Pickled shiitake from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 267) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toppings for noodles, fried rice and stir-fries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cherry, oak or horseradish leaves for grape leaves. Ferments for 7-10 days.

  • Ganga108 on February 19, 2025

    Now that the book is indexed, I can add my comments to the recipes. (From Feb 8th) I have high hopes of these being very very good. The 10'ish day fermentation is underway. UPDATE: OH the shiitake! I stopped the fermentation early as it had been quite hot here and it tasted super good. They are soft with a funky mushroom taste that is perfect. I can't wait to have some with rice or noodles or dumplings..... I think some people might like to ferment the shiitake for longer, but this is perfect for me. FURTHER UPDATE: They are SO good. UPDATE: Over time the mushrooms softened to a point when I no longer enjoyed them. I pureed them, dehydrated the puree and ground it to a powder. It is an excellent mushroom umami bomb addition to dishes.

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