1 bước trong 1 phút
Giới thiệu
There are many ways to ferment mushrooms. In my webinar this Sunday (link below), I’ll show you how to ferment mushrooms on their own with just spices and salt (or a salt substitute). But mushrooms also work beautifully when combined with classic ferments like kimchi.
Important tip: always cook the mushrooms first (steam or boil). Here’s why:
Mushrooms aren’t like vegetables — their cell walls are made of chitin, which is tougher and less digestible than plant cellulose.
Cooking breaks down the chitin, softens the texture, and makes nutrients easier for both microbes and your gut to access.
It also improves consistency — mushrooms soak up brine and seasonings better once their structure loosens.
Some mushrooms are also toxic if not cooked properly. I.E. Morels, honey mushrooms, etc...
That’s why in many traditional recipes — especially in Eastern Europe and Russia, where mushroom ferments are common — mushrooms are first boiled or steamed before fermentation.
For this batch, I sliced oyster mushrooms and steamed them for 20 minutes before cooling them down.
Ingredients
2 lbs bok choy
1 lb 5 oz sliced oyster mushrooms
20 garlic cloves (made into a rough paste)
5–6 Tbsp mild Korean chili flakes
1 oz shredded dandelion or wild mustard leaves
1 tsp ginger powder
2 Tbsp sea salt (based on 3 ½ lbs total weight)
Method
Mix salt with bok choy, massage gently for 10 minutes. Let rest 30 minutes and repeat twice.
Steam mushrooms for 20 minutes, then cool.
Make a rough garlic paste in the food processor.
Combine bok choy, mushrooms, garlic, chili flakes, ginger, and wild greens. Mix by hand 4–5 minutes.
Pack into a jar. Ferment at room temperature ~7 days. Burp as needed and stir daily.
Once bubbling slows and fermentation settles, move to the fridge. Keeps for weeks.
Chuẩn bị
More ideas
