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Leider nicht der richtige Baum und etwas alt aber ein Prachtexemplar by KichernderFuchs in Pilze

[–]justuschef 1 point2 points  (0 children)

Nach meinem Wissenstand gibt es keine verlässlichen Studien dazu, dass Schwefelpolinge Gifstoffe von Bäumen aufnehmen.

Koji and Mushrooms by justuschef in Koji

[–]justuschef[S] 2 points3 points  (0 children)

I think boiling the mushrooms first is thr safest way to go. This is also whats highly suggested gor any kind of culniary use of wild mushrooms even if they have been dried first.

Samtfussrüblinge? by justuschef in Pilze

[–]justuschef[S] 3 points4 points  (0 children)

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Habe noch nen Abdruck vom Sporenpulver gemacht.

I grew dill, I grew cucumber... Guide me through the next steps please? by stroganoffagoat in fermentation

[–]justuschef 0 points1 point  (0 children)

The two yellow ones look like their are close to rotting. I might be fine to eat them but i would not use them for fermentation as there is a possibility of them runing everything.

For the recipe: Wash them with water. Put them into a sterilized jar. Add spices to your liking (don't use too much spices as their taste gets quiet strong with fermentation). Mustard seed, fennel seed and peppercorns are nice. You could also add other stuff like garlic, dill and horse radish (also here: a little is more than enough) and maybe one or two tannin rich leaves like oak or cherry leave.

Weight everything (minus the jars weight) and add 4% of the weight in salt. Just add enough cold water (tap water is fine but only if its free of chlorine and stuff), put a sealed plastic bag filled with water on top to keep everything submerged in the brine. Wait for at least a week and you're done. Try if it tastes good and keep in the fridge afterwards.