1
Freeze the mushrooms in a large vac pac bag for 24 hours
2
Add the salt and vac
3
Allow to ferment for 7 days
4
Pass off and reserve the liquid, blitz the mushrooms in to paste
5
Vac in small bags
Yield Based Scaling
If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.
To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.
For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
You must be logged in to post a comment.