Background
Approximately 3-5 pounds of Resinous Polypore were foraged in Connecticut. After harvesting, the mushroom was trimmed and separated into its tender flesh and woodier parts for two different applications. This recipe details the process for the woodier sections.
Recipe
Equipment
Pan
Fermentation Chamber
Instructions
-
Preparation
Trim the foraged polypore, separating the tender flesh from the woodier parts. The tender flesh can be dehydrated at 135°F to make a Mushroom Seasoning. -
Cooking
Cook down the woody parts of the mushroom in a pan over low heat. -
Mixing
Combine the cooked mushroom with koji, water, and salt. -
Fermentation
Place the mixture in a fermentation chamber and hold at 140°F.
Notes and Observations
- The fermentation is being conducted at 140°F with an 8% salt concentration.
UPDATES:
so at this point, the Garham has been going at 1:40 for I would say about a month and a week or so month in 10 days 40 days I am taking out all the contents which have relatively significantly darkened and then I’m just gonna strain out any of the solids and squeeze out any of the remaining moisture in the garden and at which point I’m going to stick in the freezer I’m gonna freeze it and then I’m gonna let it thaw slowly over a cheese cloth into another container a process called free clarification, which will help care of any of the solids and turn into more pleasant, clear and clean tasting liquid