Lactofermented Mushrooms with Thyme and Marjoram Recipe
These are great on their own or as a salad topping. Flavoring with thyme and marjoram just seemed right.
8-16 oz mushrooms (I used crimini)
1/4 cup whey or vegetable culture or an extra tbsp of unrefined sea salt
a few sprigs of fresh thyme
a few sprigs of fresh marjoram
2 cloves of garlic, smashed
3.6% salt water brine to cover (4 tbsp sea salt dissolved in 8 cups filtered water)
Quarter mushrooms and layer into a quart sized mason jar with thyme, marjoram and garlic. Fill to the top with the brine solution. Use a weight to hold the mushroom under water (I just used a small spice jar filled with water that fits nicely inside my jar). Cover loosely and let set for 3-5 days. If you don't use all the brine, place remaining in the fridge for future use.