The harvest ends every fall and the country's homes are fullCorn coreI don't know。
To be honest, most people don't really see corn cores as useful. In the past, the household used to set fire to firewood, and now the countryside is using natural gas, electromagnetic furnaces, no fuel, and the rest of the maize cores are largely left idle in the corner, either to be pulled away or thrown out, looking at a pile of waste and wasting it。
But in the last two years, one of the most powerful farmers' tricks, it's so practical! At homeHibsWithout a flower pot, without paying for the nutrients, with the dark corner of the yard, with a simple clean-up, a full of fresh mushrooms can emerge in about six months。
Most crucial is the ability to harvest several times in a single plant, from autumn to winter, with fresh mushrooms that are almost non-purchaseable and cost-effective for one winter。
But i have to be honest with you, a lot of people watch short videos and wind species and they fail。
Many neighbours watched others grow so simple that they went straight to the corner of the wall with dry corn cores waiting to grow mushrooms. After spending most of the month, the mushrooms were missing, the corn core turned black, covered in green hair and a stench of sour acid, which eventually had to be cleaned up and thrown away for nothing。
A lot of people think it's corn coresGrow mushroomsIt's "zero technology, 100%" and it's just piled up, but it's not. Looking at simple operations, there's a lot of details, but there's probably no way to plant a lazy move。
Today, i will use the most glamorous language, combining real-life rural experience, to tell the full story of the steps, pit-scrambling and later conservation. Without hard-to-understand jargons, ordinary people can operate at home. They like to grow small homesWaste utilizationFriends, take a good look。
The first step, selection, is where many people step first。
Not all corn cores can grow mushrooms. The selection is really crucial. When you choose, you leave only the dry, complete, clean-faced, black-coloured corn core。
But if you store a moist, black spots, slightly decomposed corn core, you must not mix it up. This spoiled corn core carries a large amount of fungus, and if one is mixed, the whole pile will be contaminated, with only fungus at a later stage and no edible mushrooms。
You don't have to break corn cores, you can use a normal stick. If there are simple shredding tools in the home, it would be better to make two or three centimetres smaller, the mycelium takes root faster, and the mushroom comes out faster. Pure family farming, full-scale use of which is perfectly fine, is just a little longer。
Next, limewater is immersed in the sterilisation, which is one of the most central and inescapable steps in the entire process, and none。
Dry maize cores are stored in the open for long periods of time, and the surface is covered with invisible fungus spores, eggs and fungus. If they are not sterilized early, they are stacked directly, and the fungus grows much faster than mushrooms. Finally, the fungus spread, with direct coverage of the fungus, and the cultivation failed 100 per cent。
Many people have failed to grow mushrooms, and the root cause has been to skip this step and save lives。
Home operations are particularly simple, do not weigh precisely and do not use complex matching. Find a big bucket, a big plastic tub, or a clean pool, fill it with fresh water, grab two raw limes and throw them in, mix them up and turn them into light lime water。
Put all the clean corn cores that have been picked in the lime water and must be completely submerged. Corn cores are lighter and easy to float, with a large rock and heavy matter pressed to ensure full penetration。
It's hot, 24 hours in. There is enough time to get it out, without deliberately drying it up, and only to control the drying of excess surface water。
To teach you a test: hand-held corn cores, moist hands, squeezing can only see a little water, and no dripping, which is the perfect humidity。
It's too watery to pile up; it's too dry, mycelium has no water to feed, it can't come out, and the moisture control must be in place。
When the bubbling is dry, the next is the selection of the position, the wrong location, and it's no use working。
Remember three core conditions: cold, ventilated, waterless, and absolutely no sunlight。
Never pick the corner of the courtyard to the sun, but the sun of the autumn tiger is still strong, and direct fire will dry up the water from the corn core and tan all the breeches. And don't pick low-lying corners, rain-filled bubbles and rot in a week。
The best position is in the north wall of the yard, in the shade of the tree, in the back of the house, where there is light, ventilation and water。
Cleans up the ground before stacking, cleans up the weeds and the groceries, disinfects the ground with a thin layer of lime, isolates the eggs and the fungus from the soil and avoids contamination from the bottom。
When all the preparations are in place, the inoculation will begin。
Here's to correct a web-based error: many videos say that mushrooms grow without germs and with natural air spores。
Don't believe it! The bacterial spores in the natural environment are messy, and probably the fungus, the fungus, are not edible. If you want to eat fresh mushrooms in a stable and safe manner, you have to buy regular fungus species, with a few dollar packs on the internet that are almost negligible and safe。
The code is super simple, one layer stacked。
First, a thick corn core is laid, where all the pre-crushed bacteria are spread evenly, not too thick and thin, and then a corn core is laid, and then a bacterial layer is spread and stacked over and over again。
The height of the pile is around 60 centimeters, not too high. Overstretched, inclement, high temperature, and prone to “buildella”, burning the fuses directly。
At the top of the last layer, a little more fungus seal to protect the internal silk。
When it's stacked, look for black plastic sheet cover. The membrane avoids light, warms, wets, and perfects the growth environment of mybs。
Attention, not completely sealed! It's also a big mistake that a lot of people don't open up after covering up。
Every three to five days, air is ventilated in the corner of the thin membranes for half an hour, the internal heat and humidity is dispersed and oxygen is sufficient. The whole journey is to be opened as often as possible, and back and forth, which can easily be brought into the outside fungus, affecting the growth of mybs。
At about 20 to 26 degrees, the gold temperature of mycelium growth, normal maintenance, half a month to about 20 days, can be seen in the corn core cracks, with white and white silks, and slowly coming out of the cosmopolitan mushroom buds, which are particularly cute。
Once small mushroom sprouts emerge, the conservation approach needs to be adjusted immediately。
This phase can no longer be suffocated, with the gradual lifting of the thin film, the gradual increase in ventilation and the dispersing of light, and the complete non-opening of all at once。
When the weather is dry, the air spray around the pile is wettened with a canteen, so be careful not to pour mushrooms directly into the water. The mushrooms are watery and particularly prone to decay and darkening. It is sufficient to keep the surrounding environment wet and dry。
When the fungus cover is fully extended and has not gone out to age, it is the best time to pick, when mushrooms are the youngest and the best taste。
When they are taken, the whole bush is sprouted, and not only the mushroom body, but also the roots, the remaining shroom root rots, affecting the next growth。
It's important to remind you that after the first mushroom is taken, don't throw the corn cores away
This is the most wasteful act. There is a lot of nutrients in the pile that cleans out the dead mushroom roots and impurities that remain on the surface, sprays small amounts of water, re-stamps the membranes for about a week, so that we can rediscover the mushrooms, properly conserve them, and collect them three or four times in a row。
Fresh mushrooms that can't be eaten enough can be colded and dried up, and chickens, soup and cuisine are especially delicious in winter and are much more fresh than supermarkets。
Finally, let me sum up a few of the most easy pits for ordinary people, and we must avoid them and make less of a turn。
First, do not omit lime water for impregnation, which is the key to success and failure
(b) second, the rejection of direct sunlight and low-lying water position, and the selection of the cooling and ventilation areas are fundamental
Thirdly, the use of heavy water is prohibited, only sprayed and wetted, and the accumulation of water is the main cause of the rotting pile
Fourth, no wild fungus, no bets on natural spores, only regular edible bacteria, safety first
Fifthly, the discovery of local aromatics and quagmire, the immediate removal of the moldy parts, the separation of lime and the prevention of proliferation。
To be honest, corn cores are old and abandoned in autumn, and they're wasted. The simple planting of mushrooms with idle walls, free of money and space, is both an interesting little fun to live in and free of mushrooms, especially for families in rural areas and with small homes。
It is not necessary to pursue high-volume production as a daily small breed, self-sufficient, clean and secure. When carefully and step-by-step, it is generally possible to get out of the mushrooms and easily eat their own pure, natural mushrooms。
Summary
In short, the core logic of corn core mushrooms is the selection of clean, non-stereogenic corn cores, limewater impregnated micro-wetting, tectonic inoculation in the selection of cold ventilated positions, evacuated membrane luminous fungi, ventilated hysteresis after mushrooms have been released and collected in batches。
The whole process has no complex technology, and its success is in detail. Disinfection, wet control and light ventilation can avoid the vast majority of failures and harvest easily。
There's a lot of seemingly useless waste in life, and if you find the right way, you can turn it into a treasure. Low-cost seeding not only saves the cost of living, but also reaps a full sense of accomplishment, and is a healing and liveable pleasure。
We always pay for food, sometimes by ourselves, to grow from waste, to feel the beauty of natural growth, to appreciate food, to treat resources well, and to make small surprises in ordinary life。
Disclaimer: this is a popular family-interested kopp, with varying degrees of humidity and environment, and different effects of mushrooms; the exploitation of unknown wild fungus is strictly prohibited, the cultivation of moldy materials is not allowed, and large-scale commercialization is not allowed。
