Background
The goal of this experiment is to ferment oyster mushrooms using a dry-salting method to draw out moisture similar to kimchi, utilizing previously fermented garlic to help inoculate the batch with active microbes. Smoked Hungarian wax pepper is used as a local (albeit non-similar) substitute for gochugaru.
Recipe
Ingredients
- 800 g oyster mushrooms
- 50 g fermented fresh garlic (from a previous active ferment)
- 100 g fresh onion
- 40 g dried, smoked Hungarian wax pepper (as a gochugaru substitute)
- Salt (calculated at 2% of total weight for both the mushrooms and the paste mixture)
Process
Preparation
- Mushroom Prep: Toss the 800 g of oyster mushrooms with 2% salt by weight (16 g) to draw out the moisture.
- Paste Prep: Blend the fermented garlic, fresh onion, and smoked Hungarian wax pepper into a paste.
- Salting the Paste: Weigh the paste mixture and add 2% salt by weight.
- Inoculation & Fermentation: Combine the salted mushrooms with the paste, ensuring the active microbes from the fermented garlic are well distributed. Pack into a fermentation vessel.
Notes and Observations
- Fermentation Speed: The batch fermented incredibly quickly and became very sour in a short amount of time. In future trials, the fermentation should be stopped much earlier to control the acidity.
- Flavor Profile: The overall flavor is pleasant. The smoked Hungarian wax peppers worked really well as a gochugaru alternative, providing a great smoky depth.
Future Adjustments
- Pull the ferment earlier to prevent it from getting too sour too fast.