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Vegetables from Russia, Ukraine, Romania and Lithuania
Wild mushrooms, above all milk caps (Lactarius), are salted and fermented for the winter, sometimes with leaves and seeds as seasoning. Bitter milk caps need special preparation first. A Polish laboratory study ferments saffron milk caps in a light brine for 3 days warm and 14 days cold.
| Wild mushrooms, mainly milk caps (Lactarius) and Russula | [stryamets2023][motiejunaite2024] |
| Salt | [stryamets2023] |
| Horseradish leaves and root, oak leaves and blackcurrant leaves | Used to season fermented mushrooms in Pskov Oblast[belichenko2021] |
| Caraway seed | Used to season salted mushrooms in Pskov Oblast[belichenko2021] |
Total time across the recorded steps: 17 days
What changes: Starting material: wild milk caps and other mushrooms, sorted and cleaned
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wild mushrooms, above all milk caps (Lactarius), are salted and fermented for the winter, sometimes with leaves and seeds as seasoning. Bitter milk caps need special preparation first. A Polish laboratory study ferments saffron milk caps in a light brine for 3 days warm and 14 days cold. Made in 5 steps over 17 days. The longest step, keep cold to ripen (laboratory version), takes 14 days (Venugopal K 2025) and runs at 4–6 °C (Venugopal K 2025). Salt is 2 % (Venugopal K 2025). Lactococci, which predominated in spontaneously fermented saffron milk caps in a Polish laboratory study does most of the fermenting.
| Main step | 14 daysReported[venugopal2025] | Keep cold to ripen (laboratory version) |
|---|---|---|
| Temperature | 4–6 °CReported[venugopal2025] | Keep cold to ripen (laboratory version) |
| Salt | 2 %Reported[venugopal2025] | Ferment until sour (laboratory version) |
| Acidity | pH up to 4.5Reported[venugopal2025] | Ferment until sour (laboratory version) |
Unlike vegetable ferments, the main raw material is wild milk caps, and the bitter kinds must be prepared before salting. The laboratory version ferments the caps in a light brine with added sugar.
Salt only mushrooms you can identify with certainty. In a Lithuanian survey, five respondents knew of four poisoning cases, all from Gyromitra esculenta, a toxic mushroom that needs special preparation (Motiejūnaitė 2024). The authors call poisonings very rare among respondents and do not say those mushrooms were salted. In Ukrainian surveillance data from three periods between 1955 and 2018, canned mushrooms were the food in 13 % of botulism cases with a known food, and in 3.54 % in the last period, 2017–2018 (Semenko 2021); that study covers canned, not salted, mushrooms. The one fermentation study read (Venugopal et al. 2025) blanched saffron milk caps, fermented them in a 2 % salt brine until the pH was 4.5 or lower, then kept them at 5 °C. It counted lactic bacteria only, so its figures do not show that any salt level, pH or storage time is safe for traditionally salted milk caps.
Every number is labelled with how it is known. How this atlas is made
In Lithuania, salting and fermenting mushrooms mattered most in times of scarcity and has now nearly disappeared, along with the bitter milk caps that needed it (Motiejūnaitė et al. 2024).
