Fermenting turkey tail mushrooms.. any ideas?

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Fermenting turkey tail mushrooms.. any ideas?

Postby CatherineDublin on Sun Mar 12, 2017 7:27 am

Does anyone know how best to ferment mushrooms? I'd like to do a concoction of turkey tail mushrooms, turmeric and pepper, and was wondering would anyone know how to go about this? I've done a bit of research; some people say you've to boil mushrooms before fermenting them, to break down toxins and such like, while other sites don't refer to this at all. Hard to know what to do. I've only ever fermented sauerkraut, so I'm a bit of an amateur. Any suggestions would be gratefully received!

Thanks, Catherine (from Dublin, Ireland)
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Re: Fermenting turkey tail mushrooms.. any ideas?

Postby Christopher Weeks on Tue Mar 14, 2017 8:21 am

The only mushrooms I've fermented (and you might not even count this) is to immerse commercial edible mushrooms from the market in pickle brine after the pickles are done. I don't recall how long, maybe a week? And at that point, they were soft and spreadable and delicious. I don't know if they would keep.
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