Fermented Mushroom Vinegar

Yield

Yield

500 ml

Prep ingredients

• 500 g Shiitake Mushroom
• 40 g Salt

Instructions

Vacuum seal mushrooms and salt in a bag. Keep at 20–25°C for 5 days. When mushroom liquid is visible in the bag, squeeze and extract the liquid Blend fermented mushroom liquid with Persimmon Vinegar at a 1:1 ratio.