Dunki - mushrooms which perfectly are suitable for salting. Salt these mushrooms absolutely simply, however that their taste turned out excellent, it is necessary to follow strictly a compounding and to maintain all proportions.
Before starting salting these mushrooms, at first it is necessary to soak them in cold water 24 hours. For this purpose perfectly the basin will approach. So, fill in mushrooms with cool water so that water completely covered dunk and leave at several o'clock then replace water with clean.
It should be noted that per day it is necessary to replace water not less than five times. While mushrooms are soaked, prepare the capacity in which you will salt them. Perfectly the wooden barrel, however will approach if it is absent, then it is possible to use also a ceramic pan. After dunk are soaked, put them in a pan, fill in with water and put on fire. As soon as water begins to boil, lower fire to a minimum, remove a skin and continue to cook mushrooms of minutes 15-20. Cast away boiled mushrooms on a colander, properly wash out them and cool.
Lay pepper and bay leaf on a bottom of a barrel, further - dunk (a layer five-six centimeters) and plentifully powder them I will merge (on kilogram of mushrooms take two tablespoons of salt). Add a few leaves of horse-radish and cherry (if you wish that dunk were crunchy) and also fennel small stalks, allspice and segments of garlic. Further lay the second layer of mushrooms and spices, etc.
As soon as the barrel is filled, cover it with in advance prepared clean gauze, from above lay a press (a wooden cover, and on it bends) and leave in the dark cool place for 30-35 days. It is important to remember that during salting the mushrooms need to be held at a temperature from +5 to +10 degrees, in this case they will properly be salted, the brine won't turn sour and won't evaporate, and mushrooms will be crunchy.