Oyster Mushroom Kimchi - mushroom recipe

Instructions

1. Process the salt, fish sauce, garlic, ginger, maple, chilli flakes and onion in a food processor until a paste is formed. Taste and adjust the spiciness level if needed. Mix the paste with the mushrooms, then quickly pack into a vacuum bag using the moist setting, seal, label and date.
2. Alternatively, press everything down in a mason jar and put a weight on top of it. Make sure to keep everything underneath a layer of liquid. If your vacuum sealer has difficulty sealing liquids, put the mixture in a Ziploc bag, then put the zip loc in a vacuum bag and seal.
3. Put the mixture in a cool, dark place for two weeks. Put it inside a container in case it leaks.
4. After two weeks, slice open the bag and eat hot or cool with some steamed rice, eggs, or other bland foods that can welcome aggressive flavours.
5. The kimchi will last for at least a month in the fridge, stored in a container with a tight-fitting lid, like a mason jar.