Vinegar Brix Ratios, FAA Staging, Slight Yellowing Phase
Drake opens with an I Ching reading on innocence, then works through fish amino acid (FAA) and vinegar questions. FAA needs only equal weights of sugar and fish, layered in a 5-gallon bucket — adding IMO strips the oils that make it work as a pest deterrent, and lactic acid bacteria should be left to colonize on its own rather than seeded in. For vinegar, brix needs to sit between 9 and 14 before fermenting or it won't convert properly; a splash of live mother vinegar (like Bragg's) helps start it, and vinegar gnats pooping acetic acid speed the process along. The simplest vinegar recipe is one part fruit or vegetable ferment to two parts water, filled two-thirds full under a breathable lid.
On fuel, Drake walks through Master Cho's ratio chart — 1:3000 for most stages, 1:1000 for seed and leaf growth — and warns that pushing the ratio higher (1:500, 1:250, 1:10) makes plants top-heavy and "obese" rather than stronger. He explains the slight yellowing phase plants go through before blooming: it looks like nitrogen deficiency but is actually a demand for calcium phosphate (KNF structure) as the plant shifts into reproduction, and adding nitrogen here can stall fruiting.
Other questions cover OHN extraction — pour the full batch into a collection jar, then reseed one-third back from that combined pour-off each time rather than leaving one-third in the original jar — and IPMO working better than IMO for seeding FAA. The episode closes with a Master Cho field video from Muju: a soil sampling tool, broadcasting IMO and biochar soaked in KNF nutrients before roller crimping a rye cover crop, and a tangent on keeping a welder on the farm for self-sufficiency.
Questions answered
- 7:53 Added IMO to a fish amino acid (FAA) batch along with OHN — is that okay? — Unnecessary — IMO microbes eat the oils in FAA and kill its use as a pest deterrent; FAA only needs equal weights of sugar and fish.
- 11:42 Vinegar starts fine but goes questionable after two to three months and loses its bite. — Keep brix between 9 and 14 before fermenting, add a splash of live mother vinegar like Bragg's as a starter, and let vinegar gnats do their job.
- 23:30 Brown sugar in a KNF protectors (LAB) batch is floating instead of sinking — normal? — No, sugar should sink and oversaturate to the bottom; floating sugar means something is off in the process.
- 24:15 Can FAA be built up in stages instead of all at once? — Yes, just weigh each new fish layer and add an equal weight of sugar on top every time you add more.
- 26:09 Can the fuel formula ratios (1:500, 1:250, 1:10) be changed? — You can adjust them if you understand why, but overdoing fuel makes plants top-heavy and obese instead of stronger.
- 33:29 Added LAB to a two-month FAA and got white fuzz on top — is it ruined? — Not ruined — LAB is the main microbe in FAA anyway, just don't skimp on sugar and ignore surface fuzzies.
- 35:44 What is the best vinegar recipe ratio? — One part fruit or vegetable ferment to two parts water, filled two-thirds full with a breathable lid, gets brix in the right zone.
- 37:53 Leaves are yellowing before flowering — is that a nitrogen deficiency? — No, it's the slight yellowing phase going into bloom puberty; add calcium phosphate (KNF structure), not nitrogen, or you'll stall fruiting.
- 42:02 Can multiple jars of the same plant food be combined and super-saturated again? — Yes, if they're from the same crop; keep different crops separate.
- 42:45 When making OHN, should you pour back one-third or two-thirds after each extraction? — Pour the whole batch off into a collection jar first, then reseed one-third back from that combined pour-off each time.
- 45:16 Is IMO or IPMO better for seeding FAA? — IPMO works better for seeding FAA than IMO.
- 1:00:40 When using cover crop with IMO, should IMO go on before or after roller crimping? — Broadcast IMO before roller crimping so the microbes can start breaking the material down and feeding it into the soil.
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
- 0:00 Intro and I Ching: innocence
- 7:09 Community shoutouts, members roll call
- 7:53 IMO in fish amino acid — unnecessary
- 9:24 Pure KNF Foundation membership
- 11:42 Vinegar troubleshooting: brix, mother, gnats
- 23:30 Sugar floating in KNF protectors
- 24:15 Building FAA in stages
- 26:09 Altering fuel ratios — plant obesity warning
- 33:29 LAB and white fuzz in FAA
- 35:44 Vinegar recipe: one part food, two parts water
- 37:53 Slight yellowing phase before bloom
- 42:02 Mixing jars of plant food
- 42:45 OHN pour-off and reseeding
- 45:16 IMO vs IPMO for seeding FAA
- 46:02 Master Cho field video: Muju soil sampling
- 1:00:40 IMO before roller crimping cover crop
- 1:02:05 Welding and farm self-sufficiency
- 1:03:45 Sign-off and time zone note
Transcript
Auto-transcribed with Whisper. Click any timestamp to play from there.
2:08 Big thanks to the Pure K&F Foundation, all you out there that are members doing the right thing, keeping natural farming growing, spreading, getting out to the right people, the right places, the right things, making the earth a better place. So we got about an hour to ask any questions you have on Korean natural farming. And if there aren't any questions, then we will go over and hang out with Master Cho in Muju, getting through and doing his thing out there, going through the poultry seminar, all that. So I'll look forward to that. So let's start off with a bit of higher wisdom.
2:58 Excuse me. It's like my voice is a little... So today, today is innocence or the unexpected. All good comes when we are innocent. In the very center of each of us, there dwells an innocent divine spirit. If we allow ourselves to be guided by it in every situation, we can never go wrong. Wu Wang comes to remind us that we must actively disengage our ego before we can obtain the vast rewards that come from living in a state of innocence.
3:48 The nature of the ego is that when we exercise it, it takes us out of the present. When we engage in ambitions, anxieties, or anticipations, our ego is skipping ahead. And we miss the guidance of the creative in the present moment. When we engage in anger, judgment, and condemnation, whether towards ourselves or others, our ego is looking backward. And we cannot see the sage's clear solution to the present situation.
4:38 In either case, the result is misfortune. Only by stilling the ego and accepting life in its entirety can we be innocent. In this state, we are receptive to the help of the higher power and can meet with good fortune wherever we go. You are advised now to stop looking forward and backward. To abandon your ambitions. To disengage from judgments and critical thinking. If a thought, attitude, or action
5:27 is not in accord with the principles of acceptance, equanimity, humility, and gentleness, do not indulge in it. The I Ching encourages you to actively practice innocence. Because the ego is strong, you must make a conscious and conscientious effort to be innocent. If you willfully unstructure your attitude, open your heart to the deity, and allow yourself to be guided by that which is innocent and pure, you will meet with success in the coming time.
6:20 It's a good lesson for this year. Just go on to being innocent. You know, we just gotta do what's right right now. Forward, don't look back. Just look down at the ground in your garden, in your life. Try to do the right thing by yourself. Microbes, by the soil, by the earth, by our community. And all those things. So, good to be here. You know, doing the right thing. Trying to dump Master Cho. Do what, you know, there is a good message around. And I'm glad you folks are here doing exactly that.
7:09 So, um... All right, Stonemason. Good riddance. I hope your son does well. He's getting well-inoculated. Having fun, you guys. Snowboarding season. Getting your last few turns while the snow's still there. I don't know. Um... What's up? We got Thomas in the house coming in from Florida. We got Rainbow Possum from Washington. We got Goofman from New York. So I'm pretty sure that puts us across the entire United States. We got Cecily coming from Western Australia, bringing it from the... Up from down under, I guess. Good day. Good day. And, uh... Christophe coming in from Belgium.
7:50 Agricultural capital of Europe. I'm just, you know, proclaiming that. Christophe's Farms, the international headquarters of agriculture in Europe. Check it out. It's pretty sweet. Um... And, yeah. So all one same. What's up? We got members in the house. Goofman. Um... Marty Raspberry. Making the second batch of FAA. Add a little bit of OHN as a blessing and added IMO too because I don't have IMO4. Is that okay? Um... It is absolutely unnecessary to add IMO to your fish amino acid. Adding IMO to your fish amino acid
8:36 will get rid of the oils that are there because the microbes will eat them. And so thereby it will lose its, uh... ability to be a, um... pest deterrent. It is absolutely unnecessary to add. The only things you need to add to KNF fuel, some people call fish amino acid, is sugar, fish. Equal weights. Put in there. So you put in a layer of sugar, layer of fish, layer of sugar, layer of fish, layer of sugar, layer of fish, layer of sugar in a bucket or a bin. And I recommend to do it in 5-gallon bucket sizes. You could go bigger, but it's gonna be unwieldy to move.
9:20 And I wouldn't go smaller because, you know, making 5 gallons at a time is probably where it's at. And, um... You know, I mean, there's all constraints to everything. Of course, take this, you know, take this as just a suggestion. But, uh, 5-gallon bucket's the sweet spot size and absolutely unnecessary to add any IMOs to it. Um... And... It will turn into great amino acids. Which is, um... You know, super powerful fuel for your garden. Um... And, uh, Thomas has been missing the meetings happening, the Pure KNF Foundation. So, good segue into Pure KNF Foundation.
10:07 If you don't know, you should know that, uh, we have a membership. You can join pureknf.org and those that are members get to go join our monthly meetings which are here. So I should make this page available so you can see and get jealous of what we're doing because we're doing so much. So nice to see the monthly meetings. Um... Everyone getting together, doing our things. Um... Monthly meetings. Oh, wait. Does this let you... No, it doesn't. But, uh, you know, introduction to KNF support, hangout, discussion. Uh, what else do we do? We did all kinds of good things. It's so great
10:51 to hang out with the membership and do all these things. So if you're not a member, there is a lot more information, good things, get personal dialogue, back and forth, feedback, learn a little bit more about each other as community members. And it's something we do every... Once, uh, once a month right now. It's the second Sunday of the month we get together and do that. Um, and then, uh, let's see here. Another question. Uh, let's see. I can't seem to get vinegars right. It starts fine, but when I get about two to three months of fermentation it gets questionable. The pH is low,
11:37 but after I strain and store it I typically lose the bite. So vinegar, vinegar is the, um, is the final step of fermentation. It's like, it's the end product of fermentation. So, um, there are multiple ways to make vinegar. One is you can make alcohol first and then you can leave that alcohol exposed to oxygen and it will turn to vinegar. Um, but, um, when you're saying it gets a little questionable, vinegar also is a super questionable product. um, it's kind of the, you know, the vinegar gnats, um, especially in Florida
12:22 you should be able to get vinegar gnats no problem. Those little things, I, got vinegar gnats, um, um, yeah, so these little, these little vinegar gnats, um, these things, I guess they call them fungus gnats, I don't know, they're these little things that will come around and this looks like this person's trying to kill them whereas most of the time, you know, if I'm making vinegar, these little, these little ones that come around and they actually poop acetic acid. So, um, so it looks like people trying to get rid of them but when you're making vinegar, I try to encourage
13:07 them. These little gnats, these, that looks like a fly actually. I think that's a fly. I don't think that, unless it's really zoomed in and I can't tell because they're really tiny. They're really small. They're these, these things, they, they always come around your compost pile or if you leave, if you leave like food compost for a couple days they'll come around and they'll just all flock around there. They are pooping acetic acid. They help the whole breakdown process. So the more of those you can get, the better. Yeah, this, this is them. No, that still looks like a fly. Maybe that is
13:43 them zoomed in though. I don't know. Um, I don't know. Used to see them much smaller. Maybe that is them. Um, so, uh, yeah, so those help to make vinegar happen quicker. They poop acetic acid. It helps to also take a mother and or if you don't have a mother to take a living vinegar such as like this Bragg's type of stuff, just pour a little bit in to get a starter in, put a, put about an ounce or two into your vinegar mix. And then the other thing is to make sure that while you're making vinegar that your bricks is high enough and, um, you can do that with a refractometer or I don't know
14:29 how else to measure that. Um, but your bricks should be, um, above 14, uh, when you go to make it. So, let's see. Um, yeah, so I'm looking up a little bit at this. They're just, these guys are talking about, uh, making vinegar at home, uh, starting your fermentation, the essential guide to, um, but this is what a mother is. These pancake-like discs that form in there. And look how many different types of vinegar. Apple cider, balsamic, beer, Chinese vinegars,
15:15 malt vinegars, all these different things. Pineapple vinegar, yeah, making a fruit vinegar, those are always good. Banana vinegar is what I make a whole bunch of times. Um, let's see. I want to search here for bricks and see, um, what are they saying about this? Um, yeah. 29.3 bricks. I don't know. Just trying to scan this stuff. I guess you can do it with a specific gravity measure. Um, yeah, here. So, um, for vinegar production, you want a minimum of 4.5% potential alcohol and a maximum
16:01 of about 8%. So you need a brick-specific gravity roughly between 9 bricks to 14 bricks. Note that this maximum alcohol is much lower than your typical wine. So, there you go. Right there is the answer. Because you need to have enough of your material turn to alcohol, and then that alcohol in an aerobic situation will turn to vinegar. So it goes quickly to alcohol and then vinegar because it's just aerobic. So you need bricks between 9 to 14. That is vital for the production of vinegar. And if you're not having that, you will not get very good vinegar.
16:49 And so it's just the way it goes. So that's good on vinegar. And then Pedro is saying to stabilize it by heating it to 60 Celsius for 15 minutes. He's talking about pasteurization of your vinegar after you're done with it, which would then, you know, if you store it, then airtight. But usually that acidic part of it keeps it from growing. But pasteurizing it a bit, like he says, 60 Celsius for 15 minutes is also a good idea to do to your vinegar. And he says that kills the culture but
17:34 maintains the vinegar for longer. That's always good. And if you don't want to pasteurize it because you denature a lot of proteins, the one thing that's nice about the vinegar is that it has a decent amount of other things besides just vinegar in your vinegar. So let me see here real quick. Here, but I'm going to just pull up Master Cho's book. book. And because he talks a lot about what's in the vinegar besides vinegar and there are a fair amount of things in there. Let's see here.
18:21 Let's see Master Cho's I should have this feed dial. But here, let's pull this up on this side. So this is Master Cho's book here. One of his older ones talking about vinegar. And let's go down to where he's talking about vinegar. Cumin. Brown rice vinegar. Yeah, okay. So here he's talking about vinegar. Let me zoom in here. See what he's doing. But so one of the reasons to not pasteurize it is that in
19:11 addition to vinegar, in addition to like the idea of vinegar, let's see, there's practical uses. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. These are the uses of it. But actually somewhere in here, I believe it's this book that talks about it. Okay. Oh. Contains phytic acid. It helps neutralize poisons. It's sterilized to improve physical constitution in preventing and curing various diseases. You can say that.
19:58 Oh, it decomposes lactic acid, which prevents aging. So if you don't want to age, drink a lot of vinegar. I'm always a baby. We're used talking about it containing. I don't know. Well, anyway, so so here's a bunch of things, you know, so anyway, it's more than just vinegar. It's more than just acetic acid. It has all these other properties. I was, I was going to say something about it. There's, there's reasons to have raw living vinegars. One of those is the vinegar eels. Those are super good for you. Let's, let's look those guys up. Vinegar eels. Those are, so it's a,
20:44 you know, stupid AI says vinegar eels, scientifically known as terbacks, acety, or tiny non-parasitic roundworms, commonly found in unfiltered vinegar. They feed on microbial culture used in vinegar production and often used as live food for baby fish. So, um, let's see, uh, they're going to kill all these guys, I think. I'm pretty sure, pretty sure you're going to be killing all these vinegar eels. these pretty eels die. Um, yeah, uh, so, although they are harmless and non-parasitic, uh, leaving eels in vinegar is considered objectible. For example,
21:29 the United States, they're not permitted in vinegar destined for American consumers, probably because they're trying to kill you. Just saying. Maybe not. Maybe, maybe it's good for your health. I don't know. From, from what I know, they're trying to kill you. These are probably really good for your gut. Probably a reason why we have, we used to drink just raw vinegar and all that kind of stuff. Um, manufacturers normally filter and pasteurize their product prior to bottling, destroying the live bacterial and yeast cultures that these nematodes require for sustenance. So there you go. That's,
22:02 um, you know, killing those eels, killing those things. Clearly, they're non-parasitic because it Wikipedia said so and they're harmless. They're actually probably beneficial for you. Your guts need these tiny nematodes to be doing their thing. So, I'm saying, you know, pasteurize some of your vinegar maybe for sure if you want it to store better longer, but also maybe don't, especially if you're going to drink it. um, um, yeah. Okay. Anyway, just, sorry, sorry, still reading that. Um, so, let's see. Oh, hey, hey, super chats. Woo. Hey,
22:47 thanks. Anyone that super chats, you're a star. You're an amazing person. Cause, uh, you know, uh, it makes it, makes it worth the effort. I mean, I'm here, you know, do good things and, uh, thank you. Appreciate that. So, uh, there we go. Vinegar eels. Oh, what are we doing? We're back here. I'm trying to go down seeing this thing. Okay. Um, fish lasagna. Okay. Okay. Um, big Wes got a question here. Um, the brown sugar in my labs, his KNF protectors floats. And settled on the top. Is that weird? Is it not? It's not foaming. It looks good. Uh, sugar should not float. I don't know what
23:29 kind of sugar you're getting there in Canada, but sugar should not float. Sugar should be denser than water, than liquid, and it should sink to the bottom. So, did you stir it in? I don't know. Um, you know, sugar does not float for very long. Usually what happens is it oversaturates, sinks to the bottom, and forms a ring. If your sugar is floating, I'm highly suspect of what is going on in that process. I have no idea what is really going on. Um, music is far, but be careful who you're planting. Yes. Um, five gallon bucket,
24:15 half full. Yeah. Um, so one thing to do is when you're making your KNF fuel, if you do it in stages, and each time you're adding equal parts, sugar and fish, and by parts, I mean weight. So if I look at the book here, and I look, let's go to the fuel since we were talking about the fuel. We'll look at that a little bit more here, and I'll pull it up for you on this side. But if we're looking at the fuel recipe here, if you're adding sugar, fish, sugar, fish, sugar, fish, and what I do when I'm making it is I just have a scale, and I'll put whatever amount of fish on the scale, and I'll say,
24:54 okay, that's two and a half kilos. Okay, I'll add that to the bucket, and I'll add sugar in two and a half kilos, and I'll just put that layer on top. Let's see, can we pull this up so we this like this so you can see where my mouse is. But yeah, I put a layer, so I weigh this out, and then whatever that weight is, I cover, I weigh with sugar, and I cover that next layer. So I'm just putting, you know, the fish on the scale, and then trying to get it as flat as possible, but usually it's not flat. I just kind of stack it in there and then put the next thing of sugar and cover that
25:30 as best as I can. Then I'll weigh the next layer of fish, then I will weigh equal amounts of sugar and put it on top. So that way, if you're just doing this stepwise over time to fill your five-gallon bucket up, you can totally do that as long as you're adding equal weight of sugar each time you're adding fish. So super simple to add, you know, and I do add a thin layer of brown sugar to the bottom just because I don't want the fish sticking to the bottom without sugar, although the sugar does juice up pretty quickly and turns the liquid, but, you know, so it goes. If you don't have
26:05 a lot of fish around, doing it stepwise like Marty is doing is a great idea. and if you're wanting to alter the recipes, Kristoff is asking if he, you know, he wants to alter the recipes here to add, so from these recipes here, these prescriptions, which again, these are just prescriptions. So if you know what you're doing, you can change these, right? These are just like, gets you what you should be doing for growing leaves, right? Is this column, or excuse me, is this row right here, right? But if you want to, for instance, increase your fuel because you know better, then go ahead,
26:51 make it 1 to 500, make it 1 to 250, make it 1 to 10, but understand why and what you would do that for. If you're just willy-nilly increasing it, you will probably cause obesity in your plants because fuel causes the tops to grow, which looks good, but it doesn't cause the bottom to grow. And so if you think you're going to increase your yield by making it bigger and more obese, think of that, you're making, like, you're thinking, like, we look at plants and we think, oh, we want to make them bigger so they'll be stronger, but think of it with humans. If you just make a human really obese,
27:30 are they going to be a better, do better, in an athletic competition than if you make something strong and full of muscle? And so, fuel can lead to things that look bigger, but are they better? And that's always the question you got to ask yourself. So, you know, if you look at the way Master Cho prescribes using fuel, which is this column right here, you will notice he uses it in a few of the recipes, but most of the time it's used 1 to 3,000, 1 milliliter per gallon, and sometimes he's using it 1 to 1,000. So, in the seed stage, in the leaf stage, because when you're getting your seeds,
28:12 you want them to have enough fuel, just like when you're starting a fire, you've got to add enough fuel in the beginning to get it to go. It's like adding lighter fluid to your barbecue. You know, there's ways to do it without it, but if you add a little bit of lighter fluid in the right quantities, you add too much, it'll blow up, and you add too much once it's going, and it'll be gnarly, but adding a little bit to your seeds, you get them going, and then adding it while it's growing leaves, which fuel is the most important for growing leaves, and growing foliage is the fuel,
28:43 but then once it's blooming or fruiting, and as it's going through these stages, he's adding it 1 to 3,000. So, you want to add a little fuel. It's just like you've got a fire going, you just need to put a log on once in a while, you don't need to load it with logs or throw a bunch of gas, it's crazy. You want to add just a little bit of logs once in a while, and that is how the fuel is used. Okay? So, think of that, that's why I called it fuel, because it's pretty intuitive. If you've ever made a fire, you know how to use fuel, right? You know, if you've never lit a fire in your life, sorry,
29:18 you should probably go out to the woods and someplace safe, you know, people are going to be like, go somewhere safe in a fire pit and light a fire or in a fireplace and learn how to do fire, because then you will understand fuel. So, if you know how to do a fire, you'll know how to do fuel. They're very intuitive. Try to make this intuitive as possible. So, that is how to use it, right? You don't want to overdo this. You really don't want to overdo the fuel. It will burn you. So, burn your plants too. You know, nitrogen burn. And then plus, yeah, anyway, it's gnarly. But do you need
30:01 to adjust the other inputs if you're making this one different? No, I mean, you can see how he's adjusting these. And if you, if you just sit with this chart and look at this chart and just look at it and just like summon the spirit of Master Cho into you, just like, think, think like Master Cho and then stare at this chart, you'll start to understand why is he adding these things to seed? Just sit and contemplate that for a couple hours, couple years, couple days, whatever. Why are these things in there? Contemplate leaf. Why are these things in there? Contemplate bloom. Why are these
30:35 things in here when something's in puberty and transitioning to blooming to flowering? Why are these things there? And you will start to see the pattern and the things and how he makes these adjustments of why and where and how they go, especially if you understand these constituent parts. And hopefully my translation of food, cleanser, medicine, structure, fuel, protectors, minerals, and reproduction helps you get there quicker because those are all intuitive words versus just using acronyms. If you think in acronyms, you'll probably be much harder to achieve grokking, deep grokking of K&F.
31:13 There, I use an acronym. Okay, anyway, so, yeah, and I agree with Goofman here. He's saying, no, you want to change the newt cycle to add more nitrogen. Don't change the formulas. So I think he's saying don't change these formulas. Change when you are applying these formulas. So understanding how the formulas are applied is just very naively explained here. However, you will find that this is a very, very, very, very complex topic based on each plant. But if you understand this for your plant, and this is like what Master Cho was primarily trying to teach us for majority of 2017, 2018,
31:58 was this exact thing right here. And due to various circumstances, many people did not understand this, and it's very complex. But at the same time, it's super simple. He's always like, yeah, this is hard, but it's not. Just think of a baby, just think of life, just like forget your scientific, like, extractive reductionist western mindset, and just go to a very simple primitive, like, what, you know, observing life. Like, take your science notebooks, throw them away, and just bring your eyeballs and a new notebook and go out there and just chart things. And you will start to see these.
32:35 And this is just a general formula that there sometimes can be loops in here, and there sometimes can be things, but this is just very general. It's complex. It's actually extraordinarily simple. You just, what it requires is time and observation in you. why I say it's complex is because you yourself have to become an astute observer. You have to return to that place of innocence. You have to ask for the divine entity to come in and don't look forward, don't look back, look at it, just see it as it is. And sometimes that can be the most challenging things. What's the hardest thing to do?
33:16 Simplify things. It's like, you can always make things more complex, always. That's not hard at all. Simplifying things. It's super complex. So, um, so anyway, here I am. I'm way back on the comments here, trying to answer questions, trying to get through, trying to do these things. Um, let's see who will speak for the microbes. I don't know. Um, yeah, KNF, KNF, Master Cho spoke for the microbes, and now you can too. Um, okay, let's see here, coming through. Um, anyway, hope those things are there. Yeah, fruit flies, okay, we already talked about those things.
34:01 Um, Fallen, yeah, Frick's Sugar, okay. Yep, okay. Um, thanks for Super Chats again, I'm just scrolling by. Bird, Bird's a word, yeah. Um, it could be too much sugar is the culprit, yes, in your vinegar, just to return to that, just through these things. two-month FAA by putting about two ounces of LAB in it, I had a little white fuzz on top, had a little white fuzz in it. Um, lactic acid bacteria is the main microbe of fuel. So, when you are making fuel, and you are making this
34:47 here, you will find that this, the raw fish that you've added into this bucket will come out cleaner than most people's kitchens if you swabbed it, and it's because of the lactic acid bacteria. I do not recommend adding lactic acid bacteria to this, I recommend you let the lactic acid bacteria in here colonize. If you get a little fuzzies on the top, especially green, like trichoderma type of stuff growing, or white fuzzies, just leave it, don't worry about it, your liquid down below is just going to there will be some fuzzies, and don't worry about it, just ignore them, pour off past it,
35:24 just look the other way, man, it's going to be great. Did you ruin it? I don't think you ruined it by putting LAB in there, because LAB is the main thing, and you just got to don't skimp on the sugar, man, it's more sugar. okay, okay, um, yes, okay, well, yeah, so, um, making, making vinegar again, one, one last time since we're on the vinegar
36:09 and I'll talk about that, is, um, the vinegar recipe here, um, fruit or grain vinegar, I recommend making it from, uh, one part can of food, from fruits with two parts of water, one part can of food, then two parts of water, and then leaving this two thirds, uh, leaving one third air space above and put a breathable lid, and so you have two thirds full, one part of that is food, and two parts of that is water, and this way you do it versus trying to use the leftover pour-offs from your can of food and trying to do that because it's harder to get your bricks proper, it's harder to get them
36:52 in the right zone to do this, so I recommend just taking making extra can of food, especially from fruits, and then adding two parts of water to to make your vinegars and try to do it this way. This is the easiest, cleanest, simple way, leads to the least amount of problems because this is a straightforward doing it because when you add two to one, your bricks are going to come into the right amount assuming you super saturated your fruit food properly. So a lot of information but that's what works and it works really well. So, um, uh, yeah, okay, great, yes, I see lacing nitrogen
37:37 in the leaves trying to push out leaves until flowering. When I get improvement, I'll change to fruit for a bit. Oh, lacking. Okay, so he sees, uh, see lacking nitrogen in the leaves. Okay, so, so one thing, one thing I want to get to, uh, is that sometimes people will think that, um, you're seeing lack of nitrogen in the plant, uh, and you will add nitrogen. what this stage right here is called when you listen to Master Choney talks about it and it's going into this reproductive stage here, he calls this the slight yellowing period. Okay, so what happens is your, your, your,
38:22 your plant, you do a soil soak solution, you know, you get your ground all set, you do a seed soak, then you're going chubby, skinny, chubby, skinny as it's going through childhood with plant food made from growth tips, then you enter into a puberty period, this is about one third of the crop's life, and Master Choe will call this period the changeover period, he'll call it, uh, type, uh, type, you know, type changeover, um, and this is called a slight yellowing period. If you see your plant right here as it's going to go from childhood into a teenager before it starts blooming, and it's,
39:04 you know, and right before it goes into the bloom period is the most stressful time for the plant's life, this is when it's starting to, flowers are starting to form, and it's trying to go into this puberty changeover period, this is the most stressful time for a plant, and he calls it slight yellowing period, so oftentimes people see their plants slightly yellowing, and they think, oh, I gotta hit it with fuel, or I gotta hit it with nitrogen, and what happens is you then, it's the wrong thing to do, what you actually need to do, what it's missing is calcium phosphate, which is the bones,
39:40 which I call KNF structure, and it's missing that, and it's because it's trying to go and trying to grow the next generation during its pregnancy, and so it's changing the way it goes, and its whole nutrient profile is changing, and if you hit it with nitrogen right in this period, that is one of the worst things you can do, because you will retard this last bit of it, you will slow that down, you will make it so it doesn't fruit, so it doesn't go through this properly, it instead goes, and in that slight yellowing period, what it needs is actually this bloom here, and if you look at the bloom,
40:17 the bloom formula is, is food, cleanser, medicine, structure, a little bit of fuel, but the structure, this structure actually should be a little, slightly more like 1 to 700 here, but anyway, you're, you're, this is the most important component of it right here, right here, and you're, you're, you're actually easing up on the fuel and the, and the protectors, you're easing up on those out of your leaf, where you're going leaf before you have these, you're easing up on those and coming through, so it, you know, it, it's hard, it's hard to convey in a chart in one thing, but it's, you know,
40:59 in the complexity of it, it's, like I say, it's complex, it's not, it's simple, but, but you can misinterpret thinking that, oh, I'm having less nitrogen right in this period, but don't be fooled, don't double down on nitrogen during this period, it is called slight yellowing phase, and that's just what it is, it's just slight yellowing phase, and you want to just continue to use these solutions, and not think that, oh, it's running out of nitrogen, it's just, it's going through puberty, it's having a hard time, and he, Master Cho calls this phase right here in the middle of the plant's life,
41:35 slight yellowing phase, change over, you know, just how he does it, and sometimes it gets lost in translation, um, so, anyway, I just, I put that out as a warning, I'm not sure that's the case for you, but, so it is, um, I have too many jars of new, new food, can I just mix them all together and super saturate again, if they're all from the same crop, you can probably mix them together, um, yeah, just like Goofman said, they're all the same, then mix them together, if they're different, keep them separate, um, and,
42:20 uh, one question from Indian Natural Farming is, sir, in making the OHN after first extraction, can we pour off two-thirds or only one-third pour off back for next fermentation? Main point is that each time you are, so here's, here's the, the medicine, here's the herbal nutrients, you're doing all these different ones, and in your extraction process, you will have this jar being tinctured, if you pour all of this off into here, into your collection vessel, then from your collection vessel, you pour back in one-third, important part is each time you're reseeding this, with all your pour-offs,
43:03 collectively, all these pour-offs that go into this pour-off jar, you're reseeding back from all these collective pour-offs, from the individual herb, you are putting back one-third each time. If you're not putting back your original pour-off, and you're just extracting this into here, and just each time you're extracting and leaving one-third, each time this is getting less and less and less potent, because all your nice sugary stuff from the first time went in here, and then you're but if you do it this way, where instead of just leaving one-third as you pour-off, you pour it all off,
43:41 and then you pour back in one-third, you're getting all these batches to mix, your first, your second, your third, all your different pour-offs to mix, and you're reseeding it with one-third. So that's the point, this is like, this was one of the most contentious things in natural farming ways to do it, but this is the way it was consistently taught to us from the Korean people. other people took that information and then taught it differently, but this is how it came from, every time we were taught from Korean people, it was you pour off the entire thing into a collection jar, and from that
44:14 collection jar, you are pouring back your one-third and reseeding it each time, and then topping that off with alcohol, and then going back to this stage. And you're keeping each of these separate, so the garlic is isolated from the ginger, from the licorice, from the cinnamon, from the angelica. So keep them individually separate, but in your pour-off jar, pour it off, and then reseed it each time one-third full from all these mixes. Oh, but you're not even looking at what I'm looking at. I was showing you over here. Anyway, so here's your jar pouring off into your collection jar. This one,
44:51 then this one goes and reseeds back into this. Sorry, I was explaining all this with mouse and pointing and explaining, I'm not even on the right screen. Anyway, so you pour off into this jar. This jar then reseeds back one-third. That way all of them are being mixed here. Your first, second, third, fourth pour off. Over this again, because I said all this stuff, but I wasn't even pointing at it. So what are you talking about? I don't know. Anyway, the reseeding of these. So like I said, it's the most contentious thing in natural farming, but this is the way it was always taught
45:25 from the Koreans. Other people teach it differently and your mileage may vary if you follow them. This is the way it's taught from Korean. Okay, anyway, too much on that one. Okay, so IPMO is way better for seeding FAA than IMO is. IPMO, oh, oh, it's Steve. Get out of here. Yeah, get out of here, Steve. I'm checking out your channel right now. Just subbed up. Cool. Awesome. Okay, so let's go hang out with Master Cho a bit. And we were, let's see here,
46:12 we were, um, this tab, this tab. So, so we were coming out of Muju, and, um, so last we ended here, ended. So, we ended with this lecture. different places like Taiwan or Asia, whatever, and then you added more information. But if you add it together, then we can change the whole work with the lively soil, with the lively
46:57 food we can produce. Okay, thank you.
47:55 Okay. Master Cho wants to have a representative of this organizing all the information. One person in Taiwan is the one person. They are Japan and Malaysia. So who can be one? Yes. Great. How are you? How are you? He's got all that. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go.
48:37 He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go.
49:14 He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go.
49:51 He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go.
50:28 He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. He wants to go. So we did. And this is Pastor Lee's place in here. He has a little church up there where he's doing his thing. His house in here. And so basically on either side of his house, he basically lives in his garden. This this this little building back here. This is where he stores his inputs, his solutions. And then the rest of the greenhouses.
51:12 This one over here, he has pigs and chickens in. And then on the other side, he has a couple more greenhouses where he had his IMO feed mixing area. And all of that stuff. So it's a really cool. This is like one of the better learning centers. I'm not sure if it is still around as master. Master Lee has passed away here, but. He's talking about making a soil sampling type of thing. So how do you pull soil samples? How do you know what is good soil? So this uses this tool. This is a tool I think he built himself. That he's able to then kind of core sample out his. His. You know soil to see.
51:52 And you know. And you know. You know soil to see. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
52:34 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
53:17 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
54:00 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
54:43 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
55:26 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
56:09 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
56:52 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
57:35 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
58:18 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know.
59:01 And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. And you know. Take a scale. Maybe push it down. On a scale. And then measure. And put the. How many pounds. It is per. Wherever it is. With your own spring. You could. You could potentially. Make your own soil. Potentiometer. Potentially. Potentiometer. But. So one thing. One thing. Master Cho is saying here. And you notice.
59:41 What he's doing. He's taking IMO. And he's broadcasting. Into this field. So. This. We were here. I believe. This was early spring. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye.
1:00:26 The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. The rye. Before you knock the stuff down. Before you roller crimp it. Don't try and roller crimp it and then put IMO out there. And adding the IMO before roller rolling crimping is vital because it will help break all this stuff down and help build your soil and the microbes will then decompose all this material and actually move that material the nutrients into the soil and into and build themselves and especially also you know broadcast biochar IMO biochar right
1:01:08 now would be even better broadcast out here especially if you soak that biochar in KNF nutrients but make this type of thing and broadcast it out there. So um so we'll come back to this next time get here on this application of now we're actually you know we had the theory last couple weeks now we're actually in the field watching him do what he does how to take this cover crop and then plant his peppers which I did I you know one of the nice things about 2017 was I went to Korea three times in 2017 so I was able to see
1:01:42 this was the early spring then I went in um late then I went in fall and then I went in the winter so the winter you know obviously they're done with their crops but I was able to see this field in spring and then see it in fall which is kind of you know a good thing to be able to see over time and to get that um so we'll come back we'll see more of this we'll see how he's actually putting it into the field um and uh always letting your you know following your things with IMOs uh it's a good idea
1:02:13 um yeah um and and uh rolling crimping man or however you get out there chop drop whatever you do tarp it type of thing try and keep the soil alive and growing um pumpkins are always good get something that will go grow and smother um GE has an old book named welding on the farm yeah uh you know I always ask farmers what kind of welder do have and uh you know you don't have a welder or a gardener yeah being self-sufficient returning back to that having welders on our farms very important stuff
1:02:58 you got to be self-sufficient you got to make your own tools you got to fix your own equipment it really comes down to you know a whole deal of self-sufficiency but if one bolt breaks you're screwed um but not if you have a fabrication plant way to do that so it's amazing how much you have to do to really live life instead of our water and just get things delivered via Jeff um so yeah okay yeah well we can talk about field prep next time so we'll get into that um yeah okay yeah okay so we can talk about mulching getting field prep doing that we'll go we'll go
1:03:45 through all of that uh next time so thanks for being here thanks for being part of the natural farming thanks for super chats those of you that are doing that thanks for you those of you that are members thanks for you know doing master chose work keeping him uh in your thoughts and um going forward moving uh doing the right things doing the research growing keeping the movement alive spreading it um everything you do so appreciate you love you yeah thank you uh and goofman told me next week there's gonna be a time change so be aware that hawaii does not do daylight savings time so when i say
1:04:24 9 a.m hawaiian standard time it's 9 a.m hawaiian time not uh whatever time it is for you because we we don't believe in daylight savings we don't fall back or spring forward so we will be here at our time the right time global headquarters of time remember that if you want to tune in thank you love you all right bye