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Export 4 ingredients for grocery delivery
Step 1
Boil the mushrooms for 5 minutes in salted water (1 tbsp salt + 2 cups). Drain and cool in a single layer on a paper towel.
Step 2
In a small bowl, combine all of the herbs and spices.
Step 3
Add the ingredients to the crock or jar in layers in layers.
Step 4
First, add a pinch of salt, then the mushrooms, then the herbs and spices mixture.
Step 5
As you add a layer of mushrooms, firmly pack them down with a spoon, potato masher, or your hands.
Step 6
Continue layering until the container is full of mushrooms, leaving at least 2 inches of space from the top of the jar.
Step 7
Top off with another layer of salt to finish.
Step 8
Weigh down the mushrooms with a fermentation weight. Here are some fermentation weight ideas.
Step 9
Allow four days for this to sit in a cool, dark place (no need to refrigerate). Check to ensure the mushrooms are completely submerged below the brine after the first day.
Step 10
If not, bring 1 pint of water to a boil with 2 tbsp kosher salt and set aside to cool. Pour over the mushrooms and allow them to ferment for an additional 24 hours.
Step 11
After 4 - 7 days, move the Lacto-fermented mushrooms to the refrigerator. They will maintain their freshness for several months.
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