Yes a half gallon of baby Bella mushrooms.
Took about 2.5 pounds of fresh mushrooms no crushing and approximately 3 tablespoons of salt.
If this is successful I'll make an English style brown sauce or ketchup out of them.
Airlock not in picture.

For those that care to participate, the mushrooms are into high gear pumping out co2 in less than about 4 hours at 68 degrees F..

Well today's the day the mushrooms have died down and shrunk down.
Next time I'll pack a lot more in.
We all learnn right?
They taste sour and they are soft.
No bad smells.

Wow! What an interesting way to preserve them! What are you using to ferment, alcohol or vinegar? And yes, we all learnin'.

I've been dehydrating mine or making tinctures. They sure don't keep long in the fridge!

JayneR13 wrote: ↑Fri Feb 03, 2023 9:39 am Wow! What an interesting way to preserve them! What are you using to ferment, alcohol or vinegar? And yes, we all learnin'.

I've been dehydrating mine or making tinctures. They sure don't keep long in the fridge!

Just salt like you would cabbage for making sauerkraut.
They do get really soft but very flavorful.

Hi Worth!

So happy to see you sharing and teaching ppl!!!
Your mushrooms look good!!
I found an old link on fermented mushrooms, I thought you might find it interesting, unless you already saw it.
https://www.beetsandbones.com/russian-l ... mushrooms/
This lady has a lot of interesting recipes.

Hugs, Luda