Salted forest mushrooms with horseradish and bay leaf

Water, Saffron milk caps, Horseradish, Table salt, Garlic, Bay leaf, Black pepper, Juniper berry

Clean the forest mushrooms (50 g) with a brush and cut any large pieces into smaller ones. Place the mushrooms in a jar along with slices of horseradish (10 g), bay leaf, garlic (5 g), black pepper, and juniper berries.Dissolve salt (6 g) in water (150 g). Pour the brine over the mushrooms to the very top of the jar; some brine may remain. Close the jar and place it on a tray.Leave the mushrooms to ferment at room temperature for 5-7 days. When the taste becomes sufficiently piquant, put the jar in the refrigerator and consume the mushrooms within 3 months.

Clean the forest mushrooms (50 g) with a brush and cut any large pieces into smaller ones. Place the mushrooms in a jar along with slices of horseradish (10 g), bay leaf, garlic (5 g), black pepper, and juniper berries.

Dissolve salt (6 g) in water (150 g). Pour the brine over the mushrooms to the very top of the jar; some brine may remain. Close the jar and place it on a tray.

Leave the mushrooms to ferment at room temperature for 5-7 days. When the taste becomes sufficiently piquant, put the jar in the refrigerator and consume the mushrooms within 3 months.