Fermented foods are considered natural probiotics:
• They help fight diseases
• They improve digestion
• Strengthens the immune system

1 tray of whole small mushrooms
1 ½ tbsp unrefined salt for each liter of water previously boiled and cold
1 clean and dry glass jar with lid

For the brine, put boiled water in a glass, add the salt and dissolve well. Once dissolved and cold, add it to a jug and add water to make 1 liter. Stir until completely dissolved. Let cool.

Wash the mushrooms and put them in the jar trying to keep them under pressure so that they do not rise with the water. Now add the salted water. The mushrooms must be submerged to avoid spoilage. Fill with the brine to the brim.

Close and store in a cool, dry place without direct light. After 3 days refrigerate. 

After 5 days you can taste them, if they are of your desire like you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.