How to salt milk mushrooms in a barrel
0
1702
Kitchen
Eastern European
Calorie content
15.5 kcal
Portions
20 l.
Cooking time
49 d.
Proteins *
1.3 gr.
Fats *
0.8 gr.
Carbohydrates*
1.8 gr.
An ancient way of salting mushrooms is salting them in a wooden barrel. This barrel is placed in a cold, dark place. Mushrooms are stored in it for a long time, salted well and take in the smells of aromatic herbs.
Ingredients
Cooking process
Put a layer of leaves, garlic, roots, dill on the bottom of the barrel, add salt. Then put a layer of mushrooms about 7 cm thick, sprinkle with salt, put herbs. Repeat the manipulations until the milk mushrooms run out. Spread the salt evenly over all layers. Cover the mushrooms with gauze, press down on top with oppression. After a couple of days, the mushrooms will start juice.
Bon Appetit!