince when I see you cutting and chopping while looking into the camera. Why, you might ask? Because I was on a first-name basis with the ER doctors at the local hospital! I’m horrible with a knife! LoL BTW, you have such pretty, delicate hands! Not all gnarly and gross like mine! I’m an organic farmer and my hands prove it!!!
@@trailbadger2345 Yes, I heard that vinegar stops fermentation. Pickling is a very good way to prevent bacterial growth. Although a lot of things release their own lactic acid when fermented, so you'll often get a bit of a tangy flavour naturally anyway. You could always serve with a vinaigrette though!
I'm growing lion's mane mushrooms and wonder if this is a good option for them? Has anyone done this with LM mushrooms? What's the texture like? Thanks
I can most of them into sauce (no video), but I also ferment many large jars into salsa. I have a video here on fermented salsa: ruclips.net/video/D42QGPBqs5c/видео.html
I live in the PDX area and just found out that New Seasons is owned buy s serirs of shell companies that are at the top owned by Wal-Mart, Chucks is owned by some Bazillionaire in Canada. Where can you get fresh local without paying the beast?
Cooking fermented foods will still get you more accessible nutrients than unfermented, but will kill the probiotics if heated too much. I don't know what the cut-off point would be, but if I eat raw fermented foods and want them hot, I stir them in at the last minute, after having taken the pan off the heat, right before serving, to warm them through without cooking them.
Hi Adreinna! I used method #2 and there was vigorous fermenting for a couple days, then it stopped. The ph was around 4.5. I let it go another day with no change. I did ao again for 1 day and still 4.5. One more day and still a ph of 4.5, i added 1 tbsp salt and let it go another day.and still no change in ph. This is bot close to our "safe zone,' as you put it; not sure what to do, so what would you do? Any thoughts? ps: Thank you so much for everythung ive learned through you about fermenting! My whole fride looks like a science lab! 😂
I'm a pretty active fermenter and definitely want to try this. My question about this ferment is: Is this ferment meant to be anaerobic or aerobic? I have a lot of equipment for anaeorobic ferments, Co2 bubblers and caps to cover the ferment to keep it submerged. Does this ferment need oxygen (aerobic) or is your method just for keeping the mushrooms submerged and free of debris?
This is anaerobic so the mushrooms must stay submerged during fermentation. Your special lids and weights will be perfect for this. My rock and coffee filter method is just a simple DIY.
Hi, I wonder if you could help. I’m new to fermenting and have tried many of your recipes, always fantastic! But, 3 days a go I tried fermenting mushrooms, I used option 2 , I took a PH level and it was 6.4!! Should I just leave them on the counter top until the PH level reduces?
That's pretty high for day 3. It doesn't sound like the fermentation is taking. I'd put them in the fridge asap and eat them within the next day or two. Sometimes grocery store mushrooms get washed in a way that removes the beneficial bacteria from the skin surface, hence resulting in a failed take to ferment. I don't believe you did anything wrong.
Thank you for you’re quick response, I thought I would take another PH test before sticking them in the fridge this morning & would you believe it the result was 4.2 !! 😀. I would like to reiterate how much both my husband and I are enjoying fermenting, we use only your recipes & you’re videos are absolutely superb. Thank you. Sandra ( Scotland)
Thanks for this video. I was wondering if you could ferment commercially canned mushrooms? Not for the health benefits but to extend their storage life. I know it would be lacking some of the beneficial bacterias, but occasionally a friend gives me a couple of #10 cans of vegetables and since my refrigerated space is limited and I know they'd probably go bad before I used them all I tend to avoid opening then at all.
Straight from the jar! But sometimes they make it as far as being added to a meal. Don't cook fermented foods as to not kill the beneficial bacteria, but add them to a dish after cooking... like into sauce, stir fry, pasta, etc. 😊
Did you try making these fermented mushrooms? Which method did you do, the mushroom juice or the salt water brine?
I'm starting mine in the salt water brine 🍄🍄🍄❤❤❤❤🍄🍄🍄🍄
Ive been thinking ab using rocks for ferment weights! Time to sanitize some!
@@teekotrain6845 We use them! They add minerals to your ferments, too! 😋
Thank you for the clear, to the point information about fermenting! I’m new to this and there are a lot of sketchy videos out there and it causes hesitation, for me at least. So happy I found your channel!❤️
How long will the mushroom's last? Do they ever go "off" or is it just a texture preference?
Preserving mushrooms for winter by salting/fermenting them is a traditional way of doing it in Russia, and probably many other countries. My father used to pick buckets of wild mushrooms ever autumn, and my mom would salt/ferment them, pickle them (with vinegar and spices) and make mushrooms spread, and dry/dehydrate some. Because wild mushrooms are hard to come by where I live now (Phoenix, AZ), shiitake is the next best thing (thank you, Costco!). I tried white and brown mushrooms like those featured in this video, but they are not the same, good but not nearly as good. For spices, I like to add raw garlic and dill heads, maybe a few peppercorns, and a bay leaf. Yum! I cover mine with grape or blackberry leaves. This year I grew wine cap mushrooms under our mineola tree, so I'm going to ferment those. Oh, I forgot to mention, that my mom would always boil them first, and them ferment. I don't know why she did that, and she probably didn't know either. However, I've been reading Christopher Hobbs's book "Medicinal Mushrooms. The Essential Guide", and apparently by cooking some mushrooms we unlock certain nutrients that otherwise are not bioavailable, so that might apply to some edible mushrooms as well. Maybe? They still get fermented afterwards and this probably unlocks even more nutrients. Either way, fermented mushrooms taste great! Thank you for sharing and spreading the knowledge! Love your videos so much!
In the Noma guide to fermentation, they recommend freezing the mushrooms before fermenting in order to rupture the cell walls. Boiling probably destroys the cell walls too!
Thankyou very much for sharing
I’m very new at this and I’m very excited to get started. To eat the mushrooms after do you just lightly toss with a bit of oil in the frying pan till warm. Or some other way ?
@@user-tc9nz8sy1z Fermented foods are best/most beneficial when consumed raw. I've never tried fermented mushrooms cooked or even warmed up, but you find the way that works for you. We're all different.
@@user-tc9nz8sy1zCooking will kill the probiotics which is the whole point of fermenting them. So you eat them raw.
For weight I use a plastic bag filled with water, let out the air above water, and tied tightly rather far from the water. That way the bag of water is flexible and fit the container easily.
Great job, I learned this a long time ago......."Not all girls like mushrooms....But every girl LOVES a Fungi!!!
Kellee Stroia
😀
I’ve been binge watching your videos since finding you earlier today.
I may be wrong, but it seems your newer ones don’t have that background music like this one. If I’m right -- thank you for eliminating that elevator music. I’d rather focus on your instruction than try to block out that ‘music’
Correct, I stopped background music for just that reason. 🙂
Thank you SO MUCH for that :-))
@@CleanFoodLiving yes, i must say, I find that kind of music very draining. so, thankyou
I'm unusually lucky where I live, in terms of clean water (Glastonbury, England). There are two separate springs within meters of each other in my town (and others locally). One is very high in iron, to the extent that it stains the rocks it flows across bright orange over time (and an orange tint on the bottles used to collect it!). You can taste the iron. I like it, personally, but it can be too much for some. The other spring, on the other side of the road, is less metallic, but often you have to queue a little while because people frequently come to fill up several huge water cans to last them a little while! (Lots of people visit in vans so need to collect water for their travels!). They're called the Red Spring and the White Spring. Some people mix their preferred ratios of each to create 'Pink Spring' water! I expect the White Spring water might be best for mushrooms but perhaps I could experiment.
Sounds great!
I use city tap water, but I boil it in my pressure canner. Then I let it sit to cool to room temperature. You could just regular boil it or let is sit out on the table over-nite. The added chlorine will evaporate off making it safe to use for canning & fermenting ....
Thank you so much❤
Perfect tip, thank you 👊🏾
24 hrs of an opened container of water will make that chlorine gone…
Michael killane , Very good info , And about the Chlorine tap water ,
IRELAND
@@michaelkillane7675 it’s no use keeping things that one learns to oneself, it’s meant to be shared. At least in my world of things… and another little tidbit, for alkalinizing water to neutral, half a tablet of 500milligram I think it is, of vitamin C pills to 5 gallons water left in that bucket that’s de chlorinating, should get the water balanced. Never have tested it on the litmus, but my veggies seem to love the water… greetings from a Norse Irishman from Chicago, happy holidays my brother…
I started fermenting and drying my vegetables and herbs 2 years ago. just found your channel!! subscribed
❤
How do you use these ? Do you eat them raw? Can they be added to stews or so? First time I see this and I’m very intrigued :)
Amazing content! This type of knowledge is amazing. I remember this from when I was a small kid, looking at my grand parents preparing food for the winter.
Made this today with mixed mushrooms. I used the salt on mushroom method. I am doi g all your ferments and haven't had a fail, as I listen carefully. Next one will be your zuchinni relish I wated today. Am waiting for your garlic and honey ferment, looking forward to it. I have had advanced liver disease since 2021 and today I have almost reversed it back to normal. I am 68. Thank you for the education and it has given me hope for health!
🎉 what did u do please
Please read Adrienne's femented mushroom video. I did exactly what she said to do.
Wow. 🎉. I am currently successfully reversing a staph infection with fermented pickles, carrots, and ACV. I live in the tropics. Incredibly harmful ciprofloxacin is usually prescribed for staph. Due to cipro being very dangerous I chose to strengthen my immune system instead of nuking it. 😊
I'm stopping after Church tonight to pick up mushrooms...can't wait to try these! I ferment quite a bit but never heard or thought of mushrooms 🤔
I've fermented vegetables before but never mushrooms. I should try this. Also I've always used "city" water before and never had any trouble. The vegetables don't seem to mind.
I ferment constantly like anything an I've never seen the cabbage method that's really neat.
OMG! I clicked off your fermented ACV video right into this one of yours.. I am the happiestbof camper!!!
I have now done this recipe twice, following method 2. One thing I have noticed is how much slower the PH goes down compared to vegetable ferments I have made, taking about five to seven days to get below 4.5 compared to 3-4 days for saur kraut.
Hello. John here from the Netherlands. Thank you so much for sharing these fermentation videos. You have inspired me. Never done this before. I have just made one jar of the mushrooms. Now going to follow you video and make the fermented cabbage, with ginger!. Also, thank for the handy tips you give. Really helpful for us beginners. X
You are lovely! Your presentation makes me feel very well. Thank you!
Very pleased I have discovered your channel in my quest to eliminate all possessed fake food. You are a gem.
i love mushrooms! have never had fermented ones.. really need to try this!!
This looks delicious, easy and so healthy with the probiotic benefits! I'm making these soon!
I tried the first method, wasn’t expecting the mushrooms to become so buoyant, they pushed the glass weight to one side and spoiled 🤦♂️. Just trying again with some Jumbo mushrooms - wish me luck!
Really enjoy your channel too, only managed to do a few of your recipe’s up to now, but all are really good 👍
Thank you! With the 2nd method the water is pre pulled out of the mushrooms by the salt. That may help with the buoyancy issue you experienced. I wish you luck!😀
I have questions:
1) Why would you spend time for fermenting mushrooms if you have to keep them in the fridge. I would assume you ferment to keep it long without refrigeration.
2) How long can you keep the mushrooms like this in the refrigerator?
3) Do you eat the darker ones just as the bottom light colored ones? Do they taste the same or have the same texture?
I appreciate you are sharing your great knowledge. Wishing you the best!
WAtch again. I think the answers to your q's are discussed.
I love the rock, and cabbage peel idea!! I think you are brilliant!! Thank you friend..
You bring happiness to my day
Look for canning salt. It's basically perfect for fermentation and it's very easy to find in almost every grocery store.
Canning salt will do the job, but because it is pure salt, it’s less nutritious (it has a different effect on the body). Sea salt and Himalayan salt contain other minerals...
Great videos, do you wash the mushroons?
I love your channel! We made sauerkraut, zucchini relish and now making the brine for mushroom’s! ❤
Love it. Im learning so much and I'm treating my cancer too.
I'm treating something terrible in my gut that I'm not even sure what it is but the ferments are working!
Just got into fermenting and I am going to do this recipe!! Looks wonderful!!
Hope you enjoy, they're so good!
Great video! I do wild fermenting (without starter culture) and love it. Just want to point out two things. Be careful when you say you can do it like this with all brown and white mushrooms. Foreign people might not get that you mean brown and white champignon mushrooms and may apply it to other edible brown or white mushrooms. You can do this method only with raw edible mushrooms, other shrooms you have to cook first and use a starter. The second point is that the cabbage leaf on top also should be fully submerged in the brine. At least if you ferment for longer then 2-3 days. Just add a little salt water brine to cover everything :)
Fantastic channel it has help me so much with fermenting my veg Thank you 😊😊👌👍
The fermented mushrooms are very good, the whitish layer on top didn't spoil them. Only the fermentation goes very quickly when the weather is very hot. Thank you
That's great!
Please elaborate: what temp is “very hot” and what is “quickly”? We’re in the Philippines so that info will be quite handy. Thanks 😊
@@BrMark-cu9ih we here in south India are having 37 degrees and a very high humidity at the moment. It's Summer. After 3 days outside the mushrooms were ready to eat or store in the fridge
cheers for the vid, just wanted to add that i've been using pieces of kombu instead of cabbage as your 'lid', adds a nice little umami layer to the flavor
Great tip!
So in most lacto fermented recipes I’ve seen. It’s at least a 2% salt solution based on the weight of the veggies and water weight.
I imagine you have proven successes?
Also. I love your rock and coffee filter method!
No special things to buy!
This is an older video. I wonder if now you would use a cover that doesn’t allow any air in while in the first stages of fermenting? All your videos are so helpful.
Yes I use regular lids now. Loose so the gasses can escape 👍
A ziplock sandwich bag with a small amount of water in it works as a weight as well
Its a Great concept for those that know about the absorption of nutrients from laco ferments, if you add mushrooms like Turkey tail or lions Mayne, Reshi or Chugga, (I did by emptying the capsules of powder into it) You will get great preventative maintenance. Lions Mayne means you won't get dementia, but when its fermented, even better. Look up Chugga, Reshi and the others I mentioned. Nutritionally They make those other mushrooms look like ...... I used "normal" Mushrooms and added my capsules of those other mushrooms into it. Great idea and Great recipe thank you.
Yippee. I just put my salted mushrooms into their jar. I used black lava salt figuring the mushrooms will darken anyway. (and I struggle to find uses for that black salt!) I stirred it in to a couple of 10 oz bags of sliced mushrooms, then I rested my enameled cast iron dutch oven on top stirring them occasionally. Playing with the mushrooms to release more liquid was fun! I'm happy to try this. Thank you!
A lot of mushrooms have chitin (the same polymer that bugs exoskeletons are made of) in their cell walls, making them difficult to digest, especially raw. I wonder if fermentation will break that up
Fermentation turns pretty acidic so it probably would break that down.
Thanks for your knowledge -,👀❤️👀
I also use pure salt in all my fermenting
I have read that if you leave mushrooms out in the sun for half an hour, even store bought, they produce vitamin D! I don't know whether this would stay present in them if done before starting the fermentation, or whether it would still occur if you left the fermented mushrooms out in the sun for a while before you use them. I would like to know! It relies on enzymes. Do you have any knowledge of this?
I do have hands on knowledge of this! Yes, you can use sun D mushrooms in a ferment and they will retain their D levels! Excellent combination, D-mushrooms + Fermentation 😃
You can watch the video I made on vitamin D mushrooms here: ruclips.net/video/-NAE7EOMx08/видео.html
What a great idea! Fermented Sun-D mushrooms. Can’t wait to make this.
Thank you, I love fermenting. Blessings
Me too! I'm planning more fermenting videos in the future. (I also ferment water in this video: ruclips.net/video/CY9V648J9YA/видео.html) Blessings in return!
I have problems digesting my food and have to take laxatives which i worry about every time i eat something. I also suffer from acid reflux but my colon couldn't be happier since i been eating fermented vegetables. What im worried about now is can i eat to much fermented vegetables and pay the price down the road? I am so grateful for your videos i cant thank you enough and i am so glad you popped up on my feed. I been watching your videos every chance i get your a life saver❤ PS im now a subscriber
???- I'm going to try this with Matsutake mushrooms, when the season comes and I find them. I bet they'd be ultra unique.
Thanks for these vid's. I'll check out more. I like the idea of just using salt as you get more concentrated mushroom liquor.
Excited about doing this with a mix of mushrooms. I want to elevate my duxelles to the next level for a wellington I'm planning to make.
For an amazing flavour experience once the mushrooms are fermented, remove them from the jar and marinate them in maple syrup for 2 or 3 days. Then dehydrate them (I have a dehydrator but you could maybe put the in an oven on the lowest setting) I put an extra drop of maple syrup on each one. They will become almost like toffee , then dip them in chocolate and chill them. The result is salty sweet and chewy , an umami bomb. I got the idea from a Scandinavian Michelin restaurant called Noma. It's a bit time consuming, but interesting if you have the time and patience.
Wow that sounds amazing. Do you live in Vermont? I have Asian maple syrup and will most definitely try that!
Magic mushrooms there i come baby!
I used method #1. Both jars (different herbs in each) smell funky. I tasted a shroom from each batch. They seem OK but are slippery. SO maybe that is the way they will always turn out. But I am hesitant to serve them. Dirty sox smell might be the norm for this recipe. Your thoughts?
Hmmm... Any signs of mold, scum or fuzz growing on top? If I could see or smell it myself in person I'd know for sure if normal funk or not.... better Stick to your instincts and play it safe.
Been looking for this. Thanks.
Can I use parchment paper instead of coffee filters?
Or any other substitute?
Paper towel, napkin, linen cloth....
Thank you for the easy to follow videos! I'm new to fermenting. So please be patient with my inquiry, what happened to the rosemary you put in the jar? Did it dissolve? Do you do a meat canning video?
Happy to have questions! The rosemary sprigs remain in the fermentation and you just pick it out as you eat through the jar.
I don't have a meat canning video but the "Homesteading Family" Channel does if you want to check her videos out too.🙂
ooh nice idea with the coffee filter. gona use that
Many mushrooms, particularly wild mushrooms, are safer to eat when they been well-cooked, many are even toxic until cooked. Does the fermentation process serve as a substitute for the cooking process?
Hey if someone wants to use a rock for that purpose, be careful what kind of rock you choose, because I tried once and it rusted in my sourkrout! XD
But I did not use a cabbage leaf on the top (never thought of that !) so maybe that makes the difference...
Must have had some iron in that rock. I think I'd put a rock in a baggie before using as a weight.
Altho I must admit there's something pleasing to think about using all natural, God given ingredients and props in ferments-back to basics and all that.
Looks very good! Have you tried adding sage to your fermentation?
I have not, but any herb can be tried/used!
Thanks for another wonderful fermenting video !!!!!!
I have a couple of questions, please. 1) I understand that I need to cook mushrooms to eliminate a toxin called Agaratine. Does the fermentation process remove the toxin without the need to cook them? 2) How does the salt in the brine affect high blood pressure?
Thank you!
Thank you for sharing. After three to five days of fermentation, we have to seal the lid. If we use it on a regular basis, do we continue to keep the weight to avoid floating. It may take two weeks to consume one mason jar hence the query.
Looks and sounds great, thankyou.
P.S can you add things like chilli oil for flavours/ spices
No oil, but you can add dried spices like chili flakes.
Thanks I love love mushrooms, how long can I store this ?
Months in the fridge
You say their is a slight variance in flavor. I would assume the fermented mushrooms using the second method would have a more intense mushroom flavor since the liquid comes from the mushrooms themselves.
Yes, I agree.
There’s certainly nothing wrong with enjoying the process and layering, but throwing it all in the jar and shaking will give the same result without losing time if you don’t have it to spare. Ionic exchange with the salt will encourage the flavors to meld.
Wonderful videos on your channel. Thank you. Could I put some garlic into the mushroom ferment?
Yes you can!
I was under the impression that mushrooms had to be cooked to get the nutrition and medicinal benefits due to their chitin layer around the cells? Does fermenting them break down the chitin layer too or do you still have to cook them post fermenting killing the good bacteria making fermenting them almost pointless? Very curious to know the answer to that.
That is an excellent question. The best somewhat answer I could find is from the article I linked below. It does not go into depth on the science of how fermentation breaks down the chitin, but it does say it can.
emergenthealth.wordpress.com/2013/01/10/chaga-mushroom-preparations/
Thanks for sharing. I'm new at this. your video help me a lot with my UC
That's great, I'm so glad to hear that! I've got another fermenting 101 video for kale that you may find helpful too. Watch it here: ruclips.net/video/nKpyn5kSvs8/видео.html
This is very similar to what's called "mushroom ketchup". Before tomato ketchup became popular in the mid-19th century, there was mushroom ketchup. It tasted more like Worcestershire sauce than tomato ketchup. VERY tasty, though.
Hi! I just started mushroom fermentation after watching your video & I have a few questions!
1. Is there a need to boil the mushrooms before fermenting them? (Read online that there’s some toxin in mushrooms that only can be removed after boiling it)
2. Can I cover with the lid right after making them? (Instead of using a coffee filter & towel)
3. I’ve forgotten to add rosemary. Can remove the mushrooms and add the rosemary?
4. After third day of fermentation do I need to move it into another jar before refrigerating them
1. No, do not cook them before fermenting.
2. Yes, loosely. The CO2 gases need to escape during the fermentation process.
3. Dont remove the mushrooms. Wash your hands thoroughly then push some rosemary sprigs down the inside of the jar.
4. Refrigerate in the same jar you fermented in.
🙂
Thanks so much!!!
Looks great! How long can you keep them for, in a refrigerator?
I have thought about using a rock as a weight. Will the acid from the ferment affect the rock and cause issues?
I've never had any issues. It's metal and acid that's the badee, but rocks are not a problem.
April 28, 2023, and it's raining here in Northern Virginia. That means it's time to ferment mushrooms! I finished method one, and presently, method two is in a twenty-plus-minute hold pattern as I await the salt to do its trick! I noticed that you didn't put rosemary in method two, and I will leave it out too. How do you eat these?
Absolutly magnificent❤
LOVE mushrooms and eager to try this. Does fermentation break down the indigestible chitin found in uncooked mushrooms?
BTW, I heard that placing mushrooms in the sun for a day before using them improves the vitamin D content. Trusting that the vitamin D will remain in tact once I get to the fermentation process.
Thanks
Hi Adrianna, thanks again for your incredibly well done videos! My question is: why cover the jars with a towel while fermenting ? Should we do this for all fermenting food jars? Thanks again for sharing your knowledge!
Hi there, this video is quite old. i do not cover the jars anymore, it's not needed.😊
Thank you. Now I'll prepare a batch. 😊😮
Question: In your fermented kale recipe your brine was 1tsp sea salt & 2 cups water. In this fermented mushroom recipe, your brine is 1 Tablespoon sea salt & 2 cups water. Do these measurements differ intentionally because of the ingredient fermented or was this a mistake. Many thanks in advance for your guidance and direction.
H D Noe, I replied to this question in your other comment within the fermented kale video....
@@CleanFoodLiving Wished there was a link to your answer to this question. I didn't find it in your fermented kale video here: ruclips.net/video/19a3UnILxAM/видео.html
Hullo! I just found you on RUclips and I like your fermenting videos. Thank you for all of the valuable information.
A quick question... are you using fine ground salt?
Either will do.🤔
Love your channel!
I was a chef for many years and I wince when I see you cutting and chopping while looking into the camera. Why, you might ask? Because I was on a first-name basis with the ER doctors at the local hospital! I’m horrible with a knife! LoL
BTW, you have such pretty, delicate hands! Not all gnarly and gross like mine! I’m an organic farmer and my hands prove it!!!
Thanks for your comment...love out to the organic farmers!
Great, simple video, Thank you! Have you ever added vinegar to the brine to make a pickled, fermented mushroom?
No - I haven't.....I don't pickle much.... Thanks for writing in and watching!
I heard from another fermenter that vinegar would reverse/undo the benefits of a ferment.
@@trailbadger2345 Yes, I heard that vinegar stops fermentation. Pickling is a very good way to prevent bacterial growth. Although a lot of things release their own lactic acid when fermented, so you'll often get a bit of a tangy flavour naturally anyway. You could always serve with a vinaigrette though!
I wonder what the effect would be if a slice of lemon was added to the ferment?
@@trailbadger2345 That is my thought, too. I would be afraid that the vinegar would "sterilize" the ferment. (?)
I'm growing lion's mane mushrooms and wonder if this is a good option for them? Has anyone done this with LM mushrooms? What's the texture like? Thanks
I am so in love with all your fermentation. Just wondering. What do you do with the abundance of tomatoes that can be grown. TIA ❤
I can most of them into sauce (no video), but I also ferment many large jars into salsa. I have a video here on fermented salsa: ruclips.net/video/D42QGPBqs5c/видео.html
I live in the PDX area and just found out that New Seasons is owned buy s serirs of shell companies that are at the top owned by Wal-Mart, Chucks is owned by some Bazillionaire in Canada. Where can you get fresh local without paying the beast?
Tap water works fine.... been fermenting a long time
very interesting fermenting mushrooms, how do you consume the fermented ones? Do you cook it ?
Cooking fermented foods will still get you more accessible nutrients than unfermented, but will kill the probiotics if heated too much. I don't know what the cut-off point would be, but if I eat raw fermented foods and want them hot, I stir them in at the last minute, after having taken the pan off the heat, right before serving, to warm them through without cooking them.
Hi Adreinna! I used method #2 and there was vigorous fermenting for a couple days, then it stopped. The ph was around 4.5. I let it go another day with no change. I did ao again for 1 day and still 4.5. One more day and still a ph of 4.5, i added 1 tbsp salt and let it go another day.and still no change in ph. This is bot close to our "safe zone,' as you put it; not sure what to do, so what would you do? Any thoughts? ps: Thank you so much for everythung ive learned through you about fermenting! My whole fride looks like a science lab! 😂
I'm a pretty active fermenter and definitely want to try this. My question about this ferment is: Is this ferment meant to be anaerobic or aerobic? I have a lot of equipment for anaeorobic ferments, Co2 bubblers and caps to cover the ferment to keep it submerged. Does this ferment need oxygen (aerobic) or is your method just for keeping the mushrooms submerged and free of debris?
This is anaerobic so the mushrooms must stay submerged during fermentation. Your special lids and weights will be perfect for this. My rock and coffee filter method is just a simple DIY.
I think I'm in love...
YEAH YOU!!!
Hi, I wonder if you could help. I’m new to fermenting and have tried many of your recipes, always fantastic! But, 3 days a go I tried fermenting mushrooms, I used option 2 , I took a PH level and it was 6.4!! Should I just leave them on the counter top until the PH level reduces?
That's pretty high for day 3. It doesn't sound like the fermentation is taking. I'd put them in the fridge asap and eat them within the next day or two. Sometimes grocery store mushrooms get washed in a way that removes the beneficial bacteria from the skin surface, hence resulting in a failed take to ferment. I don't believe you did anything wrong.
Thank you for you’re quick response, I thought I would take another PH test before sticking them in the fridge this morning & would you believe it the result was 4.2 !! 😀. I would like to reiterate how much both my husband and I are enjoying fermenting, we use only your recipes & you’re videos are absolutely superb. Thank you.
Sandra ( Scotland)
@@user-kc4yg9nk7g That is excellent, thank you for the update!
How do you use them? In what dishes? Like any mushroom? Just as treat?
Like your video a lot! Good job 👏 but please lose the annoying music's. You don't need them.
Thanks for this video. I was wondering if you could ferment commercially canned mushrooms? Not for the health benefits but to extend their storage life. I know it would be lacking some of the beneficial bacterias, but occasionally a friend gives me a couple of #10 cans of vegetables and since my refrigerated space is limited and I know they'd probably go bad before I used them all I tend to avoid opening then at all.
Unfortunately canned foods won't properly ferment, sorry!
sea salts generally contain high iodine, but pink salt doesn't. Lower iodine the better I've heard!
Wow will try but love them sautéed
I miss fermenting Friday's
This sounds delicious
Could you possibly give a recipe for pickling venison
I just made 4 pint jars with different methods and herbs. I’m excited to test them in 3 days!
How do you most often eat these mushrooms?
Straight from the jar! But sometimes they make it as far as being added to a meal. Don't cook fermented foods as to not kill the beneficial bacteria, but add them to a dish after cooking... like into sauce, stir fry, pasta, etc. 😊
Ooh. I just imagined them atop a fresh salad. That sound yum! Maybe that’s how I’ll try them first. 😊