Wild Smartweed to Yeast Ball: Traditional Handmade Jiuqu — Mycelium Fully Grown, Then It’s Done

Today I’m making traditional handmade jiuqu — Chinese yeast balls — with wild smartweed I picked in the mountains. Wild smartweed is naturally peppery and is one of the key herbs in traditional yeast starter. It helps suppress unwanted microbes, activate the yeast, and keep the rice-flour dough breathable so the mycelium can grow through. I harvest it before flowering, sun-dry it, grind it into powder, mix it with rice flour, add water, and knead it into small balls. Then I lay them on straw, cover them with cloth, and let them ferment in the warmth for a day or two. When a short fuzzy white coat appears on the surface, the yeast balls are done. Have you ever used plant-based yeast starter at home? I’d love to hear about it in the comments.