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Camelina is considered one of the most delicious representatives of the mushroom "kingdom". Only the best can be said about these mushrooms, because they have no analogues in terms of taste and nutrients. You can eat mushrooms not only in salted and pickled form, but also fresh.

The pulp of the fruit bodies is tender and tasty, it does not have a bitter milky juice. Therefore, the mushrooms are not soaked, but only poured with plenty of water and washed for 5-7 minutes, stirring by hand.

In order for mushrooms to retain their taste and useful properties during processing, there are many ways to do this. The most popular among many housewives are pickling and salting. But it happens that after these cooking processes a problem arises - the mushrooms fermented.

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

How can you reanimate fermented salted mushrooms?

There are 3 methods that chefs use to prepare mushrooms for the winter with a salting option - hot, cold and dry. To prevent salted mushrooms from fermenting, you need to use only enamel, glass or wooden dishes. Galvanized and clay salting containers are not used: mushrooms can not only ferment, but also become a source of severe food poisoning.

With any method of salting, the mushrooms must be pre-cleaned.

• They need to be cleaned of forest debris: needles, grass and leaves.
• Cut off the lower hardened part of the legs and cover with cold water (if the mushrooms are not intended for dry pickling).
• Stir with your hands for a few minutes and place on a large sieve to drain. When dry salting, the mushroom caps are wiped off with a damp kitchen sponge or an old medium-hard toothbrush.

Further, the bottom of the container is covered with non-iodized salt, the fruiting bodies are carefully distributed with the caps 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 mushrooms fermented, there may not have been enough salt to salt the mushrooms.

How can you reanimate fermented mushrooms in this situation? First of all, they should be well rinsed in cold water and salted again, but 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 smaller in volume than the container in which salting is carried out. From above, everything is covered with a gauze napkin and a load is installed so that the mushrooms settle. If the fruiting bodies are not completely in the brine, then when salting, the mushrooms may ferment and deteriorate.

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

• To begin with, remove the load, a gauze napkin and a plate.
• Everything is well washed with hot water with the addition of vinegar or citric acid.
• The fermented brine is drained, the mushrooms are washed in several waters.
• Then, in an enameled container, the mushrooms are again laid out in layers and sprinkled with salt with the addition of several cloves of garlic and bay leaves.
• The mushrooms are poured with cold boiled water to the very top.
• An inverted plate, gauze or tissue napkin is returned to the top, everything is pressed down by the load. The mushrooms must be completely in the brine so that they don't ferment.

Why did the brine fermented in salted mushrooms and is it possible to eat fermented mushrooms?

The time for cold cooking salted mushrooms is from 2 to 3 weeks. Sometimes the reason why salted mushrooms fermented may be due to improper storage.Fruiting bodies could be at temperatures above + 12 ° C, which is completely unacceptable for mushrooms. In a dark, cool and well-ventilated room, at a temperature of no more than + 10 ° C, mushrooms can be stored for about 12 months.

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

• The brine is drained, the mushrooms are washed in cold water.
• Boil in 2 waters (5 minutes each time) with the addition of a pinch of citric acid.
• Rinse again with cold water and dispense into a clean container.
• Sprinkle with salt, garlic, allspice and cover with pure horseradish leaves on top. This will avoid a repeated mushroom fermentation situation.

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

How to properly salt mushrooms again if the mushrooms fermented after salting?

With the hot method of salting, mushrooms can be boiled for 10-15 minutes in salted water or blanched for 3-5 minutes in boiling water. Usually, with this option, mushrooms rarely spoil, if only the recommendations for preliminary cleaning and storage are correctly followed. But what if the mushrooms fermented after salting? In this case, you need to fix the problem step by step.

• Drain the brine, pour the mushrooms with cold water and rinse well.
• Put in a colander and put in boiling water for 2-3 minutes.
• Put in jars, sprinkle with salt and spices.
• Pour cold boiled water, press down to release air, and close with tight nylon caps.
• Take to a cool and dark basement, store at a temperature not exceeding + 10 ° С. As mentioned, higher temperatures can cause the mushrooms to ferment.

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

• Rinse the mushrooms, boil for 3 minutes in salted water, and rinse again.
• Put in an enamel pot, sprinkle with salt only, without any spices.
• Pour hot boiled water and press down with a load, covered with gauze or a cloth napkin on top. These mushrooms will be ready to eat in 5-8 days. Before serving, they are washed well, seasoned with olive or vegetable oil with the addition of green or onions.

There is one more reason when mushrooms fermented during salting - old specimens of fruit bodies were used in the harvesting. In adulthood, mushrooms accumulate in the pulp a lot of harmful substances and salts of heavy metals. Therefore, it is best to use only young, strong and unspoiled mushrooms for pickling, which will minimize the problem of fermentation.

What can be done if mushrooms fermented during salting?

Another possible reason for the fermentation of salted mushrooms is the overuse of spices and herbs. What can be done if mushrooms fermented because of this?

The best option for proper pickling of mushrooms is only non-iodized salt, although you can use a little garlic, as well as horseradish leaves and black currant. How to save fermented mushrooms and return the appetizer to its original taste and aroma?

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

What to do if marinated mushrooms in jars are fermented?

Many mushroom lovers use the pickling method to keep as many mushrooms as possible as a cold snack for the winter. Although the process of pickling fruit bodies is carried out in jars, unforeseen situations occur in this case. What to do if mushrooms fermented in jars?

If you notice that the lid on the jar is swollen, it means that the fermentation process has begun in the middle and the mushrooms are spoiled. In this case, it is better to throw the workpiece away, and not try to save it. If pickled mushrooms fermented, it means that the mushrooms contain toxic substances hazardous to health. Never eat fermented pickled mushrooms, especially if they have been rolled up with metal lids!

So that the fermentation process does not begin in the mushrooms, ½ tsp should be added to each jar. dry mustard or a few tbsp. l. calcined vegetable oil.

In addition, glass jars with lids must be sterilized in boiling water or over steam for at least 5 minutes. Screw lids are considered ideal for closing mushrooms in jars.

Whatever method of harvesting saffron milk caps for the winter is chosen, each housewife should watch how the process goes. If suddenly you notice that the fruit bodies have begun to ferment, they should be immediately redone: salted or pickled. You can wash and fry fermented mushrooms with onion, garlic and tomato sauce. Then the appetizer can be served immediately after preparation.