I’ve never fermented something outside a fridge, and that sounds like a good set of training wheels. I’ve seen a dark green slimy looking shrink-wrapped thing labeled as snow vegetable, but the fresher stuff she calls for is in the refrigerator section and I think its pretty good. I created a thread about finding ingredients in the SFBA and posted a pic of two local brands.
That mushroom dish sounds great. I bet the mushrooms wicked up a ton of flavor. Do you eat it as is, or as an accompaniment to something else?
