Slurry vs Fermented Plant Food, Weeds to Ferment, JADAM Pest Spray

1:30 Hey, good morning. Welcome to Office Hours for Korean Natural Farming. With me, Drake, for an hour you can ask me any question, Korean Natural Farming, or if we have no questions, we'll get into Badadj and go through the ultra-cheap way of doing natural farming, not necessarily, not necessarily the best way, but a way to transition and get from not doing biological farming into biological farming, hoping to spread regenerative agriculture, all this and more, um, office hour brought to you by pure KNF foundation and, um, pure,

2:19 You can find that at pureknf.org. So multiple people out there helping support, membership, all that good stuff. So thank you, all the members in the house. And thank you if you're considering being a member, visit pureknf.org and become a member. Help support the show, you know. More than that, help support, you know, an organization actually spreading Korean natural farming around the world. But before we get into the episode and all that, let's start with a bit of higher wisdom. What do we got today? It's abysmal. Abysmal. It's water. Why is water abysmal? I don't know.

3:03 But flow like pure water through difficult situations. The image of Kun is that of water. Water falling from the heavens. water coursing over the earth in streams water collecting itself in pure and silent pools this image is meant to teach us how to conduct ourselves in trying situations 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 a troubling time either drawing near or already at hand

3:52 and counsels you not to fall into longing for an immediate and effortless solution to the trouble when you become emotionally ambitious when you cling to comfort and desire to be free of the currents of change in life, you 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. Remain innocent and pure sincere. Well, the higher power works out a solution.

4:42 It is not that you should not act now. It's that you should not act out of frustration, anxiety, despair, or a desire to escape the situation. Instead, still yourself and look for the lesson inside the difficulty. Correct your attitude until it's open, detached, and unstructured. Abandon your goals and 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 relate properly to all events. understand their cosmic meaning and flow through them with strength, clarity, and brilliance of pure water.

5:43 So, yeah, you know, speaking of Jadam, speaking of Madadj, it's all about water, right? water. It's all water-based, you know. No sugar for this guy. He's not a sweet guy. He's a slippery, slimy guy with a smell. That's what this book here is about, and, you know, I always recommend you go back to Master Cho and learn his stuff. Let's see if I can do this. Put this on and go like that. Yeah. Oh yeah. That guy, that guy kind of, uh, um, his father, the guy, the original OG. Um, and then we'll go back. Okay. Um, so what's up? We got, uh,

6:33 we got Mark, Mark Reuter in the house. What's up, Mark? We got Cheryl. Hey, long live the natural farmers yes we are living long um yeah and uh we got cecily coming in from western australia b hendrix beginner at the knf lifestyle welcome you found a good group here you know tons of knowledgeable people in the in the chat and uh and if you join the pure knf foundation then you get even more knowledgeable knowledgeable people and access to all kinds of good extra goodies. Let's, uh, you know, um, and, uh, yeah, we got Rainbow Possum. What's up from Seattle?

7:18 It's a nice day here. I wonder if it's raining there. Hopefully it's nice. Solar Gourmet, coming from Germany, got a question here, so we'll get to that. And, uh, what's up, Angie? Um, so, cool. Well, it's good to see all you. I mean, I guess you can see me. I'm just looking at a screen. Okay. I'm actually looking at myself, which is kind of, kind of a weird thing. Sup, YouTube. Yeah, no, it's kind of weird, but you know, but it's, it's good. I like it because we're, we can be learning together through the mycelial interweb. So let's flow through today's

8:01 episode like pure water and uh let me set this over here actually and uh let's get started here hey goof how's it bridgeron you remember what's up just cloudy today cool cool seattle no rain just clouds oh helo's beautiful it uh it rains so hard my my um my pathway into my house is just a soupy mess of soup. So gnarly. So, um, okay. So let's see. Solar Gourmet got a question. We'll get into that. So what is the advantage of canna food compared to a nettle or a comfrey slurry? Okay. Uh, this is a good question because actually, uh, my dad was just asking this question

8:55 the other day. Despite going with me to Korea in 2009, I mean, he took me, not like he went with me, I went with him to Korea in 2009. And then taking Master Cho's advanced teacher training in 2011 and attending maybe a few other Master Cho things and being super influential or whatever of building the natural farming movement here, he still was asking me a question of what is the difference? Like I was talking to him. So my dad was asking me specifically about, you know, banana skins. Okay. So he takes the bananas and, um, peels them and then in dehydrates them. So

9:40 we have, we grow a bunch of bananas and then, um, we have a bunch of banana peels leftover. and um so he's asking me you know like well what do i do with that right um well i mean so i'm just gonna go with this example we can talk about this with comfrey or um or nettle slurry they're all the same so if i just took those banana peels and i put them in water then i am doing more akin to uh let me let me actually pull up the book but i'm doing something more akin to what Yong Song Cho is talking about, like making what I call here, let me get the screen over

10:23 like that. So I have this in it and I call it disgustingly cheap food. Okay. Yong Song Madag, we'll call it JLF, JADAM, Madag Liquid Fertilizer, MLF, Madag Liquid Fertilizer. And so this is what you're doing where you're packing a barrel or whatever, you know, filling a bucket up with plant material, whether it's your banana peels, It's your grasses like comfrey. It's your weeds like nettles, which I don't know if comfrey is a grass, but we'll just take it.

11:09 Or plants. They all obviously are plants, I think, unless they identify as something else. And then you fill it with water. And then it helps if you add a handful of microbe-rich soil. So what this does is this puts a bunch of other biology besides the stuff that's just on the leaves, it puts in soil breaking down biology, kind of this diverse stuff. And then you let it sit for about two weeks, a week, two weeks or longer. Depends all on your timeframe. And what happens in this case is you get putrefaction. So instead of fermentation,

11:50 you're having putrefaction, which means, which is kind of like both, both of them are decomposition type of task, like dissolving. But putrefaction is much more gnarly. It's usually done by anaerobic bacteria. And when I think of it as, I think of it as like zombies coming out and zombies doing putrefaction when you let it sit for two weeks or longer, it's like, it's like they're just hacking bodies apart and pulling things apart and it's like really stinky smelly type of interaction happening and that's what's going on here in um in a slurry type of

12:36 thing where if i took those banana peels just mixed water you may need to add the soil or not you can just omit the soil because there are microbes on the plant surface but all these microbes in this tank as it's sitting there breaking down they're gonna start um you know zombifying it. And that's why this stuff is extremely stinky, but extremely affordable. So it says stinky, but extremely affordable because it just took water and plant material and a little bit of dirt, which all those things are pretty much, uh, easy to come by,

13:09 you know, in a bucket, you know, easy to come by. Um, and you don't have to have sugar or anything. And then you draw off the juice when needed. And usually you dilute this about one to 100 with fresh water for general use. And then you can continually refill it with more grass and water and just keep this bucket going. And you can also add food waste and meats to increase the potency because you get more nitrogens and those types of amino acids breaking down and in that putrefaction process. So this is like a slurry and it's just stinky. It's done with anaerobic

13:45 microbes and then when you're spreading those microbes they're not necessarily the most friendly for your plants but because you're diluting them one to 100 and then you're spreading them out there they're going to get aerobic as they hit the environment and you're not you your heart you it is more likely you're going to spread pathogens through this method but the amount of them are going to be so small in comparison to other things so that you could spread disease through this but it's less likely. So this is like when you're talking about a slurry, this is the recipe you're

14:17 following. This is the Medaj recipe that is what's going to be, you know, that's what he's going to say in this book is like the superior way and like the way and the other way is junk. But let's juxtapose that now to the other method, which I think is superior. And that is the K&F food. So instead of the slurry, we're now going to go and instead of putrefaction, we're now going to do fermentation. And this is the KNF food recipe here, also called fermented plant juice by some folks. But again, if you call it fermented plant juice, you're talking about how you made it and

14:53 how you use it. So it may be confusing to people, but if you call it KNF food, everyone knows how food is used. So, and so this method, instead of just water, plant material, a little bit of dirt in a bucket, you're using a bucket, one third the amount of plant material with brown sugar, plant material, and some things to wash your hands with in a mixing bucket. So the idea is that you mix the plant material together. You gather one species of plant material. So if this was your comfrey, you just do comfrey. If this was your nettles, you just do nettles. If this was your

15:32 banana peels, you just do banana peels. And it doesn't have to be plant material, it could be the peels, it could be anything, it could be, you know, the juicier the better. But you don't wash it off, don't wash it off, just shake off any excess dirt. And if you can, grab it early in the morning and just grab the growth tips and then mix it with one third to half the weight of sugar and this sweetness starts to osmotically draw the juice out so before in the slurry where you had putrefaction where you're not the water does not draw any of the vital juice out it just

16:09 lets the microbes the putrefaction attack from the outside and attack it versus this one you're using the sugar and perhaps a little bit of salt but the sugar osmotically draws the juice out of the cell wall. So it leaves the crap like that you don't want in the cell and it draws just the good vital juices that you really want to transfer to your next plant out into the liquid via osmotic pressure with sugar. Then the next step is you take that material as it starts to kind of juice up, you pack it into a jar or a vessel, hopefully your five gallon bucket or, you know, 35 gallon

16:48 trash can depends on the size or a jar if you're doing a small farm pack it in there and then you allow that to ferment so the sugar that you mixed in now comes into the liquid and makes it sweet and excuse me that um that liquid then the microbes that were on the plant material now start digesting that material and creating slight alcohols and digesting it and it's just the vital juices that are being fermented for you. And the rest of the crap's left inside. And then after three to five days, seven days, depending if it's really cool for you,

17:27 maybe even 14 days if it's really cold, it'll start to ferment. You'll get a slight alcohol smell. You'll see it bubbling. There'll be a slight wispy maybe mold growing on the very top of this. You know it's ready. You pour it off, supersaturate the liquid, meaning that you add equal, you know, every water molecule is tied up with a sugar molecule, and then you are left with the most premier, best stuff. Instead of putrefaction, zombies breaking things down, you're actually getting the best liquid in, it's being digested to become plant available,

18:00 and then you're getting that. So your potency is 1 to 500 on this when you're using it. When you go to spray it out. It's one, you know, so it is five times more potent than the other method. And through fermentation like this, your odds of spreading pathogens are like next to zero. Because through the fermentation process, all those different things are broken down and you're growing microbes that are, they could be slightly anaerobic, but they're more aerobic-ish, like, uh, facultatively anaerobic. There's like a lot of lactobacillus and yeast doing this type

18:37 of stuff versus a whole bunch of bacterias. And you're not necessarily having things like, um, cilias and, you know, because there's no water in this, there's no water in this method. And so it's much more potent. And my dad was saying, Oh, I'll just do the other one. And I'm like, I, I just, I can't recommend that. I mean, if you're really poor and you don't have the ability to get sugar into it. But if you do, this method is so much more superior. Like, you know, if it's really poor, I don't want to like cast that on you. But if you're like, you know, um,

19:11 I don't know, like, you know, if you don't have access to sugar easily, I guess is a better way of saying it. But this method right here is like hands down more superior. You can drink this, you can eat this. It's delicious. Um, the plants respond so much better when this is put on them. you can do a side-by-side trial prove me wrong bro um you know um but i just i just can't praise this method enough this is the king of all medicines so it's really um it's really next level this versus just rotting things in a bucket

19:47 making slurries so thanks for that question i probably that was a way longer explanation you needed but um but there you go you get to see you know why do i why do i go and why do i sometimes you know i talk about madadge talk about these cheap inferior methods they're even in my book i teach people how to do these cheap methods but then i always say if you're gonna do it grow plants get sell them for higher value because you're gonna you know and then work up to get to the sugar it's like then you're gonna getting getting the um i don't know it's just superior

20:21 in every way i don't know how to say that um in a way that can convey it to someone who thinks that it's not. Just drink them and tell me. You're probably not going to live very long if you drink the slurry. You probably have some diarrhea and stuff. But don't actually drink it. I mean, don't. If your nose smells it and you know it's putrid, then it's putrefaction, man. Putrefaction is not the best method for things. Fermentation is so much better. um you know i've killed pigs and put imos on them instead of them putrefying and getting gross to

20:59 like preserve and ferment and and it's i don't know it's it's something that's uh putrefaction is not compatible with humans it's like zombie death versus fermentation is like life-giving nutrient extraction. I don't know. So, um, what's up? We got Nate coming in from, uh, Tennessee. Yo, what's up, Nate? Long time, bro. Talese from France. Yo. Um, oh, we got Nigeria in the house. Okay. Please, how can I purchase BRV from you in Hawaii? Well, that seems kind of silly to purchase BRV from me in Hawaii because you can easily make banana vinegar.

21:48 So instead of purchasing it from me, the whole point about natural farming is to do it. And I know if you're, doesn't Nigeria have bananas? I think, it's my guess. Let me see. Nigeria banana. Let me see. Nigerian bananas Lagos Banana island Lagos Oh, banana production in Nigeria Here we go Yeah, there's three varieties there, man Short variety, medium, and tall yeah I wouldn't I would ignore this

22:40 anyway this seems more about producing them yourself but but man yeah there's bananas everywhere and so I would not buy vinegar from me because vinegar can be made anywhere So despite the fact that sometimes, you know, it might seem like a good idea to make a business, it doesn't make sense to be shipping vinegar around the world because it's so easy to make wherever you are. So the hut of ancient knowledge, here's some more to put in your hut of ancient knowledge, learning about this, you know, how to make fruit vinegar and just make it.

23:21 and, you know, so mix one part K&F food with two parts of water, ferment it for three to six months, and it should be a sweet vinegar below 2.4 pH. And if you don't know, you can get the book and read this. It's super easy to do. We make vinegar all the time. It's amazing. Sometimes I make it on accident because my plant food fills with water and then it just, everything converts to vinegar, basically. You can even take wine and leave it out and it'll turn to vinegar. um so yeah um my my friend mo feeding his chickens comfrey the yolks are so orange they look red yes

24:02 comfrey is super good plant to make fermented plant juice or feed to your garden or mulch with it is amazing it is a dynamic accumulator they call it um they also call it green milk so it's really good for milking things and it's really good stuff um and then b hendrix is asking could you add a some labs to that bus that bucket of disgustingly cheap food so let's go back down to the disgustingly cheap food here where is it there it is here so in this bucket where you have all this stuff rotting can you add some lactic acid bacterias to this absolutely um it'll help

24:44 to mitigate the smell, keep things in check. But you're going to have to add a fair amount because the amount of bacteria growing in here otherwise is going to outcompete it. Yeah, totally. You can add some LAB to this. Another thing to do with this is if you're worried about the smell and the pathogens is to aerate this liquid, especially after you take it out. Like just putting an air stone in here or putting a hose in here, it's just going to be stinky. Don't ever put your hand in here. Uh, just disgusting, but you can, however, take, um, once you take this liquid out, skim it

25:20 out, put it in and dilute it one to 100, then you can aerate this, this water. So put an airstone bubbler or, you know, some, a lot of air in there, vortex it, um, whatever you're going to do. Um, and it will help to get rid of the pathogens because they're mostly anaerobic and it also help to diminish the smell. So you put LAB in and you, uh, after you dilute it, put LAB in for sure and then, uh, aerate that and it'll really help. Um, so you can get this disgustingly cheap food, which is, it's just inferior because like I was saying earlier, um, the sugar pulls the good stuff

25:59 out osmotically. This one, you're going to have to wait for the bacteria to kind of eat it and digest it. And it's just not the same. It's not the same. It's not the same. I don't want to get demonetized by saying that, but you know, so, and then they're saying Jadam is like the gateway to KNF, open air, ferment, simple and easy. Yeah, it is a gateway. It's a transition technology. If you're not doing anything, um, regenerative and you're not doing anything microbial, start with Jadam, start with Madaj, start with the disgustingly cheap recipes because they're

26:31 disgustingly cheap. Like I say that not just like they're disgusting because they're gross, but they're also disgustingly cheap it's like when i can't believe a deal is so it's like such a deal it's like i got a disgustingly cheap deal it's like it's you know it's like a it's a superfluous i'm trying to say it's like it's so cheap oh yeah and the humboldt chat yeah someone yeah i got this humboldt hat i've been wearing it for a couple couple weeks now it's like one of my only clean hats all my orange hats are all funky and moldy i gotta i gotta you know

27:04 wash them with some LAB or vinegar or something. Many people use their most nutritive and freely available weed to ferment and make a shelf-stable plant food at all times alternative. As Drake is saying, stinky water is a constant lifesaver in a big garden. Oh, yeah, yeah. So if you have, I mean, I'm not saying to not do these things because the thing is this is so disgustingly cheap that you can make such mass quantities of it that you can then spread it on areas you don't even care about like and then the whole earth

27:43 needs this like if you're making this disgustingly cheap food diluting it properly one to 100 and spraying it everywhere all the time we're all going to benefit um and that's the thing it's like it is going to be you know if you can't because if you were to do that much plant food with sugar you're going to go broke. But if you're going to put out this much, uh, disgustingly cheap food, it's, it's a game changer in terms of it's the antithesis to poverty is, um, is putting this stuff out there. Someone be blowing me up. So, um, I asked the question relating to extraction

28:22 methods on the forum today. Oh, okay. Yeah, cool. Well, maybe you can go drop an answer to it now that you've seen this episode. Um, um, it seems you get valuable fertilizer even faster than the putrid method. Yes. Um, yeah. The fermentation method of going through, um, so using the can of food method is going to be quicker and faster to do and higher quality. Um, however, it just has higher costs to it. Um, that's the main thing. So, um, thoughts on adding, who the heck stop it hang on I'm gonna just uh oh turn that thing off okay um

29:07 thoughts on em1 or lab to the open ferments to help with the process yeah we already talked about that so em1 or um lab adding to this um disgustingly cheap food is also going to help um do not add lab to uh the knf food though do not add lab to this recipe it has too much water in it and you're not going to get benefit and there will be lab in this already and yeast in this already so don't add it to that one you're just going to naturally get them but the other one where you're just doing water and dirt and rotten plants and I'll add, add LAB to that for sure. Okay. Um, asked above how to,

29:56 how to figure out which plants in Tennessee will work in a place of banana mangoes and things like hono hono grass. I can do comfrey. Yep. So Angie, you can do, um, any weed that grows another. I, I'm not sure cause I haven't been to Tennessee, but, um, uh, let's just see. Um, this usually when I'm in, uh, America, America, um, this plant here is also good. Equestium. It's, it's usually, I don't know if it's in Tennessee, but usually I find this like Pacific Northwest region. It's just grows everywhere. This one's super good. Um, but basically any, any weed that you

30:41 have. Let's see. Maybe Tennessee bluegrass? I don't know. Tennessee weeds. 20 common weeds. Okay, we'll just go through these. This looks like a good candidate. Some sort of, what is it, dandelion type of thing. Pull all these flowers, then you get a fermented flower juice. Can't have food from flour is going to be good during your flowering cycle. This thing. Oh yeah, we have this around here. This probably is this thing, even though it's going to be a good ferment, you're probably not going to get too much juice from it. I believe this is a very dry plant.

31:23 Oxalis. Bluegrass. Yeah, grasses are not that good to ferment, actually, believe it or not. annual ryegrass. We'll skip that one. Oh, this one looks good. Black medic. This one, um, I bet you're going to get tons of good, uh, luscious leaf stuff from this one. Nutsedge. Uh, don't know again, avoid that one. Uh, these are all grasses. Why dandelions, dandelions. This one is epic. Really, really, really good. Uh, you can do the flowers. You can also do the, um, the leaf bottom part so much juice comes out of dandelions one of my favorite and it's common and widespread in

32:06 in tennessee um cut leaf this one looks pretty good although it looks sharp um watch out with your hands but get this one it's growing you know young in the spring dollar weed this one looks good too um i would avoid crabgrass too many crabs in there um purslane oh this is an epic one purslane it um tip about purslane is it's really good for um skincare so as you make this ferment with all that sugar and stuff you can then kind of make a face mask out of it oh and your wrinkles will just melt away um purslane epic wild onion this one's going to be great um more of a very

32:51 very juicy i bet and then more of a um this one may also have pesticidal effects as you spray it So not only nutrition, but also pesticides if you make a ferment out of this. Wild garlic. Yeah, this is going to be very potent. So use this one sparingly if you'd make it from that. Spotted spurge. I would avoid this one. It just looks too dry to me. Although, prove me wrong. Maybe you can do that. Shepherd's purse. Nah. Nah. Kalinga. Yeah. I don't know. looks like a grass to me. Johnson grass. Okay. Virginia buttonweed, this one. Yeah, do this one.

33:33 This one looks nice. And purple cudweed, this one also looks good. And then kudzu vine and horsetail and Japanese knotweed, also known as donkey rhubarb. All of those things, those are, those are good types of things. But there's plenty. It looks like there's plenty out there Tennessee of things that you could use. Again, just, uh, you know, just to reiterate, if I was going to go through this list and I'm looking at these different plants, I'm going to avoid grasses. Grasses just don't ferment that well. They're, they're, they're don't have the same thing. So

34:06 just when you think of that, look for any nice weed personally and especially it's going to be good out there. Um, yeah. And so, um, Nigeria, no. Yeah. Nigeria, we got, uh, bananas. Yeah. Plenty of bananas. You can make, uh, ferments from the banana tips, all those, the banana cakeies and yeah. Any non-poisonous plant can be used. Yeah. Yeah. Um, goofman's on it. He knows. I'm laughing at Mark because he's saying he's a member of the Filthy Orange Hat Club. No doubt, no doubt. You got to come back, take another train and get a new hat.

34:54 Oh, yeah, usually I don't put a new hat on unless I'm doing something special. Like, I feel like I only get new hats when I'm doing something like quantum leveling up. Like, sometimes I get, you know, like I'll get invited to go to Washington, D.C. and talk to people. So I'll put on a new orange hat or, you know, I get invited to go around the world and talk to natural farming. Oh, I am going to Maui. Maybe that'll be my excuse. That'll make a new one. Cecily makes vinegar from pig face weed. That's awesome.

35:31 And so the thing about it, Angie, is when you're making, like, if I'm making ferments from a couple of different things, Like this here, it's going to have nice leaf characteristics. The dandelion is going to just be quick growing and very intensive. And so you can actually take a few can of foods together when you're using them. Not when you're fermenting them, but after you're done fermenting. Say I have a jar of dandelion or a bucket. Better yet, a bucket of dandelion and a bucket of... What was that other one? Of purslane. So you have a bucket of both those.

36:08 then I can add dandelion and purslane in at one to 500 into my sprays. And, and if you're new to natural farming too, um, it's worth knowing that, um, you know, you kind of combine them this way. So for these different, um, things you're doing, you combine them. So say I was doing, going for a leaf growth, I'd put in a food, a cleanser, medicine, structure, fuel protectors, all these into one thing at these dilution rates, but I can add in two or three foods without changing my dilution rate. So I can add in two or three foods without changing my dilution rate.

36:46 If I'm going to add more than three, then start reducing your dilution because you're going to get too sugary, but you can add in a bunch. So that way you're getting a whole diverse nutrient profile. And if I'm growing tomatoes, I'm just, I'm going to say it the way I learned from, cecily would be down with that tomatoes then i should ferment tomatoes and put them in here if i'm growing patatas no potatoes then i should have potato ferment in here you know in addition to other weeds so making it from the plant you're growing plus the other abundant weeds in your area

37:20 you can add in two or three foods into your mix each time and now you're getting that diversity across here of of this leaf growth is going to pull in all those different nutrients and then the rest of everything all works together to help all these things give exactly what your plant needs so um so that's that's the cool thing too so kudzu yeah kudzu kudzu is a good one um yeah make banana vinegar yeah make it from the fruits if you can the fruits so or the peels um take the peels because that that's going to be uh you need enough

37:58 enough sugar content for, um, but yeah, follow the rest of you, man. You're going to do well making vinegar in Nigeria. It's, uh, I think it's warm enough for all those things. Um, oh, so she, uh, Angie has passion flowers. I have the vine that's annoying that I was, that's annoying that I, yeah, yeah. Passion flower is epic. Uh, grows so fast. The, the, The growth tips of passion vine grow so fast. It has really good hormones and characteristics to help your other plants grow better. Passion fruit is a great one. Have all the crappy grins. Absolutely do dandelions. Yeah.

38:42 The season's already over. Oh, man. Well, yeah. Yeah. Spurge is toxic. I don't know what spurge is, but thank you. weed is luckily yeah yeah yeah so so cecily's saying she knows if a weed is lovely and succulent it will probably be a great food most likely a ton of wild onion i need to buy purslane to grow okay yeah purslane is yeah it's awesome it's kind of got that little sour taste to it i love it um i love it okay and then grandma's recipe for light ailments what um around where i live is to cut up the onions, put sugar on it, and take a tablespoon of juice, it extracts. Sounds familiar.

39:27 Yeah, see, Talese, your grandma was already doing K&F before and just didn't call it that. Because the only reason we call it Korean natural farming is because it's, you know, I learned from Master Cho, but this is a worldwide technology. It's open source. We all know this. Everyone, you go back to the ancients, they're all doing this. That's how they had no smell, pigs and hoi. rhubarb leaf uh i would say rhubarb leaf uh i've used it uh before when i was up in pacific northwest rhubarb i like it it's poisonous i didn't find it to be poisonous i would avoid poisonous things

40:06 but i didn't find the rhubarb to be poisonous when we used it but i don't know your mileage may vary um if it's poisonous don't you know avoid it um you didn't hear it from me um oh dandelion jelly what my yeah you can you can make a business going around picking people's dandelions and they'll pay you to pull the dandelions out of their fields and then you can make just mad ferments and just ferment it all and just make a business that way so you're getting paid to harvest the dandelions because people hate dandelions instead they're going to spray

40:43 and poison them, it's like, no way. I'll be over. I'll take all your dandelions and then make a business just harvesting dandelions. And by adding multi-foods, it also helps to make the plants think they're not growing in a monoculture. Great point, Goofman. When you add multiple foods to a recipe, then the plants that are growing there think, oh, there's all this diversity around me. Instead, you just like monoculturing tomatoes and you can put in juice from a melon and a dandelion. And then it thinks there's melons and dandelions. Yeah,

41:23 I'm in a polyculture and you can trick it into just massive production without losing the benefits of monoculture. Super good. Good point, goofman. Awesome, man. So cool. I'm so glad I met you through the Internet. You're such a cool dude. um rhubarb stock is yummy the leaves have a lot of oxalic acid and aren't safe for eating okay so if it's oxalic acid you are worried about if it's toxic because of oxalic acids let me just drop this on you that oxalic acid is a is two co2 so oxalic acid oh what okay so we'll go over here and we'll look at this

42:05 isn't it no maybe i'm wrong no i'm wrong fact check me i fact checked myself um oxalic acid but this this is is definitely broken down yeah dicarbolic acid it is two co2 stuck together or two co2s and an and an hydrogen okay so there's a hydrogen in there but it's two co2s stuck together, bonded on a hydrogen or there's a hydrogen on there. Okay. A little bit of organic chemistry. I'm not an organic chemist. I'm a Babylonian chemist. Um, but this stuff, this stuff is easily broken down through fermentation. Um, you don't want to, yeah, you don't want to

42:51 get it on you or whatever, but after the fermentation process is complete, this stuff breaks down so easy through fermentation. This is a lot of reasons why the ancient world fermented so many things. Um, biosynthesis and it's part of component of the Krebs citric acid cycle. I don't know. I don't want to read all this. I'm lazy. Um, Oh, rhubarb leaves contain about 5% oxalic acid. there you go in the jack and pulpit um and calcium oxalate um so but these things uh fermentation that's why to make a the the can of food you will you know and members of spinach and brassicas also

43:39 have these and we eat them and we think broccolis and stuff are good for us and but we're getting tons of oxalic acid and that poisons you and it makes you all like and gives you like um you know arthritis-like symptoms, sorrels, umberfiners, parsley. So all this stuff, if you ferment it, then you're going to be, it'll break down the oxalic acid. So if you're eating a lot of quinoa, you need to be fermenting it to break down these toxins. These are plant toxins, and often we don't think of it, but it's like it happens all the time.

44:14 so it's very important to you know add the fermentation process into everything we do break down oxalic acids so yeah cecily uses rebarbed leaves as a pest spray but usually grow it just a bit extra for pests and kangaroos. Yeah, give the kangaroos all your oxalic acid. Give the kangaroos the arthritis so they don't come over and they can't jump as high over your fence. Okay. Okay, well, that was good. That was exciting. We got into the medag even earlier than thought, but let's return now. Let's

45:00 get into the medag because it's that time. It's medag time. Yay. Oh my gosh. Okay. So we were going through the recipes in the back. We were going through the recipes in the back. I think, what number did we make it to? Who remembers? I think we made it to number four for sure. Oh, we made it to number five. Oh, yeah. Okay, we made it to number five. So just so you know, you can go to knfsupport.com or PureKNF, which also links to it, and catch past episodes and get all the recipes that I've been covering this entire 2024.

45:38 four is, you know, past office hour episodes. We've been going over Medaj this entire 2024 started with the history, all kinds of good stuff. It was pretty amazing. Um, what did I, oh, the other day, um, let me see, uh, is it worth pulling it up right now live? Hang on. Let me, uh, let me see here. Um, yeah, I, I just, I found some great photos the other day. hang on, hang on, hang on but, yeah, okay, in here let's see in here, and then oh man, there's so many memes

46:25 I had such good memes but, let's see, hang on, one sec, one sec, one sec I'm just going to see. I'm going to try. It might be worth waiting for. I don't know. Maybe it is. Maybe it isn't. I found such great photos the other day because I was going through all this old stuff that I just stashed away on my computer. I put it on this folder called like no clean or no mess. And there are so many good photos. Shoot. Well, maybe it's not worth pulling it up, but I was going to pull up some pictures of young Sang Cho when he came over. Oh, you know where it was?

47:07 Anyway, I don't want to waste too much of your time here. You're just like, get on with it. You know, that's what can happen. One sec, since I'm already deep into it, is it worth... Oh, man. Okay, anyway, maybe I'll find it for next time. I'll find it for next time, because... Um, yeah, next time we'll bring it up. So, oh well. Okay. So anyway, you can find old episodes, KNF support.com and or pure KNF, but we are on recipe number six, which we already covered, I think, but the aphid and mite, we'll go over it again.

47:46 Cause I'm kind of going through them sequentially at this point, but basically if you have aphids and mites. What this book recommends is to use soap and artichoke, Jerusalem artichoke. So you use five liters of soap and five liters of artichoke, Jerusalem artichoke, herbal solution, and you mix that with 500 gallons or no, 500 liters, excuse me. So let me get that straight. five liters of soap, five liters of Jerusalem artichoke herbal solution mixed with 500 liters of water. There you go. So one to 100 mix of soap and artichoke in and you stir that all around.

48:30 So I'll read it. It says mix the above ingredients in 500 liters of water. If infestation is serious, apply twice a day or apply at sunset and early morning. You can replace the Jerusalem artichoke with ginkgo or Korean pasc flower root or pokeweed. So you can find these herbs that nothing eats and you can make an herbal solution, reduce them down and use those. You must use water that clearly mixes with the soap for best pesticide effects. That means if you're, you know, in this book, he'll go through and he'll talk about a water test. During the soap part, he'll talk about it where,

49:13 He, um, if you are using hard water, meaning your water has a lot of calciums and earth minerals and stuff in it, it will not, um, it will not take up the soap very well and it won't suds very well. So you need to do soft water. And if you're using soft water, you will have much better results when you're applying pesticide or anything. Soft water is so much better for using for agricultural uses. and here he's showing it. Oh no, shoot, it's got to be right around here.

49:59 Oh yeah, here, here, here it is. So let's see if we can see this here. So on this one here, he's used very hard water. You can see how cloudy it is versus these ones over here are softer water and you see how clear they are and how sudsy it is at top. so it's very important that you use soft water so that's what he's talking about you know in this recipe you gotta have that soft water if you're using hard water um it's not going to be good so if you don't have soft water collecting rain water is a good way if it's legal where you're at

50:33 and so you need the soft water um to add a so continuing on this to add a germicidal effect control diseases, add one to two liters of sulfur. So almost every recipe he's going over these same things where he's talking about, you know, add soap, herbs, and sulfur at different varying ratios to kill things. So why does he continually, you know, just talk about one thing in one recipe, but he's always like, yeah, if you want to kill it, then just add this, right? But you can kind of get it that basically sulfur is very, um, kills a lot of bad fungi and fungals, all the fungies

51:15 and fungals die, um, at least the pathogenic ones and the herbs kill bugs. And then the soap helps it spread and also helps it get on the bugs. So hopefully you're getting the general gist of what we're talking about each time. And it's not just like novel things that I'm reading off. And it's just a matter of experimenting what works. And literally the way Young Song experiments is he just gets wasted drunk and catches bugs and shoots them with pesticide until they die at different concentrations. And then he writes a book about it. So very smart guy. So pesticide becomes very

51:54 strong if you increase both the soap and the herbal solution to above 10 liters. So if you go down to 1 to 200 or 1 to 50 ratio on this, um, you're going to get an even more stronger result. So, you know, obviously them, but, but then you're also going to risk burning your plants and causing excess problems. So, um, it says you can reapply repeatedly if the sulfur is not used. If you add a half kilogram of very fine red clay powder, it will increase its effectiveness. And again, we talked about that.

52:38 The red clay powder, as it gets onto pests and bugs, it then magnetically draws more of the soap and pesticide towards it, and it kills the bugs. So it's like adding a little bit of rock powder or clay powder in there. and he says you can replace very fine rock powder but the type of rock might not mix well with the pesticide do a mixture test in prior to make sure it's safe rolling leaf aphids should be controlled from sprouting in early stage of growth so um so that's what he's doing here he's just using

53:19 you know herbal solution soap between one to a hundred to one to fifty so very concentrated and you're just soaking the pest down and the more you can get it to suds on the pests and get it just coated on them and get it into them they're gonna die um but you know you're gonna also probably kill other things so and have side effects from this all kinds of things so again be careful if you're using these things you probably need to do master chose natural farming and then you'll find you won't need to do these things but if you do these things then you'll

53:53 always have to like continually do these things hopefully you can knock it back and then get off it but these are like the the things um yeah hey what's up jared no we're so 2024 we're you know i gotta pick something 2023 we went over master chose recipes but i'm going over the cheap jadam right so um so if you've been away for a while yeah no i'm just i'm not like i'm just saying Like you can start here, use this, but then go to master shows, natural farming. Like, but I figured you got to cover it. Right. People don't know. Um, so I'm just trying to like share this stuff. Right.

54:29 Um, you know, so, um, so the, the recipe that we're talking about number six here, it, it covers, um, mite on tangerines, uh, silver, silver leaf, white fly, aphids, cotton aphid, turnip aphid spider mite mealy plum aphid aculops lycopersi and earth mites so watch out for those earth mites yeah yeah anyway what's up jared welcome welcome um so then um since we got a few more minutes we'll cover one more we'll get into the moths someone asked about this and then we ultimately we uh concluded that the herbal smoker was the way to do it but um but here again

55:20 yeah just for an example here um he is now going to moths number seven here number seven moths so how to kill tobacco moths beat army worms scales slug moth diamondback moth oriental fruit moth, et cetera. So what do you, what do you think? Uh, drop it. You know, what do you think? What do you think before I get into it? Drop it in the comments. What do you think is going to be classic YouTube? I don't know how, how people stand YouTube brought to you by, uh, you know, it's like, uh, I watched this one guy on YouTube and it's like his entire spiel

56:00 is like just to sell hats. He's like, if this helped you buy a hat, it's like, bro, you're just selling hats. I'm not selling anything. Besides pure KNF memberships, we're selling those. Join that. But you actually, you know, it's good. Anyway. Herbal smoker. Yeah. So what do you think? Drop it in the comments. What do you think the answer is going to be? Oh, wait. Oh, wait. Someone got to drop it in the comments. What do you think it's going to be? I'm going to wait. I'm just going to sit here and wait. Come on. somebody somebody what do you think it's gonna be he's killing moths i wonder

56:41 no come on what do you think he's gonna kill the moths with what do you think he's you know come on come on i'll give you a hint it's probably gonna have the soap in it right probably probably on so what do you think the next one's gonna be it's probably gonna have herbal solution and what do you think he's probably gonna also say you can add sulfur and he's probably also gonna say you can add soil to it or the red fine clay powder. Yeah. Soap and sulfur. Yes. Okay. We got a guest. Thanks goof. You a man, you da man. Yeah. Right. So what is it? Sulfur. Yeah. See, he's going to

57:15 say you can add the sulfur, right? Yeah. Right here, the third paragraph in, he's going to say you can add the sulfur, right? So every recipe is the dang same, man. It's just like different concentrations of different herbs. It's all the same. It's all the same. Um, it's like, oh my gosh, why it's so simple so easy you know sese jaw jaw you ever been to one of his lectures you'll know what i'm talking about um so so what he does he puts in eight liters of soap so it's a little bit more concentrated than the five liters he was adding before then he's adding in 15 liters of the

57:52 jerusalem artichoke so before he was adding in what five five five so he's three times in it right he's adding just tons of it now he's just like kill those suckers just add more add more right um i should i should be uh i should do his translations for him add more um so and he adds that to 500 500 liters of water right and he says if infestation is serious increase the soap to 10 liters so you know why not just why not just go pure soap bro why not just pure soap probably because it's too much but um you know it's like we're just gonna kill

58:33 everything pure soap pure sulfur pure herbs no um no i mean i guess there's a range there's a tolerable tolerable range but i guarantee from this eight liters here he's already modifying it down here he's just like add more add more kill everything um so and and then he's probably going to add clay. And what does the clay do? It's, it's really fine red, red powdered, uh, material is it sticks to the bugs and it magnetically pulls more solution toward the bugs. So it's like, if you can get that soap on them and get it to stick to them, then it's going

59:12 to draw even more of the pesticide toward them. You know, some of the hardest things to kill are beetles and you got to have that extra stuff to, cause they're armored and you got to get that, the soil between their plates of armor and then it cracks and it creates an opening and then the solution goes in. So it's the soap and the herbs and the clay. But so I know I'm just making a bunch of fun out of this, but, but it's just like, you know, it's like, here's a recipe, but just add more and kill things better. Oh, this guy, this guy, this guy. Okay. So it says

59:50 if infestation is more serious, add more soap up to 10 liters and apply at sunset followed by another application early the next morning. So if you're not, you know, if you haven't killed things that evening, kill them the next morning. And you can replace Jerusalem artichoke with pokeweed, ginkgo, Korean pasc flower root. Number seven is stronger than number six, clearly, because there's about three times as many herbs and there's about what's five to a i don't know there's more soap as well to add a germicidal effect you can add one to two liters of sulfur right you guessed it sulfur

1:00:32 pesticide becomes very strong if you increase both the soap and the herbs of course that's what we're that's what he's getting at here but he already told us in the previous page you can make it this strong. Anyway, um, you can apply repeatedly if the sulfur is not used. So I think what he's getting into is that, um, is that, you know, the, um, if you're using sulfur, try not to use sulfur a whole bunch, just use it once or twice and be done with it. Don't be adding sulfur all the time. And then he says for hairy pests, like slug moth larvae repeatedly apply and wet them thoroughly.

1:01:12 So just give them a spa. Just soak them down. Put cucumbers on their eyes. If you add a half kilogram of very fine red clay powder, it increases the effectiveness. You can replace it with a very fine rock powder, but the type of rock may not mix well with the pesticide. Do a mixture test prior to make sure it's safe. So you can basically sum up all his pest solutions as get herbs, make them as concentrated as possible, and then you know and test them and just get them so kill the pest but they won't ruin your plants and that's what you're going to do and just go as concentrated as possible

1:01:51 and then back it down one step right so it just kills um yeah but before we get we got uh we got eight nine ten oh it just slugs and snails yeah so it's the next Next time we got citrus flat hoppers, leaf hoppers, mulberry suckers, spot clothing, wax cicada. So cicadas are out. If you want to kill them all, you got a recipe for that. Or you just let them do their thing, man. Why you got to kill everything? There's stink bugs, number nine. Greenhouse whitefly. I think we did this one. Slugs and snails. We got pesticide. Ooh, this one. Yeah. Oh, I can't wait for that one.

1:02:36 Number 11. And number 12 is an all-purpose pesticide for both pests and diseases. And we got 13, fruit tree winter pest control. 14, soil foundation. And then... Then you get this. You do 14 again. Because 14 is soil foundation. And then 14 is also the herbal smoker. So we already did the herbal smoker. But we'll do it again. Just because, you know. So anyway, we're getting through. we're halfway through the jadam recipes and we'll have more next week so tune in at the end if you want that or in the beginning if you want to be part of the whole thing and ask some questions

1:03:17 and do these things really appreciate you what's up thomas good to see you bridger um yeah and pokeweed you can make these things you can make pesticides but i recommend you just ferment that pokeweed and make it into a food and spread it out and actually use the nutrition instead of it as an herbal thing but we can go over that we can go over those things and get further deeper into the jam and all those good things one of a big shout out to master cho pure knf foundation uh again just plug it one more time because if you stayed this long you're probably a good friend and so

1:03:54 pure knf.org go membership join you know be part of the goodness and just so you know if you join you get much more. There's so much more, so much more. It's only a tiny bit more actually, because everything's tiny, but, um, but good things, man. Supporting, supporting the good foundation do, uh, have a great week. Enjoy love blessings up to you, your family, everyone involved. Um, April, I guess, what is it? Well, see you in May, huh? Oh my gosh. It's May already. Wow. This year is flying. Cool. Well, thank you. Thank you. Thank you. Yeah. Aloha. Thanks for

1:04:33 being here. Thanks for being part of the Korean office hours, sharing good stuff, and I'm gonna go enjoy this beautiful day. Aloha. Bye now.