Salted forest mushrooms with horseradish and bay leaf
A source of fiber and antioxidants, salted forest mushrooms with horseradish support immunity and improve digestion. The spicy taste of horseradish and the aroma of bay leaves make the dish rich and appetizing.
Forest mushrooms, Water, Table salt, Horseradish, Bay leaf, Garlic, 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.
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Odessa
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.
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