Sarah Brown
Mushrooms can be fermented, and lacto-fermented mushrooms are a popular dish. Lacto-fermentation is a subset of wild fermentation, where microbes facilitate the process. The fermentation process takes place in an air-free (anaerobic) environment, usually achieved by performing it underwater. Salt is used in the fermentation process to draw out liquid from the mushroom, submerging it in water. The saline solution inhibits the growth of undesirable organisms such as moulds, yeasts, and harmful bacteria. Lacto-fermented mushrooms are prepared by boiling the mushrooms in water with a pinch of salt, then preparing a brine with water, salt, and sugar. The mushrooms are then kept covered at room temperature for 7-14 days. However, not all mushroom varieties taste and look good after fermentation, with some becoming mushy or fragile.
| Characteristics | Values |
|---|---|
| Fermentation methods | Brine, salting and vacuum sealing, air lock on a mason jar, lacto fermentation, koji fermentation, inoculation, wild fermentation, primitive fermentation without salt |
| Ingredients | Fresh mushrooms, water, salt, brine, sugar, black peppercorns, horseradish root, garlic, pickling spices, dill, sauerkraut or pickle juice, apple cider vinegar, whey, yoghurt, kombucha |
| Preparation | Clean mushrooms, remove stems, blanch, boil, cool, add brine, cover, leave at room temperature for 7-14 days |
| Taste | Tangy, pickled, zesty, sour, salty, funky |
| Colour | Darker, then lighter |
| Texture | Mushy, gooey, fragile |
| Safety | Risk of contamination, mould |
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What You'll Learn
Lacto-fermentation
Mushrooms can be fermented, and lacto-fermentation is one of the methods to do so. Lacto-fermentation is the same process that traditional sauerkraut goes through, involving lactic acid fermentation. This process takes place in an air-free (anaerobic) environment, usually achieved by performing it underwater. The water comes from the liquid drawn out of the mushrooms by salting them. The saline solution inhibits the growth of undesirable organisms and bacteria that can spoil the ferment.
Lacto-fermented mushrooms can be prepared using a traditional Polish recipe. The process involves using dried mushrooms, salt, and spices such as dill, caraway seed, and black pepper. The mushrooms are layered with spices in a jar, packed down, and covered with water or mushroom broth. A weight is placed on top, and the jar is set in a cool, dark area. Fermentation occurs in four to five days, and the mushrooms will have a tangy flavour.
Another method for lacto-fermenting mushrooms involves boiling the mushrooms in salted water, then preparing a brine with water, salt, sugar, and spices. The mushrooms are drained and placed in a jar with the brine, covered, and kept at room temperature for 7 to 14 days. During this time, the brine becomes cloudy, and the mushrooms change colour, eventually developing a tangy pickled flavour.
It is important to note that not all mushroom varieties taste and look good after raw fermentation, so cooking the mushrooms before fermentation is an alternative method. Additionally, vacuum sealing is another way to ferment mushrooms, which some sources claim is the safest method.
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Pickling vs. fermenting
Pickling and fermenting are both methods of preserving food that have been used for generations. However, the two methods differ in how the food is preserved.
Pickling typically involves submerging fresh vegetables in vinegar to preserve them and make them softer, giving them a sour and tangy taste. Fruits, vegetables, and eggs are some of the most popular foods to pickle. In the case of mushrooms, they are cleaned and washed, and then put in a pot with enough water to cover them. Vinegar is added to the water, and the mushrooms are cooked for about 15 minutes. After draining the liquid, water, salt, sugar, bay leaves, and peppercorns are boiled separately, and vinegar is added to this mixture before being combined with the mushrooms. The mushrooms are then stored in the refrigerator, where they can be kept for several weeks.
Fermenting, on the other hand, typically involves submerging food in water and salt. Mushrooms can be fermented in a variety of ways, including using brine, vacuum sealing with a percentage of salt, or an air lock on a mason jar. Lacto-fermentation, which is the same process that gives sauerkraut its flavor, is one popular method of fermenting mushrooms. This process involves the use of Lactobacillus bacteria, which increases acidity, inhibits the growth of harmful bacteria, and gives the ferment its sour taste and a long shelf life. The mushrooms are typically left at room temperature for about 7 to 14 days, during which time the brine will turn cloudy and opaque, and the mushrooms will become darker and then lighter, with some bubbling.
While pickling typically involves the use of vinegar and results in softer vegetables, fermenting usually involves submerging food in water and salt and does not always result in softer vegetables. Additionally, fermenting often involves a longer process, with the food being left at room temperature for several days, while pickling can be done more quickly and the food is stored in the refrigerator.
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Preparing mushrooms for fermentation
Cleaning and Preparation:
Start by selecting fresh mushrooms, as the quality of the ingredients is crucial for successful fermentation. Clean the mushrooms thoroughly by washing them in cold running water to remove any dirt or debris. Remove any damaged or rotting parts, being careful not to damage the fruit. For mushrooms with thick woody stems, only use the caps. Smaller mushrooms, like oysters, can be used whole. If the cap is thick, slice it to ensure even fermentation.
Blanching:
Blanching is an optional step but is recommended to remove excess air and reduce volume, making it easier to pack the mushrooms into a container. Bring a pot of water to a boil and blanch the mushrooms for 3-4 minutes. Be cautious, as blanching can destroy some of the unique health properties of mushrooms.
Fermentation Methods:
There are several methods for fermenting mushrooms, including brine fermentation, vacuum sealing, and wild fermentation. Each method has its advantages and considerations:
Brine Fermentation:
Brine fermentation is a popular method for fermenting mushrooms. Prepare a brine solution by boiling a quart of water and adding a tablespoon of salt and a tablespoon of sugar until dissolved. You can also add spices and leaves, such as garlic, horseradish root, black peppercorns, or pickling spices like mustard seeds and dill seeds. Cool the brine before use. Place the mushrooms in a pot and cover them completely with water. Add a pinch of salt and bring to a boil. Reduce the heat and cook the mushrooms for 15-20 minutes. Let the mushrooms cool, then transfer them to a clean glass jar. Pour the brine over the mushrooms, ensuring they are fully submerged. You can add a fermenting weight or a cabbage leaf on top to keep the mushrooms submerged. Cover the jar and keep it at room temperature for 7-14 days. The brine will become cloudy, and the mushrooms will change colour and develop a tangy pickled flavour.
Vacuum Sealing:
Vacuum sealing is another effective method for fermenting mushrooms. After cleaning and slicing the mushrooms, freeze them overnight to break down cell walls and aid the fermentation process. Toss the frozen mushrooms with salt in a bowl, then transfer them to a vacuum bag or a jar if using fermentation weights. Seal the bag or jar and leave it at room temperature for about a week. Vacuum sealing creates a clean, odourless, and safe fermentation environment.
Wild Fermentation:
Wild fermentation involves adding vegetables to a salt brine and allowing the wild microbes on their surface to facilitate fermentation in an anaerobic environment. However, this method can be inconsistent and challenging. It is recommended to boil the mushrooms first to eliminate wild microbes and rely on microbes in fermented sauerkraut brine and apple cider vinegar for fermentation.
Additional Tips:
- Salt plays a crucial role in fermentation, drawing out liquid from the mushrooms and creating a saline environment that inhibits unwanted bacteria and organisms. Use non-iodized salt, such as kosher or pickling salt.
- Adding vinegar is optional but can enhance food safety by lowering the pH level. Raw cider vinegar, such as Bragg Certified Organic Raw Apple Cider Vinegar, is recommended.
- Consider using a starter culture or "back slopping" from a previous successful ferment to ensure a sufficient population of lactic acid bacteria (LAB).
- Some mushroom varieties may become mushy or fragile after fermentation, so experiment with different types to find your preference.
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Fermentation methods
Fermenting mushrooms is a simple process, but it can be tricky to get right. There are several methods for fermenting mushrooms, including wild fermentation, lacto-fermentation, koji fermentation, and vacuum sealing. Here is a detailed description of some of the most common methods:
Wild Fermentation
Wild fermentation is a process where vegetables are added to a salt brine and allowed to ferment in an anaerobic environment by the wild microbes present on the vegetable's surface. This method can be difficult and inconsistent when applied to mushrooms due to the risk of alcohol fermentation. It is recommended to boil the mushrooms first to eliminate wild microbes and use a brine made from fermented vegetables or sauerkraut and apple cider vinegar. This method is similar to refrigerator pickling and includes beneficial microbes.
Lacto-Fermentation
Lacto-fermentation is a popular method for fermenting mushrooms. Lactobacillus bacteria turn sugars into lactic acid, preserving the mushrooms and enhancing their flavour. This process occurs in an air-free (anaerobic) environment, often achieved by submerging the mushrooms in water. Salt is used to draw out the liquid from the mushrooms, creating a saline solution that inhibits the growth of undesirable organisms. The amount of salt used is typically 2% of the weight of the mushrooms, and the mushrooms are then sealed in a jar or vacuum-sealed bag for about a week. This method can also be combined with vacuum sealing for added convenience and reduced risk of mould.
Vacuum Sealing
Vacuum sealing is considered one of the easiest and safest ways to ferment mushrooms, as it eliminates the risk of mould and guesswork. Mushrooms are often salted and then vacuum-sealed, sometimes with the addition of an air lock on a mason jar to reduce plastic consumption. This method is suitable for mushrooms with low moisture content.
Other Methods
Other methods for fermenting mushrooms include koji fermentation, inoculation, and primitive fermentation without salt. Additionally, freezing the mushrooms overnight before fermentation is believed to aid the process by breaking down cell walls. Blanching the mushrooms in boiling water for 3-4 minutes is also recommended to remove excess air and reduce volume.
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Fermentation duration
The duration of fermentation for mushrooms varies depending on the method used. Lacto-fermentation, for example, involves creating an air-free (anaerobic) environment, usually by submerging mushrooms in a saline solution or brine, which inhibits the growth of undesirable organisms and allows beneficial Lactobacillus bacteria to produce lactic acid. This process typically takes around 7 to 14 days at room temperature, with bubbling observed around day 4 or 5, and the mushrooms developing a tangy pickled flavor.
Another popular method is vacuum sealing, which involves salting the mushrooms and sealing them in a vacuum bag or jar. This technique is clean, odorless, and safe, and it can take anywhere from a few days to 1-2 weeks for the mushrooms to ferment. During this time, the bags may inflate due to carbon dioxide production, and the mushrooms will start to break down.
Freezing the mushrooms overnight before vacuum sealing is another technique that may aid in breaking down cell walls and accelerating the process.
For those who prefer to ferment in jars, it is recommended to use a single quart jar or two pint jars, packed tightly with dried mushrooms and a 2% salt brine (19 grams of salt per quart of water). The fermentation process in jars can take several weeks to months, and it is important to regularly check for fruit flies and mold.
Additionally, some recipes involve cooking the mushrooms before fermentation. This can be done by blanching them in boiling water for 3-4 minutes or cooking them in very hot water to reduce excess air and volume. Cooking the mushrooms before fermentation may improve digestibility by breaking down their dense cell structures.
It is worth noting that the duration of fermentation is also influenced by personal preferences for flavor and the desired level of tanginess.
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Frequently asked questions
Yes, mushrooms can be fermented.
There are several ways to ferment mushrooms. One way is to use the lacto-fermentation technique. This involves adding 2% salt (by weight of the mushrooms) to the mushrooms, sealing them in a jar with weights, or vacuum sealing them in a bag, and leaving them for about a week. Another way is to boil the mushrooms in water with a pinch of salt, then add brine, water, salt, spices, leaves, and sometimes whey and sugar.
Fermented mushrooms have a tangy pickled flavour. The specific taste depends on the type of mushroom used.
Fermentation can enhance the flavour of mushrooms and extend their shelf life. Fermented mushrooms also have health benefits, such as improving gut health.
Many types of mushrooms can be fermented, including white button mushrooms, saffron milk caps, milk caps, woolly milk caps, chanterelles, dried black trumpet mushrooms, Ischnoderma, crimini buttons, oysters, king oysters, shiitakes, and baby portobellos.
