Fermented Mushrooms

Why ferment mushrooms?

Around the world, cultures have valued the traditional art of fermentation, not only for its practical benefits in preserving food, but also for its value for fertility, vitality and longevity. In West Africa, tribes in Benin gave fermented baobab (mutchayan) to their warriors for protection. During the Inca Empire, in Latin America, a fermented corn drink called 'chicha' was historically reserved for sacred rituals and important ceremonies. Now that fermentation is both a science and an art, we know why these foods were considered so special: through its powerful enzymes and microbial action, fermentation can not only increase the nutrient density of foods, but also produce potent compounds that benefit human health. Tip: With the Pickle press it is very easy to ferment fruit and vegetables yourself.