I don’t recommend mixing it with water and then storing it. A possible solution is to mix a bit of alcohol in there and then later leave it open so it will evaporate off. Would have to use some high proof alcohol though.
Another solution is to just treat it as a solid and use a fine mesh or bubble bag and kind of massage it into the water you will be using it with.
I have witnessed this before happening to other people, but never had it happen with any batches I have made. Perhaps it is because I keep it fermenting in a sealed container where there is not much chance for evaporation?
- drake answered 6 years ago
Young-san Cho does not recommend aerating JMS. From what I understand his reasoning is that this is supposed to be drenched into the soil in vast quantities, which will lead to anaerobic conditions. However in the brewing process of 16-72 hours, it is not a completely anaerobic brew until the biology has consumed all the oxygen. This more natural approach of a stagnant brew leads to increasing their populations for best results upon application.
Adding air to a JLF seems like a good idea. The aeration will change the biology, but not the nutrient value significantly, so more aerobic biology in the same nutrient profile seems better to me.
- drake answered 2 years ago
I’m pretty consistent starting at 9AM HST, so maybe set an alarm for that time? Relying on YouTube for anything can be a hit and miss situation. Love to have you live and get some questions answered.
Thanks for being part of the community!
- drake answered 7 months ago
Classes offered by Drake and other instructors are listed at KNF Certification Training Courses page.
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- drake answered 6 years ago
- last active 6 years ago
A lot of good questions here!
As far as I know, Master Cho has given a prescription to solve the issue of drowning roots by spreading IMO4 and watering with the appropriate soil treatment solution around the drip line extending out 2-4 feet in a donut shape. This area should also be treated with an appropriate mulch to help the microbes dwell here and subsequently improve the air and water flow of the soil.
As I recall, Elaine Ingham was the one recommending to drill holes on the cardinal points and to fill them with cinder and ‘good’ compost.
To answer your questions specifically
what are the measurements/ratio?
I’d follow Master Cho’s potting soil mix
- 30% cinder
- 30% imo4
- 30% leaf mold soil
- 10% biochar
should the two be pre-fermented together and for how long?
“Charging” BioChar before agricultural use is recommended by top experts in the field. I have heard one recommend composting it with at least 2% fish meal or comparable nitrogen source and letting it heat up and naturally cool down. This functionalizes the charcoal and that has many benefits. see Josiah Hunt on Local Natural Farming Inputs
do I add anything else to the mix?
Love. Love must always be added to the mix!
- drake answered 6 years ago
I think your plan of using the licorice as a drink and restarting may be the best way to fully get all 5 extractions out and in the correct concentrations. It’s a bummer when these break, I’ve had it happen to me too.
What I end up doing is I have so much KNF Medicine going that I just keep charging forward. There are several batches all mixing into their respective pour off containers. Each time I pour off, I put a tick mark on the jar and refill as appropriate, but the pour off container I have is a 5 gallon bucket for each one, so it can handle a lot of extractions.
- drake answered 6 years ago
Overdosing with KNF Food is similar to overeating.
- drake answered 1 year ago
Salt and brown rice will change the colonies of LAB that colonize the nutrients. The white rice method of Master Cho is designed to catch a broad family of Lacto.
- drake answered 4 years ago
KNF for Lawn Care was discussed in Office Hour on December 5th 2021 at the 18 minutes 17 seconds.
- drake answered 2 years ago
To make a substitute for Brown Rice Vinegar, which is traditionally used in Korea, we have been using banana fruit with the skin on. If you think about the banana, it is like a HUGE rice plant, and the fruits are analogous to brown rice.
In the tropics, I’m pretty sure any fruit can be used to create high quality vinegar that has the effect of alkalinizing the plants.
Banana Vinegar Recipe
Ripe bananas with peels on are mushed into a container, then whatever that volume is, say it’s 1 liter, then double the amount of water added, so 2 liters of water added. This is then allowed to ferment for 3 months at room temperature avoiding sunlight. A ‘mother’ from another living vinegar can be used, or a bit (tablespoon) of braggs living vinegar can be poured in to help the process along.
I believe it can be done in a week time period if you follow a recipe to make fruit alcohol, then leave the alcohol open to the air. I have never done it this way, as mostly what I am using is the dregs left over from making KNF Food by fermenting plant juice, which I then add a bit more sugar to and follow the above recipe.
- drake answered 6 years ago