Office Hours

IMO Turning and Storage Tips, BMW Water Oxygenation

January 19, 2025 · by Drake Weinert

Drake opens by remembering Master Cho, who died this week at age 93 after several strokes and years in a care home. He shares a photo from the family's remembrance and the story of Master Cho's Chinese civilian award for designing a no-smell pig pen ahead of the 2008 Beijing Olympics.

On the farm, Drake shows two 275-gallon drench tanks that catch roof runoff, get dosed with stored fish amino acid, lactobacillus, and occasional seawater (about 10 gallons per tank), then drain through 2-inch pipe onto the pasture. A new weather station at pureknf.org now tracks rainfall, humidity, and solar radiation; this week it logged 1.84 inches of rain.

The rest of the hour rewatches Master Cho and Master Lee turning IMO at Master Lee's farm. Master Lee uses a hiller-blade machine to throw piles into hills, then shovels the burnt, clumpy edges into the center to homogenize. Good IMO smells like rich forest floor; charred, asphalt-smelling material means the pile overheated. Finished IMO should stay slightly moist, get stored in baskets raised about 10 centimeters (3 inches) off the ground for airflow, and not be stacked more than three baskets high or held too long before use.

Master Lee also runs mixed chicken feed through a homemade trommel sifter to remove stones, and demonstrates his BMW (bacterial mineral water) unit, which drops well water about 3 meters onto stones inside a shielded, insulated column to oxygenate the water and keep out algae.

Questions answered

3:43 What happened to Master Cho? — Master Cho passed away this past week at age 93, after multiple strokes and years in a care home.
23:00 How is the farm's drench tank set up? — A 275-gallon tank fills from a roof gutter, gets dosed with stored fish amino acid and lactobacillus, then drains through 2-inch pipe onto the pasture.
26:06 Do you add minerals to the drench tank? — Drake sometimes dumps about 10 gallons of seawater into the 275-gallon tank before draining it out.
27:27 What's new for research on the farm? — A live weather station at pureknf.org now tracks rainfall, humidity, and solar radiation; it logged 1.84 inches of rain this week.
32:11 Why do microorganisms multiply so fast? — Master Cho taught it's because they want more offspring, the same principle of respecting and multiplying that runs through nature.
35:17 How does Master Lee turn his IMO piles without breaking a sweat? — He built stall walls and uses a BCS-type hiller machine to throw the pile into hills, then shovels the edges back to the center.
39:55 Why isn't the IMO on the edge of the pile good? — Edge material turns anaerobic and grows the wrong microbes, like actinomycetes, instead of the ones you want.
40:35 How do you know if IMO turned out right? — Good IMO smells like rich forest floor; go smell leaf mold in a forest to learn the target smell.
44:15 What does bad, overheated IMO look like? — It turns dark and charred because that part of the pile got too hot and wasn't turned in soon enough.
46:14 What material should you use to make IMO if you're not sure? — Use rice mill run like Master Lee, or build a custom blend as long as it has enough carbon, fats, and oils.
47:53 How should finished IMO be stored? — Let it rest and cool, keep it slightly moist, but don't hold it too long or it forms hard lumps.
49:30 How do you store IMO baskets to keep them aerobic? — Set baskets on sticks about 10 centimeters (3 inches) off the ground so air flows underneath and the bottom doesn't go anaerobic.
53:33 How does Master Lee keep stones out of chicken feed? — He runs the mixed feed through a homemade trommel sifter to remove stones before feeding the chickens.
56:42 What does the BMW machine do? — It oxygenates well water by dropping it about 3 meters onto rocks inside a shielded, insulated column, which also blocks sunlight so algae doesn't grow.

Topics: imo, bmw, fish amino acid, lactobacillus, drench tank, seawater, master cho, master lee, weather station, chicken feed, imo storage

KNF Office Hours is a free live Q&A every Sunday at 9 AM HST. Bring your question to pureknf.org/learn/questions or join live.

In this episode

Transcript

Auto-transcribed with Whisper. Click any timestamp to play from there.

0:30 hey good morning good day good wherever you are good welcome hey how's it thomas how's it Welcome to the KNF natural farming, Korean natural farming podcast, bringing you the wisdom of Master Cho and the support of the KNF, Pure KNF Foundation, right to you.

1:16 Um, and, uh, yeah, so today, January 19th, 2025, good day to be here. Um, before we just start off with a bit of higher wisdom, we'll get into that. So today, believe it or not, is progress. You progress like the rising sun. The brighter your virtue, the higher you rise. This hexagram announces a time of significant and easy progress.

2:03 Your influence and understanding grow by leaps and bounds, as long as you maintain your alliance with the sage. for it is from that alliance that the current progress springs. The only limit to your growth now is your devotion to higher things. If this is true and complete and steady, there will be great gains now. The image of the hexagram is that of the sun rising over the earth. To our view, the further it moves away from darkness, the higher the sun rises.

2:55 The same is true of us. The extent to which we progress is determined by how far we distance ourselves from inferior influences. It is important when success comes not to fall into the traps of the ego. Taking credit for gains. Resting on laurels. Indulging in desires. Plotting towards ambitions. The superior person instead uses times of progress to brighten his virtue, recognizing that it was his commitment to proper principles that brought success in the first place.

3:43 Continue to purify your thoughts, attitudes, and conduct now. the greatest power in this beneficial time accrues to those who serve the power higher power in every moment progress great we've got a lot of good folks gathering here welcome to knf podcast if you're around the world tuning in listening seeing it for the first time welcome you can find it at pureknf.org we got an hour to ask me any questions about natural farming so take this time to ask questions please and toward the end if we run out of questions and or i just get tired of answering

4:34 them we will go over we're doing an animal series with master cho and we're learning about animals But in the learning about animals, we're learning about all kinds of stuff. Last week was just basically him talking about IMOs at Master Lee's Farm in Muju and showing some top level, high level stuff of how to do it. So me, myself, you know, that progress, I feel a little, uh, I don't know if you know and you have heard the news or you haven't heard the news. um but master cho passed away this this last week um been kind of grappling with that going through it figuring out what that means to me

5:22 figuring out you know just a lot of a lot of stuff there, you know, trying to stay steady on things, you know, think about it. It's, that's not like, it's not like this was unexpected. He was 93 years old. He had been in a nursing home, like old people's home type of thing for at least the past two years from my understanding. He's had multiple strokes in his life for various reasons when, you know, I don't even

6:10 want to get into that right now. But yeah, I've been reflecting with my wife, you know, that chose their family, my family uh very tightly um you know hugely influential in my life and you know living on through young song through sun young through robbie through those you know his his grandchildren um even the other grandchild that i don't even know her name because i've never met her but sweet little girl um and dealing with all this of like what what you know what does it mean you know it's kind of

6:56 interesting to get progress there brighten my virtue continue to do the best things you know when your master teacher passes away it's like you know it's kind of one of those things i mean i guess it's better that the older people die than the younger people die it's always interesting that it's not that, you know, it's kind of better, like you'd rather outlive your children or whatever. So, um, so yeah, anyway, I've been kind of, um, you know, just dealing with that in my whole, uh, you know, what does this mean for our larger community? What does this mean for us? You know,

7:40 it's, it's been talking to a whole lot of people. Um, the, um, you know, it's a, it's a broad community. One of the things, you know, I, I know, you know, at least I can imagine Master Cho smiling down from heaven and being like, well, and finally, maybe now he can see how many folks lives he's touched and how many, um, this movement you tuning in here, you know, you're here because of him, you know, and the people that are, you know, carrying on his legacy, his dreams, his vision, wanting to see all that, uh, come to fruition and you're part of it. Right.

8:23 Um, so I feel like this is one of those like moments of, you know, like it's not unexpected, but it's like, now it's our turn. Right. Uh, you can't just be like, well, I don't know. I'll ask Master Cho. Not that I have been reaching out to ask him a whole bunch of questions lately, because I feel like I do know it fairly well. I mean, I always, I was just telling my wife, was like, man, I wish I had been able to spend more time with him. I wish I had been able to make it to Korea in 2018 to see him for learning about the class he was talking about, how to,

9:04 you know apply this to child rearing and you know from the animals into then the human health and really getting that bit um and when he came to hawaii in 2018 i wish we as an organization were in a better spot to facilitate more of his vision for this global coalescing of east and west meeting here in Hawaii and seeing this blossom out, but it is what it is. We have what we have. We're able to do what we were able to do, you know, and try my best with pure K and F foundation, having him always here over my right shoulder. He's over my right shoulder. I don't know which

9:49 side you see him on. Maybe your left. I don't know, but having him be like the good angel whispering down, being like, Hey, gotcha. Got that, got that, uh, knowledge and wisdom. And I'm just trying to live his thing, not trying to take credit or whatever. I'm just trying to take his message, put it out there, add my twist on it of hopefully good things that I'm adding to it. Um, continuing to build his, you know, worldwide community, all this. So, um, you know, So anyway, I, you know, I myself been going through it, trying to see the positives out of this.

10:24 There definitely are a ton of positives. I was able to talk to a bunch of folks that have been involved in making the movement move. Looks like, you know, continuing to hold steady to the path, getting people out there, high quality education. Some folks are talking about certification. I don't know about certification. I mean, I guess in terms of like, you know, it, it, it, uh, you know, it's just a piece of paper, man. Uh, really what matters is your heart is into it, that you're trained, that you know what you're doing, that you can answer most of these questions that you start to tap into

11:02 the balance of natural farming. Um, you know, but moving on his legacy to keep this growing, to build the community, you know, the things he wanted to see, right? So reaching, you know, yeah, it's good reaching out to people. Some people I haven't talked to in years was able to, you know, call. It's kind of funny, like, when do you get together, you know, marriages and funerals, right? And I was able to see a small screenshot of Master Cho's funeral. His family's having a remembrance for them so let's see here is it in my gallery here no i definitely i think i got it in an email here

11:49 i could pull that up let me see here one sec um somebody sent me a bit of that um let's see is there it's one of the problems of having too many tabs open but why not just open another tab huh um let's see here so much spam why so much spam okay let's see let's go back here and let's pull this up uh that was just from mike there okay uh yeah let's pull up this image and bring this over here let's see let's just open this image let's bring this one over here and go like that and then bring this to be like this and then show you this image so this is from robbie cho here

12:43 and this is you know master cho's remembrance type of thing i my understanding is that um in korea they used to bury their elders up on a hill and have you know if you go around korea you see all these mounds up on the hills and these like areas that are, you know, and you put a, you know, they're, they're, they're really into their elder, um, not worship, but like remembrance or like ancestor kind of, um, you know, you're here because of these folks, right? And so each, each family kind of has their own hill. Um, but here's his thing. And this picture here

13:23 of Master Cho, the one they decided to put above his beautiful flower thing is Master Cho. This is him receiving an award from China, which is the highest civil award you can get. It's like getting the Medal of Honor for civilians in China. And so, you know, this is master Cho, I would say circa 2007, 2008, right when I was meeting him and he earned this award because they were having the 2008 Olympics in Beijing and the Chinese army moves with their

14:10 pigs. So they, they, they're smart enough to eat living food, um, versus the American army that just eats MREs and like, you know, ham slices, one of the worst MREs you could possibly get. It's kind of a big joke. If you've ever been in the American military and you've ever had ham slice, you know that none of the rest of your squad mates like you or your platoon hates you. If you're the guy getting his ham slice, I mean, I guess everybody has to have ham slice once in a while. But if you're continually given ham slice, it means that nobody likes you, bro.

14:45 And so it's funny because the Chinese army moves with their pigs because they want fresh ham slice or pork. And they were going to move their pigs into Beijing to ensure that there was no unrest during the Olympics. And so they moved, I don't know, big ass brigade into Beijing. But they were more afraid that the people would rebel from the smell of the pigs in the city once they moved the military in. And so they contacted Master Cho with the No Smell Piggery, and he designed a no smell pig pen system in Beijing for the Chinese military.

15:26 And subsequently, they were able to move the pigs into the city and have the Olympics with the pigs, with the soldiers there. No issues. You know, China is still communist. Maybe they would have, you know, rebelled and become non-communist. I don't know. But who knows how you've messed with fate, right? But Master Cho here, the point is he received their highest medal, their civilian medal. And this is the picture that his family put above his remembrance. I'm not sure if there's ashes or a body under there. I don't really know. I don't really want

16:04 to know. I just want to focus on the fact that look how beautiful these pictures are. um you know the condolences out to um you know um young song to uh his other daughter um to ju young even though no one knows where she is and she's sort of outcast and she wasn't even informed of this because she betrayed master cho back circa about 2011 2012 12. Um, and that's his whole, whole nother story. Um, but, um, you know, Robbie and Sun Young and all Sona and the whole family, and especially, I mean, especially Oma.

16:52 Yeah. My condolences to them. I'm just, you know, Master Cho going here. Um, but look, I mean, just when I, when this picture was sent to me, I was just like, dang, that is beautiful. you know, remembering, I think, I'm pretty sure this says like master Cho here. I think it says Han Kyu Cho or Cho Han Kyu or something. I don't know. I can't really read Korean that well. Um, but, um, you know, in fact, I think that's actually Chinese characters. Um, that's cause I think that's how they write their name. I don't think that's Korean. I think

17:26 that's Chinese. Um, but remembering him, you know, uh, so I was told he's going to be put up on a, on a mountains, uh, place with, and his gravestone has a picture of him and Oma on it. Beautiful thing. And, um, and then also I was, I had a meeting with Dr. Park the other day. In fact, the day after I got this news and I already had it scheduled. Um, my, my, my wife and I have been hanging out with Dr. Park periodically. We give him eggs for him and Chun, his wife. Um, and we met and had some pho and, um, you know, we're able to talk and it turns

18:05 out, uh, Dr. Park was able to visit Master Cho in 2023. Um, which I think he was the last person from Hawaii to go visit with Master Cho. Uh, I think either that was 2024, I'm not exactly sure on the exact date they're getting a bit elderly so they're it's hard for them to remember exact dates and things but pretty sure he was the last person to see master cho and he was only able to see him for about a half hour and they briefly talked to him for a half hour because he was at the old people's home and then they like wheeled him away right after a half hour like on schedule

18:40 and i'm not sure how that helps um old people you know to only have limited exposure to their friends. It would seem keeping them around their friends and keeping them around it more would bring more life and joy and happiness. It almost seemed like he was outcast to some sort of prison type of thing, but that's just my opinion, man. I have no idea what really, uh, was done to him in his last years, whether he voluntarily was there and had a great time or he was kind of, um, but I'm not gonna, I don't want to get into that right now. That's not the point. Um,

19:14 I don't want to even speculate on that, but I'm glad that master or that Dr. Park was able to see Master Cho. Of all the people, I mean, he was the one who introduced him to Hawaii, that brought this thing through, that brought him back to Yung Song Cho, that was so instrumental in my life, and Master Cho's life, and just, that's the whole reason you're hearing this today, is because of the work of Dr. Park. Oh, you know, maybe some other way it would have come about, but the way it did come about was through Dr. Park, and through Master Cho, and through those things. So,

19:44 So, you know, it's great to meet with Dr. Park. I think he's 87 now. He was saying 87. So he's also getting elderly. He's born in 1935 or I forget. He told me I should, you know, here I'm talking about him losing his mind. I'm also, you know, in that same boat. So, yeah. So, yeah. So anyway, thanks. Thanks for your, you know, thoughts and, you know, hold Master Cho here in your prayers. you know, he's doing good things, but you know, I think it's, you know, it's a new chapter. It's up to us. It's, it's up to us to fulfill the legacy, to find peace, to find balance, to take

20:26 his messages in, to do the right things, to, you know, this is like a, it's a sad moment. It's also an empowering moment. It's progress, you know, keep moving toward the light. our older people are going to pass away. It's weird for me because I'm like getting to the, you know, midpoint of my life. And it's like, ah, I don't, I'm losing my teachers. I'm losing my mentors. I'm losing my people above me. And now people are looking to me to be the person. And it's like i guess i'm ready for that uh you know yeah um so yeah here on my farm in helo just uh about 10 minutes from helo

21:16 making it a learning center for master cho and his thoughts and his feelings his feelings yeah no trying to trying to do what he what he does you're ready the grandma the the grammar grandma's gonna get you bro it's your with an re um you're ready um yeah yeah well i've been you know it's not something i you know i've been not to say i've been weaned off master Cho, but man, um, there's so much more to learn from that dude. He had so much knowledge, so much wisdom. And I tell you what, you know, I am so glad one of the things

22:02 that I did was film just raw filming while I'm there learning with him. Cause there's, I can go back and I will watch it so many times and learn more and more and more. And I just find KNF is like an onion. You think, you know what you're doing? You definitely do not know what you're doing. That's one of those things, you know, um, there's so much more to learn. If you think you got it, you probably, it's a sign that you are just an amateur and have no idea what you're doing. Um, you know, you ever seen those confidence things where it's like people that have very

22:34 little experience and in the confidence, they're way confident. And then as you learn more, you realize you don't know, and then you drop down and then you come back to like this, like, maybe know what you're doing type of thing. Um, so beware of anyone who has high levels of confidence. They probably don't. Um, and, uh, yeah, so a little bit of farm news for me, the, um, the drench tanks and everything are doing great. Um, um there i've been you know uh let me just let me switch this over here and pull up let's see one of these windows and bring up the maps or let me just pull up google earth

23:21 uh here why doesn't spotlight not find you um why does it not find the apps as easy as it used to i know there's the apps in here and why does spotlight not do this anymore i want the apps to show first and why is it i know it's on the computer okay let's just go to the browser thanks apple intelligence um it made it all worse um good try bud um but let's go here let's cruise over here so you can see what i'm looking at let's turn on the satellites let's zoom the heck in on the barn because there was a question about

24:11 the barn so this is pretty low resolution great um that's what we want from space is low resolution it's not even from space where airplanes take these pictures just so you know this one was taken by it doesn't say um so here right here this is a 275 gallon tank that runs from a gutter that collects water from here and goes across fills this up and recently i have been taking and then right over here under this roof is where i have a bunch of fish amino acid and lactobacillus stored and i've been dumping those into this drench tank this 275 gallon drench tank

24:53 and then I have two inch pipe that runs out and currently I am running it right out here into this pasture and I wanted to use earth because it kind of um does this zoom in zoom out no let's zoom in zoom out does it let you rotate it on the if I hold the middle mouse no it doesn't do that okay it's not like google earth but um this is a hill going down and this is a pasture here so this is where my dairy cows uh are they pivot off this barn in this field and they are i'm trying to revive this side this side is the worst because this is the north face

25:36 of the slope from and there's a there's kind of a low spot that runs through here there's actually this is a river when it really rains through right here and so this is the north face into this valley yeah um help us improve google maps just give me google earth bro um and so this this has the least sunlight especially in winter so i'm drenching it and then eventually moving the pipes this way so it'll drench and flow down this hill with the lactobacillus with the um fish amino acid the fuel and the protectors and i need to be you know probably should put in some uh food and some

26:14 structure and other things into there. I also sometimes put a bunch of minerals. So I'll bring seawater up and dump 10 gallons into 275 gallons and then dump this out there. It's growing pretty well. It's doing well. And then on this side off this roof, I have another 275 gallon tank sitting here, but you can't see it. I mean, it's not a recent picture. I guess this was before I had it. I don't know. This looks like 2025 data. Maybe they'll bring another one out for 2026 and you'll see it or i don't know it says it's 2025 data but it's not clearly because there's no way this was

26:45 taken in 2025 but this one i'm mixing manure and lactobacillus into because the cows we collect manure here and i'm drenching down this way from this way onto this and so when i put a pipe out there it just kind of goes and flows downhill this direction into it and it's working really well um, you know, drenching huge amounts of it. I probably should put in some lactobacillus or more IMOs into it and all kinds of good stuff. I really could improve this situation, this drenching situation, but, um, I've been doing it regularly every time the tank's full, which it's

27:21 been super dry lately, which is actually another interesting thing. Let me switch this over. So we're now um let's see pure knf.org so we also because we've been doing a bunch of um research here our focus for 2025 with the non-profit pure knf foundation is on research we got a weather station here so in addition to having um a rtk receiver for uh high precision ag to make it better automated. We also now have a weather station. So I don't know if you're a little J that it's, it feels like it's 74.4 degrees here right now. Yes, I am wearing a sweater.

28:05 But we're now catching rainfall here. And it looks like today there was no rainfall. but let's see does it tell you a rainfall but we did get rainfall yeah so this week we got 1.84 inches of rain so that 1.84 inches of rain was enough to fill up those 275 gallon tanks so but now you can look and if you're interested in what the weather is at the KNF farm go ahead and check out pureknf.org, you can tell how much humidity there is and, um, you know, how much solar radiation is at nice here. And so I want to correlate this data with research and growing

28:51 data. Um, and so we have a live weather station that you can view and you can get J whether it's nice and cool or too hot, whatever, you know, um, Hawaii has nice temperature, but don't move here. um uh classic thing to say from people that um anyway um so that's been going good um so um yeah yeah um louisiana yeah so anyway um so that there you go you know um some weather here for you happening in Hawaii Master Cho man

29:42 look at that picture man like he's in his element right here this is Master Cho teaching 2011 in Kohala this was one of the better events I went to I mean I've been to a lot of great K&F events but look he's in his element one of the classic pictures of him teaching and I'm so glad I got to meet the guy, know it, uh, do it, carry on his legacy, do these things. So, um, so with that, uh, you know, enough, enough talking, let's, let's, uh, oh man, I tell you, it's been a, it's been an interesting week. Um, let's, uh, let's go here and we were, we were, let's go

30:25 hear from Master Chill himself. Let's honor him by doing his things. So we were on episode six of this. I do have a tab open with this. It's got too many tabs is really what it comes down to. But yeah, we do have a tab open with this video. All right, here we go. And we're at hour two of this. i wish i found knf sooner in my life well i found it at the age of 21 21 22 21 but 22 somewhere in there is when i found it and look at master cho man what a dignified dude teaching us and this

31:11 is at master lee's farm here we're doing imos indoor so if you don't if you're struggling with IMO. Go back, watch this office hour, or just watch this video and learn all the pro tips. Take the time to learn from the master. You can learn from other people, but why would you? Why not just go back to learn from Master Cho directly and his number one disciple, Master Lee, who's since passed. So now I guess the number one spot is open, um, and learn. So, and also I have video of us doing this with masterly with a little bit more concise explanation on calling collecting

31:51 imos indoors so on my channel goes check that out if you're unfamiliar but let's watch let's tune in we got two hours going let's see what they're up to same location then that's the way you can collect the strongest microorganism so they're talking about collecting the strongest ones so if you don't know how to collect the strongest ones you got to go back watch this because i'm not going going back today. Not going back, man. Just got to keep moving forward. But, um... One thing you should remember here is why the microorganism will multiply. Because they wanted to have more children.

32:32 You see, the microorganism also makes this next generation more number than their generation. The same thing is the same as the microorganism. Respect the earth and multiply, bro. It's a universal principle. The microbes, they do it. They do it peacefully, in balance most of the time. We'll see. If you want to bring the microorganism, it will be very good. So you understand what's the reason why you wanted to have a stronger microorganism to collect? And then where to find out those stronger microorganism origin?

33:21 You get it? You got it. So if you don't catch that, you gotta watch older versions of the office hour. KNFSupport.com, get it. If you can see it, you can see it again when you can see it.

34:21 with my wife this morning and we're talking about the foundation and what we're doing to be you know our members and everything and it's like should we talk about IMOs it's like bro anyway I I just think that master Lee here this guy right here he by far made natural farming simple easy and approachable you know people are like go to the mountain he's like bring the mountain to you his ways of doing stuff like if we we're gonna watch right after this he's gonna get into how he's turning it. I think we actually already watched a bit of this, so we're kind of back,

34:53 but here's him turning the piles. Okay. So instead, so what he did, we'll fast forward a little bit right here. So what he does is he built these kind of, um, borders around this. Cause I think we already watched that actually last time. Um, but this dude, he figured it out so that he's not breaking his back to do this. He made it approachable, you know, he, so how does he do it he built the right structure to turn the imos like that's where he was collecting on that one he built another stall right here look how simple that is small wall and then he is uh let's

35:29 see here he's using this type of machine which is a like a bcs type machine but it's a hiller not a tiller so it throws the material out and away to make hills versus turning it under and in to grind it like a tiller. It's a Hiller machine. And he then drives this back and forth in here. Let's watch a little bit of it. And this is how he turns his IMOs, right? And because he has the thing, the system set up this way, look, he's not even breaking a sweat turning this. And then he'll get the shovel and he'll pull it away from the edges, right? So he's

36:05 doing very little. Hey, thanks crap. Oh, for the, oh yeah. Yeah. Yeah. Man. Thanks for super chat. I wish it was under better circumstances, but look, this is the knowledge it's going to live on. It's going to live on. You know, I keep telling you as much as I can, but this is how to turn the microbes without having to, uh, you know, look at him. He's not even great. He's driving this thing back and forth. It's turning the microbes. You got to put your brain either get smarter you get strong right and he's able to turn high quality IMOs collect in the wintertime

36:40 because we were there this was like fall or actually I think there's a spring it was just starting spring so he's making this for this year it's still cold look people are wearing like snow hats and jackets and stuff it's cold and he's able to turn the IMOs without breaking a sweat and then he's going to use the shovel to pull it off the edges and the system like this where you make it super simple that took him like what like a minute to turn the IMO pile and building things like this where you can do it where it's like okay this makes a whole lot of sense that's why this guy

37:13 took the stuff that Master Cho was teaching and then made it simple because if you're doing you're making IMO because he has chickens and pigs and he's using a lot of IMO in their feed all the time that's what this equipment behind him is his feed mixing stuff yeah gotta make it simple if it's not simple. You're probably not going to do it or you're not going to do it more than once. And you're not going to, you know, so there he is with a square shovel pulling off the edges. And if you don't pull it off the edges and you don't get everything turned, you're going to have anaerobic

37:41 stuff start to clump because it's going to get high temperature. You're going to turn crap IMO because they're going to breed here and then they're going to mix into everything. And the whole point is to be getting good stuff. Um, yeah. And you, you know, you need the right machines, right so it's worth investing in the right machines to make it simple to make it easy i think in korea they have a lot of subsidization of their farmers which is why he's able to have all this nice equipment but i'm saying you know you do it smart you're gonna make money doing

38:11 natural farming invest in your farm make it easier make it better you know if you only have a shovel then just do a shovel if you only have a shovel you probably have people that'll work for you for cheap but you know this is a way to pull this off the wall put labor in the right places you know in his case labor is expensive so a machine is cheap comparatively use what you got where you're at do your thing but look how easy this is so what he's going to do is he's going to shovel this away from the edges we can listen in so he's even showing us the good one and the not good one

38:52 The ones on the edge are not good, right? You have to know the difference between them. And that's why learning from the internet is hard. But going to a place and learning and actually being there, you'll be like, oh, now I get what you're talking about. Because you can't smell through the internet. Thank God we can't smell through the internet. But for learning, that's a hard thing. You need that sensory data. The shovel it is. Yeah, you got kids. Training. See how he's turning? You see the difference? I don't know if you can see the difference. This is...

39:29 So that's what he does. He takes everything from the edge, throws it to the center, and then he runs the tiller one more time. and again he's showing you the mic the the imo from the side people think this is the best one they think they made an imo and it's like you've made actinomycines kind of gross not what you're looking for type of imo and he's harping on that because that's what he sees because people are lazy and or ignorant and they don't know which i'm sorry if that's the case you know but watching

40:10 office hour learning understanding what to do turning this from the outside to the inside and then running that over so you mix it in and homogenize it because then those microbes will balance out to bring it to be the good imo you're looking for and not the you know not the imo on the edges that's what you need So whenever you go to Taiwan or Hawaii, you go to high mountain area and deep mold area, then you just try to smell it.

41:03 it is good fragrance that's good that's the ready to use that you better keep on practicing yourself so there's the pro tip for you through the internet is go to the forest and go smell where there's nice leaf mold and get that smell and that's what this smell is supposed to smell like all right if it doesn't smell like rich forest floor those are not you've propagated the wrong microbes you've gone through this whole process and propagated the wrong ones if it smells like like asphalt or it smells unlike in the VA it'll go through different smells in the beginning it

41:37 kind of smells like a bakery because you have that but at the very end it should smell like rich forest floor it shouldn't smell like musty coats in a in a you know like it shouldn't have a musty smell it should be a nice like forest floor smell right we all know that smell right go in a rich forest dig down smell the soil it's that rich fungal IMO smell and that's the smell you're looking for right and a lot of people will make the anaerobic stuff on the edge and think they got IMOs and it's like those are not the microbes you're looking for so again this process

42:07 very complex but here you go seeing the pro tips the ways he's done it he's optimized this system to make it easy and this is you know you know anyway so lumpy and smelly lumpy and smelly no good smelly no good smell right kind is good smell not the right kind you better keep on learning so they're usually you know like a lot of videos on the internet they're like oh i got this bloom

43:00 out. I got this bloom out. And it's like, do you see a bloom out on his pile? No, having a bloom out is not necessarily good. And people are like, well, the microbes like, no, I'm sorry. Sorry. You know, for anybody that's proud of that. I mean, I'm just, but there's not a, this is a professional doing this. There's no bloom out where it's, where it looks bloomed out is on the edge where it's not the microbes you're looking for. You turn this into the center. He's going to run it over again with this tiller. And he's not looking for that bloom out. Like, Oh, you know,

43:29 The microbes are very subtle, they smell like forest floor, they're good. Okay, so when you before you get telling, then the side wall you accumulate in the middle, and then use this machine. This one. Very good. Check it out. So you see the difference in that? I was just looking at the one that's not good. Hanzo helping me here. But this is the one that's good. And then let's see here.

44:15 So he's showing this one here. You see this dark color? So this one here, this dark color, no good, right? It's burned out. And so getting the right material, having the right shredded stuff in there and getting the right things, it makes a difference. You may not be able to see the micro, I mean, you don't, you probably don't want to see the microbes you're looking for because if you're seeing them and you got other issues. But this here, you see this dark color. It's indicating that the temperature got too high. These guys

44:51 had too much of a party. They're burnt out. They're drunk. They're hung over. They're not going to work well for you. These are your, you know, rave kids type of thing. They're burnt. Those are the ones on the edge that got too hot, overcooked, and not turned in. So what you need to do is get them back into the middle, bring them back into society, turn them in, separate them and turn them in, and they will recover from their drug addiction problems, okay? This here, you see this charred color? Not good IMO.

45:21 this one here this is good imo see it hasn't charred out it's not huge and clumpy like that other one it's still homogenized it smells good it smells like forest floor these are actually the good ones you want these smell like forest floor the other ones smell like burned out asphalt like they're burning rubber or something that is the good stuff okay so it matters you know the how it's going to look is obviously matters from your substrate but you need your substrate to have enough carbon to have enough fats to have enough oils to do the thing if you

45:57 really don't know what to use then do it the way he's doing it with those rice um mill run and use that if you do know what you're doing then make your own custom blend and there's a lot of materials out there that have perfectly good things to make custom blends out of wherever you are but that's a whole subject in its own. Wanzo eating it. I love Wanzo. I wonder how he's doing.

46:44 This one is not finished. But that one is finished and they are slipping now. So if you want to use that one, you have to keep a little bit moisture. before you use it and then you mix it and then spray it. This one is not finished. This one is already finished, but it's already wet. It's too dry. So again, pro tips, you know, the sleeping ones, after they're done, they cool off, they chill. Other ones, they're not going. Wanzo ate it.

47:33 If you put the water on the water, you can use the water-free water-free water. Let's show it. Let's get it. Let's get it. If you put it in the room, it's just like it's getting wet. It's getting wet. If you have a long time of the sleeping stay, then it's getting hard lumps. Hard lumps. And now, this is not a bad thing. So again, some pro tips. You know, if you leave it too long, it gets hard lumps. That's no good. You got to keep it alive, active. It's a living thing. You're breeding microorganisms. Hello. So he's talking now about pro storage tips. There's a hole inside.

48:16 Do not feel more than this sidebar. This hole. This footbar. Lower than that. If you're in the塑膠, there's a lot of stuff inside. So he's gonna store it in baskets. He puts some newspaper down and stores it in these baskets. So yeah, never store your microbes anaerobically. so their aerobic airflow is important.

49:22 So what he's showing is how to put the basket up on sticks so that you have airflow under from the bottom so you don't have anaerobic spots, right? If you just put this straight down on the ground, it would get anaerobic in the very bottom. You'd find your great IMO would turn into not so great IMO. So having it like that. 10 centimeter up about 10 diameter or about three inches the air space that's idea oh if there's too much moisture then there will be the bug come up and if it gets too moist it'll fill with bugs yep so that's i had moths take over my imo why

50:10 because it's so moist in hawaii it's hard to store it long long term you should really have it you know just make more imo storing it is not the greatest idea so you're saying you can only stack it three high why because you gotta use your imo quicker Why are you storing that much?

51:11 and remain dry in Taiwan and a bunch of chocolate tric in mainstream. And so there needs to be further independent efforts to keep up. What do you think about the Philippines? What do you think about the Philippines? In Philippines, Hawaii, Hawaii, Hawaii, Hawaii, Hawaii. What do you think about the Philippines? I don't think about it. If you don't have a good job, if you don't have a good job, So all you have to do is make sure there's no back it up for a long time you get a moisture. So he's saying if you're gonna store it for a long time, keep stirring it.

52:01 Don't just leave it static. It's alive! Remember, it's alive. It's not like, oh, I have a bag of fertilizer. It's like, it's a living thing. You've just gone through this whole process to take what was living things in here, magnify them, multiply them, and feed them for the equivalent of 10,000 years for them. Mix them through this whole process. And then you're going to put it in a bin and forget about it and be like, all right, I'll get it when I need it. It's like, it's alive, bro. Come on. So Philippines is a higher temperature than Hawaii.

52:35 So one of the reasons that Master Li is also such a good guy is he's done this in the Philippines. He's done it in Zambia. He's done it all over the world. So it's not just he's done this in Korea. He's done it in the tropics in the Philippines. You know, and he has so much experience because he's put this into practice in so many places. That's why I love this guy. What a rock star. I used this one and I used this one. I used this one and I used this one. I used this one and I used this one. I used this one and I used this one.

53:18 He usually uses, not right away with this one, but he mixes with chicken manure. And then spray it out. So he's also making some IMO-5 mixing with chicken manure and stuff, you know? Multiplier things. Now, this particular machine, a big tasting machine. Sometimes, when you try to feed this There's some stone. If it's a tiny, that's no problem.

54:05 If it's a bigger stone, by accident you give the chicken, that's no good, right? So you hit this machine, you get rid of the stone. Trommel. So he's made a sifter, like a trommel sifter, to get out the rocks so he doesn't kill his chickens. So when we make the feed, the chicken feed, you use this chicken feed and then you mix it. If you don't have this machine, you have to use the strainer to make it. You could make one on a... But you could make it by hand. You have a strong energy, so use that one.

54:54 But if you don't have this kind of machine, then this machine has that kind. You know, maybe this guy's a welder and that's why his visor is so long. He's just used to having a welding mask up on his head all the time. Who knows? Anyway, sorry the camera angle's over there. I'm just zooming in on this guy's visor. it is pretty unreal does he turn let him turn to the side again sorry to make fun of this guy i don't even know who he is he was a korean dude that joined us oh two zoom good okay i'm gonna blare with you guys

55:42 master chow yes oh you know what in all in all it's so good to like be back i feel like i'm back with Master Chou in this. And so with all this stuff that's passed, it's so fun to watch him and to be like with him. I just, oh man, what do you do? That's why you take video. So that's, these are, this is a close-up of, you know, this is a, it's not a tiller blade, it's a hiller blade. Notice the blade difference. pillar blade

56:38 so now this is the bmw machine so i think he's going to talk about this this little machine this is what makes bacterial mineral water it's not uh you know So he says underground water, what he means is well water, just so you know. So there's no oxygen in his well water, so he oxygenates it using this machine, right? Also starts to mineralize it. So he has a blanket around it.

57:26 Keep it insulated, right, because it's cold. So the water is falling through this column and hitting stones at the bottom. Ideally, this height of this dropping waterfall has to be 3 meters. But this one, not that 3 meters, but this is almost 3 meters. So he's dropping the water, trying to have it fall three meters down onto rocks, simulating rain. Oxygenation of water. Bless you. No holes like this. The water will drop down. Then maybe not enough oxygen will go in.

58:12 So he made intentionally this extra hole. the air can go inside when that the water dropped down into the stone when it hit it then they develop I mean they absorb this oxygen in the air into the water so he perforated this thing it's not like this pipe is full of water it's more of like a shield that's around this thing and he perforated it with these holes so that it would have oxygen flow through because you need gas the air to be in there which I think I think this is unnecessary but I mean I wouldn't in in my case I

58:44 just drop it without even a guard on it but he has this guard to keep the water from splashing everywhere because he doesn't want it to run everywhere so he drops it through this kind of like guarded tunnel to hit the rocks beneath You know that sometimes if you open it, the sunlight comes in, there is some, you see the green color? Algae. Algae. So it's just a power, no more algae.

59:30 So he covers it so he doesn't develop algae in there, you know. The blanket also has to insulate but also keep it from sunlight where the algae is developing. Smart guy. This dude, freaking awesome. I love Masterly. People come to the people who come to the people, they don't eat much water. I think that we can eat it. We have all the IMOs in the 4th. We can eat them. If we come together, we can get better water. We can eat it. So wife, his wife thinks there are a lot of dust here. It's no good that dust, when we drink the water has this dust. But he thinks that dust is only IMO, IMO fall.

1:00:07 So that is a good kind of drug. So if you drink water with the IMO, that's even better. So he drinks this water. Awesome. You know, and we're getting towards the end of the hour. Podcast almost over. So, you know, maybe next time we'll start up with some BMW, get some Master Cho knowledge on that. But, man, I felt pretty comforted through this episode of seeing Master Cho, Master Lee. both them are now posthumous, you know, passed away here. So anyway, it's up to us to keep this going. I want to thank you guys for tuning in. Thanks for everyone being here, being part of

1:00:45 keeping KNF alive, doing the right thing. It is up to us, but it's up to us to do it correctly, right? And to understand what, why, and how, and, you know, make the world a better place through all of us. So I want to thank you for being here. Thank you for tuning in. Thanks for the peer can F foundation for helping sponsor this. Thank you. Um, got a super chat here from craps dealer, you know, thank you. If you super chat, you super thanks this thing. You know, it's, it's, it's helps me keep this thing going helps all of us. Right. So, um, yeah, so I'm glad

1:01:23 to hear, be here, watch this with you. I'll be back next week, uh, 9am Hawaiian standard time next Sunday, um, live on YouTube. And then, you know, we're going to everywhere else you're listening to this, uh, go for it, you know? So thanks to everyone for being here. Love you. Thank you. Thanks for the whole group. Thanks for the good chat. Hopefully I got to some of your questions and, uh, look forward to seeing you next week. Uh, God bless master Cho. Thank you. All right. I'm out.