Lacto-fermenting involves encouraging healthy bacteria and fungus to grow within a contained environment. Vegetables ferment extremely well because they already contain good starts of those bacteria and fungi.
The problem with mushrooms is that they ARE a fungus. Their presence in a ferment will radically affect the balance of bacteria and other fungus in the ferment. Not in a good way!
The problem with eggs and sausage is that they encourage the growth of other items that are not conducive to the growth of healthy microbes. Both are traditionally pickled with finished pickle brines, or with apple cider vinegar blends.
You can, of course, purchase pickled mushrooms, pickled eggs, and pickled sausage. The mushrooms are likely filled with chlorine because they’ve been watered with chlorinated water (and the mushroom fruits concentrate contaminants). The eggs are of unknown age, from chickens fed who knows what, and preserved with chemicals that were never meant to be consumed by humans. The sausage… well, if you don’t already know what goes into commercial sausage, then maybe you don’t really WANT to know. And that doesn’t even touch on the quality of what the animal ate, or the chemicals used to cure the sausage!
When you want to KNOW the real quality of the ingredients, you just HAVE to make your own! Fresh, quality ingredients. Or specialty ingredients.
Pickled chanterelles or morels. Or your own homegrown Criminis or Oyster mushrooms, or maybe the Russulas you gathered yourself. Pickled bantam eggs, or Quail eggs, with specialty seasoning combinations (I’d love to have some Quail eggs to drop into my Pickled Salsa… OOooooooh!). Or Polish sausage made from homegrown pork, elk, or wild hog, or even a combination of duck and rabbit.
Certainly you can use Raw Apple Cider Vinegar and mix a cold seasoned brine for use with any of these (stir well to incorporate the salt or sugar), in order to create a live culture pickling brine (heat must be avoided, it will kill the ACV). But you have so many more options by following this simple method instead.
To ferment these specialty items, get a good vegetable ferment going that has the flavors that you want in your finished pickle. Once the ferment is well established (approximately two weeks, minimum), you can add the mushrooms, peeled boiled eggs, or sausage, either to the vegetable mix, or after removing the veggies – just add it to the brine.
Let the food ferment for another week or two, to develop a good pickle. They may be refrigerated during the pickling process (especially important for eggs and sausage).
If you are going for a SWEET pickle flavor, add your sugar immediately prior to adding your mushrooms, eggs, or sausage. Make sure you stir it in well, so that it is completely dissolved. This keeps the ferment sweet and sour, instead of creating a sour alcoholic brine (sugars added earlier will convert to alcohol and go sour).
My mother pickled eggs in the brine from her home canned pickled beets. This was a heat treated brine, so the bacteria was dead, though adding the eggs stirred up a bunch of new healthy stuff as the eggs cured. The eggs turned a lovely shade of purply red, and the beet brine was a lovely complement to the eggs. I do not use beets in my fresh ferments though, because they are high in natural sugars, which go alcoholic, and that is not somewhere I’ll go with food I feed my family.
One of these days I will ferment some beets and push it through to the vinegar stage (past the alcohol stage) and then sweeten it a little and toss in some eggs, to see if I can get the delicious result with more probiotics but without the alcohol that would result from a young ferment with beets.
Get all the goodies from the lacto-fermented brine, with the superior flavor of home cured foods, infused all the way through your freshly purchased ingredients, or through your own homegrown or gathered mushrooms, clean-fed chicken eggs, and homemade sausage (from home grown pork even!).
Dead food just can’t taste like that!
The ORIGINAL one-way valve fermenting airlock! Imitation IS the sincerest form of flattery, and we have noticed that our product has been copied by other sellers of fermenting products. Remember, if you see someone else selling a one-way valve airlock for fermenting, THEY copied US, not the other way around! Fermenta Lock is still the only original invention, handmade in the US. If it isn't orange, it isn't the original!
We invented Fermenta Lock, Fermenta Free, and the valve used for Fermenta Fido and other Fermenta Airlock products. We invented Fermenta Dunk Extender. Patents are prohibitively expensive, and designed by the government not to protect the rights of individuals, but to provide another source of revenue and control for the government and lawyers. We are good at what we do. We have endless ideas and endless creativity, and competition does not scare us. Impatient thieves do not scare us - they are too busy taking shortcuts to make a success of it anyway, and they won't want to take the effort to actually MAKE a product and fill orders.
So if you want to copy our idea, go right ahead. If you want to market and sell a competing product, you are welcome to do so, as long as you do not patent our idea - we had it first, and our posts on FaceBook announcing the invention and launch of it will prove that. This idea is officially in the public domain, placed there by us. We will NOT release supply sources, or part names unless you want to buy them - we'll be happy to sell you an instruction kit. If you buy our product, or look at the images and figure it out for yourself, good on you. Compete with us if you like, just don't screw us, and we'll get along just fine. Big companies who might want to screw us may have more money, and more lawyers than we do, but we have more to gain by suing the pants off a big company, and believe me, we will be well motivated to do so if anyone patents our idea and claims it as their own - this is a free idea. Everybody now owns it.
Published June 23, 2012
Wholesale, Export, and Manufacture of this product by other companies is an option. International distributorships are available for those wishing to export. Please email us to inquire about access to our wholesale website, or in regards to manufacturing any of our products.
Business Building Services Are Available - If you are wanting to build a business like this, where you make things in the home and sell them direct to the customer, or if you want to build a business that you can sell to other people as a complete business package, Firelight Heritage Farm is now offering Cottage Industry Services to aid small business owners in building a successful product or service business from the home. Don't know what you want to do? We can help you figure that out too (something original, and just yours, not a canned business). You get the wisdom and uniquely successful perspective and experience of people who have been business, marketing, and website professionals for more than a dozen years. For more information, visit CottageIndustrialRevolution.com. Why copy someone else's business when you can do something uniquely you and enjoy it so much more?