Salted mushrooms are considered the most delicious appetizer on the festive table, especially if it is milk mushrooms. But sometimes there is a misfortune with harvesting: salted milk mushrooms fermented, what to do in this case?
Many housewives who are faced with such a problem say that everything seemed to be done according to the recipe, the storage conditions were met, and the milk mushrooms still wandered in the banks. Perhaps there is something you missed or overlooked. For example, you can fully adhere to the step-by-step instructions for cooking, but just slightly screwing up the seaming machine will ruin everything.
Why did mushrooms wander in the bank?
Always check your blanks for quality immediately after seaming.
- If the jars are properly rolled up, there will be no liquid leakage at the junction with the lid.
- After seaming, wipe the jar dry and turn the lid down for a few minutes.
- If the lid leaks, the workpiece will quickly deteriorate, it can not be stored.
- To do this, you need to open the jar, re-sterilize the contents, and then salt or pickle, and then close the jar again.
Fermented milk mushrooms look like this: small bubbles of gas appear in the jar and the mushrooms acquire an unpleasant aftertaste. Nylon lids on jars swell, and sometimes brine even starts to flow out. Opinions differ on how to deal with sour mushrooms. Some are sure that fermented milk mushrooms can be eaten if fermentation began immediately after blockage. Others assure that it is better not to risk your health and throw away cooked mushrooms.
[ »wp-content/plugins/include-me/ya1-h2.php»]
What to do if black milk mushrooms ferment?
[ »»]
A completely logical question arises: what to do if milk mushrooms ferment? It is worth saying that if the mushrooms began to ferment immediately after spinning, they can be redone. In this case, the brine is completely drained, and the mushrooms are thoroughly washed several times in plenty of water. Further, for the fruiting bodies, a second salting process is carried out, but with the addition of more salt than the first time. In addition, garlic, dill, cloves, horseradish and black currant leaves are added.
Sometimes, even when pickling, milk mushrooms can ferment, why does this happen? In this case, if the mushrooms were pickled 2-3 days ago, then they can be saved; another marinade is made for this. But if more than a week has passed since the mushrooms fermented, then the best option would be to throw them away.
In order to fix the fermented milk mushrooms, they are boiled in boiling water for 20 minutes, drained, washed and then boiled in a new marinade. The vinegar from the recipe can not be boiled immediately with the brine, but added to each jar before clogging. And it is better to screw the jars with screw caps, and not roll them up with metal ones, so that botulism does not develop without air access.
A common problem is that black milk mushrooms have fermented, what to do in this case? Black mushrooms are considered conditionally edible mushrooms that have bitterness in their taste. They need to be soaked for 3 to 5 days, changing the water. If they began to ferment immediately after processing, then they are washed and salted again, adding more salt, garlic and dill.
However, if the reworking method does not suit you, and you have doubts, you can make mushroom caviar with onions from fermented milk mushrooms. Mushrooms are pre-soaked for several hours, and then boiled for 15 minutes. Fried salted milk mushrooms with the addition of onions are an excellent option for harvesting for the winter.
When eating such mushrooms, you should always remember that if you have any suspicions about their suitability, it is better not to risk it and throw it away without regretting it!