Milk mushrooms have fermented: why did this happen, how to understand that the mushrooms have soured, what to do

Content

1 Why do salted milk mushrooms ferment?
2 How to tell if milk mushrooms have gone sour
3 What to do if milk mushrooms have turned sour
4 How to avoid fermentation of milk mushrooms
5 Conclusion

Milk mushrooms, canned in jars or salted, have become sour - the situation is unpleasant. All the work went down the drain, and the product is a pity. To prevent this from happening in the future, you need to figure out your mistakes and find the cause of the fermentation.

Why do salted milk mushrooms ferment?

If there is something wrong with the preservation, fermentation occurs in the jars of pickles. Sometimes housewives take it for a normal phenomenon. In fact, if bubbles and foam appear, this indicates the development of negative processes. We can immediately conclude that the preservation has turned sour. However, if a problem is discovered on the first day, the product can still be salvaged.

Attention! If the fermentation process has been going on for about a week, such preservation should be thrown away immediately.

In jars with high-quality preservation, the brine is not cloudy, there is no foam or carbonated bubbles

It is difficult to determine exactly why the salted milk mushrooms have fermented. Preservation usually turns sour in the following cases:

The collected mushrooms were poorly cleaned and washed before salting.
The ingredients were not used according to the recipe, the proportions were not correct. This most often involves salt and vinegar.
Many other ingredients used. For example, lovers of pickles like to put a lot of onions, and it is this that causes fermentation.
Preservation will turn sour quickly if unsterilized jars and lids are used.
Unrolled salted milk mushrooms are stored in the refrigerator. The preservation is sent to a cool, dark basement. If storage rules are violated, the product will ferment.
The twist will be lost if oxygen gets inside the jar due to depressurization of the lid.
Pickles can turn sour if the cooking technology is incorrect, for example, if the mushrooms are boiled for less than the required time.
The entire jar of product will turn sour if a spoiled mushroom gets among the good fruiting bodies.

To avoid such a situation, you need to be responsible for salting, follow the recipe and sanitation.

Video recipe for pickling milk mushrooms:

How to tell if milk mushrooms have gone sour

From the first days it is difficult to determine that the preservation has soured. Initially, salted milk mushrooms look normal, even if the destructive process has already started inside the jar. The spoilage of the product is indicated by bright signs that appear after a few days, when it is already too late to save the mushrooms.

Salted mushrooms should not smell sour

You can determine the deterioration of salting by the following signs:

Without the fermentation process, fruiting bodies cannot sour, and it is always accompanied by the release of gases. Since they have nowhere to go, the lid swells. With strong saturation, it even rips off the neck of the jar. The brine becomes cloudy.
When the milk mushrooms foam, this is already a clear sign that they have soured. Foam forms on the surface of the brine. Over time, it becomes overgrown with mold, which grows over all the mushrooms.
If salted milk mushrooms smell sour, this is the third sure sign that they have soured. However, the smell can be heard if the mushrooms are simply salted in a container for quick consumption. With conservation, the situation is more complicated.You can smell the sourness after opening the lid.

If the pickle has at least one of the listed signs, preservation cannot be revived. The product is thrown away, otherwise you can get severe poisoning.

What to do if milk mushrooms have turned sour

When fermentation is noticed late, toxins will already have time to be absorbed into the product. This is especially true for conservation. If the mushrooms have become too sour, there is only one way out - throw them away. You can't even try to save the product. If foam appears on the pickling after 1-2 days, that is, the milk mushrooms turned sour almost immediately during pickling, they can still be saved. Most likely, the problem is due to incorrect proportions of ingredients.

If foam is detected at an early stage of pickling, mushrooms can still be saved

Mushrooms from the container are poured into a large bowl. The longest and most grueling process of cleansing from other ingredients begins. In other words, only milk mushrooms should remain in the bowl. Onions, peppers, bay leaves and other spices are removed. The sorted fruiting bodies are washed with running water. Place the mushrooms in a saucepan, pour boiling water over them, and cook for 5 minutes. The procedure is repeated twice.

Boiling draws out all the sour marinade from the fruiting bodies. Mushrooms become completely safe. Now they can be filled with new marinade and sent for storage. There is no need to boil them again, since the double boiling process has already been completed.

Advice! If after resuscitation the milk mushrooms turn sour again, then they should be thrown away without regret.

How to avoid fermentation of milk mushrooms

Saving sour canned food is a thankless and dangerous task. It is better to prevent a problem than to deal with it later. Compliance with the recipe and sterility will avoid fermentation of the product.

If you overdo it with herbs, onions and other spices, the mushrooms are guaranteed to sour

To reduce the likelihood of pickles going missing, you should follow a few simple rules:

Before pickling, the fruiting bodies are thoroughly washed, cleaned and soaked. However, even at this stage problems may arise. It happens that milk mushrooms turn sour when soaked in plain water. An error is a violation of technology. When soaking, change the water every 4-5 hours, do not allow it to stagnate.
After harvesting, the harvest is stored in the refrigerator for up to 1 day. If the mushrooms are peeled, no more than 3 hours.
Jars and lids are thoroughly washed with water and soda, rinsed, sterilized by steam or inside the oven.
The quantity of ingredients used is as prescribed in the recipe.
Even with a strong adoration of onions, their presence in preservation is minimized. It causes fermentation.
During sorting, each mushroom is checked for freshness. Suspicious fruiting bodies are disposed of.
Pickles are stored in a cool, dark place. For preservation, the permissible temperature is no higher than + 10 ^OC. If the milk mushrooms are not rolled up, but covered with nylon lids for quick consumption, they are placed in the refrigerator.
Canned milk mushrooms can be stored for up to 1 year. Even if they have not fermented, it is better to throw away the old seaming.

To ensure that you do not get poisoned by mushrooms, after opening the jar, they are fried or stewed before use.

Conclusion

Milk mushrooms have gone sour – don’t regret the product. It's better to throw away the preserved food. Mushroom poisoning is severe and causes serious damage to the body. It is much more expensive to cure than to make a new salting.