Wild mushrooms are a beautiful addition to any diet. Chanterelles, in particular, are full of vitamin D, potassium, and B vitamins (which help to keep the nervous system strong and healthy!) Mushrooms contain some of the highest amounts of beta-glucans, which are great for your immune system as well. All of these benefits PLUS fermenting them for the additional probiotics, makes them a must have for your home! This recipe came to us from Mai in the Gut Health Guru’s Facebook Group!
- 2 pounds of chanterelles (or any other wild mushroom that is safe to consume)
- 1 tbsp of salt
- A splash of previous fermentation brine/kombucha/sauerkraut/water kefir (this is optional but it adds an extra fermentation kick!)
- Clean your wild mushrooms gently with water. Do not soak them or give them an intense clean, just make sure the debris is off of them.
- Heat the mushrooms with a little bit of water and let them cool
- Add 1 tbsp of salt, the splash of fermented liquid, and add them into quality jars with weights and make sure the mushrooms are under the liquid (you can use this kit!)
- Let them ferment at room temperature, occasionally tasting, for a few days until it’s to your liking.
- Keep them in the refrigerator and enjoy!
Make sure to share what you thought about this recipe and your creations with us in the Gut Health Guru’s Facebook Group!