S Usvy wrote:I asked my mom to send me her brine recipe for the salting. She scanned me a couple of pages from her ~ 1940s Russian cooking book. The following is my translation. Note - Russians don't really process their pickles (and they LOVE their ferments). This is a direct translation of the cooking book. Use at your own risk. Sorry it's so long
Amazing! Thanks for all the work translating this. These methods all sound very interesting.
It's really amazing how much more importance mushrooms have in eastern European culture compared to here in Austria.
The link about salting also sounds interesting, I have to try this as well.
Maybe in combination with smoking them before salting.
Hopefully I can create some recipes for high-class products for marketing.