Brad Makes Fermented Mushrooms | It's Alive @ Home | Bon Appétit

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt can enhance flavor without additives.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Start by selecting high-quality shiitake mushrooms from a farmer's market or a trusted source.

Trim the stems off the shiitake mushrooms as they can be woody; discard any that have rot spots or blemishes.

Use a brush to clean the mushrooms instead of washing them to preserve good bacteria and yeast.

Place the baby shiitake mushrooms in a clean jar, packing them tightly at the bottom.

Add a piece of kombu on top of the baby mushrooms.

Layer the larger shiitake mushrooms on top of the baby mushrooms, leaving some headspace in the jar.

Add another piece of kombu on top of the larger mushrooms.

Use weights to keep the mushrooms submerged in the jar.

Pour in 3 tablespoons of mirin and 3 tablespoons of shoyu over the mushrooms, ensuring they are fully submerged in the liquid.

Seal the jar and let it ferment for about a week, checking for bubbles during the fermentation process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary