July 18, 2015 - 07:00 PM / 07:15 PM
This demonstration will be led by The Chatham University Fermentation Club.
Chatham University’s Fermentation Club is full of students who are crazy about fermenting! Some have been fermenting for years, while some are beginners. We work together to learn more and experiment with fermented vegetables from our student farm! We even use student-grown hops to make beer on campus. We try to offer quarterly workshops for other student groups and community members in order to highlight different recipes and continue the fermenting experimentation.
PICKLED SHIITAKE MUSHROOM
4 cups dried shiitake mushrooms, loosely pack
1 cup sugar
1 cup ushukuchi (light soy sauce)
1 cup sherry vinegar
3 inches pieces of fresh ginger, peeled
Step 1: In a large mixing bowl, steep the shiitake in boiling water until softened (about 15 minutes).
Step 2: Remove from water, trim off and discard stems.
Step 3: Cut caps into 1/8 inch slices.
Step 4: Reserve 2 cups of the steeping water and pass through a fine mesh sieve to remove any debris or sand.
Step 5: In a saucepan, combine the reserved steeping water with the sugar, soy sauce, vinegar, ginger and sliced shiitake.
Step 6: Simmer on medium for 30 minutes. Let cool.
Step 7: Discard the ginger, and pack the shiitake into a quart-sized container.
Step 8: Ready to eat immediately or will keep, refrigerated, for at least a month.