Lacto-Fermented Honey Mushrooms - Bärbucha Fermenterei

Aktualisiert: 22. Dez 2019


Mushroom fermentation is an art of preservation that has a long tradition in countries in which mushroom picking has been or still is a part of their culture. So it is still popular in Central & Eastern Europe & in Russia. This is the third way of preservation, with two other being - drying & pickling in a vinegar based brine.

The fermentation process is relatively easy. Much more difficult is the sourcing, i.e. mushroom picking, as you really need to know what you are doing. Other factors will include droughts, like the one we have just experienced, when the whole mushroom season went without practically any ground mushrooms. But luckily we had some rain & being it the late October, the Honey Mushroom season came.

Here, we have a beautiful cluster of so called Dark Honey Mushrooms (Armillaria ostoyae).

There are many types of Honey Mushrooms & they are all well suited for fermenting. Another good thing about those mushrooms is - when you find them, you find enough for few jars without spending too much time on walking & looking.

So, here we have our loot that has to be looked through, washed. Once that is done, those mushrooms need to be thoroughly cooked, as they cause some gastric discomfort. Normally most of the other types of mushrooms require only blanching. But not these.

So we drop them into hot & salted water

And we simmer them for few minutes so that they get thoroughly cooked.

Next we strain the water & we let the mushrooms cool off.

At this point we season our mushrooms with unrefined salt

And when they are at room temperature, we add sliced onions, garlic & few bay leaves.

We mix all the ingredients together & we adjust the liquid. If the mixture is too dry, we add some filtered water & we adjust the salt. Next, the whole thing goes into jars. It is important to add some raw ingredients, as the mushrooms are cooked, and the bacteria need some raw stuff to feed on.

To help the Lactobacillus bacteria even more, we have another trick. We take a raw apple & we blend it with some liquid from a previous fermentation. That can be from Sauerkraut, Dill Pickles or something similar. This will provide not only extra bacteria but also more feeding ground for them

That blended mixture you can add earlier or just like here, you can top the jar with it

And when it's all filled up & when it looks like that

Next, we close the jar & shake it gently so that the liquid distributes better in our jar.

So now all we need is time...

To be continued...

A couple of days later....bubbles, I see bubbles!

An update - 15.11.18

Our mushrooms are trying to escape...

And once we pushed them back in...

Another update - 09.12.2018

About a month later - jarring time:

Ingredients: Honey Mushrooms, Onions, Garlic, Filtered & Revitalized Water, Dill Pickle Juice, Salt, Apple, Bay Leaves


#LactofermentedHoneyMushrooms #BärbuchaFermenterei

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