Posts by drake

Another recommendation is to make sure that you are burying the box into the soil and then cocooning it with leaf litter that is around. This will help hold in the moisture and with direct contact with the soil, it will ‘bond’ together and share the precious water.

I talked a lot about collecting microbes in the desert in these episodes of the Microbial Secret Society Podcast:

#24 Sam Bevans: Desert KNF, Israel, Farming without Water

#32 Sam Bevans & Mike Kaplin – Irrigation without “water”, Polymorphism, Bechamp

There is a huge difference in terms of the fermentation that takes place. Adding too much sugar before fermentation retards (slows) it down. This can be a benefit when fermenting fruits, which are very high in moisture, because the extra water may make the fermentation happen too quickly, but this can be not so beneficial when doing plant material such as growth tips, because the excess sugar does not complete.

The recipe recommends about 1/3 to 1/2 the weight of plant matter, or in the case of fruits equal parts to 1.3x more sugar than weight. So in example, if I have 3 lbs of plant tips, I should add 1 lb of sugar, or if I have 3 lbs of fruit, I should add 3 lbs of sugar. This will ensure great fermentation.

To super saturate, which is the preservation method, this should be done after fermentation. Details can be found here.

I know that because of religious reasons, alcohol can be forbidden, but there is no way to tincture without an alcohol greater than 35%. Some folks have suggested using highly concentrated vinegar, but this does not operate the same way to extract the compounds you seek, nor does evaporating the alcohol before use, because the alcohol actually is necessary to deliver the compounds through the cell wall.

With this said, there may be a way to obtain and use denatured alcohol that is not fit for human consumption? I do not know the specific rules and guidelines for what is tolerable, only that the 35% or greater alcohol is a necessity for this solution.

To address your question specifically: The first alcohol (rice wine) is just to rehydrate dehydrated herbs. This can be avoided by using fresh herbs, assuming those can be obtained (it can be difficult for me). If fresh (wet) herbs are used, then just follow the KNF Food recipe by adding 1/3 the weight by sugar and fermenting for a few days before beginning the tincturing process.

You can not use less than 35% alcohol to create a tincture because it will not have enough chemical reaction to pull the compounds you want into solution. Here, we typically use 40% because that is what is commercially available, though technically it could be diluted slightly, so same goes if you can get a higher percentage, dilute it to 35% before tincturing.

The blood and water can turn the batch no good. I have found in my experience it is best to work with just the solids. The blood can be fermented separately for more immediate use.

Mineral A-D are special extracts that Master Cho makes. He has never taught the recipe, and in our testing of them vary greatly from batch to batch. The closest we have come to making them is to put different rocks into what he calls a BMW Machine. Because the minerals are not readily available or consistent, they are not part of the 9 Core Solutions, and instead we advise the use of seawater to get a balanced amount of all minerals, which is nearly identical to Mineral A.

Feel free to dig deeper into this though, there are many references throughout my videos of Cho talking about the minerals.

Water Soluble Phosphoric Acid does help during the change-over period and should be used by advanced natural farmers.

hey craig!

I’m pretty sure this site does get used. I check in on a weekly basis. Also, the Pure KNF Foundation which sponsors this project is also sponsoring my Office Hours, which is live help on YouTube, Sundays 9am HST.

Glad you are here, and it’s always an interesting thing to get folks to build community. The Korean Natural Farming group on facebook is pretty popular, but doesn’t have nearly the quality of answers that exist here.

The classic saying “you can lead a horse to water, but you can’t make it drink”. YMMV.

aloha!

Tomatoes alternate between puberty, chubby, and skinny cycles on a two week basis. If you observe closely, you will see one week, the chubby phase of putting out leaves, then the following week entering the skinny phase where the plant stretches and throws out a new fruit panicle. So phasing it every other week to be alternating between chubby and skinny, replacing the skinny every other time with a puberty.

chubby|skinny|chubby|puberty|chubby|skinny|chubby|puberty and so forth.

The biochar will absorb the nutrients very quickly. Soaking it for a few minutes will enable the char to become charged. Using JMS with the char is okay, but these are not really the microbes you want to be using in the soil, as they cause rotting as you noted. JMS acts more as a prebiotic feeding the soil biology similar to a fish dinner.