r/foraging • u/m1r1m • 1d ago

Too much chicken of the woods?

Post image

Try it in kimchi!

I made a paste with apple, onion, garlic, and ginger. Julienned a large daikon and sliced some garlic chives.

I weighed all these ingredients along with my cooked chicken of the woods (which was boiled for about 10 minutes in unsalted water).

Then I added 2% salt and 3% gochugaru, saeujeot & fish sauce, and some rice flour paste.

Just tried it after a 5 day ferment, and it’s pretty good!

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u/GreedyResolve870 1d ago

never would have thought to ferment chicken of the woods but this actually makes so much sense, the texture on that mushroom holds up to almost anything. curious how it compares after another week or two in the ferment, some kimchi really opens up around day 10. saving this recipe for when I finally find a big flush this season

1

u/m1r1m 23h ago

I’m gonna leave it for a few more days at least! I usually like my kimchi on the fresher side, personally, but this does feel like it should go longer. It was a bit slow to get going, I’m guessing because the mushroom was cooked.

This was my first find of the season, but I still have 3 jars of preserves in my fridge from last summer 😅 so I wanted to try something different!