Fermenting Chanterelles

So I found a bunch of delicious chanterelles today. Unfortunately the chanterelle mushroom is not the best mushroom to dry and save. It looses a lot of flavor when drying do to its high moisture content. So, I decided to ferment them. This is my first time fermenteing mushrooms so I used extreme precautions when doing this. The point to this post is to: A. Determine if this mushroom is a candidate for fermentation B. Decide if this mushroom can hold its flavor while preserving and C. Make sure this is not dangerous do to hydrazine and other fermentable outcomes.

Second day of fermentation

UPDATE 8/15/14

The chanterelles fermented beautifully! They taste exactly like a chanterelle that was pickled. the texture is amazing, very meaty. they have the aroma of carrot juice.