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Oh good, the pickled mushrooms taste awesome (I added some tamari as well). I used some brine from the fermented garlic instead of actual garlic - I've been doing this in dishes because it is very garlicky. Anyway, the juices from the pickles are strained off and these will be used over rice or in some other dish.

BTW The fermented hummus from yesterday tastes AWESOME. Excellent.

Someone inspired me to freeze small wedges of lemons and limes last winter, and I've been using them in smoothies. But in this spell of weather they are excellent in the iced teas instead of an ice cube or two.

I was looking at fermenting some of the mushrooms, but Katz is not keen, so I won't. Katz mentions the texture ,which I didn't like when I fermented dried shiitakes last year, and also talks about the unknown nasties that develop on mushrooms over time. He convinced me not to try. I looked into dehydrating but it seems home-dehydrated ones can be tough when rehydrated.

So I've been looking at Recipetin Eat's mushroom ragu to use up excess mushrooms. it looks very very good. https://www.smh.com.au/goodfood/recipes/recipetin-eats-mushroom-ragu-pithivier-20230605-p5de0t.html I won't make the pie, just the ragu which will have many uses. When it is cool weather again.

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