Reishi Mushroom Fermentation

[Guest guest]

Hi Group,

So I have heard of fermented reishi mushroom, but I wonder how this is done?

I normally use this fungus by breaking it up into small pieces and making a

decoction by simmering in water, in a crockpot for a couple hours, then I strain

and cool the liquid before consuming.

Reishi is a powerful " immunomodulator " . It also is good for centering the

heart/mind.

I was wondering if any of you know of a reason why it might be good to ferment

the decocted reishi water? In either a separate kombucha batch or water kefir?

Would it possibly make the goodies more bio-available?

I tastes rather bitter, but the benefits are noticable right away, it has a

tendency to just make you feel intensely calm and grounded, not to mention the

immune boosting effects.

I have been experimenting with reishi decoction, astralagus root powder and

ginger mixed into kombucha. I call it the " Flu Shot "

Astralagus is also an immunomodulator, and ginger is just great stuff period.

Herbal ferments are neat, I always wonder if one might create a super tonic by

properly fermenting the right herbal preparation.

Kombucha is like this in a way...there must be others..please if you have

one/some, do share.

Thanks Macrobes!

Beau B.