Ryzhiki fermented: reasons and what to do

Redheads are 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 taste, as well as in nutrients. You can use saffron mushrooms not only in a salty and pickled form, but also in 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 with large amounts of water and washed for 5-7 minutes, mixing with hands.

In order for mushrooms to retain their taste and beneficial properties during processing, 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 a problem arises - mushrooms fermented.

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

How can resuscitated fermented salted mushrooms be reanimated?

There are 3 methods that cooks use to cook mushrooms for the winter with the option of pickling - hot, cold and dry. To salted mushrooms do not ferment, you need to use only enameled, glass or wooden utensils. Galvanized and clay containers for salting are not used: mushrooms can not only ferment, but also become a source of severe food poisoning.

With any salting method, 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 pour cold water (if the mushrooms are not intended for dry pickling).
• Mix with your hands for several minutes and put on a large sieve to drain. With dry salting, the mushroom caps are wiped with a damp kitchen sponge or an old medium hard toothbrush.

Next, the bottom of the container is covered with non-iodized salt, the fruit bodies are carefully distributed with the caps down so that the height does not exceed 6-7 cm. Note that the salt is taken at the rate of 1 tbsp. l per 1 kg of fresh mushrooms. If the salted saffron mushrooms fermented, there might not be enough salt for the mushrooms to pickle.

How can resuscitating fermented mushrooms in this situation? The first step is to rinse them well in cold water and salt 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 lid, which is smaller in volume of the tank in which the salting is carried out. Everything is covered with a gauze napkin from above and a load is set so that the mushrooms settle. If the fruiting bodies will not be completely in the brine, then when salted, mushrooms mushrooms can ferment and deteriorate.

What to do if salted 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 again laid out in layers and sprinkled with salt with the addition of several cloves of garlic and bay leaves.
• Mushrooms are poured with cold boiled water to the very top.
• An inverted plate, gauze or cloth napkin returns to the top, everything is crushed by the load. Mushrooms should be completely in brine so as not to ferment.

Why did the pickle ferment in salted saffron mushrooms and is it possible to eat fermented mushrooms?

Terms for the preparation of salted mushrooms in the cold way - from 2 to 3 weeks. Sometimes the reason why salted saffron mushrooms fermented may be their improper storage. Fruit 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, after improper storage in mushrooms, saffron mushrooms fermented brine, 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.
• Rinsed again with cold water and distributed in a clean container.
• Poured with salt, garlic, allspice and covered with pure horseradish leaves. This will avoid a repeated situation with the fermentation of mushrooms.

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

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

In the hot salting method, 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 deteriorate, if only the recommendations for preliminary cleaning and storage were correctly observed. But what if saffron mushrooms still fermented after salting? In this case, you need to conduct a step-by-step correction of the problem.

• Drain the brine, pour the mushrooms in cold water and rinse well.
• 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, press down to release air, and close with tight nylon covers.
• Move to a cool and dark basement, store at a temperature not exceeding + 10 ° С. As already mentioned, a higher temperature can cause the mushrooms to ferment.

If saffron mushrooms have fermented, how to salt them again in a quick way 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 rinse again.
• Put in an enamel pan, pouring only with salt, without any spices.
• Pour with hot boiled water and press down with a load, covering with gauze or a cloth napkin. Such mushrooms will be ready for use in 5-8 days. Before serving, they are washed well, seasoned with olive or vegetable oil with the addition of green or onion.

There is another reason when mushrooms wandered during salting - old specimens of fruiting bodies were used in the preparation. Ginger in adulthood accumulate in the pulp a lot of harmful substances and salts of heavy metals. Therefore, for salting, it is best to use only young, strong and unspoiled mushrooms, which will minimize the problem of fermentation.

What can be done if mushrooms mushrooms fermented during salting?

Another possible reason for the fermentation of salted mushrooms is the 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 non-iodized salt, although you can use a little garlic, as well as horseradish leaves and blackcurrant. How to save fermented mushrooms and return the snack 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).
• In a glass jar with a wide neck, put the leaves of horseradish and blackcurrant, pour a layer of salt.
• Put the mushrooms with their hats down and sprinkle with salt (you can add chopped garlic).
• Sprinkle each subsequent layer of mushrooms with salt and gently press down with your hands.
• Cover with horseradish and currant leaves from above, press down again with your hands and pour cold boiled water.
• Pour a few thin spoons of vegetable oil on top and cover with a napkin.
• Take out into a cool dark basement and store until the mushrooms are fully salted, about 2-3 weeks. After this period, mushrooms are ready to eat.

What to do if saffron marinated mushrooms fermented in jars?

Many fans of mushroom dishes use the pickling method to preserve as many mushrooms as a cold snack for the winter. Although the process of pickling fruit bodies is carried out in banks, unforeseen situations occur in this case. What to do if saffron mushrooms roam in the banks?

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

To prevent the process of fermentation in saffron mushrooms, ½ tsp should be added to each jar. dry mustard or several tbsp. l calcined vegetable oil.

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

Whichever method of preparing saffron mushrooms for the winter is chosen, each housewife should look at how the process goes. If you suddenly noticed that the fruiting bodies began to roam, they should be redone immediately: pickle or pickle. You can wash and fry the mushrooms with the addition of onions, garlic and tomato sauce. Then the appetizer can be served immediately after cooking.