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Japanese-Style Fermented Asian Mushrooms

Fermented Mushrooms, Japanese Pickles, Probiotic Snacks, Umami Mushrooms, Marina Mushrooms

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Japanese-Style Fermented Asian Mushrooms

Fermented Mushrooms, Japanese Pickles, Probiotic Snacks, Umami Mushrooms, Marina Mushrooms

PREP time 20 min
Fermentation Time 3-5 days
TOTAL time 3-5 days
Yield 1 Large Jar
Difficulty Easy

Ingredients

  • Mushroom Base: 500g mixed fresh mushrooms (King Oyster, Champignon, White Shimeji, Brown Shimeji - Marina Mushrooms)

  • Brine & Acid: 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tsp sea salt, 1 cup filtered water

  • Aromatics & Heat: 1-inch fresh ginger (julienned), 3-4 cloves garlic (sliced), 1 fresh red chili (sliced)

  • Garnish: 1 tsp sesame oil or toasted sesame seeds for serving

Method

  1. 01

    Clean & Slice Mushrooms: Wipe mushrooms clean with a damp cloth (avoid washing directly under running water). Slice King Oyster and Champignon into bite-sized pieces; separate Shimeji clusters.
  2. 02

    Mix Aromatics & Brine: Dissolve sea salt in filtered water. Stir in soy sauce, rice vinegar, ginger, garlic, and sliced red chili.
  3. 03

    Pack Jar: Pack mushrooms tightly into a clean glass jar. Pour seasoned brine over mushrooms until completely submerged (use a fermentation weight if needed).
  4. 04

    Ferment: Seal jar loosely and keep at room temperature for 3 to 5 days away from direct sunlight.
  5. 05

    Serve & Store: Once tangy and rich in umami, transfer to the refrigerator. Serve over warm rice, in ramen, salads, or sandwiches.

Step by step

Clear process images displayed in the same order as the method.

Wipe mushrooms clean with a damp cloth (avoid washing directly under running water). Slice King Oyster and Champignon into bite-sized pieces; separate Shimeji clusters. 1
Clean & Slice Mushrooms:

Wipe mushrooms clean with a damp cloth (avoid washing directly under running water). Slice King Oyster and Champignon into bite-sized pieces; separate Shimeji clusters.

Dissolve sea salt in filtered water. Stir in soy sauce, rice vinegar, ginger, garlic, and sliced red chili. 2
Mix Aromatics & Brine:

Dissolve sea salt in filtered water. Stir in soy sauce, rice vinegar, ginger, garlic, and sliced red chili.

Pack mushrooms tightly into a clean glass jar. Pour seasoned brine over mushrooms until completely submerged (use a fermentation weight if needed). 3
Pack Jar:

Pack mushrooms tightly into a clean glass jar. Pour seasoned brine over mushrooms until completely submerged (use a fermentation weight if needed).

Seal jar loosely and keep at room temperature for 3 to 5 days away from direct sunlight. 4
Ferment:

Seal jar loosely and keep at room temperature for 3 to 5 days away from direct sunlight.

Once tangy and rich in umami, transfer to the refrigerator. Serve over warm rice, in ramen, salads, or sandwiches. 5
Serve & Store:

Once tangy and rich in umami, transfer to the refrigerator. Serve over warm rice, in ramen, salads, or sandwiches.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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