Lightly Fermented Shiitake Mushrooms

• 8 medium-size fresh shiitake mushrooms
• 2 generous pinches fine sea salt
• 100 ml (3½

Remove the stalks from the shiitake mushrooms and peel away the skins. Use a sharp knife to slice the shiitake horizontally across the cap, into several thin slices; ideally, no more than 2 mm (1/16 inch)