Naem Het: Vegan Thai Fermented Mushroom Sausages
You guys know I love my fermented foods and I am always looking for ways to do it: “Can I make sauerkraut out of that?”, “Can that be made into vegan yogurt???” Speaking of which, I’m working on a vegan cultured cashew milk yogurt recipe that will be coming to the blog soon!
I am enamored with the whole process of fermentation. From the fact that God gave humans the knowledge to figure our how to preserve foods going back to ancient times (literally since the Neolithic period), to the fact that there’s good bacteria causing this whole magical transformation to happen and that it’s so beneficial for us!
There has even been a great deal of research conducted in recent times about the link between probiotics (which you can get from fermented foods), our gut health, and how they are linked to our brains and even our emotional states. This recipe is super easy and uses lacto-fermentation, also known as lactic acid fermentation. It’s a method where vegetables, dairy, and even bread doughs are preserved through the process of fermentation using beneficial bacteria.
This is a recipe I adapted from The Messy Vegan, she shared that the original version of Naem Het contains ground pork, rice and garlic along with the salt (and usually chili peppers as well.) This version subs delicious oyster mushrooms for the pork and you still get a yummy, sour and salty sausage that can be served fried, raw, grilled, added to salads or even stir fried. I think it would be super tasty with my vegan cultured coconut yogurt drizzled on top or used as a sauce.
Give it a try, your taste buds (and gut health!) will thank you.
225 grams oyster mushrooms
1/4 teaspoon salt
1-3 large cloves garlic (I used one large clove of elephant garlic)
20 grams cooked glutinous brown rice
Cut or tear the oyster mushrooms lengthwise (down the lines of the gills) into thin slivers. Steam for 20-30 minutes on high heat.
While the mushrooms are cooling pound the salt and garlic to a fine paste with a mortar and pestle. If you don’t have a mortar and pestle, a sturdy bowl and a metal spoon work as well!
Lightly pound the rice with the garlic paste. You don’t want to make it into a paste, you’re just trying to gently start breaking down the rice for the fermentation process.
Once the mushrooms have cooled you want to get rid of as much excess moisture as possible. I squeezed them in a nut milk bag and saved the liquid to use in soup-yum!
Combine the rice and garlic paste with the mushrooms in a bowl and knead with your hands to combine.
Divide into four portions and wrap them in squares of cling film to form small sausage shapes.
Wrap them in a dish towel and find a warm place to let them ferment for about 3 days. They will taste salty, garlicky and slightly sour when they’re done.
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