Ryzhik wandered: reasons and what to do

Mushroom mushrooms are considered one of the most delicious representatives of the mushroom “kingdom”. Only the best can be said about these mushrooms, because they have no analogues in taste, as well as in nutrients. You can use mushrooms not only in salted and pickled form, but also fresh.

The pulp of the fruiting bodies is tender and tasty, it does not have a bitter milky juice. Therefore, the mushrooms are not soaked, but only poured with a large amount of water and washed for 5-7 minutes, stirring with your hands.

In order for mushrooms to retain their taste and useful properties during processing, there are many ways to do this. Pickling and salting are considered the most popular among many housewives. But it happens that after these cooking processes a problem arises – the mushrooms have fermented.

This article will discuss why this happened and what to do if mushrooms fermented after salting or pickling.

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How can fermented salted mushrooms be reanimated?

There are 3 ways that cooks use to cook mushrooms for the winter with a salting option – hot, cold and dry. To prevent salted mushrooms from fermenting, you need to use only enameled, glass or wooden utensils. A galvanized and clay container for salting is not used: mushrooms can not only ferment, but also become a source of severe food poisoning.

With any method of salting, mushrooms must be pre-cleaned.

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• They need to be cleaned of forest debris: needles, grass and leaves.
• Cut off the lower hardened part of the legs and pour cold water (if the mushrooms are not intended for dry salting).
• Mix with your hands for a few minutes and put on a large sieve to drain. When dry pickling, mushroom caps are wiped with a damp kitchen sponge or an old medium-hard toothbrush.

Next, the bottom of the container is covered with non-iodized salt, the fruiting bodies are carefully distributed with their hats down so that the height does not exceed 6-7 cm. Note that salt is taken at the rate of 1 tbsp. l per 1 kg of fresh mushrooms. If the salted mushrooms fermented, there may not have been enough salt to salt the mushrooms.

How can fermented mushrooms be reanimated in this situation? First of all, they should be washed well in cold water and salted again, but with the addition of more salt. For example, for 1 kg of mushrooms, take 1,5 or even 2 tbsp. l. preservative.

Mushrooms prepared for salting are covered with an inverted plate or lid, which is smaller in volume than the container in which salting is carried out. Everything is covered with a gauze napkin from above and a load is installed so that the mushrooms settle. If the fruiting bodies are not completely in the brine, then the mushrooms can ferment and deteriorate during salting.

What to do if salted mushrooms have fermented, how to correct the situation?

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• To begin with, the load, gauze napkin and plate are removed.
• Everything is washed well with hot water with the addition of vinegar or citric acid.
• The fermented brine is drained, the mushrooms are washed in several waters.
• Then, in an enameled container, the mushrooms are again laid out in layers and sprinkled with salt with the addition of several cloves of garlic and bay leaves.
• Mushrooms are poured with cold boiled water to the very top.
• An inverted plate, gauze or cloth napkin returns to the top, everything is pressed down by the load. Mushrooms must be completely in brine so that they do not ferment.

Why did the brine ferment in salted mushrooms and is it possible to eat fermented mushrooms?

The terms for preparing salted mushrooms in a cold way are from 2 to 3 weeks. Sometimes the reason why salted mushrooms fermented may be their improper storage. Fruiting bodies could be at temperatures above +12°C, which is completely unacceptable for fungi. In a dark, cool and well-ventilated room, at a temperature not exceeding +10°C, mushrooms can be stored for about 12 months.

If the brine fermented in mushrooms during improper storage, is it possible to save the workpiece? Note that if fermentation was noticed a few days after salting, then it is quite possible to correct the situation.

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• The brine is drained, the mushrooms are washed in cold water.
• Boiled in 2 waters (5 minutes each time) with the addition of a pinch of citric acid.
• Rinse again with cold water and dispense into a clean container.
• Sprinkle with salt, garlic, allspice and top with clean horseradish leaves. This will avoid a repeated situation with the fermentation of mushrooms.

If the fermentation of mushrooms was noticed at the end of the pickling period, then it is better to throw away the mushrooms and not risk your health, as well as the health of your loved ones. Such fruiting bodies have already lost all their taste and nutrients. And the question of whether it is possible to eat fermented salted mushrooms will disappear by itself.

How to salt the mushrooms again if the mushrooms fermented after salting?

With the hot salting method, mushrooms can be boiled for 10-15 minutes in salted water or blanched for 3-5 minutes in boiling water. Usually, with this option, mushrooms rarely spoil, if only the recommendations for pre-cleaning and storage were followed correctly. But what if the mushrooms still fermented after salting? In this case, you need to carry out a step-by-step fix for the problem.

• Drain the brine, pour the mushrooms with cold water and rinse well.
• Put in a colander and dip in boiling water for 2-3 minutes.
• Put in jars, sprinkling with salt and spices.
• Pour in cold boiled water, press down to release air, and close with tight nylon lids.
• Take out to a cool and dark basement, store at a temperature not higher than + 10 ° C. As already mentioned, higher temperatures can cause the mushrooms to ferment.

If mushrooms have fermented, how to salt them again in a quick way? To increase the speed of re-salting mushrooms, you can use the following option.

• Rinse the mushrooms, boil for 3 minutes in salted water, and rinse again.
• Put in an enamel pan, sprinkling only with salt, without any spices.
• Pour hot boiled water and press down with a load, covering the top with gauze or a cloth napkin. Such mushrooms will be ready to eat in 5-8 days. Before serving, they are well washed, seasoned with olive or vegetable oil with the addition of green or onion.

There is another reason why mushrooms fermented during salting – old specimens of fruiting bodies were used in the harvesting. Mature mushrooms accumulate in the pulp a lot of harmful substances and salts of heavy metals. Therefore, it is best to use only young, strong and unspoiled mushrooms for pickling, which will minimize the problem of fermentation.

What can be done if mushroom mushrooms fermented during salting?

Another possible reason for the fermentation of salted mushrooms is the excessive use of spices and spices. What can be done if mushroom mushrooms have fermented because of this?

The best option for proper salting of mushrooms is only non-iodized salt, although you can use a little garlic, as well as horseradish leaves and black currants. How to save fermented mushrooms and return the appetizer to its original taste and aroma?

• Wash the mushrooms in warm water from salt and spices, boil for 3-5 minutes with the addition of a pinch of citric acid or lemon juice (for 1 kg of mushrooms you need to take 2 tablespoons of lemon juice).
• Put horseradish leaves and blackcurrant leaves in glass jars with a wide neck, pour a layer of salt.
• Put the mushrooms with caps down and sprinkle with salt (you can add sliced ​​uXNUMXbuXNUMXbgarlic).
• Sprinkle each subsequent layer of mushrooms with salt and gently press down with your hands.
• Top with horseradish and currant leaves, press down again with your hands and pour cold boiled water over.
• Top with a thin layer of a few tablespoons of vegetable oil and cover with a napkin.
• Take out to a dark, cool basement and store until the mushrooms are completely salted, about 2-3 weeks. After this period, mushrooms are ready for use.

What to do if mushrooms marinated in jars ferment?

Many lovers of mushroom dishes use the pickling method to keep as many mushrooms as possible as a cold snack for the winter. Although the process of pickling fruiting bodies is carried out in jars, unforeseen situations occur in this case too. What to do if mushrooms wandered in banks?

If you notice that the lid on the jar is swollen, this means that the fermentation process has begun in the middle and the mushrooms are spoiled. In this case, it is better to throw the workpiece away, and not try to save it. If pickled mushrooms have fermented, it means that mushrooms contain poisonous substances that are hazardous to health. Never eat fermented pickled mushrooms, especially if they were rolled up with metal lids!

So that the fermentation process does not begin in mushrooms, ½ tsp should be added to each jar. dry mustard or a few tbsp. l. calcined vegetable oil.

In addition, glass jars with lids must be sterilized in boiling water or over steam for at least 5 minutes. Screw caps are considered ideal for closing mushrooms in jars.

Whatever method of harvesting mushrooms for the winter is chosen, each housewife should watch how the process goes. If suddenly you notice that the fruiting bodies have begun to ferment, they should be immediately redone: salted or pickled. You can wash the fermented mushrooms and fry with the addition of onions, garlic and tomato sauce. Then the appetizer can be served at the table immediately after preparation.