Fermented Mushrooms with Garlic and Rosemary
Learn how to make the most delicious fermented mushrooms with garlic and rosemary. Fermenting mushrooms is easy! You can ferment mushrooms in just 48 hours with this simple method.
- Prep Time: 10 minutes
- Cook Time: 5 minues
- Total Time: 0 hours
- Yield: 4 servings
- Category: Fermented Vegetables
- Method: Fermentation
Ingredients
- 250 grams mushrooms, raw
- 115 grams (1/2 cup) white vinegar, 5% acidity
- Water
- 100 grams apple cider vinegar, 5% acidity
- 200 grams sauerkraut brine
- 1 sprig rosemary, fresh
- 1 tsp oregano, dried
- 1 tablespoon garlic, minced
- 5 grams sea salt* (see notes)
Instructions
- Wash mushrooms well in warm water, removing any dirt.
- Add the mushrooms to a pot with enough water to submerge them. They will float, but there should be enough water in the pot to press them all under the water.
- Add the white vinegar.
- Bring the mushrooms to a boil for 5 minutes, then drain immediately.
- Allow the mushrooms to cool to room temperature.
- Add the mushrooms, salt, rosemary, oregano and garlic to a clean glass jar.
- Top with the sauerkraut brine and apple cider vinegar.
- Close the jar with a lid and shake until it is well mixed.
- Allow the mushrooms to culture at room temperature for 48 hours.
- Refrigerate immediately and keep refrigerated.
Notes
- this recipe at 1x works best in a 16 ounce jar.
- You can leave the salt out for a lower sodium option. With the salt included the saltiness level is similar to brined olives.
