- 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)
- 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.
