Master Cho's OHN Recipe, Herb Ratios, and Pig Deep Litter

4:30 Aloha and welcome to KNF Office Hours for December 18th, 2022. And thanks for being here, tuning in. We're live. Alvin, what's up, bro? Okay, so today's reading is youthful folly. Even foolish can attain wisdom by modestly following the sage. Folly is a characteristic of youth. Those who have little experience generally exhibit

5:21 little wisdom. This is true of us in a spiritual way as well. In comparison to the sage, we are babes in the woods. The hexagram Meng comes to counsel us to utilize the I Ching as a lantern so we may survive our youthful folly and travel safely through the woods of life. There is no shame in seeking guidance in life. A child is eager to be shown the way by his parents and teachers, and we are wise to recognize that in spiritual terms, we are akin to children.

6:06 Our success will come quicker if we find and follow a wise teacher. The sage is available to serve in this way for those who approach the I Ching with the sincere desire to learn and grow To study the I Ching is to gain the perspective of the deity To learn the cosmic lesson inherent in every situation that faces us if we truly look and strive to comprehend the larger lessons. We gain mastery over fear, doubt, and anxiety.

6:51 We can learn from the study of the I Ching to live in a state of understanding, contentment, and acceptance. But several things are required of us. The first is that we suspend our mistrust of the unknown and allow the sage to lead us. It is tempting to think the I Ching might be just a book, merely words on paper, but there is more to it than this. To accept this is to recognize the sage and become receptive to his assistance. The second thing that is required of us is that we quiet our demands of our egos for comprehensive answers to questions about life.

7:46 The I Ching teaches us not how to get from A to Z, but how to get from A to B, then B to C, then C to D. The sage travels step by step, dealing always with what is immediately at hand and bringing complete focus and concentration to the moment. By doing the same, we fall into step and receive the help of the creative power of the universe. Lastly, we are required to unstructure our attitude. By abandoning strategies about people and situations, we let the past and the future go and meet the present with an open mind.

8:38 To be unstructured and open is to allow the sage to guide us safely and joyfully through life. The image of Meng is that of a stream beginning to flow down a mountainside, filling each ravine and hollow place as it goes. If we persevere in following the sage and seeking the counsel of the I Ching and filling the gaps in our character as they are revealed, we will be led to lasting success in life. So, bless up for being here. Farmers Union shirt on. We're all, I guess, youthful in some way, shape, or form.

9:29 You know, at the Farmers Union Convention, I was talking about how, you know, I'm one of the biggest students. Always trying to learn. And here trying to host, you know, an office hour, grow a worldwide community of informed natural farmers, but always recognizing, you know, just babes in the woods. Just a guy flipping IMOs and trying to make, spread good knowledge of like what's, you know, what's pertinent, what's out there. helping everyone out. So it's good to see you guys tuning in from around the world. Joe up in

10:12 37 degrees, Long Island. So he's still harvesting his salad, kale, mustard harvest. And before he was doing K&F, that never happened. So even in freezing nights, able to harvest with Korean natural farming, which some people always ask me because I'm in Hawaii, does it work elsewhere? And I'm like, it's Korean natural farming. So in Korea, it gets really cold. It really, you know, Master Cho deals with snow and really hot summers. so you guys are all under snow I am building my hydroelectric line here

11:01 installing a big pipe into the river and so last two days or so been going down to the river and swimming while everyone else is under snow so So I wanted to go and continue working on this here. Let's see, get the right transitioning, get this thing over in the right spot. And check out this cool effect right here. Yeah, found these effects in the OBS studio.

11:51 So, spicing up the show a little bit here. Getting ready for Christmas. Hope everyone had a good Thanksgiving headed into Christmas. Seems like they just happened right after each other. But today, I wanted to get into, this is Master Cho's Oriental Herbal Nutrient, also called KNF Medicine. So let's see here. Okay, so this here. So basically people, last time someone was talking about, I think it was, they were talking

12:38 about how someone had a cough for like a month and then they took this and three days later they didn't have any cough. So it does the same for your plants, right? It builds a robust immune system, and it makes it full of energy and able to increase because it activates all the microorganisms, right? All these spices add the life, but they're also centered around reproduction and digestion, all the herbs. But they make the plant full of energy and can warm it up. Maybe that's why you're able to grow in freezing weather. Negative 15C and a half meter

13:26 of snow. Oh, George, that's amazing, man. I'm glad I'm here. So another thing is to sterilize. I think I talked about this last week, though, so to review, you're not sterilizing. Nature is not sterile, so when it says sterilizing here, really what it means is they're wanting to sanitize it and make it good for human-friendly bacterias and fungi. Keeps your plants warm, alcohol, you know, shot of alcohol, shot of cinnamon, garlic, It's all designed to increase your going, especially in the winter here. You know, keeps you warm, keeps your animals warm.

14:12 This can be used for your livestock too. And revitalizes crops and activates their growth. Master Cho would talk about a chicken. Like if you have an old chicken, but you want to eat it and it's going to taste kind of tough, then if you give it OHN, the KNF medicine, and you dilute that into its water, that the meat will come more tender. so when it says revitalizing your crops activating their growth it can kind of bring this softness to an older chicken so it can probably take that

14:58 and make it similar to plants of taking this idea of revitalization and euthinning effect so oh cool Yeah, George is thinking about making this. It's really cool. Let's see what the next slide is. I think it'll get into... Okay, so it says the optimum preparation was actually in fall, but the temperature for preparation is between 23 and 25, which I don't know what that is in Fahrenheit. And then he says thawing it is good in winter, But don't let it freeze, apparently.

15:44 But any time, I guess I don't know why he says spring or fall. Maybe because the temperature is more favorable. So Master Cho, the original, he got this in a dream. He was talking about it one time of how he came about the origin of what herbs are in the medicine. Like why, you know, what is he doing? Why is he adding these things? And he decided that, you know, all of these have to do with digestion and reproduction. So, you know, here I can look up, let's see here, Angelica properties.

16:42 And Angelica root benefits here. And it's, you know, let's see. So it says Archangelica is used in European countries for digestive problems, circulatory issues, anxiety. So again, digestion. and then it says sinensis, which I guess is a slightly different variety, is used including hormonal balance, digestive support, liver detoxification. So again, the digestive, right, the angelica here. Um, and then, um, yeah, so, so that's, you know, uh, benefits, anti-cancer properties,

17:41 it says here, um, wound healing, uh, relief of menopausal and hot flashes. So again, the reproductive health that it's adding. Also, arthritis relief. That's pretty wild. And I guess that was the sinensis one. And then Archangelica has anti-cancer. It says antimicrobial. Anti-anxiety. I don't know if your plants get anxiety. Like, oh my gosh. Oh, yeah, it's a woman's herb. Smokey Floyd is saying.

18:33 Downsides. Okay, apparently there's some downsides to it. Yeah, talk to your healthcare provider before doing a supplement. If you're taking prescription medicine, carry a grapefruit warning. So if you have, yeah. Wow. Okay. It says they don't have any data on whether it's good for pregnant or breastfeeding women, although I think it would be, right? It balances out your whole hormonal thing. So anyway, Angelica there, all kinds of amazing good stuff in it. He's using Gigans. Was that even listed

19:21 there? He was saying Sinensis and Archangelica. So he's saying even a different variety, but maybe it has, you know, they seem to have a lot of similar properties there. So, and then Cinnamon Bark. I don't know, maybe you guys can say what Cinnamon's good for in the comments there. I know it's good for all kinds of things. And Smokey Floyd is saying it's taken away the mucus and seasonal allergies. Well, maybe the honey fermented garlic as well. Interesting. Working off the four-year-old.

20:07 I use two milliliters to 250 milliliters of water, and I get her to drink it. Oh, oh, cool. So you're using it for kids, too. That's awesome. And diluting it there. It's like One to a, almost one to a hundred. Yeah. Yeah. So, um, so, and then, um, garlic, ginger are all known, um, well-known things to, um, clean this up, you know, you guys, I mean, we could look those up too. you know, like just type in garlic health. See, see what garlic. Okay. 11 proven health benefits.

20:59 This sounds pretty promising. Contains potent medicinal properties. Okay. So again, in the K&F medicine, what's food without garlic, right? Yeah. Here's what he's given her. garlic fermented plant juice. So another way to get this, you know, is make a fermented plant juice. Okay, this was eaten by Egyptians, Babylonians, Greeks, Romans, and Chinese. So you can feel historical when you eat garlic, for sure. Okay, and it's Scientists now know that most of garlic's health benefits

21:45 Are caused by sulfur compounds So sulfur, we're talking about that Formed when garlic cloves is chopped, crushed, or chewed So sulfur compounds formed when garlic clove is chopped Crushed, or chewed So if you're crushing the garlic before you're making the plant juice, and then you're making it into K&F medicine. You're crushing the garlic, so you're making sulfur compounds, apparently, a lot of this. And then, interesting also, allicin is in there as well, but it says it's very short-lived.

22:32 after it's been crushed. So I'm not sure if that's still in there. That'd be interesting to research. And then it says here, I think this is important here, the sulfur compounds from garlic enter the body's digestive tract. Then they travel all over your body, exerting strong biological effects. So starting in your gut, getting sulfur, and sulfur having strong biological effects, sterilize and sanitize these things. There's the food for it. Garlic can protect against illness, including common cold. I know a lot of people are sick right now.

23:21 Taking your OHN all the time. yeah and yeah the OHN process doesn't use any honey but honey you know it's a different way of making kind of like a honey garlic ferment I'm sure it'll probably talk about the harm in here but anyway so it all garlic can help reduce blood pressure. I don't know if that's a problem for you. Improves cholesterol levels, which may lower risk of heart disease. These are just their claims, not mine. I'm just reading this.

24:09 Garlic contains, yeah, if you want to read this, just search what I did. Apparently, you know, if you trust the internet anymore. Garlic contains antioxidants, To prevent Alzheimer's disease and dementia. So another reason to take it, right? Wait, what? Garlic may help you live longer, apparently. May help you. So maybe taking this stuff, if you want to live long. I don't know. Long live the natural farmer. Athletic performance may be improved. Anytime Master Cho gives this K&F medicine to people, they always talk about how they don't use it for their plants.

24:56 They just end up drinking it themselves. I mean, they use it for the plants. It may help detoxify heavy metals in the body. Okay, so you want to detoxify heavy metals, I guess, garlic. It may improve bone health. again, plant structure, all these things coming together. This, it seems like, how could you not include garlic in your can of medicine, right? Yeah, it adds flavor, which I really like the, just making a can of food from it, garlic, and then keeping that as like a sauce for shrimp and stuff. Oh, top shelf. so the bottom line I think garlic's good for you

25:43 seems like it from the internet here so ginger also I think ginger is one of those super things cinnamon apparently according to George has medicinal properties anti-inflammatory, antimicrobial, antioxidant very similar to this, like, and I bet you it's good for digestion. Um, what about, um, licorice? I know licorice. So he added, for some reason, licorice was the synthesizer. It took all the other, um, four herbs and made them all balance with each other better. It's like some, um, Chinese, like mixing magic that when you add the, the licorice,

26:33 it has its own medicinal properties but it also helps to like um yeah like balance the effects of everything else i don't know so they don't interfere with each other some reason that you know licorice is pretty magic in its own um these stimulate the microbes that would mobilize the metals to limit respiratory illness so um and i heard there was like foot and mouth disease going around Philippines. So, you know, spraying this and or feeding your animals this and, you know, keeping things away with all these herbs. I get these dried. I should get sponsored

27:18 by them, but I get them from Mountain Rose Herbs. And I just, I usually just buy from these guys. Um, and you, you know, if you buy in bulk, you can get discounts and then, you know, distribute these out to other folks doing natural farming in your area, just like meet up and share herbs or, you know, um, make, make OHN, make a whole bunch for people. Uh, it's good things to do. Um, but garlic and ginger, I'm able to get here locally, uh, you know, fresh. I think it's Chinese garlic these days, which is awesome. Thanks, China. But if you do, pro tip here is

28:12 if you're starting with garlic that's been shipped to you, soak it in water overnight before you do all this and kind of liven it up and put a little bit of plant juice in there. Put a little, you know, like just a little tea for that garlic, like a seed soak solution basically would actually be the best seed soak solution, your garlic, and then for about 12 hours or so, and then dry it off a little bit before you crush it, but it'll reabsorb that water. Sometimes it's pretty dry, and you could do the same thing with the ginger potentially. I always get my ginger super fresh

28:54 here, but seeds soak it before so it's real lush and you get a lot of juice out of it. Just a small little pro tip because sometimes those are dry. Yeah, and locally sourced ginger, I mean, I just use the yellow ginger. It's what you use in cooking. Um, so, and then secondary materials, he's talking about the materials used to, um, ferment things and he's using makgoli, um, which is Korean rice wine. It's kind of this, uh, milky color, uh, thing. Um, and, um, but I, I use, um, malt liquor a lot of times

29:43 or just beer, like a six-pack of Miller Lite or maybe just Budweiser or whatever, you know, good American beer because that's where, you know, well, Hawaiian beer, what do I mean? Steinlager or Heineken, that's not even local beer. But green bottles only, yeah, shout out um but yeah and then then brown sugar um throw that on top there so that um the sugar the the alcohol acts as a fermented medium but also the alcohol because when when you make a fermented plant juice and you're making can of food by fermenting plants you create a

30:29 little bit of alcohol and so what you're doing is you're simulating that alcohol being added back That's why you're using like a beer or a makboli or something where it has alcohol content. Because in the natural fermentation process, there would be alcohol. But since it's dried herbs that you're rehydrating like with each one separately. Well, I guess we'll get into that.

30:53 But you do it with something that already has an alcohol because that way it simulates that and it's able to pull out these herbs before then you add in the other alcohol, which I use vodka, but here it says soju, which is 30 to 35% alcohol. But I use vodka or rum or tequila or, you know, they're all pretty similar. products in terms of alcohol content coming out. And some you may prefer better. And then here, so each of these, you know, doing these herbs separately, right? Each one,

31:38 you know, gets its own fermentation vessel. Each one gets its own thing. You only combine all these later in the process. so he uses a clay jar I use half gallon mason jars I use paper towels and then the vinyl film here is important what it means is just like a plastic non-breathable lid because you don't want the alcohol escaping I just was over at a friend's place testing some solutions and the alcohol had evaporated out of a five-gallon bucket of Angelica.

32:23 And so if you lose your alcohol content and alcohol evaporates out of your KNF medicine, your medicine no longer is able to deliver itself into the body using that alcohol. So 50% to 70%, you could dilute it and make it go further and have more alcohol because this takes a fair amount of alcohol to make. You know, you end up, like if you go through the process with just a half-gallon jar and basically 200 grams of dried material, or no, 800 grams, I don't know, it's basically two-thirds or half full, excuse me, half full of herbs, it'll take you, you know, five gallons of alcohol.

33:11 So half gallon of herbs turns into tons of alcohol. So if you dilute it, you'd get more alcohol out of it. And there have been people that have extracted with Everclear. And I don't know. There's different claims on how it works. You could try it and report back at Partita, especially because you're the most scientific person around here so far that I've encountered with those discussions. And then last, you know, he has a wooden stick for stirring, having a small little stick you can fit in there to get around with all those herbs and all the

33:54 sugar and all the alcohol once it's full and rubber bands to secure it all down. So he's using a clay jar though. So anyway, so basically the way he does it, he pours in the herbs halfway up, like I said, and then add in the rice wine or beer, same amount as the materials, just to like cover it halfway up. This is to rehydrate these things. Then you're adding in the sugar so that you get it to go to two-thirds up here, and then you let this ferment for five to seven days in this form, and then after that, then you add the alcohol back up to the brim. So you're adding

34:44 alcohol, and it's extracted every 10 to 14 days here. So these cartoons makes it, you know, pretty simple if you understand what you're doing. You put your herbs in, you fill it with, you know, if these are dried, you put them in, you fill it with beer halfway, rice, wine, or beer halfway. Then add the sugar, wait one to two days, then after that, then you add the sugar, because that rehydrates it for about, I say 12 to 24 hours, but you can go two days, it's fine. then so the beer goes in then sugar then that goes five to seven days and then

35:26 alcohol so you know real simple here to do so the amount of material you know the same here the amount in the dry space it says one-tenth the volume of the jar so you know when they're saying this and they're saying the same amount it's like but then here it says one tenth this is where we ran into trouble before because we weren't using enough herbs and it seems like it needs a little bit more than one tenth so I go with the half because it says the amount of dry state and the amount of rice wine, the volume of the jar, amount of rice wine

36:19 three times the dry state, you know, because you're wanting to cover that, I guess. And the amount of material should occupy half the space of the jar. So you're going to fill it up to reach half your jar here. So I don't know, you can interpret that how you want, but I fill up the thing halfway and do it. And yeah, then the next third is the material, the brown sugar, and the material plus the brown sugar fills it up two-thirds, like I said, and then you add alcohol for the remaining one-third at the end. So here's the dry state, they're putting the herbs

37:04 support. Like the Makgoli, you see, it's like, almost like, looks like milk here. Yeah, so, and then, and then they're putting a paper cover over after, so they mix the herbs, rehydrating with a paper cover. Then it's mixed into here. It rehydrates. I think they're going that way. But all that re-expands out. And then fermentation, they're adding the sugar in, mixing that, putting the breathable lid still, and then adding the soju here after they've done it, and stirring. Look at their nice, looks like a bamboo stick in a clay jar. Looks really easy to

37:51 and then putting the sealable lid on once the alcohol has been added. So once the liquor is in there, you want to use a plastic lid and a rubber band around it. And then here's the raw state. So if you're not using fresh herbs, here's how you do it here with fresh herbs. And you basically, I mean, the way I explain it is you make a can of food. So you mix, you know, it kind of makes the material plus about one third to half the brown sugar of the material somewhere in there.

38:37 And then fill up the jar halfway. So it's a little bit less than two thirds. actually it says is he adding soju? oh no yeah the amount of material plus the brown sugar comes up two thirds you just go at two thirds and he's adding equal amounts of brown sugar and material and that makes sense it's almost like doing a can of fruit these roots are so potent so anyway you fill up the jar two thirds like you would a can of food then you add alcohol at the end

39:22 instead of pouring it off so clear as mud right clear as fermented plant juice but here it is here's the material here's the sugar fermented ferments it five to seven days first so I think he's going this way so put the brown sugar and then it ferments then after it's fermented add the liquor in and here's how to reuse it four to five times which again is like the pour-offs listed in the book but all those herbs are kind of expensive right so you don't want to always be throwing those away so instead what you do is you know here's an example just using cinnamon bark

40:08 So in his 20 liter jar, which is what he started with, 15 liters of OHN can be extracted. However, you take 5 liters to be used for the second brew. Oh man, this is why there's confusion. Sorry to have him do this, but however you want to interpret it, here it is. so 10 liters can be get from the first brew then 10 liters from the second brew through so you pour off 15 liters because it says 15 can be extracted then you pour back five liters in then you then you pour in 10 new liters of alcohol

41:00 then the second one you pour out 15 liters or you can pour it all out in which yeah 15 liters and you pour back in five liters and then on the last one you can get out 15 liters so hopefully that's understandable right you're not just pouring off 10 liters you pour out the whole thing you pour five liters back in then you pour in 10 liters new and next time you pour out 15 liters and you pour, you know, back in five liters and you pour 10 liters back. That way you're mixing all your brews. Um, and then you get 15 liters out your last one. Okay. So if that makes

41:41 sense of how it's going, um, I, I do explain that in the book a little bit because I always thought this was like pretty confusing for Master Cho, but here in the book explaining the KNF medicine process of like, here's your like five gallon bucket, or it's actually for a half gallon jar, you need about a two and a half gallon bucket, three gallon bucket would work. but basically you know you're tincturing it here you pour the entire jar keep your herbs in here but pour all the liquid out into here then pour some of this liquid back into here and so the

42:30 first time it doesn't make that much sense because you're pouring it into here then you're pouring it back in but you just want to pour all of it out into here then just five liters back into here then fill this back up with alcohol. So in his example, this would be pouring 15 liters out, pouring five liters back in, putting 10 liters of alcohol back in, and going into the tincturing process to come back around after stirring for 10 days. Then again, pouring all 15 liters out. So now in here, there's, you know, 10 plus, there's 25 liters in there,

43:12 right? Pouring five liters back into, you know, from here, from this 25 liters, pouring back in five liters, then adding 10 more liters, right? So then you go around here, then you pour out all 15 liters into this 20 plus 35 liters here, you know, then pour that back here. You know, in each time, the point is that each time you're mixing into this huge batch, which has your first, second, third batch here, then you're pouring that back as a seed each time. Instead of just pouring out and then re-alcoholing and skipping this, these steps here, just like you pour out

43:56 the liquid into this, then you add more alcohol, you know, and you don't pour it all out, you don't get your reseed back of your first, second, third pours in here back into your jar. And so that's all that Master Cho is saying is that hopefully this explains the pour-off principle of like, here's your big collection of all your seeds, one, two, three, four, whatever, multiple batches even, and then you're reseeding from your seed batch back into your herbs and starter batch right here, and then re-tincturing around. So this step right here, if you just pour it off without mixing them all,

44:37 that's the point here of what he's talking about in this reuse four or five times. So anyway, and then once you've got it, once you've got it here and you have your KNF medicine, you have all your finished pour-offs of all your batches, now you combine them in this ratio of garlic 1, ginger 1, licorice 1, cinnamon 1, angelica 2. So notice here there's 1, 2, 3, 4, five, six things, right? Because there's two angelicas, and those are all combining into this

45:25 here in that proportion to make what they call KNF medicine, which is, you know, has all these herbs all synthesized the way Master Cho wanted us to like, you know, live and grow this this tradition here of like this specific mixture here is like you know his ohn or knf medicine basically um and here's you know again how to do it but this pour off of how to how to do it um and that's what he means here of you know using the ratio here of two angelicas and the rest all one part and you mix these together then once you once you've got it for plants, majority it's diluted 1 to 1,000.

46:15 But again, it says the ratio can be changed depending on the weather or the condition of the plant. So he says, for example, dilute OHN 1,000 times with 18 liters of water, then mix. So into 18 liters of water, he would add 6 cc's, 3, 3, 3, 3. So he'd squirt them all in or pre-combine all these into one and then combine that, which is 18 milliliters, basically, which is 1 to 1,000, right? So that's how it's mixed up. So mix all these together and then just draw out 18 milliliters, 1 to 1,000 right there.

47:09 Do I start counting from zero? You know, I stir mine. Hang on. Need some KNF medicine, man. So anyway, yeah, getting through this. KNF medicine, so this is how you dilute it. 1 to 1,000, mix it up there. How to keep it, store it. So keep it in your cold icebox, apparently. I just keep mine out in glass jars. I actually put it back into the vodka containers we get it in, put it back in there, store it there.

47:55 No direct sunlight because it breaks it down. Oh, moving that around. Because it breaks it down. And enough ventilation. you know you want air flow but don't um don't let this thing be breathable because that if your alcohol evaporates it's you know how you you're getting the herbs but not the delivery mechanism and it says make it airtight so enough ventilation and airtight kind of yeah enough ventilation must mean airflow through the place versus airtight meaning your lids are airtight, right? You're ventilating that enough. So I, yeah, keep mine glass jars on shelves. They

48:40 get rusty. It's really hard to get the lids off. I have to use an auto oil filter wrench. And I really need two of them to like counter rotate or something that really, oh man, getting jar lids stuck all the time because they rust. But at least it's airtight. So how to use OHN, I always say that, you know, before I jump into this here, how to use the OHN, I always say that you're going to use all these things in combination here in this chart, right? um you know knf medicine is used in every column every solution that master chose

49:22 promulgating from the maintenance solution all the way up to the harvest formula all the way every single solution has ohn one to a thousand it's part of the maintenance formula here um so always combining these things together you'll get even more benefit as you have these things available. Um, but that you, you know, um, so this is how to use it right all the time right here. Um, and here, you know, so it is very vital for natural farming, but master Cho here is going to talk about specific things here that you can add it for. So I always, I always advocate using it

50:06 in a formula. Sometimes when you learn natural farming, you'll learn like these fragments, it's like, I'll use this now. It's like, well, you should actually use it in a combo. But what it's good for is making IMO 3, propagating your IMOs, making IMO 4, activating them to your local soils. Both those things stimulate that activity. It's good in soil treatment solution, seed treatment solution, nutrient growth period, changeover period, reproduction growth period. And lastly, it says OHN is always used in natural farming. Always used in natural farming.

50:44 If you found the one thing that defines Korean natural farming, would it be the IMOs or the K&F medicine? I think that it's always used. Like I said here, even in his slides, he says it's always used. You go look at the book here, it's always used, right? even when it's old age you're like oh making it more tender with those herbs right it's always used so um so if you haven't made it yet highly encourage you get out there make it the ohn the herbal nutrients pouring those off um you know an investment in your future the longer you let

51:30 OHN sit by itself say I have a garlic pour off sitting in a bucket airtight, good ventilation all the things it will then last wait let me do this it will last for years and it will get better so what happens is a process called micronization where the alcohol particles and the herbal compounds get better suspended in the solution. And so when you go to use it, it gets more potent because as things are smaller, more are absorbed through the cells. It's like why fine alcohols, like old alcohols, are prized over fresh alcohols.

52:23 because the way that they are broken down, they can deliver more of these different compounds and different alcohols into your body. So the longer you let your OHN sit, say I made it this year, if it sits till next year, it will be twice as absorbable. So theoretically, instead of diluting 1 to 1,000, potentially now I could dilute 1 to 2,000 because it's twice as potent. So in terms of my OHN usage, it actually declines of how much I have to use per the age of how old it is. So as it gets more potent, the longer I make it, the longer I

53:03 store it in good condition, the more potent it is for your plants to grow. And then Jat Kabi is saying he added oregano too. That seems like a good thing for medicine. And grow the wild ginger, use that. I mean, all these things have medicinal properties, right? And think of digestive health, think of reproductive health, think of what native people used in your area for those problems. Those are the kinds of herbs you want to ferment. Do the same process. Make the can of food. Then add the alcohol in to tincture.

53:49 And you can now have an apothecary access to all these solutions and know how to get the best compounds and enzymes out. So, you know, big thank you to Master Cho for teaching me this so I could share with you in this form here. You know, Pure KNF putting this, sponsoring this thing happening. And then let's see what else is next on the slideshow here. So, let's see here. I may as well go to. he was going to talk about the can of food. We've got 10 minutes left, I guess. I guess we could

54:35 kind of get into that. Let's see, like preview through it a little bit. So he's talking about, ooh, kimchi. That's the origin of it, right? That looks like some good kimchi. yeah so wow okay the principles of it what to collect some characteristics of different ones he loves these are great who's made list some things you guys have made with your favorite he's using cedars tips of cedar what chocolate fruit sounds delicious. Seaweeds. Oh, people always ask about this.

55:28 It's brown seaweed only. Rape fruits with no commercial value, right? All the small ones, the ugly ones. black false acacia child liquid yeah one to collect mature oh man so I think this is going to take more than 10 minutes to get into this looks like it's going to be fun talking about the plant juice can of food yeah looking at all these slides here seeing yeah so

56:15 it would be youthful folly to continue to go into this right now but looking at it preparing it how to use it you know who's who's use this maybe maybe um yeah get your fbj stories and record those and be able to play those next time. Get a deep dive into this of, you know, how it gets on the plant and starts to feed the leaves. And it says, phyllosphere, microbial activities will be accelerated. What is that? Phileosphere? Is the brown seaweed used as an insecticide?

57:08 Seaweeds. It says effective for plants growth reinforces the color of the fruit. So if you want good fruit, ferment that seaweed. Oh, nice color. Use a light stone weight to press down on the brown seaweed. This one. Oh, shoot. Andaria pinnafetifida. Because the juice of brown seaweed can be extracted faster than others. I don't know what that means, but I figure you throw the brown sugar in there and let it ferment, man, you will come out with some amazing seaweed juice. Make sure you super saturate it at the end really well. But yeah, and then let's see,

58:00 and then after that, let's see, we can preview a little bit more. Yeah, the plant juice is the leaves and stuff. It matters what part of the plant you gather, the tips versus, you know, like old growth, you know. He's not just using any old part of the plant, he's using the tips of the plant. And then you got a little bit of mold on there, but it's fine to then extract it and pour it off. Maybe that's sugar. It's four, five, six, it looks better. And then he pours it off, strains it out. This is a sieve bucket like that one. Yeah, new growth tips. New growth tips

58:45 are for young plants. Fruits are for maturing, developing fruit bodies. And also it alternates between fruit tips and growth tips. If you look at the nutrition cycle, which is coming up here, he starts to get into this alternating which oh we gotta dive into this so this is looking good because this content if I do a preview here this is what we can look into or look forward to for Christmas right I gotta I'm taking next two weeks off maybe even three weeks off to have Christmas season here, family coming over.

59:31 But this is what we'll jump into when I get back, I guess. You know, thank you. Calcium, all these good things, man. If you want, you can, you know, pause it here and see all the slides, how to make calciums, some brown rice vinegars. Yes, thank you. There's only four slides on brown rice vinegar. yeah hey thanks cheryl woo thank you thank you super chats man i was i was looking for some reason my youtube is like way down subscribers way down i don't know why um i it's only preaching to the people doing it you know share share this maybe with somebody get it get it out

1:00:13 there um get them to subscribe see you know get the natural farming knowledge out someone who's interested in ohn wanted to deep dive into that um you know get a full-on presentation though you know if they subscribe they'll get all this lactic acid bacteria not that i um you know it's kind of interesting to watch that thing go up and down but we'll be getting into all this you know bmw's principles bacterial mineral waters we're going we're going deep fermented seawater hanging out with Master Cho in the new year, man, talking about all the great things he's accomplished.

1:00:52 You know, it's an agricultural methodology promoting protection of environment and life. And I think that's what the globalists and everybody wants, right? This is what they all are looking for. This is the solution. They want to have good food, but they also want to protect the environment and life like the netherlands shutting down farms because of nitrogen when you could actually do integrated deep litter animal systems and sequester the nitrogen they're shadow banning me you think so finally i've gotten to on the list but look at this cabbage

1:01:30 you can grow. And yeah, you know, you know, it's all about the, you know, you build the right livestock system like this that we saw the other day in Maui. You feed them fermented feed, and then you build a deep litter system for them where it's logs and then material on top, and then the animals go inside that and there's no nitrogen off-gassing it's just carbon dioxide leaving nitrogen is what smells it's what stinks it's what's in here and so we can get into this too i mean this is the crown jewel of natural farming right if you're doing korean natural

1:02:20 farming but you're not doing the animals one day you will be doing the animals and you'll be like ah, ah, because nothing is better than having, you know, the whole integrated animal farming system where you're able to take the crop waste, turn it into valuable animal feed, make ferments, make, use their material. These guys make the best IMOs. The bio is what I call the floor, the mature floor that comes out of here is just, it puts all the rest of the IMOs to shame. It's just like super IMOs. It's been down here, you know, like when Susan and I go to

1:03:04 dig out from our pig pen floor, it's been there for, you know, at least eight months to a year, and it's still warm. Imagine turning an IMO pile for a whole year and being just like the glorious perfect temperature super microbes being grown. That's what these pigs do. You know, like, look at this, no cleaning. You can pick up the litter. You can sit down with your pigs. You can cuddle with them. You know, this is what, and now you can take what was a composting process, and you can accelerate it. So instead of taking all this compost, you compost into this.

1:03:48 You then accelerate it through the animals. They eat this. They love eating grass, all kinds of things. And now your fertilizer facility is your animal waste, is our waste being put in the right places, and it becomes fertile. So that's the whole thing with natural farming. I think that's, you know, like full liberty and equality. All the pigs feel good and happy with each other. They're taking a sauna. Look at that. Julia would be jealous. Look at these pigs. Imagine how many pigs take your goats in the sauna with you. Oh, these pigs are in the sauna.

1:04:35 Her chickens are like that, I think, getting up there. and so the key is to do animals with with a lot of people around you to build a co-op to build a community to have them be your garbage disposals right it's not one person you know the composting you know it's really it's really an amazing thing how it how it goes and you get bacon as the output out of the systems. The goats don't turn it. You've got to breed for turning. And this here, just to separate them so they feed, I think. But the mamas are put out into these pens where

1:05:17 they all can play together and the babies have a little safe spot under a heating lamp over here. um but yeah anyway looking looking forward to getting into this next next year the the preview i want to i want to thank you guys for um you know that having a good good year being here being great natural farmers uh spreading the christmas cheer making um you know my dad was just saying like he thought 2022 was the best year of his life and i think when you compare it to the last couple years we've had. It was a pretty good time and glad to spend it with you, office

1:05:56 hours. Again, knfsupport.com, you can check out the office hours there. And yeah, you know, thanks for spreading natural farming worldwide. We really grew it up well this year and looking forward to next year and just seeing, you know, send me pictures, send me things. You know, I know it's winter time now, so maybe cut together your videos, get those together, and let's continue into 2023 together doing this. So, I guess I'll see you when I see you, and let's see here. yeah so thanks for tuning in aloha and appreciate you

1:06:42 and have a good Christmas long live the natural farmer aloha I'm going to do this one