Emily Johnson
Fermenting mushrooms is a great way to preserve them and enhance their flavour. Mushrooms contain a lot of fermentable sugars, which means that they can be fermented without the addition of sugar. The process of fermentation kills off undesirable bacteria and organisms that cause fresh mushrooms to go off quickly. There are several methods for fermenting mushrooms, including wild fermentation, boiling, and vacuum sealing. Fermentation can also be used to prepare a substrate for mushroom cultivation, killing off organisms that would compete with the fungus.
Characteristics and their values for fermenting mushroom cultures
| Characteristics | Values |
|---|---|
| Reason for Fermentation | To kill off organisms that would compete with the fungus |
| Fermentation Techniques | Wild Heirloom Culturing, Lacto-Fermentation, Pasteurization, Pressure Cooking, Cold Fermentation |
| Fermentation Time | 48 hours to 30 days |
| Fermentation Temperature | 18-26 °C |
| Salt Concentration | 2-7% |
| Additional Ingredients | Apple Cider Vinegar, Sugar, Starter Culture |
| Mushroom Types | Baby Portobellos, Chanterelles, Shiitake, Oyster, Button Mushrooms |
| Benefits | Enhanced antioxidant activity, preservation, flavor enhancement |
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What You'll Learn
Fermentation enhances flavour and preserves mushrooms
Fermentation is a great way to enhance the flavour of mushrooms and preserve them for longer. Mushrooms have a high moisture content and a neutral pH, which means they can be prone to spoilage by undesirable bacteria and organisms. Fermentation helps to prevent this and can enhance their flavour and texture.
The process of fermentation involves the growth of good bacteria, such as Lactobacillus, which feeds on sugars and creates lactic acid. This acid lowers the pH of the mushrooms, creating an environment that is unfavourable for spoilage organisms. Lacto-fermentation is a popular method for preserving mushrooms, and it is similar to the process used for making sauerkraut. Salt is added to the mushrooms, either directly or through brine, and oxygen is removed to create the ideal conditions for the growth of Lactobacillus.
The type of mushroom used for fermentation can impact the flavour and aroma of the final product. For example, oyster mushrooms are said to have a blue cheese-like funk, while shiitake mushrooms are described as sharp and tangy. The fermentation process can also affect the colour and texture of the mushrooms, making them softer and releasing their juices.
Fermenting mushrooms can be done in a variety of ways, including brine fermentation, vacuum sealing, and wild heirloom culturing. Brine fermentation involves submerging the mushrooms in a salt and water solution, which can be enhanced with the addition of cultures from sauerkraut brine or apple cider vinegar. Vacuum sealing involves placing the mushrooms in a vacuum-sealed bag with a percentage of salt, which can help to speed up the fermentation process. Wild heirloom culturing is a type of lacto-fermentation that uses a previous ferment, such as sauerkraut brine, to initiate the process.
The length of fermentation can vary depending on the desired outcome and storage requirements. Shorter ferments, typically around 48 hours, are recommended for products that will be consumed fresh, while longer ferments of 18 days or more are suitable for products that need to be stored for extended periods. It's important to maintain the right temperature during fermentation, with a range of 18 to 26 °C being ideal for most mushroom cultures.
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It's a simple process, similar to pickling
Fermenting mushrooms is a simple process, similar to pickling, and can be done in just 48 hours. The basic biological pickling method of lacto-fermentation relies on salt, water, and time. Lacto-fermentation is named after the lactobacillus bacteria, a probiotic that's great for gut health and is naturally found on the surface of most vegetables and fungi.
Lacto-ferments require only vegetables (or fungi), salt, and filtered water. The amount of salt used is important. Too little salt will allow unwanted moulds and bacteria to thrive, while too much salt will kill even the good bacteria. If the salty brine is just right, the harmful bacteria cannot survive, but the gut-friendly lactobacillus will thrive, feeding on the sugars in the mushrooms and producing lactic acid.
A unique fermentation process called wild heirloom culturing can also be used to ferment mushrooms. This method employs fermented sauerkraut brine (or any fermented vegetable brine) and apple cider vinegar to ferment fresh vegetables. This process is similar to yogurt fermentation and very similar to refrigerator pickling, but it includes beneficial microbes. Certain mushrooms naturally contain a lot of fermentable sugars called FODMAPs. If you try to wild ferment high-FODMAP fruits or vegetables, it usually leads to alcohol fermentation instead of lacto fermentation. So, if you can ferment in already acidic brine with many Lactobacilli present, you can skip the first two stages of wild fermentation.
To ferment mushrooms, seal them with 2% of their weight in salt in a jar with weights or vacuum-sealed in a bag for a week. After a week, you will have salty, funky mushrooms and a pungent liquid. This liquid can be used to make a fermented mushroom powder.
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Fermentation can be used to create mushroom powder
To make fermented mushroom powder, you can start by fermenting fresh mushrooms. While any mushroom can be fermented, denser varieties such as shiitake and saffron milk cap are ideal. It is recommended to blanch or boil the mushrooms before fermentation to eliminate undesirable bacteria and enzymes. This step also helps release beneficial phytonutrients. After boiling, layer the mushrooms with salt and spices in a jar, allowing them to ferment for about a week.
Once the mushrooms are fermented, they can be dehydrated. Spread the pureed mushrooms on parchment paper and place them in a food dehydrator at around 150°F for approximately 6 hours. The dehydrated mushrooms will form a brittle sheet that can then be ground into a fine powder using a mortar and pestle or a food processor.
The resulting fermented mushroom powder will have a salty, funky, mushroomy flavour. It can be sprinkled on various dishes, such as devilled eggs and salads, to enhance their taste.
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It's a way to deal with undesirable bacteria
Fermentation is a process that can be used to kill off undesirable bacteria and organisms that would compete with the fungus you intend to introduce. Mushrooms have enzymes and other undesirable bacteria that can cause them to "go off" quickly. Therefore, fermentation is a way to deal with these undesirable bacteria.
Salt is used in the fermentation process to draw out liquid from the mushroom, submerging it in water. The saline environment inhibits many other bacteria and organisms that will spoil the ferment without affecting the LAB (Lactobacillus bacteria). Lactobacillus bacteria turn sugars into lactic acid, which preserves and protects mushrooms from bad bacteria and changes the flavours and structures of food. The acid produced by Lactobacillus bacteria lowers the pH, making it further inhospitable to bad bacteria, just like vinegar in pickles.
To ferment mushrooms, it is recommended to boil them first, as boiling will remove any wild microbes on the mushrooms that could start the fermentation process. Fermentation is usually carried out at a temperature of 18 to 26 °C for several to 30 days. Mushrooms fermented at lower temperatures (around 20 °C) tend to have better quality. A 30-day ferment should have a pH of around 3.5. Populations of undesirable bacteria may increase in the first few days of fermentation, so for shorter ferments, it is appropriate to add vinegar.
There are several ways to ferment mushrooms. One way is to use brine, which involves covering mushrooms with salted water. Another way is to vacuum seal the mushrooms with a percentage of salt.
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Fermentation is useful for growing mushrooms indoors and preparing substrates
Fermentation is a useful process for growing mushrooms indoors and preparing substrates. It can be used to kill off organisms that would compete with the fungus and help to preserve the mushrooms.
Mushrooms have enzymes and bacteria that can cause them to spoil quickly. Fermentation can prevent this and make the mushrooms safe for consumption. Lacto-fermentation, for example, creates an acidic environment that inhibits the growth of undesirable bacteria. This process also changes the flavour and structure of the mushrooms.
There are several methods for fermenting mushrooms. One popular method involves vacuum sealing the mushrooms with a percentage of salt. Another method is to brine the mushrooms in salted water. Fermentation can also be done in a jar with weights or in a Styrofoam cooler with a seed mat. The temperature for fermentation should be between 18 and 26 °C, with lower temperatures resulting in better-quality mushrooms.
When preparing substrates for mushroom cultivation, cold fermentation is one of the easiest ways to prepare bulk substrate, especially for outdoor cultivation. Substrates like straw or wood chips are submerged in water for about a week, causing the aerobic bacteria to die off and anaerobic bacteria to grow. This process helps to create an ideal environment for the mushrooms to grow.
Overall, fermentation is a valuable tool for those interested in growing mushrooms indoors or preparing substrates. It helps to preserve the mushrooms, enhance their flavour, and create optimal conditions for growth.
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Frequently asked questions
Fermenting mushrooms is a great way to preserve them and can also enhance their flavour. Fermentation can also increase the antioxidant activity and other phenolic compounds of mushrooms.
There are several ways to ferment mushrooms, including brine, wild fermentation, and vacuum sealing. However, the simplest method is to seal mushrooms with 2% salt in a jar with weights or vacuum seal them in a bag for a week.
You can ferment various mushrooms, including chanterelles, oyster mushrooms, and shiitake mushrooms. Baby portobellos are also a good option for fermentation.
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