Fermented Vegetables with Wakame and Lion’s Mane

Preparing the vegetables

Cover wakame (10 g) with boiling water and let it soak for 15-20 minutes, then rinse it, drain it well, and pat it dry. Cut cabbage (400 g) into large pieces, slice daikon (150 g) thinly, cut carrot (60 g) into thin strips, and finely chop garlic (10 g). If you like, toast sesame seeds (10 g) briefly in a dry pan until fragrant.

Combine the cabbage, daikon, carrot, garlic, wakame, sesame seeds, lion’s mane mushroom powder (15 g), and salt for vegetables (10 g). Mix everything thoroughly and press the vegetables well with your hands until they release plenty of juice.

Fermentation

Pack the vegetable mixture tightly into a clean jar so the juice fully covers the vegetables and about 2 cm of headspace stays free at the top. If there is not enough natural juice, dissolve salt for brine (2 g) in water (100 g) and pour that liquid into the jar.

Leave the vegetables at room temperature for 48-72 hours. Once a day, open the jar and press the vegetables down with a spoon so they stay below the brine. When the flavor becomes pleasantly sour, transfer the jar to the refrigerator.