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In The Art of Fermentation, Sandor Katz notes that he has fermented shiitake and some other mushrooms, but does not specify fresh or dried. Christopher and Kristen Shockey, authors, owners of Mellonia Farm and the website Ferment Works, include a recipe for Pickled Shiitake in their book Fermented Vegetables that calls for dried shiitake. In the recipe ...


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I have been told that by taking a plastic bag and turning it inside out (to get a surface which is cleaner and presumably there shouldn't be mold spores on the inside of a new bag), fill it with water and place on the top of the ferment to keep it anaerobic. The gases can escape around the edges of the bag but oxygen entering should be minimal. Hope that ...


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Yes, you can use the brine you pickled them in. Covered plastic leftover containers are actually very good for storing pickles - you don't have to struggle to stuff them in jars. You can throw away the dill weed and garlic and other flavorings, just keep the pickles and enough strained brine to keep them submerged. Keep in mind, of course, that such pickles ...


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As mentioned above, almost all heavy creams (ie whipping creams) have emulsifiers (gums) that keep the cream from separating (ideal for making whipping cream). I just made a batch of cultured heavy cream and found that my kitchenaid stand mixer was not able to churn the cream enough to separate it...It mixed and mixed and mixed without any separation...I ...


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