Mushroom pickles can be a delicious and versatile addition to any meal. Here’s how you can make them at home:
First, for basic mushroom pickles:
1. Start by washing the mushrooms thoroughly and draining them. For every 100 kg of mushrooms, add 10–50 kg of salt. Submerge the mushrooms in a saltwater solution, ensuring they are fully covered. Seal the container and let it marinate for about a week, turning the mushrooms twice during this time to ensure even salt penetration.
2. After the initial salting, drain the mushrooms and rinse them in clean water for a day to remove excess salt. Dry them completely before placing them into a sauce. For every 100 kg of mushrooms, use 50–70 kg of sweet noodle sauce. Maintain a temperature of around 20°C for optimal fermentation. Shake the jar daily, and after 10 days, the pickles are ready to eat. They can be served as a side dish or used as an ingredient in cooking.
Second, for a more flavorful vegetable-mushroom pickle:
1. Gather ingredients: 20 kg of fresh mushrooms, 4 kg each of cabbage, celery, lettuce, carrots, and green peppers, plus 500 g each of ginger, white wine, and pepper, along with sugar to taste.
2. Wash and drain all vegetables and mushrooms. Cut the celery into 2–3 cm pieces (after removing the leaves), and cut the other vegetables into 5–6 cm strips.
3. Prepare the brine using 800 g of salt per 10 liters of water. Boil the mixture, then cool it down. To speed up fermentation, you can add a small amount of existing kimchi brine to the new mix.
4. Combine the prepared vegetables and mushrooms with spices like pepper, liquor, ginger, and sugar. Place everything into a clean kimchi jar, pour in the brine, cover with a water-sealed lid, and let it ferment naturally. Once fermented, it's ready to eat—either cold or seasoned.
Third, for sweet and sour mushrooms:
1. Preserving: For 100 kg of fresh mushrooms, layer them in a barrel with 10 kg of salt. Sprinkle 1–2 kg of salt on top and cover with bamboo and a stone. After 24 hours, drain the salt juice and re-salt with 8 kg of salt per 100 kg of mushrooms. Let it sit for another 24 hours to create a semi-finished product.
2. Vinegar soak: Soak the semi-finished mushrooms in purified water for 12 hours, then drain. Place them in a jar and cover with vinegar equal to half their weight. Let it sit for 12 hours, then drain the vinegar and repeat for 3 hours.
3. Candying: Transfer the vinegar-soaked mushrooms to a clean jar, sprinkle an equal amount of white sugar over them, mix well, and seal. After 3 days, drain the sugar.
4. Final cooking: Boil the syrup in a pot, add the mushrooms, cover, and simmer while stirring occasionally until the mushrooms are dry. Pour out the syrup, place the mushrooms in a porcelain container, and seal for one month. These sweet and sour mushrooms can be enjoyed as tea, snacks, in cold dishes, or as a seasoning.
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