Description
Fermenting wild mushrooms and herbs creates a savory, probiotic brine that thickens with mushroom polysaccharides.
Technical
The mycelial microbiota ferments mushroom polysaccharides into lactic acid and ethanol, while beta‑glucans and chitin fragments increase viscosity. Phenolic compounds from herbs inhibit spoilage bacteria, stabilizing pH around 4.5–5.0. The process is temperature‑sensitive, requiring 4–10 °C to prevent mold growth.
Science
Primary Reaction
Fermentation of mushroom polysaccharides by lactic acid bacteria and yeasts producing lactic acid and ethanol
Sensory Profile
Aroma ()
earthyherbalmushroomysavorysubtleumami-richwoodyfermented tangforest floormineral