Shiitake mushrooms, fermented

Ingredients for 4 servings:

• 100 g shiitake mushroom(s), dried
• 2 liters of water
• ½ bulb(s) garlic
• 2 tsp, heaped long pepper
• 6 chili peppers, dried
• 2 bay leaves
• n. B. Salt, uniodized
• 1 tbsp sauerkraut juice as a starter

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

From dried mushrooms

Soak the mushrooms for 3 hours. Drain the mushrooms and collect the soaking water. It’s best to use a coffee filter to filter out any stones and impurities. Now add salt and the sauerkraut juice to the water. The water to salt ratio is: 20 g of salt to 1 liter of water. Check the mushrooms and remove any woody stems. Peel the garlic. Mix the mushrooms with all the ingredients and place them in a fermentation pot. Cover with a sauerkraut leaf. If you don’t have one, you can also use wax paper. Now weigh everything down with stones and pour the water/salt mixture over them. There should be no air between the mushrooms. The mushrooms can be tasted after 2 weeks.