fermenting Fermenting mushrooms for a hot sauce

[Viridian719]

Hello,

I am trying to make a mushroom hot sauce.

I am fermenting mushrooms. I am at day 11. I see some discoloring on the mushrooms that hit the surface. Should this be thrown out or just discard the discolored mushrooms? All the other mushrooms look good.

 

[SmokenFire]

Hello,

I am trying to make a mushroom hot sauce.

I am fermenting mushrooms. I am at day 11. I see some discoloring on the mushrooms that hit the surface. Should this be thrown out or just discard the discolored mushrooms? All the other mushrooms look good.

 

Hard to say without seeing it - can you post a pic?

 

[Viridian719]

Thanks for taking a look. Here is an image of what I am seeing.

 

[kentishman]

To me, it looks like exposure to air. The dark portion is out of the liquid. Id use something to keep the mushrooms submerged.

 

[Viridian719]

Does that mean I should through those out when done?

 

[kentishman]

Im not sure, but Id rather be safe than sorry, so Id toss them.

 

[SmokenFire]

I think the ones on top are just oxidized and the rest are fine.  Fermentation weights or nets (or both) would help that in the future.

 

[Masher]

There is no mold correct?


Give that baby a couple little gentle shakes, burp it and carry on.

What is the brine ratio?