Office Hours

Fermented Seawater, IMO4 Chicken Feed, Anthracnose Control

September 28, 2025 · by Drake Weinert

Drake walks through Master Cho's fermented seawater recipe: skim the top three centimeters of seawater for microbes, ferment until it turns whitish and hazy, and use it fast once it goes bad (haze clumping like a cotton ball). Dilute 1:20 for onion, leek, and garlic seedlings, and 0.2% (not 2%) for salt water to boost sugar content. Once fermentation is done, add liquid IMO4 and water-soluble calcium phosphate to lift microbial activity and fight anthracnose.

Trembling Thomas asked about persimmons with roots drowning in Florida's rising groundwater and a leaf blight that may be anthracnose; Drake suggests mounding the roots or getting oxygen to them, plus treating the foliage. On brewing liquid IMO4, Drake says skip the sugar — simple sugars feed bacteria, while harder starches like ground oatmeal or potato favor fungal growth.

Footage from Master Cho's poultry farm covers fermenting cheap feed to the right moisture, a Goldilocks amount, not too wet or too dry, so it heats properly, growing dry rice instead of white rice to feed the flock, and why the farmer skips his noisy cement mixer since it scares the chickens.

Other notes: fermented plant juice from unripe papaya reportedly eases gout, a Stihl adjustable hedge trimmer makes short work of cutting bamboo, and Drake nurses a swollen, arthritic hand from fixing his water system, with an IMO bath planned for it.

Questions answered

6:26 Persimmons with roots drowning from rising groundwater and leaf blight in Florida — Mound up the roots or get oxygen to them, and treat the tops of the plants; it looks close to anthracnose.
7:50 Does fermented plant juice help with gout? — A fermented plant juice made from unripe papaya reportedly helps a lot with gout, per Drake's Filipino friend.
11:02 How do you make fermented seawater and why skim the surface? — Gather from the top three centimeters where microbes swarm; deeper water just gives you minerals.
16:06 How do you know fermented seawater is ready or gone bad? — It's ready when it turns whitish and hazy, and bad when the haze clumps like a cotton ball, so use it fast.
17:36 What's the dilution rate for fermented seawater on seedlings? — Apply at 1:20 for onion, leek, and garlic seedlings; plain salt water should be diluted to just 0.2%, not 2%.
19:51 What do you add to fermented seawater once it's finished fermenting? — Add liquid IMO4 and water-soluble calcium phosphate after fermentation for more microbial activity, not during.
20:36 Do you add brown sugar equal parts when brewing liquid IMO4? — No — sugar grows bacteria; feed it something like ground oatmeal or potato instead to favor fungal growth.
27:52 pureknf.org shows a database connection error — Drake rebooted the server live on air to try to clear the error.
41:22 What's a good tool for cutting down bamboo fast? — A Stihl adjustable hedge trimmer (HLKM) attachment on an FS1 trimmer, around $300, made short work of it.
46:43 Advice for someone wanting to grow a chicken farm further — Master Cho recommends planting dry rice, not white rice, since it needs plenty of rain and cuts feed costs.
51:02 Why won't fermenting chicken feed heat up? — Moisture has to hit a Goldilocks sweet spot — too much or too little water and the mix won't heat.
52:33 Why doesn't the poultry farmer use his cement mixer to mix feed? — It's too noisy and the chickens don't like it, so he mixes by hand instead.
1:01:35 What happened to Drake's hand? — He tore up his finger fixing the water system and has swelling he thinks is arthritis, so he's planning an IMO bath for it.

Topics: fermented seawater, imo4, fpj, anthracnose, persimmons, poultry, chicken feed, compost tea, bamboo, rice, gout, arthritis

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

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1:00 Welcome to the Korean Natural Farming Podcast for September 28, 2025. Yeah. You're welcome. So we got an hour. You can ask anything Korean Natural Farming related and or otherwise. We'll get the wisdom of Master Cho. And back to you by Pierre Kena Foundation. Doing good things for the Korean Natural Farming community all around the world. And soon to be here in Hawaii. Not soon. I mean, we're in Hawaii. But we'll be live October 24th. 25th, actually. 25th. October 25th in Kona for the Hawaii Farmers Union convention.

1:47 All day. K&F. Learn from zero to coffee. And looking forward to that. Got some good people in the house. It's all good. A little bit delayed today. I was actually too busy in the Pierre Kena chat. So if you're a member, you can go to chat.pureknf.org. Or just go to just Pierre Kena and then go log in as a member in the member's place. Get into the chat. But we got new members. What's up? Mark is finally a member. Welcome, brother. It is good to have you along. And everyone else who's a member. But yeah, Stone Mason dropped a whole bunch of photos in there.

2:34 And I was checking him out. He had just beautiful fish from his fish adventure. And then also this gorgeous IMO and all those things. So it's a little late because I was just like, this is too cool. Well, I didn't even, I was like, I knew there was time to head over to the office and get this going. But I was just like, well, anyway, time got the better of me. So welcome. Before we get into too much more, let's get some higher wisdom here and see what we got. And today is the abysmal water. Flow like water through difficult situations. The image of Khan is that of water.

3:18 Water falling from the heavens. Water coursing over the earth and streams. Water collecting itself in pure and silent pools. And this image is meant to teach us how to conduct ourselves in trying situations. If we flow through them. If we flow through them. Staying true to what is pure and innocent. In ourselves. We escape danger and reach a place of quiet refuge and good fortune beyond. Khan often appears to warn of troubling time either drawing near or already at hand. And counsels you not to fall into longing for immediate or effortless solutions to the trouble.

4:11 When you become emotionally ambitious. When you cling to comfort. And desire to be free from the currents of change in life. To block the creative. From resolving difficulties. In your favor. What is necessary now is to accept the situation. To flow with it like water. To remain innocent and pure. Sincere. While a higher power works out a solution. It is not that you should not act now. It is that you should not act out of frustration.

4:56 Anxiety. Despair. Or a desire to escape the situation. Instead still yourself. And look for the lesson hidden inside the difficulty. Correct your attitude until it is open. Detached. And unstructured. Abandon your goals. Stay on your path. Where you proceed step by step. Arm in arm. With the sage. Those whose hearts and minds are kept pure. And innocent. Will relate properly to all events. Understand their cosmic meaning. And flow through them with the strength. Clarity and brilliance.

5:42 Pure water. Definitely apropos for me. I don't know if it is apropos for you. Hopefully. That is kind of how that thing tends to work. So, you know. Flowing through. Seeing. Getting that pure water. Difficult situations. Although things. Things are good. Things are up. Things are going. And. I don't know. I don't know. I don't know. So. We got some good folks in the house. Trembling Thomas. What's up? But. Yeah. Coming in from Florida. Yeah. He's been sending me some. Um. Some YouTubes. I guess. They're YouTubes. They gotta be. Does. Do you have a channel? Drop that channel in the chat, bro.

6:26 We gotta. We gotta tune in to Thomas. Um. Cause I. He always. Uh. You text me those things. But like. Is there a channel? I think there's a channel behind it. Gotta be. Cause they're YouTubes. Uh. And he is dealing with his persimmons. And the groundwater raising in Florida. And how to navigate that. And. A little bit of leaf blight. Looks like. Um. Almost anthracnose. I'm not sure it's anthracnose. But it's basically his roots are kind of drowning. So. Either mounding up. Or getting oxygen in there. Or figuring out a way. Or just treating the top of your plants. Uh. Finnegar. Cause I think.

7:04 Yeah. I guess those things down below. Um. We got Tom. Uh. We got Mark in the house man. I'm glad you joined. Good to have you along. Cecily. A member. Also. Coming in from Western Australia. We got Christophe. Coming in from Belgium. Yo. What's up. Redden. Jump in the chat bro. We'd love to. Love to see you. Folks there. Um. The typhoon recovery recipe. Oh yeah. Let's. Let's go over that. That's a good place to start today. Um. We'll get into typhoon recovery recipe. Outdoor shower. Hooked up and functioning. That's good. Um. Flare. Crippled me all week. Oh my gosh. I think.

7:47 I think plant juice helps with that. I'm pretty sure. Um. Cause they'll prescribe like fruit juice for gout. Um. There's definitely a way to make. Uh. Fermented plant juice from papaya. Either the. Yeah. I think it's the unripe fruit. And or. Yeah. Yeah. Unripe fruit. And it helps with gout a whole bunch. So if you make a fermented plant juice. A can of food. From. Unripe papayas. Uh. It helps a heck of a lot with gout. That's according to my Filipino friend. Um. Uh. Uh. And uh. Yeah. So. They know all those secrets. Um. Yeah. What's up? We got Lee coming in from UK.

8:34 A member there. And Sal. What's up? Brazil in the house. Okay. Hey. Good. Good to see you guys. All. Guys and gals. Fun guys. Fun gals. All in the house. Here. Let's go. Um. I was talking to Thomas about. Typhoon recovery recipe. And uh. Let's do this. And see. And then do. This. And do. Okay. So. In here. Um. Let's not do that. Let's do. Uh. Let's do this. Instead. This way. Ha ha ha. Oh. Good morning. Um.

9:19 Yeah. Plant juice. Hopefully. Um. Yeah. Yeah. Drop. Drop the link to your. Your channel in the chat bro. We gotta check that out. Um. Yeah. I like that idea. Um. I like that idea. Okay. Let's see. Um. Can we search in here? Let's see. Can we search for. Hey. Hmm. Do it. Do it. Do it. Do it. Do it. Um. Um. Um. Okay. I know where it is. I know where it is. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here.

10:05 Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Down here. Okay. Here we go. Alright. So. So this is seawater. Fermented seawater.

10:51 This is Master Cho's book here. And this is um. Talking about the seawater. Why you want to gather it off the top three centimeters of water. Uh. Because that area is swarming with microbes. If you get it deeper. You're just going to get a bunch of minerals. Therefore it's desirable to use surface. Surface seawater. And. Let the microbes go in there. Fermented seawater develops from this way of storage. But. Um. So. Here. What I'm talking about. Is right here. It is effective. To. Ferment seawater. To get rid of scab. Rust. And anthracnose. Which is one of those things that is developed.

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15:53 In the first. In the first. Okay. So. Use it. When it becomes. Whitish. Like haze. That's when. Your microbes. Are at their peak. Everything's. At its peak. Fermented. Seawater. Becomes. Easily. Because of its. Abundant nutrients. So. Meaning. It will rot. Over ferment. And just go. Gross. On you. When. Fermented. Seawater. Seawater. Goes bad. Gathers. Like. That's awesome. Cool. Um. So. When. Fermented. Seawater. Goes bad. Haze. Gathers. Like.

16:38 A cotton ball. So. If you're getting it. Started. Like. Clustering up. It's bad. Fermented. Seawater. It's bad. Fermented. Seawater. Use. Fermented. Seawater. Right away. Be stored. Now. That it's fall. Maybe a little bit longer. Maybe two days. I don't know. Although it's becoming. Spring. For Cecily. Yeah. Spring is coming. So. Um. But yeah. This is a good thing. To do. Fermented. Seawater. Fermented. Fermented. Fermented. Fermented. Seawater. Here. How to use it. Um. It has multiple uses.

17:23 Feather loss. For chickens. During the summer. Um. Oh. For seedling treatment. Of onions. Big leeks. Or garlic. Apply seawater. 1 to 20. With it. You know. Salt waters. Use. Dilute. To 2%. 0.2%. Not 2%. Um. For increasing. Sugar content. Does he talk. Oh. Yeah. Fermented. Here. It's the number. Four. Here. After. Here. Um. Fermented. Seawater. Con. Prevents. Anthracnose. Add liquid. IMO. Number. So. This is. The further.

18:08 This is. After. It's done. Right. You don't. Want to add. This stuff. While it's. Fermenting. But. After. It's done. Then. Add liquid. IMO. For. OHN. And. Water. Soluble. Calcium. Phosphate. To the. Fermented. Seawater. For increased. Microbial. Activity. I don't know. Then. Add in. IMO. IMO. For. So. Some liquid. For. Oh. And. Water. Calcium. Phosphate. There. And. Get your.

18:53 Calcium. Phosphate. That way. So. What book is that? This book. Is. The. Original. Cho. Cho. Cho. Cho. Cho. Farming. Recipes. And. Instructions. For. Use. It is. This book. You've probably seen it around. It's there. Mine. Mine. It has. Notes. In it. You probably see this book. This book's made its rounds. Out there. Um. It's an old school book. This one was paper. My. My edition of it. Yeah. Actually. The cover ripped off. After I took this photo. Um. And. It's been fermented. Look at that.

19:38 This. How do you. How do you use the book. Ferment the book. You gotta ferment the book. This. Uh. This translator. In Sung Hong. Was more of a. Um. More of a. Ph.D. Like a. A translator person. He didn't understand natural farming. So. A little bit of this stuff in here is interesting. The translations. That he put in here. Um. Yeah. So. How is it. Hopefully that answers the question. Hey. Said to. Woo. All right. Super shots are flowing today. Blow through it like pure water. Helps me out. I am definitely. I appreciate that. I appreciate it a lot. Um. When you make your liquid IMO 4.

20:24 Do you add brown sugar equal parts to your IMO 4. When brewing. So. Um. Extracts. Are you asking. Are you adding additional sugar. Or are you asking. Make my liquid IMO 4. Do you add brown sugar equal parts to your IMO 4. When brewing. Do I add sugar. To IMO 4. IMO 4. IMO 4 is usually like a dust dirt. Um. But. No. To add sugar. Sugar usually tends to grow bacteria. You're better off to add some. Fungal food to it. Um. There is. Master Cho in this book. Since we're on the topic. Since we're on the topic. Hey. Rainbow possum. Hey. Cool. It's a day for foxes. Yay.

21:09 Hey. Hey. Hey. Hey. Hey. Hey. Hey. Hey. Hey. Thanks. Thanks. I appreciate it. You folks. Too kind. Too kind. Not too kind. Just kind enough. Just perfectly kind enough. I appreciate it. Okay. Uh. Let's see. Um. Let's see. Liquid IMO. He does talk about liquid IMO in here specifically. Um. Let's see. Liquid IMO. Um. Um. Carrot enzyme. You ever guys. You ever heard about carrot enzyme? Um. He talks about it. Oh. Am I. Liquid IMO.

21:54 Liquid IMO. Hey. Hey. Brodie Lee Glass. Yay. Wow. I think this is the most super chats I've gotten in one session. Hmm. Um. Um. Let's see here. Um. Any nutrient liquids. Uh. Let's see. Does he talk about. He does talk about the liquid IMO here. Methods. Methods. Collecting. It's in here somewhere. Okay. Um. Let's see. Let's see. Let's see.

22:39 Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. I don't know. Anyway. Um. Let's see. But. Adding sugar. Usually. Usually. Like. Folks. You know. When I go to. Brewing. When it. When it comes to brewing. Liquid. Teas. Um. I actually. Usually. Defer. To. Let's see here. Uh. Let's go. Oh. Hang on. Let's see. Let's see. Let's see. Let's see. Let's see.

23:24 Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. Is she. She's in here somewhere. Online courses. Learning. Natural farming. Office hours. Featured videos. Oh my gosh. Even finding stuff. I always complain about this. I try to find stuff on my own channel and I'm like, oh, I understand why you can't find it because I can't even find it. Um. Let's see. Let's see. Let's see.

24:09 Let's see. Let's see. Let's see. Let's see. Let's see. Let's see. I'm closing on the Hemp conference. Is it not even here anymore? Well, okay. Well, I don't fault you, but if I do look up in videos here, but yeah, man, organizing this and putting it in an organization and I search for common ground, which is kind of funny that she named it common ground, but here this, this here, let me, uh, let me grab this playlist. Let me grab this and throw this in the chat. So you guys are here today and I got to go over here to this and drop it in the chat here.

24:57 Throw it there. And then let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this.

25:25 Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Let's go back to this. Somewhere in here she goes through. Look at this.

25:52 She's turning compost at that point. Oh, she's making compost still. Where does she get into the teas? Composting process. Look at Robert Olivier. Classic guy. Um. Yeah. Oh, let's. Let's just get into the compost tea. Probably later on in her presentation. Probably here. What are we doing here? Yeah. Turning compost. Turning compost at this point. That's Steve Lund. Um. Hmm. Anyway. Well, maybe this one. This is doing microscopy. Evaluating the quality of your compost. Compost tea. Anyway, she talks about compost tea in here somewhere. Where is it? I don't know. It's 36. I don't know. It's 36.

26:34 I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. It's 36. I don't know. Is it? I don't know. It's 36 hours. You find it. I should. I should run. Uh. Actually, um. Chris asked me to go through and, um. Transcribe these and put, um. Like. What do you call captions for these things? Which. It could. It's hard. Oh, man. Anyway. It's another thing to do.

27:19 But, um. Aerobic tea made from IMO 4. But you would. Add most of the other KNF inputs. Proper dilution. Most which have sugar. Yeah. I agree with, um. Thomas here. That, um. You know. You're adding. The IMO 4. You're adding the other solutions. If you. You know. When I'm looking at, um. Maybe not most. Sorry. Yeah. No. Is that the like button? You can too. Yes. We all can hit the like button. It helps. You know. You can think it helps. Um. I did put a question on pure KNF. But keep getting an error message. Establishing a database connection. Only got plywood. Is that any good? Old pallets.

27:56 Times tough. Um. Oh. Um. Let me see here. So. You're saying. Yeah. Um. Uh. Let me see. If it's having an error. Establishing a database connection. Why. Why. It is. You're getting this error here. Yep. Let me. Uh. Let me go fix that right now. Look. Uh. Let me see. Let me see. If it's having an error. Establishing a database connection. Why. Why. It is. You're getting this error here. Yep. Let me. Oh gosh. Here. Let's. Um. Um. Uh. Let's. Let's. Let's. Let's. Let's.

28:41 Let's. Let's. Let's. Let's. Let's. Let's. Let's reboot this machine. We'll see if that clears that up. If. I might have rebooted the wrong machine. But. Regardless. That should help. Uh. Clarify that there. Um. I think a handful of sugar wouldn't. Wouldn't hurt. People use like oatmeal and stuff. Um. You're wanting to get more. Sugar. Sugar. Grows. Bacterias. Proteins. Like ground oatmeal. And like ground potatoes. And things like. Grow. Is a harder to eat starch. And that grows more fungal. So if you're brewing teas. If you throw in simple sugars. You're going to get bacteria.

29:22 You throw in harder sugars. Like. Um. It's. It's the digestibility index. Um. I think it has to do with the. Um. What is that? Um. The glycemic index. And stuff. You throw in harder sugars. Like food. But harder sugars to access. It'll grow more fungal stuff. It's just how it works. When you're growing compost teas. Um. There's also. Another. Um. Did that not help? Maybe that was the wrong server. Maybe. I'm trying to. Do tech support live. Um. Let's see. This one. Let's. Catted that. Um. Let's. Okay. So. I'm. I'm. I'm. I'm.

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33:52 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

34:37 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

35:22 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

36:07 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

36:52 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

37:37 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

38:22 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

39:07 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

39:52 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

40:37 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm.

41:22 I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I cut down a bunch of bamboo. Let me tell you. Like if you're cutting bamboo just a. A. Combi. Edger. If you. I. I was cutting bamboo and my friend was gonna spend all day. Um. Cutting bamboo and I was like bro. Bro. You need an adjustable hedge trimmer. This HLKM. Adjustable hedge trimmer. This may just short work of this. If you're cutting down bamboo that's thin. That's small. That's small. This is the machine.

42:07 Throw it on your FS1. Anything large. Smaller than a 131. It's a little bit expensive. It's 300 bucks. But you will. Oh. It just made short work of that. You can get 5% off only on your next purchase right now. Sign up. Save. Get deals. Wow. But um. This. This thing here. Oh man. This. This. Just made it so easy to cut through. I don't know what he would have done without me. I mean. He probably would have spent all day trying to cut that stuff down. Or done it much. A much more dangerous way. Um. Anyway. We cut through that stuff. No problem. And um. So. Heat treated those.

42:52 Yeah. Yeah. Heat treated. Heat treated. Um. Methyl bromide. Yeah. That might be what it is. I don't know. I don't know what it's treated with. Um. I don't know. I don't know. I don't know. Okay. So anyway though. Let's. Let's jump back into this. We're at 2 hours. 50 minutes. We can go through like. You know. The IMO box here. Master Cho talking about this. Reviving yourself. His words not mine. You can cure things. I don't know. Is it true? Allegedly you can cure things. F A F O. Um. But then we moved on after this. And we went past this. To like. 250. And we were at this poultry farm. Which.

43:36 Hearing them talk about poultry. So that's where we're at. Where this is the animal series. We are back with Master Cho. In Gok Sung County. Mr. Cho. Master Cho. Mr. Cho. This is Mr. Cho by the way. This guy right here. Mr. Cho. Um. And uh. Going through. And finding out. What are they doing? I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry.

44:21 I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry.

45:06 I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry.

45:51 I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. So always be on the alert for the cheapest feed you can get and being able to ferment it and make it into better products so that you can make, keep your chickens good like that. So yeah. So in the future, if you want to continue doing this chicken farm more, then you have to try to plant some rice, the dry rice, not the white rice.

46:43 So since we have enough rain, they need a lot of rain when they come up about this lake. So I think you will do very well if you do the dry rice. Anyone out there got experience with rice? They always tell me grow rice. I've tried to grow rice. I've grown some rice. I've not been very successful. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice.

47:25 I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. So these are his fermentation things where he takes stuff, ferments in these buckets, mixes it all, you know? Oh, every farm gotta have a bunch of bins, buckets, bags, you know? Here's some fermentation. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice.

47:59 I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown some rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice.

48:28 I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I've grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice.

49:03 I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice.

49:40 I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice.

50:17 I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice.

50:54 I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I'm grown rice. I thought something like that. If your feed is not heating up, it has to do with moisture content. You have to get it to the correct moisture content for it to go. If I add too much water, it won't heat up. And if I don't add enough water, it won't heat up. It's that Goldilocks sweet bit of having the right amount of water and the IMO. And, you know, you do want it to heat up because that shows that your mix is correct.

51:37 He's using like this size cement mixer, which is a pretty appropriate. Throw it in there. Mix it up like that. Save your back on the mixing. Throw it in. Let it ferment. Feed it to the animals. Good to go. You can use the cement mixer to mix it. Why does he make the menu? Yeah. Why doesn't he use that? Why doesn't he use that? Oh, okay. Mix it up. Mix it up. I'll put it on the table. I'll put it on the table. He has a machine. Your machine is very noisy. The chickens don't like it. He can't.

52:22 I'm using cement and pop. So maybe he doesn't use the cement mixer because it's too noisy. So get an electric cement mixer and don't fire that thing. You know, you know, be smart. But that's how I just one thing. That's how compassionate natural farmers are on their chickens is it was too noisy. So he's not using it because the chickens don't like it. Talk about like, you know, caring about his chickens. What American farmer do you know that cares about the noise for their chickens? Like, like me. That's the thing. Yeah. That's the thing.

52:54 I can just think it's Americans, but like, you know, if you're not natural farming, like, who are you thinking about yourself? The chickens? What's important? Let's go. Let's go. Let's go. Let's go. Let's go. Let's go. Let's go. Let's go. Let's go. Let's go. Hey, Pop taking over the world. I like they say, let's go. And then Chris and I go back to like, see what they were doing. It's chicken noises. I like this netting real. Looks like it'll last long. It's, you know, some sort of plastic stuff. My metal stuff just corrodes in a couple of years. Yeah, I do. I like the ball. I like the ball.

53:37 Put more microplastics in the world. The wood on the bottom of the one-each conduit. Kind of like a net mesh. And then he has airflow down there. To this new place. So he could make the hole and the whole design. Yeah. The thing is like this. So he's trying to like, give them space to run. So that's why he's raising this dress. So that they can eat in this play around. Because it's too hot inside. Huh. So he has a run. Usually I don't recommend this. It's one interesting thing. I mean, every person has their own way of doing it. Hey, thanks Marcus. Yeah. I like the ball.

54:22 I like the ball. I like the ball. I like the ball. I like the ball. I like the ball. I like the ball. I like the ball. I like the ball. I like the ball. I like the ball. Hey, thanks Marcus. Yeah. Yeah. This is the kind of stuff I use. This, uh, Calvi. Ah, kind of minor smell. So why does it smell? Because I think his thing is too big. How'd you put the chickens into smaller and made the thing? Yeah. I don't think, you know, Mr. Lee is doing it. I think Mr. Lee, Pastor Lee, they really have the best chickens I've ever seen.

55:09 This guy, nah, it's okay. And he's trying to hack it with things outside. Maybe he just didn't set it up right. Yeah. The, uh, the pen is definitely not the correct size. All the different things in it. All, all of these, sir. No, no. That's it. Yeah. Probably so, this game. I saw. Yeah. Shady device. Yeah. Oh. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.

55:54 Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.

56:39 Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.

57:24 Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.

58:09 Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Superchats float in like pure water. I want to appreciate you. Each and every one of you that sent those in. It really. It does make a huge difference in my life. I. You know. As much as it is motivation. I look at the thing. I look at my YouTube. And I see.

58:54 And it's like. When superchats pour in. I look at the stats. This is worth it. This is what it's good. You know. The view count. The things. The likes. The subscriptions. All those things. Like. You know. Like. If you're doing work. You want to see progress. Right. And it's when. I get a bunch of superchats from you all. That it really makes a big difference to me. So. I just. I want to thank you. It's. Yeah. It's good. I appreciate it. It's been benefiting mine. I realize. You know. Having a responsibility. To be here. To help. Guide this community back. Keeping it. Alive. Keeping it.

59:32 Moving forward. There's ups. There's downs. I've tried to be as steady as possible. Continuing to move through. Keeping Master Cho's stuff alive. Featuring him. Building the Pure K&F Foundation. To be something that is. You know. A rock. A rock. And a hard place. To be in. No. Like. A stability. Right. Stability. Having that. Grounding. Having everybody join in. To be. Where you feel you're nourished. Putting a chat in there. Getting the support. Trying to run the technical backgrounds of these things. Putting the YouTubes out. Holding the library. Making the resources available.

1:00:12 Doing these things. I've really been trying. So. When I. Get. Reciprocated back. Via like. Super chats. And I see that. And I see you guys in the comments. And all this. And it's. There are real people out there. Just like you. And me. Trying to do this thing. Trying to make the earth. A better place. Um. It's really a good thing. It's really a good thing. I. I. You know. I'm going to say that. I. Whether it is. Or it is. I don't know. It's. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that.

1:00:49 I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. I'm going to say that. Because it benefits all of humanity. Not just us. Everyone. All the microbes. All the invisible small things. All the big animals. All the. Everything. The ocean. The air. The land. The soil. I think we're doing good work. So. I want to appreciate you. Yeah. Service to others. Service to ourselves. Thank you for being here. Thanks for being part of this. I will be back next week. Doing the same thing.

1:01:21 Which I mean like. You know. Doing more natural farming. Keeping it alive. Building that rock. And hopefully. Hopefully. If everything goes well. What am I doing with my life? I'm going to be building. An IMO box. And getting in it. Because my hand. This. I don't know if you can see my middle finger. I just. I damaged the hell out of it. Trying to fix the. Um. The water system yesterday. It's like. First thing I do. Is just rip the flesh off my finger. It's like. Ah it hurts. But I don't know if you can see. How swollen my hand is. I've been suffering. For some like. Wild arthritis stuff.

1:01:52 And it's just like. Man. I need to fix this hand. Because this hand. Is like. The hands are the. You know. The bit of the farmer. That touches the land. And it's like. I need to get an IMO bath. And I need this to be. Functioning for me. And I need to. Do that. Um. It's wild man. My hand is killing me. Not killing me. It's like. It's just. Yeah. Getting old. Look at that. Like arthritis. I can't even. Like this hand. I can. Well. Even that hand. Even this hand. This hand is. At least this hand's not swollen. But this one is. Get in an IMO box. We'll see. Um. All right. Anyway. Love you all.

1:02:29 Thanks for being here. I'll see you next week. See you later. Bye. Bye. Bye.