Shimeji Mushrooms are native to East Asia but can also be found in northern Europe, Smithy Mushrooms grow this variety in both a white and brown. They are characterised by their long stems and petite globular caps. We love these mushrooms in a variety of meals  here at The Fermentation Station, and they’re perfect for undergoing lacto-fermentation. 

Fermenting vegetables is the ideal way to bring fermentation practices into your life, and lacto-fermentation couldn’t be easier. All you need is your vegetable of choice, in this case shimeji mushrooms, some course flaky salt, your fermentation vessel, we used a Kilner jar and some form of weight... Read more.

There are many products that we often throw in our baskets when dashing around our neighbourhood supermarket, which for many of us, we won’t even know are fermented foods. This ‘do it yourself’ ferment blog involves fermenting some of Smithy Mushroom’s fantastic baby shiitake mushrooms in two our favourite lesser known ferments, Shoyu and Mirin. This fermentation process will leave you with two products at the end, the beautiful golden fermented mushrooms and the marinated Shoyu fluid that can be bottled and used on a thousand different dishes... Read more.

Kombucha is a fermented tea drink that has been around for millennia, it’s nothing new, however it is currently having a resurgence for it’s believed health benefits. At The Fermentation Station, Kombucha is one of the many ferments we produce, therefore we used our own in this recipe, however, you can use any original kombucha available for purchase in a supermarket. All you will need to recreate this recipe is; an Oyster mushroom cluster, some Kombucha and a fermentation vessel, we used a 1L kilner jar... Read more.