How to make really tasty pickled mushrooms?

You will need:

• 1 L jar
• 1 packet of Nordwise® Vegetable Sourdough
• approx. 400 g of mushrooms (e.g. champignons or pre-cooked wild mushrooms)
• 1 medium onion
• 4-5 cloves of garlic
• Seasonings: mustard seeds, black pepper, thyme
• Brine: 2 tablespoons of salt per 1 liter of water

Preparation:

1. Clean and chop the mushrooms and vegetables as needed.
2. Layer the mushrooms and vegetables in a clean jar.
3. Add seasonings.
4. Dissolve 1 packet of yeast in 50 ml of water (max. 40 °C), pour over the mushrooms.
5. Prepare the brine. Heat the water to boiling, dissolve salt in the water (2 tablespoons of salt per 1 liter of water) and cool to at least 40 °C. Pour the brine over the vegetables.
6. Depending on the desired acidity, let the mixture ferment for 2-3 days at room temperature (~22 °C). Sour mushrooms can be eaten immediately or stored in the refrigerator.

NB! Acidification does not replace other necessary pretreatment - before acidification, mushrooms must be boiled as needed.