Before you start salting the waves, you need to properly prepare them for the procedure, namely, soak them in water. The taste of the finished product depends on the correct soaking.
Salting volushki is not a troublesome business, but it requires a certain pre-preparation of mushrooms for this culinary procedure, namely, soaking. Soaking itself has its own nuances and rules that must be followed, otherwise there is a risk of spoiling the product altogether - making it unsuitable for pickling and pickling.
What is soaking for? In order to get rid of the bitter juice found in mushrooms. That is, the procedure is mainly necessary to improve the taste of the waves.
As for the soaking rules, they are very simple: the mushrooms need to be cleaned (you can use a toothbrush for cleaning, it does an excellent job of removing all kinds of debris both from the top of the caps and from the bottom) and gently rinse, sort out the mushrooms (white and it is better to salt pink waves separately from each other), then fill them with cold water. Thus, the mushrooms need to be kept in water for up to three days, changing the water three to five times a day. The readiness of the waves for salting should be checked exclusively by their caps - they should be plastic and not break with light pressure. It is these waves that, when salted, turn out to be crispy, elastic and incredibly tasty, regardless of whether they are preserved cold or hot.
