Amanita Muscaria mushrooms seasoned with salt and fermented in a vacuum bag or a jar.
Keyword: Fermentation, Fermented wild mushrooms
Vacuum sealer and bags
Amanita Muscaria as fresh as possible
Kosher salt as needed
Detoxify the mushrooms
Clean the mushrooms very well, then put them in a pot and cover with a few inches of cold water. Cover the pot and bring it to a boil, then turn down the heat and simmer for 30 minutes. Allow the mushrooms to cool in the liquid until you can handle them.
Remove the mushrooms and dry them very well, then weigh them in grams.
Multiply the weight of the mushrooms by .03% to get the weight of salt needed. For example, 1000 grams of mushrooms you would use 30 grams of salt (You can use anywhere from 3-5% salt here for reference).
Ferment for 7-14 days
Combine the mushrooms with the salt, pack into a vacuum bag and seal, use a bag slightly larger than you need so you can leave extra space at the top for resealing the bag once or twice during the fermentation process to remove carbon dioxide.
Ferment the mushrooms at room temperature in a cool dark place like a pantry for 5-10 days. I put the vacuum bag into another dish to handle any leaking liquid, which is rare, but possible.
Over the first few days, you'll notice the bag puff and inflate from carbon dioxide, snip off the corner to release the air and "burp" it, then carefully re-seal without using the vacuum setting.
After the fermentation has stopped and stabilized, or when you're pleased with the flavor (taste them after 5 days) store the mushrooms in the fridge. They'll last for a long time, but once the bag is opened I like to transfer them to another container to make sure they're kept underneath the fermented liquid to avoid molding.
Fermenting without a vacuum bag
You can also pack the mushrooms into a jar with a weight on them as you would sauerkraut, if you want to do that, tare your fermentation container on a scale to 0, then add the mushrooms and water to cover. Multiply the combined weight in grams of the mushrooms and water by .03, then add that amount of salt in grams, stir to dissolve, and put a weight on the mushrooms to keep them under the brine, then ferment per usual.