White mushrooms of cold salting

Clean the white mushrooms (1 kg) from forest debris. Rinse the mushrooms in cold water and dry them thoroughly. Cut the large mushrooms into medium-sized pieces.

Pour coarse salt (about 1 tbsp from the total of 50 g) at the bottom of a clean glass or enamel container.

Layer the mushrooms to a thickness of 3–5 cm. Sprinkle the mushrooms with salt, add black peppercorns (10 pcs) and bay leaves (3–4 pcs). Add chopped garlic (3 cloves).

Repeat the layers of mushrooms, salt, and spices until the mushrooms are finished.

Completely cover the top layer with salt. Cover the mushrooms with a clean plate and place a weight on top to create pressure.

Leave at room temperature for 2–3 days to allow brine to form.

Transfer the container to a cool place or refrigerator. Let the mushrooms sit for 20–25 days until fully prepared.

Use the mushrooms after the brine has formed, when they become soft and aromatic.