Ukuze ukhule ama-champignon, uzodinga imishini ekhethekile - okuthiwa yi-champignon greenhouse, efakwe umoya wokukhipha umoya kanye nesistimu yokushisa eguquguqukayo.
Lamakhowe athanda inhlabathi ethile. Zidinga inhlabathi eyenziwe ngenkomo, ingulube noma umquba wehhashi (isixwayiso: lokhu akufani nomquba!) Kuhlanganiswe ne-peat, udoti wamaqabunga noma sawdust. Udinga futhi ukwengeza izithako ezimbalwa kuwo - umlotha wokhuni, ushoki kanye nomcako.
Manje ungathenga futhi utshale i-mycelium (ngenye indlela, ibizwa ngokuthi "mycelium"). Lokhu kumele kwenziwe ngaphansi kwezimo ezithile. Ukushisa kwenhlabathi kufanele kugcinwe ku-+ 20-25 degrees Celsius, umoya - ku-+15 degrees, nomswakama - 80-90%. Amakhowe ahlezi kuphethini ye-checkerboard, eshiya ibanga phakathi kwawo cishe ngamasentimitha angu-20-25, njengoba i-mycelium ivame ukukhula kokubili ububanzi nokujula.
Kuthatha isonto noma isonto nesigamu ukuze amakhowe agxile endaweni entsha yawo, bese kuvela amabala e-mycelium emhlabathini. Khona-ke imizimba yezithelo kufanele ilindelwe.
Isivuno sokuqala singavunwa cishe izinyanga eziyisithupha ngemva kokutshala. Kusukela kumitha yesikwele ungathola amakhilogremu ayishumi ama-champignon amasha.
Khona-ke inhlabathi ephelile kufanele ibuyekezwe ukuze kutshalwe okulandelayo, okungukuthi, ukumboza ngongqimba lomhlabathi ovela ku-turf, i-peat ebolile kanye nenhlabathi emnyama. Kungaleso sikhathi kuphela lapho i-mycelium entsha ingafakwa ku-greenhouse.
Amajazi emvula afuywa kusetshenziswa ubuchwepheshe obufanayo nama-champignon.