Lacto-Fermented Shiitake Mushrooms - Cuisine Magazine - From New Zealand to the World
Discover how to lacto-ferment shiitake mushrooms at home in just 15 minutes of prep and 10-12 days of fermentation. Perfect for adding depth to soups or sushi.
Ingredients
- 170g fresh shiitake mushrooms, woody stem end removed
- 8g caster sugar
- 8g salt (not iodised)
- 120ml water
- 2 garlic cloves, peeled
- 15ml sauerkraut juice or a store-bought probiotic capsule
- 3 sprigs thyme or other aromatic herb
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