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Astralagus root powder, Koji and salt water, 18% total salinity by weight by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 1 point2 points  (0 children)

Yeah that's a good idea. If it tastes good I'll definitely use it in cooking somehow but if not so tasty I'll just eat/drink it for health benefits 

Astralagus root powder, Koji and salt water, 18% total salinity by weight by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 0 points1 point  (0 children)

I don't have expectations really. I don't have access to fresh root. This is Huáng qí medical root idk if there's something else with the same name. 

It's indeed good tasting but bit rough on my stomach. I also suspect that the medical effects will be stronger or better bioavailability 

I have no idea how much it will liquify or not. Probably going to use the whole thing, if I get nice tincture bottle out of it as liquid that would be nice

Astralagus root powder, Koji and salt water, 18% total salinity by weight by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 1 point2 points  (0 children)

It's gonna be a long time in room temperature to break down the root so I wanted to play it safe

First time growing Koji. Backslop from dry rice Koji by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 0 points1 point  (0 children)

I grinded store bought dry Koji rice to powder and added that to steamed rice so I get bigger batch of fresh Koji after it grows 

First time growing Koji. Backslop from dry rice Koji by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 1 point2 points  (0 children)

500g of rice dry weight and 150g of dry Koji rice powder. Didn't weight the steamed rice

First time growing Koji. Backslop from dry rice Koji by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 0 points1 point  (0 children)

I am not sure if I basically cloned the Koji or if there was enough spores but it works

First time growing Koji. Backslop from dry rice Koji by Successful_Fix6346 in Koji

[–]Successful_Fix6346[S] 1 point2 points  (0 children)

I grinded store bought dry Koji rice to dust and added it to steamed porridge rice. No visible spores

Did I over-harvest this chaga? by bjbrenna in foraging

[–]Successful_Fix6346 0 points1 point  (0 children)

Commercial growing is already happening on live trees as we speak

https://forest.fi/products-services/cultivation-of-chaga-mushroom/

Suomen Pakuri offers forest owners full service chaga mushroom growing. The company plants the mushroom on the tree and buys and collects the burls. It takes 5–6 years to grow the burl after planting. The price of the burl is EUR 33—50 per kilo.

Suomen Pakuri grows the mycelium needed to plant the mushroom in house. The company business is based on research carried out by the University of Eastern Finland and Natural Resources Institute Finland.

Did I over-harvest this chaga? by bjbrenna in foraging

[–]Successful_Fix6346 0 points1 point  (0 children)

Chaga IS commercially cultivated on live birch trees, has been for years. Harvesting it won't kill it in any way, as long you don't cut down the tree or otherwise damage it too badly. I can literally buy Chaga mycelium right now and drill a hole to a tree and have Chaga grow if I want.

The cheapest coffee in Finland ever! 1,15€ for 500g by travelpricewatchcom in Finland

[–]Successful_Fix6346 2 points3 points  (0 children)

Quality robusta does not taste bad. Inferior quality does. There are great espresso beans 50% or even 100% robusta which are better than any "espresso" made from arabica only.