Fermented Mushrooms

1 or 2 8oz packages of mushrooms (I used about 1 and a half packages of sliced mushrooms)

Fresh thyme (a couple sprigs, depending on your taste)

Fresh marjoram (a couple sprigs, depending on your taste)

Smashed garlic (2 or 3 heads, depending on your tastes)

1 T. sea salt

1/4 teaspoon whey, sauerkraut juice, or culture starter

Filtered water

 

Place all of the ingredients into a quart sized mason jar.  Smash the mushrooms and other goodies down into the jar to get as many in there as you can. Add filtered water to cover, leaving an inch of head space at the top. Weigh down your mushrooms because they like to float! Set on your counter for 3 to 5 days.

Move to your refrigerator. Tamara and Kelly recommend adding them to morning eggs and to salads. I think they would be great on an antipasti platter, or taken along on a picnic.