This is how Ewa Wachowicz marinates Riga. One ingredient surprises

Marinating in vinegar gives mushrooms a long durability, but by the way it changes their taste strongly. Riga – delicate and aromatic – they lose the most. works differently:

• retains the natural aroma of the fungus,
• brings out a slightly acidic aftertaste,
• It makes Riga crunchy and firm.

This is a method known from the old days, Used especially in Podhale or in the Carpathian regions.

Traditional pickling requires lactic acid bacteria that naturally develop in an anaerobic environment. Wachowicz accelerates the process, reaching for – natural fermentation starter.

• Socked milk works like whey or pickled cucumber juice – stimulates the development of milk bacteria.
• Thanks to this, the fermentation process runs faster and more stable.
• Riga retains their color and taste, and at the same time gain a unique note – milder than with vinegar.

It is a simple, ecological and close to home kitchen tradition.

Although the exact recipe of Ewa Wachowicz is based on simplicity, as in the case of, by following step by step according to the instructions below you will get a satisfactory effect of the chef:

1. Preparation of Rydzów – Cleaning mushrooms, preferably without washing in water (excess moisture will weaken fermentation).
2. Laying in jars – rice is tightly arranged with hats up. You can postpone them with spices: garlic, dill, horseradish or currant leaf.
3. Flooding with water and salt – a classic brine is about 20 g of salt per liter of water.
4. Adding sour milk – a few tablespoons for a jar to stimulate the fermentation process.
5. Cover and load – Riga must be completely immersed so that they do not mold.
6. Expectation – Pickling lasts from several days to several weeksdepending on the temperature and the desired degree of acidity.

Pickled Riga is a completely different edition than those from vinegar. They have a subtle, slightly sour aftertaste, remain crunchy and extremely aromatic. They are great as an addition to cold meats, pies, sandwiches, salads.