Ryzhiki fermented: reasons and what to do

One of the most delicious representatives of the mushroom “kingdom” mushrooms are considered. You can talk about these mushrooms only. good, because they have no analogues in taste, and also by nutrients. You can use mushrooms not only in salted and pickled, but also fresh.

The pulp of fruiting bodies is tender and tasty, it does not have bitter milky juice. Therefore, the mushrooms are not soaked, but only poured large amount of water and washed for 5-7 minutes, stirring hands.

So that the mushrooms during processing retain their taste and useful properties, there are many ways to do this. The most popular among many housewives is pickling and pickling. But it happens that after these cooking processes occurs problem – saffron mushrooms fermented.

This article will discuss why this happened and what do if saffron mushrooms fermented after pickling or pickling.

How can resuscitated fermented salted mushrooms be reanimated?

There are 3 ways that cooks use cooking mushrooms for winter salting option – hot, cold and dry. To salted mushrooms do not ferment, you need to use only enameled, glass or wooden utensils. Galvanized and clay container for salting is not used: mushrooms can not only ferment, but also become a source of strong food poisoning.

With any method of salting, mushrooms must pass a preliminary cleaning up.

• They need to be cleaned of forest debris: needles, grass and leaves.
• Cut off the bottom hardened part of the legs and pour cold water (if the mushrooms are not intended for dry salting).
• Mix with your hands for several minutes and put on a large sieve, to drain. With dry salting, the mushroom caps are wiped wet a kitchen sponge or an old medium hard toothbrush.

Next, the bottom of the tank is covered with non-iodized salt, carefully distribute fruiting bodies with their hats down so that the height does not exceed 6-7 cm. Note that salt is taken at the rate of 1 tbsp. l per 1 kg of fresh mushrooms. If salted saffron mushrooms fermented, perhaps it was not enough salt to make mushrooms salted.

How can resuscitating fermented mushrooms in this situation? The first step is to rinse them well in cold water and again salt, however, with the addition of more salt. For example, for 1 kg of mushrooms take 1.5 or even 2 tbsp. l preservative.

Mushrooms prepared for salting are covered with an inverted plate or a lid that is smaller in volume of the container in which pickling. Everything is covered with a gauze napkin and a load is set so that the mushrooms settle. If fruiting bodies do not will be completely in the brine, then when salted mushrooms mushrooms can ferment and deteriorate.

What to do if salted saffron mushrooms fermented, how to fix the situation?

• To begin with, the load is removed, a gauze napkin and a plate.
• Everything is washed well with hot water with the addition of vinegar or citric acid.
• The fermented brine merges, the mushrooms are washed in several waters.
• Then in an enameled container the mushrooms are laid out again in layers and sprinkled with salt with a few cloves of garlic and bay leaves.
• Mushrooms are poured with cold boiled water to the very top.
• An inverted plate, gauze, or cloth returns napkin, everything is pressed down by the load. Mushrooms should be completely in brine so as not to ferment.

Why did you pickle pickled saffron mushrooms and is it possible to eat fermented mushrooms?

Terms for the preparation of salted mushrooms in the cold way – from 2 up to 3 weeks. Sometimes the reason why salted saffron mushrooms fermented, their storage may be incorrect. Fruit bodies could be at temperatures above + 12 ° C, which is completely unacceptable for mushrooms. In a dark, cool and well-ventilated area, with temperature not more than + 10 ° С mushrooms can be stored for about 12 months.

If, after improper storage in mushrooms, the saffron mushrooms fermented brine, is it possible to save the workpiece? Note that if fermentation was noticed a few days after salting, then correct the situation quite possible.

• The brine is drained, the mushrooms are washed in cold water.
• Boil in 2 waters (5 minutes each time) with the addition of pinches of citric acid.
• Rinsed again with cold water and distributed in clean capacity.
• Sprinkled with salt, garlic, allspice and top covered with clean leaves of horseradish. This will avoid repeated mushroom fermentation situations.

If mushroom fermentation was noticed at the end of salting, then it’s better to throw away the mushrooms and not risk your health, as well the health of their loved ones. Such fruiting bodies have already lost all their palatability and nutrients. And the question is, is it possible to eat fermented salted saffron milk will fall away by itself.

How to salt the mushrooms repeatedly if the mushrooms fermented after salting?

With the hot method of salting, mushrooms can be boiled for 10-15 minutes in salted water or blanching for 3-5 minutes in boiling water. Usually with this option, mushrooms rarely spoil if only recommendations on preliminary cleaning and storage. But what if saffron mushrooms still fermented after salting? In this case, a step-by-step correction is necessary. Problems.

• Drain the brine, pour the mushrooms in cold water and well Rinse.
• Put in a colander and dip in boiling water for 2-3 minutes.
• Stack in jars, sprinkling with salt and spices.
• Pour with cold boiled water, squeeze to release air, and close with tight nylon caps.
• Take to a cool and dark basement, store at temperature not higher than + 10 ° С. As already mentioned, higher temperatures can make mushrooms ferment.

If the mushrooms fermented, how to salt them in a quick way repeatedly? To increase the speed of re-salting of mushrooms, you can use the following option.

• Rinse the mushrooms, boil for 3 minutes in salted water, and again Rinse.
• Put in an enameled pan, pouring only with salt, without any spices.
• Pour with hot boiled water and crush with a load, covering on top with gauze or cloth. Such mushrooms will be ready for use after 5-8 days. Before serving, they are good washed, seasoned with olive or vegetable oil with adding green or onion.

There is one more reason when salted mushrooms fermented – old specimens of fruiting bodies were used in the blank. Ginger in adulthood accumulate a lot of harmful substances in the pulp and salts of heavy metals. Therefore, for salting is best use only young, strong and unspoiled mushrooms that minimize the problem of fermentation.

What can be done if mushrooms mushrooms fermented with salting?

Another possible cause of fermentation of salted mushrooms is excessive use of spices. What can be done, if mushrooms mushrooms fermented because of this?

The best option for proper salting of mushrooms is only not iodized salt, although you can use a little garlic, but also horseradish and blackcurrant leaves. How to save the fermented mushrooms and return the snack to its original taste and aroma?

• Wash mushrooms in warm water from salt and spices, boil for 3-5 minutes with a pinch of citric acid or lemon juice (per 1 kg mushrooms need to take 2 tbsp. l lemon juice).
• In glass jars with a wide neck, put horseradish leaves and blackcurrant, pour a layer of salt.
• Put the mushrooms with their hats down and sprinkle with salt (you can add chopped garlic slices).
• Sprinkle each subsequent layer of mushrooms with salt and gently press down with your hands.
• Top with horseradish and currant leaves, crush again hands and pour cold boiled water.
• Pour a few thin spoons of vegetable oil on top and cover with a napkin.
• Take to a dark, cool basement and store until when mushrooms are completely salted, about 2-3 weeks. After this period mushrooms are ready to eat.

What to do if saffron marinated mushrooms fermented in jars?

Many mushroom lovers use the pickling method, to keep as many mushrooms as cold snacks for the winter. Although the process of pickling fruit bodies is carried out in banks, unforeseen situations happen in this case. what to do if saffron mushrooms roamed in banks?

If you notice that the lid on the jar is swollen, it means that in the middle, the process of fermentation began and the mushrooms were spoiled. In such In this case, it is better to discard the blank, rather than try to save it. If pickled saffron mushrooms fermented, which means mushrooms are dangerous for health toxic substances. Never eat fermented pickled mushrooms, especially if they were rolled metal covers!

To prevent the process of fermentation in saffron milk, in each jar � tsp should be added. dry mustard or several tbsp. l calcined vegetable oil.

In addition, glass jars with lids are required must be sterilized in boiling water or above steam for at least 5 min Ideal option for closing mushrooms in banks are screw caps.

Whatever method of harvesting saffron mushrooms for the winter is chosen, each the hostess should watch how the process goes. If suddenly you noticed that the fruiting bodies began to roam, they should be immediately remake: pickle or pickle. Can fermented mushrooms wash and fry with onions, garlic and tomato sauce. Then the snack can be served immediately after cooking.