Office Hours

Soybean Amino Acid, Fermented Seawater Timing, Chick Brooder Box

July 2, 2023 · by Drake Weinert

A viewer's question about soybean amino acid sends Drake down a long soy sauce and koji rabbit hole. He reads through how soy sauce is made from fermented soybeans, roasted grain, brine, and koji mold (Aspergillus oryzae and sojae), with lactobacillus lowering the pH first and yeast adding alcohol later. He argues fish amino acid probably works the same way, just with fish and sugar instead of beans and koji.

Chat questions cover whether to open an FAA jar mid-ferment (yes, it just needs to stay sealed enough to keep bugs and maggots out), whether KNF fuel is basically Worcestershire sauce (close, minus the salt, herbs, and onions, plus more sugar), and how to make aloe fermented plant juice (cut the leaves, add one-third their weight in sugar, then super-saturate the strained juice with more sugar). Drake also reads Master Cho's original fermented seawater recipe: seawater diluted 1:30, rice wash water 1:200, mugwort/dropwort KNF fuel 1:500, ferment a half day to two or three days until it turns whitish and cloudy like haze.

The back half covers Master Cho's chick program: feed only dry, uncooked brown rice and water for the first three days to stretch the intestines, then add finely grated hard-boiled egg and finely chopped bamboo from day four through two weeks. He walks through the brooder box design in detail: a heater under a compost pile, a sloped floor, a rear ventilation pipe, a hanging cloth to mimic a hen's wing, a rice-hull insulated lid, and a pen that expands every few days so chicks size evenly.

Questions answered

7:52 What helped a sore throat when the usual KNF remedies didn't? — Drake says chlorine dioxide (MMS) cleared it up after his OHN and other KNF medicine didn't help.
10:59 Anyone tried spirulina JMS? — Drake says it sounds good but admits regular JMS is already kind of gnarly to drink.
14:35 Is soybean amino acid the same as soy sauce fermentation? — Drake says yes, soy sauce is fermented soybeans, roasted grain, brine, and koji mold that breaks proteins into free amino acids.
42:42 Should I open my FAA jar, or keep it sealed? — Drake says open it up, FAA doesn't need to stay fully anaerobic, just reseal it to keep bugs and maggots out.
43:47 Is KNF fuel basically Worcestershire sauce? — Drake agrees, calling it Worcestershire minus the salt, herbs, and onions, with more sugar.
44:08 How do you know when fermented seawater is ready? — Drake reads Master Cho's book: seawater 1:30, rice wash water 1:200, KNF fuel 1:500, ready in half a day to three days when it turns whitish and cloudy.
50:19 How do you make aloe fermented plant juice? — Cut the leaves, add one-third their weight in sugar, then strain and super-saturate the juice with more sugar.
52:30 What do you feed baby chicks the first few days? — Only dry, uncooked brown rice and water for three days, which stretches their intestines for better lifelong digestion.
57:44 What do you feed chicks from day four to two weeks? — Add finely grated hard-boiled egg and finely chopped bamboo alongside the brown rice.
1:01:49 How is Master Cho's chick brooder box built? — A heater under a compost pile, sloped floor, rear vent pipe, a hanging cloth like a hen's wing, and a rice-hull insulated lid, with the pen expanded every few days.

Topics: soy sauce, koji, fish amino acid, fermented seawater, aloe fpj, chick brooder box, brown rice feed, spirulina jms, mms, chlorine dioxide, knf fuel, chickens

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

In this episode

Transcript

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

4:00 hey good morning welcome to office hours for korean natural farming uh today july 2nd it's july 2023 um welcome to july and uh thanks for tuning in thanks for being here we got a lot of great people tuned in at building the KNF community week by week. Every week, office hours, KNF support. So, let's see here. I wanted to start off with a little bit of higher wisdom because, hey, I am not always knowing what I'm doing, but that's okay. Step by step,

4:53 day by day we're getting there making the world a better place together or alone or you know however you decide for the world but let's get some higher wisdom before we start and today today one of the best well not one you know it's hard to say whether your uh current life circumstances are good or bad it's always we'll see right It may seem bad, but we'll see. It may seem good, but we'll see. But today, heaven over heaven, number one, the creative. If you are alert to the creative, you will meet with good fortune now.

5:37 This hexagram signals a time when the fundamental creative power of the universe is available to you. An unrestricted outpouring of benevolent energy from the heavens makes possible profound progress for those who are conscientiously following proper principles. Frantic activity is not in order. Your responsibility instead is to be open and receptive to the higher power. Allowing it to guide your actions By allowing inferior thoughts and habits to pass away You make room for an expansion of your superior qualities

6:24 Which leads inevitably to good fortune In your conduct with others embody tolerance, reticence, and gentleness Strive to meet others halfway in every situation To overextend yourself or require that of another Is to create an undesired imbalance Your attitude towards the sage is the most important Alertness and receptiveness are paramount to receive the powerful assistance of the creative remain humble patient accepting

7:11 and responsive careful attention to truth brings vast rewards at this time so um so yeah one of the more one of the fundamental hexagrams of the icing heaven over heaven and been a student of the I Ching here for quite some time always trying to get higher wisdom instead of doing my own thing trying to keep my ego in check because we're just a student of this grand thing we call nature and you can tell I had a little bit of a

7:57 sore throat this week. Did my OHN, my KNF medicine, took all that. It still didn't help. So, you know, I always, sometimes I always think, I think, wow, Korean natural farming is like a miracle thing. Korean natural farming can solve every problem. And then I get the cold reality of like, it's didn't help me here in this situation. Right. I got a little sick. my wife was sick last week and um that little sore throat had some things i tried to avoid it by by up in my can of medicine all that um what ended up helping me the most actually had a real sore

8:38 throat was um um i don't i don't know if you can talk about this on youtube but um chlorine dioxide um it's called mms miracle mineral solution i don't know but i don't like burning sore throat and that MMS really helped out, really made things better. I should have, actually, I think I still have some in this cup. I don't know if it's all off-gassed. It's chlorine dioxide. Yep, it tastes like you're drinking pool water, and you're definitely drinking chlorine, but it doesn't affect you, like kill you or anything. It's not like drinking bleach.

9:21 And that chlorine just goes in and just, boom, blows everything else out. So I would definitely, if I was to build upon natural farming, upon Master Cho's solutions of amazingness, I would definitely include MMS as maybe a solution that's worth spreading and promulgating amongst our community. Because, man, I tell you what, it's a miracle and it's a solution. And GANF doesn't always have all the solutions, but it gives you a frame set and a tool set to work with. So happy to see everybody here. And you know what's amazing? I started this thing today and there was a super chat to begin.

9:59 So thanks. Shout out to Marty Raspberry for dropping the super chat before it even began. I was like, whoa, that's never happened before. Before I even started the stream, someone super chatted. And then I see Cheryl, as soon as I'm like setting the thing up, I see Cheryl's like, Aloha. And I'm like, what's up? All the way from Idaho, across the ocean in the beautiful Boise area. um and then we got goofman up new york cecily down in western australia it's like man all the cool all the cool kids tuning in mitchell good to see you man it's been a minute yep for sure

10:37 um and stonemasons in the house what's up and germany yo solar gourmet up there um grandest day of all sunday sunday well i just try to do my thing every week every week most the most stubborn person in the knf community this guy maybe i don't know um and uh mitchell's saying he made some spirulina jms yesterday that looks magical you know maybe some spirulina jms might have helped me out you know get the spirulina in there get those microbes brewing i don't know jms is kind of gnarly i'm not sure i would want to drink it but you never know

11:24 you never know spiraling is good stuff too and Tanzania Tanzania I don't know how you say that Tanzania or Tanzania I sound like RFK that's awful not quite that bad I don't think but he's a good candidate for president And if you listen to him, he's all about freedom. And I'm all about freedom, too. And, you know, hopefully he follows through. Hopefully he gets elected. Hopefully he doesn't get shot. We'll see. We'll see. It'll be fun to make fun of him. Anyway, because watched a little bit Corbett Report. Who's a fan of Corbett Report out there?

12:11 He was talking about making fun of tyranny, right? It's all the powers out there that, you know, like, just make fun of them. Just ridicule them. They can't really stop that. It's the best way to depower tyrants is to ridicule them and to just, you know, you can't stop humor. And humor has so much truth in it, right? Because you can say things that are so truthful and so painful and so amazing. But you can say it in humor and people are like, oh, it's just like I wanted to get a shirt that says get, or in fact, I think I might make a shirt. I'm probably going to buy a printer.

12:45 I get this printing paper that I've had for years that I used to make a bunch of shirts. But I want it to say, get another booster. It's because humor is the way to diffuse all this craziness, right? If you're into that stuff, hey, that's cool too. In fact, that shirt could be taken as positive or negative, depending on which side of the thing you're on. But I think just having another thing out there. and then i don't know you know i don't want to alienate my audience but i was i think i'm also going to make another shirt that has like a silhouette of an ak-47 and it says safe and

13:19 effective um because i'm a big second amendment guy um and it's like yeah and um you know having a rifle and keeping it on your farm and it's a good tool for the farm and it's safe and effective i swear to you of all the of all the rifles i could purchase out there i was like you know what You know which one I want? I want an AK-47. It's hardly any kick. That round is heavy. It puts down pigs like you wouldn't believe. You know, it defends the homestead with a 30, you know, I can, I have a whole thing with like, you know, 30 round clips and you just pop those suckers in and it's like,

13:57 ain't nobody coming on the farm that ain't supposed to be, right? Yeah, my voice does seem different. and I'm kind of getting over a little, little, um, little, maybe it's the, maybe it's the Rona again, round four, whatever. I don't know. It wasn't that bad. What's bad is my voice is bad, but I sound like, oh, okay. But I've also been working my butt off and drilling holes in rocks and then all this rock dust hits me. So all my boogers are like tasting like rock dust. Um, you know, when I inhale, it's not, it's like all full of rock dust. Anyway, boogers.

14:33 so stone mason's asking have you ever heard of soybean amino acid been reading about it being used in agriculture couldn't find a recipe would soybean fermentation be the same thing um i'm pretty sure that's what soy sauce is um i'm gonna look up soy sauce but i'm pretty sure that's um let's see here i'm pretty sure that's what it's been doing so when you're looking up um you know making it from soybeans i'm pretty sure that's what soy sauce is let's go over here to this side and don't make fun of how many tabs i have open this is just one of many windows

15:16 um and there's i i'm a big tab guy i like tabs but i'm pretty sure this is what it is um made from fermented paste to soybeans, roasted grain, brine, and aspergillus orzai, and aspergillus sojae, a strong umami taste. So, I'm pretty sure, I don't know, I don't really have time to read this right now. Not that I don't have time, I just, it looks really long, where's the TLDR? Can I just put this into chat gpt and have it tell me about it um maybe um yeah koji is culturing uh it takes months to make just like fish amino acid so you soak it and cook it they're soaked in water and

16:03 cooked uh then you the koji culturing my cat's name is koji i'll just have you know he's actually named after koji kondo um but it looks like it's inoculated and then fermented here oh there's lactobacillus in it yep yep you can't stop that lactobacillus most powerful microbe in the milky way of course helping uh makes like that that increases the acidity in the feed then it's brewing put in a salt brine over the time aspergillus mold on the soybean, the wheat break down into free amino acid and protein fragments and starches and

16:45 simple sugars. There you go. So, soy sauce is breaking them down into free amino acids and protein fragments and starches. That's what we're looking for. And lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol. So, you're also getting some alcohol in there. Through the aging and secondary fermentation, it makes numerous flavor compounds typical of soy sauce. So, I reckon this is a very similar process to the fish amino acid thing that's going on. And then they press it. We don't press the fish amino acid, but I'm sure you wanted

17:25 to press this soy sauce out because you really don't want to eat the soybeans that much. But um ice the isolated solids are used as fertilizer oh the solids or to feed animals where the liquid soy sauce is processed further so um yeah so they're actually making so maybe soy sauce is a way to make um amino acids as well it says pasteurization then they heat it to eliminate any active yeasts and molds remaining. And the soy sauce can be filtered to remove fine particulates. The soy sauce can then be aged or directly bottled and sold, depending on how cheap you are. So there you go.

18:11 Soybeans, soy sauce, koji. Fermenting it, it looks like that's what they're doing. And it's very similar to the fish amino process, except for they're adding koji and cooking it. It's not actually similar at all, but the outcomes are similar. You're getting, you know, lactobacillus and these other things. You know, it would be interesting. I've never sent the fish amino acid to the lab or anything to have them look at it. But I'm pretty sure, you know, they'd have that acid hydrolyzed vegetable protein.

18:52 um some brands are made from this acid hydrolyzed instead of brewed with a traditional culture it takes about three days um so i assume you know you could do something similar with the fish and shortcut these things um and then the thing is although they have a different flavor and aroma and texture we're in can compared to brewed soy sauces they can produce reproduce more quickly and cheaply and have a longer shelf life usually made for these reasons um so you can also hydrolyze fish and like break it down real fast and do these other things but

19:32 your product you know when you're talking about flavor and aroma and the different textures and different aminos and all these different things um um yeah these these are the different you know liquid aminos um um some higher priced vegetable protein products with no added sugar and colorings are sold as low sodium soy sauce alternatives called liquid aminos i noticed this is what the bragg's liquid aminos is um yeah so um anyway there's these other ways to do it these products however are not necessarily low in sodium fake news um yeah as if wikipedia is a credible source

20:19 yeah right but um but um you know it's good for looking at stuff and at least getting a basic idea of what you know where you should do further research that's you know a little bit better than that but um yeah so anyway there's probably different ways to break down things into amino acids and and i bet you could do similar similar things with a fish high high salt liquid state fermented fermented soy sauce so um what are these uh i guess they're adding the salt i don't know i can't i don't want to read this right now and then there's a low solid state fermented soy sauce

21:00 um oh here's something interesting is talking about soviet union low salt um low solid state fermentation and even faster method working at higher temperatures so they're cooking the crap out of it 122 to 149 it's like a overheating imo pile and it takes 72 hours to complete introduced in china from the soviet union in 1958 so this is a communist invention if you're cooking your your soybeans you're doing communist things there's nothing wrong with communityism community anyway um but um yeah so the aging time turned out to be too short to

21:45 get a good flavor profile and the burnt acidic notes were left in the soy sauce so you know anytime you're adding heat you're denaturing proteins and all these things so i'm not sure you know what's the nutritional quality and difference and benefit of these things but um but it's interesting that there's these different ways to extract things and i bet you you know if you really applied the science um to uh korean natural farming you'd find you know you could get to these processes different ways but following master cho's recipes i'm pretty sure

22:17 you'll find they're like next to optimum in terms of nutrition value flavor aromas all these things that are like indicators to us of higher quality, right? So it's saying these are these compromise between the methods and reducing the content by salt and all these things, chemical composition. So they're looking at this. You know, I mean, if somebody really wanted to get a super PhD, you could just explore the heck out of natural farming things. interesting thing here the primary fermentation of lactic acid fermenting halophiles lowers the ph

23:02 of the maromi and this directly results in the acidic range of the soy sauce and then so the first thing that happens is the lactic acid lowers the the ph and then the secondary fermentation the heterofirmative microbes provides soy sauce with all the right wide range of flavor and odor odorant compounds breaking down macronutrients so i think this is what happens in the fish amino acid too in the knf fuel right the first thing that takes over is the lactobacillus and that's what you want to have happen i don't know what the heck halophiles are

23:40 but here's the whole thing on lactic acid fermentation metabolic process and then heterofermative microbes and this is just fermentation in general linking to it soy proteins and grains are hydrolyzed and short peptide chains and free amino acids which turn which adds umami to the product so umami i what i understand is like msg right monosodium glutamate I don't know. I don't know if they're the same. I think umami is a flavor, but MSG just happens that umami flavor, but it's these proteins. It's like these proteins that your body knows. That's

24:18 just like, yes, I want those because you're, you know, you need to build that out of that. Yeah. It's a flavor profile. Cool. Um, but, but it's usually related to proteins and are like cooked meat. Right. Um, so, um, so based on the result of free amino acid analysis, the most abundant amino acids and Chinese soy sauce are glutamate acid, aspartic acid, allianine, and leucine. So I'm pretty sure, yeah, you could also check out the fish amino acids. Why not? See what's in there. I bet you, you know, like get into like the connoisseur fish amino acids where it's like,

25:01 oh yeah, this is the best. Let me turn on my mouse thing. You guys can see where my mouse is, but now it's better um soy sauce may contain more than one percent alcohol and may run afoul of liquor liquor control legislation getting drunk on soy sauce um just like other natural farming things through fermentation that alcohol is actually very vital for its for its functioning so um you'd have to drink a lot of soy sauce to get drunk you'd probably die of salt poisoning first is my guess um sodium overdose um but yeah so i bet you fish amino acid also has alcohol in it

25:46 um and because there's yeasts in there right they're breaking down the sugars and all those things creating alcohol getting lit turnt turnt i think is the name not lit turnt they're getting turn um non-enzymatic browning also well well this is more interesting than i thought thanks for that question i guess this is like the creative doing these things um yeah so soy sauce is salty then umami see in this i wonder if you could do the same thing with sugar and make a sweet soy sauce instead of a salty soy sauce so i'd be interested in this

26:28 process taking that knf fuel recipe like just you know adding how you add fish and sugar but just add beans and sugar and see if you get that same thing happening um and go for a sweet soy sauce versus a salty soy sauce right um and um yeah so the sensory profile this is so cool i um yeah these same things for all the recipes we make. Imagine there's huge Wikipedia articles on that K&F stuff. So the Chinese do it differently than the Burmese. They have light ones. I'm not going to read all this. It's way too long. Filipinos make it. Oh, Hawaiian soy sauce.

27:13 Oh, bro. You get the kind. Soy sauce. Yeah, bro. Okay, we're going to read the Hawaiian one. Stay short. Alright. Soy sauce is very popular condiment and marinated in many Hawaiian cuisine. bro aloha shoyu is on soy sauce made on the islands soy sauce is known by its japanese name shoyu let's come and show you in hawaiian yeah bro guarantee soy sauce is like one staple bro you go you go sit down on the table no more soy sauce bro you get up leave right there on speed and aloha shoyu that's the one bro gotta eat them every time bro unreal how's that one

27:55 you're not getting the kind what is the other one um what is the other brand in hawaii i forget but there's like the battle of the two shoyus or soy sauces oh either oh kiko man that's the one bro what is it kiko man noise bro i only eat a lot um yeah you can tell i lived in hawaii all my life right this white guy but bro catch me that kind of pigeon and what unreal oh roger that what no roger that only came out when i was after i left the islands and i went to school in montana and um i came back and everyone was like roger that roger that i'm

28:38 like where the heck did this come from and it turns out there's different dialects of pigeon i i speak hilo pigeon will you graduate oh hilo high no can tell what um yeah koji is mold in east ageo what's koji coming from okay yeah so we're getting deep into this type of fermentation it's always interesting to explore different types of fermentation yeah okay so getting down into these yeah don't grow um if you eat too much soybeans especially raw it's not necessarily the best for you um yeah and george up here in latvia got a six-month-old

29:24 fish amino acid bro you know what people aren't gonna even eat soy sauce after they discover fish amino acid it's gonna just be amazing to taste yeah the two-year-old faa goofman saying he has two-year-old faa that was amazing tasting bro i'll go up to my um my barn and i have like really old batches of fish aminos in fact there's some right outside this porch right outside right outside the office there's just i have buckets of fish amino acids everywhere um it's so good it's like especially when i seal it and i don't let the bugs or maggots get in there if the maggots get in there

30:01 they eat out all the sugary stuff it tastes bitter it's not that great don't let insects get in there maggots get in there but the good stuff oh man it's it's kind of sewer i'll i had this kid come over and visit the other day and i was like this is raw fish and sugar that i put in a bucket and rotted he's like oh and i'm like no taste it and i tasted it first i'm like oh bro it's so good and then he and he's like no i'm not gonna taste it then finally you know he's like a uh like a 18 19 year old kid finally i was like bro come on what you do you even lift bro and i started to like

30:36 question his ego and get him into like a you know position where he's like and he tried it and i'm like how's it and he's like it's pretty good and i'm like yeah so you didn't want to try it and now you have it and it's good it's like it's pretty gnarly to eat fish and sugar that you put in a bucket years ago but oh it's so good if you know you know they make in Indonesia and they call it ketchup. That's how good it is down there. Oh, bro, what is that? Oh, it's ketchup. It's ketchup's kind of funky, bro.

31:11 Oh, yeah. And it has a similar to fish sauce. See, in Indonesia, they know what's up. They're doing this Worcestershire, England sauce. They're eating it down there. So, fish aminos, all this. um japanese shoyu i'm not gonna read all this i mean i'm just gonna scroll over it fast i can't read that fast oh bro but look if you go to japan look how much choice there is and show you holly we only get two uh but japan bro get like 10 in fact i heard like soy sauce brewing is like very like you know you know you know your grandpa's good when he grows good soy sauce

31:51 um look at this there's different varieties there's a thick taste a thin taste there's a chuba variety there's a shiro variety oh yeah that one's like tamari oh no it's not tamari it uses mostly wheat and very little soybean so you can make soy sauce from wheat and not even soybean i wonder if you can make fermented wheat sauce who's gonna try that twice brewed bro i never even brew them once i brew them twice um oh why did i just do that um and then kui kukuchi sauce man i wonder if you could get this much into like can of fuel

32:35 like you have like oh bro this one is from the ahi this one's from the mahi mahi this one's from the what are their sea creatures? I don't know. The ono, you know, so that's tuna, barracuda, and what is ono? Ono is also barracuda, maybe. I don't know. I don't know the English names, the fishes, but I only know the Hawaiian names. And then there's reduced salt, light salt. There's cheap ones, mixed, Congo, oh, Kongu. yeah but i bet you you could make just this connoisseur thing koreans even eat this stuff

33:12 look at this there's all these names we should probably read the korean ones that's over here for korean natural farming meju but this is the kind of stuff that you could dive deep into if you really wanted to like do korean natural farming gnarly and you get these nice clay jars look at that oh that's a nice one that doesn't look like some great fish amino acid that someone made and they got their Korean slippers on dark soy sauce new soy sauce yeah I'm not going to read all this it's way too long man talk about some Wikipedia articles are like short it's so long they make it from black beans

33:56 yeah how's that in Taiwan the Thai ones soy sauce vietnam um let's see nutrition oh my gosh it turns out it's good for you oh there's carcinogens in there i bet you can find carcinogens in anything though um especially if you um treat it with chemicals right before you harvest it um let's see what is this this has energy in it it has fat and it has carbs it has fiber as proteins as sodium but what does it really have in it um i bet you you know it's just you could do the nutritional part unpasteurized soy sauce is rich in lactic acid bacteria and

34:41 excellent anti-allergenic potential anti-allergenic potential i'm just bringing this up because it's talking about this i'm talking about probably fish amino acids similar things here i just happen to be talking about soy sauce because that was the question that was asked but anti-allergenic potential okay i'll just reflect on that again and they studied the national university of singapore showed that the chinese dark soy sauce contains 10 times the antioxidants of red wine okay so my guess i'm just speculating here but fish amino acid same thing they can't have fuel

35:22 so i you know i'm just going on a limb to say the same thing i have no idea if that's true but i bet you it is i bet you it is i bet you if you study the fish amino acid you would be like oh my gosh this has 20 times the antioxidants of red wine antioxidants right aren't those healthy like buzzwords to drop i'm telling you like you know because there's not that much research on fish amino acid to break correctly but this is like a meta analog of it right i bet you it's the same thing. Okay, so they're dissonant on the salt. But if we use sugar, it's going to not have the salt. Let's see.

36:01 Carcinogens. Do we even want to read that? It has monopropane in it. Monochloropropane. What? Yeah. Who knows? Everything has toxins in it these days. Let's just skip that. Allergies. Soy sauce allergy. not caused by soy or wheat allergy is rare. I don't know what the heck that is. Okay, so they're saying, I wonder if you still get, anyone who's allergic, do you still get irritated by soy sauce? Especially high quality soy sauce? I don't know. However, protein hydrolysis, okay, however, protein hydrolysis, fermentation or industrial breaks down gluten.

36:46 Excuse me. So some soy sauces may end up tolerable to gluten intolerant individuals with no detectable gluten left. So see, again, fermentation breaking down toxins like gluten. Well, I don't know if gluten is a toxin, but people tend to be allergic to it these days. But I think that's from other things. But Japanese tamari soy sauce is traditionally wheat free. And some tamaris available commercially today is wheat and gluten free. So, um, oh, Hey, how about this one? Acid hydrolysis vegetable protein is non allergenic due to the completeness of protein breakdown.

37:30 So again, fish amino acid breaking down proteins. Like if you were allergic to protein, I don't know who is, but, um, it would break these things down. And this is again, coming back to like fermentation, other things of like, you know, I'm allergic to so-and-so. Well, ferment it first, and then you're not allergic to it, right? You can still get the nutrition out of it without having that allergic response. So again, just reinforcing, you know, Korean natural farming, fermentation, fish amino acid, fermented plant juice, you know,

37:59 a can of food, fuel, all these better names to call these things. But look at that, all these things of, you know, fermentation, just making something better and races from all over the world uh races i don't know if that's what you're supposed to got yeah ethnic people cultural people people even hawaiians um all over the world making this stuff why because they know how good it is they want these aminos and they want all these things so that's what happens when you let let the creative take over you end up reading a mookypedia article about soy sauce for a half hour

38:34 thanks for sticking with me thanks for hanging in there hopefully that was useful to you um and um yeah so yeah also i'm gonna try soy fermentation also green bean this area yeah ferment everything stonemason just give it a try ferment everything because you never know what you're gonna unlock like proteins better things that are better for you um and then solar gome is saying that koji which is the the bacteria that they're putting in there the mold thing they're putting in there i'm not sure if it's a bacteria fungi but um fungi fungal i'm not sure

39:12 um but koji produces the enzyme lipase when growing or on steamed rice which breaks down the proteins and soybeans into amino acids in a second step yeah so and and these bacterias they're probably naturally occurring if you just let it go too um but these you know you'll have a of primary fermentation, they'll have secondary fermentation and even tertiary fermentation. And so these traditional methods of having time do it versus just like, just crush it and make it in three days. You know, like you let time do it where the first fermentation happens in the second

39:49 fermentation, the third, the fourth, you know, all this complex biological process of one microbe breaks it down and the next microbe breaks it down. The next microbe breaks it down. These different families and generations happening. That's what makes things good versus you just try to take a process and like speed it up and crush it in a tube and watch the hydraulic press channel on youtube let's try and mush beans into soybeans immediately you know like that kind of stuff is wild right but this is what makes these things happen okay

40:21 there's a sweet soy sauce but they basically boil soy sauce with sugar cane that's interesting um so halophiles are microorganisms that are adapted to live in environments with high salt environments oh halophiles okay thanks for answering that because it was saying up here halophile let me just it said halophile ferments i don't know where it was it was somewhere in the article you're not even looking at my screen that i'm looking at anymore but it did say um after oh hetero no it said heterofermentive oh lactic acid fermenting halophiles okay

40:55 hollow files means they go with high salt the more you know uh thanks there's i'm not on i don't know every word out there but that's a good one to know thanks thanks you guys are so smart thanks fox dog i appreciate that it's always why it's nice to have a community instead of just one person i really enjoy those things um and solar gourmet says there's a wonderful book all about this called Koji Alchemy. So let's look that up. Koji Alchemy. Let's see. It's on the Amazon. We'll just go to the Amazon. I love Jeff Bezos. I'm not going to not. Oh, look at this book. Okay.

41:37 Guess who's adding it to their cart? Ooh, me. Improve your skills with people. Obviously, I need this one because I don't have much skills with people. But I'm adding it to my cart. I'm getting it in hardcover. Because the thing is, if you get it in Kindle, they may change it on you, right? There's only... Oh, it's in stock. Okay. I was like, there's only five in stock. I was like, guys, don't buy it until I do. What else is my cart? I was looking up. Ooh, I'm not going to buy that anymore. And I still want that, and I still want that.

42:16 um, buying electronics. Yeah, cool. Well, that's great. I'm going to get that Koji alchemy. That sounds like a great one to have in my library. Thank you. Thank you. Um, where the heck? Um, okay. My chat, um, Koji produces enzyme lipase when growing on steam. Oh yeah, I already read that. Okay. Should I open my FAA jar? I have three more buckets fermenting. I'm not going to use it up anytime soon unless I find out if it's tasty. Yeah. Yeah. There's no problem opening up the FAA jar. It's not, you don't want to actually keep your FAA anaerobic. You want to let it be

42:59 somewhat aerobic. I mean, the lactic acid is going to keep it from being too bad because it's facultatively anaerobic but um but yeah no no worries um open it up man um you can open it and reseal it faa um i just i seal it because um i don't want bugs and maggots and stuff getting in there we have black soldier flies around here they're crazy i gotta itch my nose and drink a little bit of stuff here you guys like my john levi tartarian mug if you don't know who John Levi is. Look him up, man. He'll blow your mind. It's all about like just the false history

43:34 that we live under. I love that kind of stuff. Whether it's true or not, it doesn't matter. It opens my mind and expands it. I think he's also into it. That kind of earth and I'm not. I'm a round guy. I know too much. Okay. So he's saying, Vox Dog is saying FAA, fish amino acid, the can of fuel is just Worcestershire sauce minus the salt herbs and onions and more sugar. That's amazing. I didn't know that. Maybe I should start a Worcestershire sauce business. I don't know. What's up, Joe? And he says, hello, Drake. I'm making fermented seawater. Oh, good. There's a

44:14 lot of conflicting info on timing. I diluted seawater 30 to 1 with rainwater, LAB 1,000 to 1. so protectors and then food 501 what are the signs when it's ready you know um is i think it's bubbling is what happens it just slightly bubbles actually master cho says it turns cloudy but let's um but let's go to the direct source because don't just take my word for it um let's let's go to master chose old um old stuff here oh can i find it in a reasonable amount of time hang on i want to pull up his older book here hang on i have so much other stuff open i'm working

44:58 we're working on some really cool projects lately that i can't quite disclose yet um because they're awesome and i don't want to talk about things before i get them really like out there. Okay, hang on my brain. I'm trying to multitask. I'm going to go to Master Chose Books that I have here. And I'm going to pull up, not that one. Where's this old recipe book? Now there it is. The OG of OGs of OG. And I'll pull this up so you can see what I'm looking at. But this is Master Cho's OG book. If you have this one, you are amazing. This one's circulated around the internet plenty.

45:44 Okay, but let's stay focused and let's go to the thing here. And we're looking for number 13 here. So it's not like page numbers or anything, but it's number 8. Let's go to 13. Oh, there were. Wow, that was amazing. I can't believe how accurate I was on that. you know the power of the creative okay so let's zoom in here a little bit and let's go to oh why does it scroll so slide okay so he's talking about fermented seawater right here he's saying mix seawater 1 to 30 rice wash water 1 to 200 so that's going to add your starch into it

46:27 add can of food specifically the mugwort and dropwort one by 500 together and keep the mixture for half a day in the summer two to three days if cloudy use the mixture become when it becomes whitish like haze okay so that's directly from the um from the master chow book so that's what he's saying and then it says fermented seawater becomes easily unusable because of its abundant nutrients. When fermented seawater goes bad, the haze gathers like a cotton ball. Use the fermented seawater right away when it becomes whitish. It cannot be

47:07 stored. So here you go. This is like from the OG book. This is like, you know, from the old school stuff. And then let's go up here and let's see a little bit about fermented seawater. I don't know why am I thinking I did get a new mouse but I don't know why it scrolls so slowly side to side I gotta I gotta up the game on that get it going faster for me okay so once you've made that ferment seawater however how to use it as um we're increasing sugar content in the fruit apply seawater with water soluble calcium nah that's just regular seawater seedling treatment that's again the

47:45 regular seawater uh prevent feather loss in chickens that's again regular seawater um every other day every other day um okay but here's the fermented seawater prevents and controls anthracnose add liquid imo4 knf medicine and knf uh structure to the fermented seawater for increased microbial activity so that's basically all he's talking about is controlling at thraknos but it also he would talk about how it helps with you know drought and all these other things all kinds of other things that he puts in there um so yeah so anyway this is the old old og og source

48:33 there's a bunch of sources there's about you know the more you look into knf you'll find that there's different people say different things there's even this other guy that has this recipe calculator out there that's like completely wild and different than what master cho is traditionally promulgated so there's all kinds of stuff out there of people making things but for me i always go back to the original source i always go back to my source documents because i am not perfect i make up things i try to stay as you know as legit as i can but you know the brain's only so

49:02 much it can only handle like you know 15 years of knf going in compressing it and coming out right you know um but i love reading things i love getting multiple sources of this um so and then joe is saying he has two-year-old faa for mackerel that tastes amazing this you know maybe we should have a international fish amino um tasting competition or something like where it's like we get all this diversity because just like those different soy sauces we're all making different fishes and different things from all over the world. How cool would that be?

49:41 I just renewed knfconference.com, but back before 2020, I used to go around and have conferences, and then people would come, and then we'd have tasting contests and all these great things. I really need to get back into that. I mean, I say I really do. I have so many things going on. Do I have time for that? Maybe. I don't know. Try to build a global community. This works. I show up every Sunday. You gotta give me credit there. Um, every Sunday I can, even when I'm kind of sick. Um, not, not that I'm trying to get you to make super chats, but you know, come on.

50:16 Okay. So, um, Hey, how would I make aloe fermented plant juice? Just like normal, I would take the aloe and I would add one third sugar to it. I would cut it up, not, not shredded or anything but i'd cut it cut it kind of um you know like if this is the thing like an aloe leaf i'd cut it this way and just split it open you know and obviously cut the bottom first and then split it open this way and then i'd add one third of the amount of um sugar by weight so if i had three pounds of aloe i'd add one pound of sugar into it and then i just

50:50 kind of stir it around lightly and then let it go and and just swallow the same can of food recipe to making aloe plant juice. It's going to be amazingly juicy. You're going to get tons of juice out of it. And then after I pour off the juice, separate out the solids, pour off the liquid, then I would add enough sugar to super saturate it. That's what I do. That's just pretty simple on that. I love the aloe. If I had big aloe plants, I'd be doing that all the time. I just have a little bit for sunburns and stuff. Okay.

51:20 um i think the rice wash water is a quick version of the protectors i noticed that in a few articles um the fermented seawater is actually really close to the um jms recipe the disgustingly cheap microbes and young sung cho when they developed these recipes was working with master cho and then they had a falling out for several years and then then they got back together for a few brief years when we brought them back together and then now um you know such such as the story of what's going so no drama like korean drama let me tell you um you ever watch korean dramas

51:58 i get to live one in real life it's super fun i love working with those guys because i try to keep my head balanced and follow the i Ching and the sage and all these things but you know what it's getting to that time of being like we only got 10 minutes left so and no more questions i spent a fair amount of time talking about soy sauce today in fact most the show was about soy sauce amazing thanks for sticking through it it was amazing to me i learned a lot um it's always fun to learn live but let's drop into

52:31 this over here. So there's Master Cho. I love you. Big love to Master Cho. Seriously, good thoughts, good vibes. Your way, man. I love, I don't know where I'd be without this man. He's really the best. But let's drop into his presentation here and then finish, try and finish this up because we're getting close. We're getting close. We're on slide 253 and I can see the scroll bar. We're getting down here towards the bottom. And we're into livestock, right? Last time we were talking about the welfare we're talking about you know a chicken barn i showed videos where i went to this

53:04 chicken house um we're getting into this and then now oh we're getting into the feeding darn i was supposed to do homework and research for this and i didn't because i'll have to do more on the chickens because we're just we just had some chickens a couple days ago so they're eating the brown rice like you see them in this picture here um and i did do a whole chicken thing so if you're really interested in the whole chicken thing you can check out my youtube click the thing below you know comment like subscribe all this crap you gotta say when you do you know

53:41 don't do any of that unless you want to um but um and if you look at my channel you'll find the basic chicken poultry workshop and it's like it's super intense it's like we train for like 10 days on chickens in korea so um so number one thing is when you get your chickens the difference between um master cho's stuff and other things is for the first three days you exclusively feed them brown rice exclusively meaning there's not other foods in there there's just brown rice and water right You give them drink and brown rice to eat. And what happens is these chicks fill up with brown rice.

54:22 You'll feel the front of their thing. They're full of brown rice. What is that? And it's not cooked. It's not cooked. It's hard brown rice. And the point is that the brown rice has a tough outer shield on it. And the rice just like they pack themselves full of it. And what it does is it stretches their intestines out. and so later by making your your intestines literally will be about twice the length of a normal chicken's intestines maybe even three times the length of the intestines and it's because you've stretched these intestines out through this diet and this recipe of the way to do it

54:58 and when they have longer intestines then when they eat food later in life they will have more chance to digest that as it moves through them and they will get they'll grow better for less quality or like less nutritious food like grasses and things they'll get more nutrition out of it and um you know they'll get these things out of there hey thank you stonemason you're awesome man i really you know i i it's always nice yeah i yeah thank you thank you and i'm giving my time i love it going through korean natural farming learning with soybeans with you guys what could

55:33 be better um so anyway the chickens they stretch out their intestines they get those things longer then the food goes in them they have three times the digestive capacity of other chickens which raises the digestible index right that's why you feed them brown rice for the first three days exclusively they will pack themselves through it then um and then he's also talking about making his own feed right this is feed that is made look there's like um you know what is that sweet potatoes or some kind of grass that he's fermenting here um sweet potatoes themselves sweet potato

56:08 tops im04 um looks like some milron was mixed in there um that they're kind of fermenting and making these fermented feeds right and as this feed ferments the soybean or the the excuse me i'm talking about soybean still sweet potatoes and sweet potato tops mixed with im04 you know digest breaks down you can make feed for your chickens at less cost right so they'll eat all this you grind it up put it there it'll ferment in a pile let it get nice and hot it kind of cooks it and then you'll make feed from next to nothing so you increase their digestibility then they can get

56:48 nutrition out of these things then the next thing after you start them on the brown rice is the next right after that is you go for the next um five to like 14 days five to 11 days so day five to dale or four i don't know anyway right after you're done uh excuse me let's just say day four you still you still give them brown rice you give them brown rice up until um two weeks old but um but now you introduce in the morning when you go to feed them finely chopped bamboo and it's like finely chopped. Like imagine it's like millimeter by millimeter finely chopped bamboo or centimeter,

57:31 you know, centimeter between a centimeter and a millimeter, like really finely chopped bamboo. And the chicks, when they're little, you put down first, first you take, I don't know, I mean, I'm not going to go through this the best, but you feed them boiled egg. So whites and yolk, both grated really finely and you put that in there and that gives them the protein that gives them back mother's milk if you're trying to learn from this you should probably check out the chicken thing but the idea is that you get them the protein and then you drop in i gotta sneeze

58:05 wow um but you drop in the protein like the the egg in addition to the brown rice you drop the egg and then right after that you put the bamboo I feel like you're gonna sneeze again I muted that one for you guys so the idea is that you get them back the protein like the boiled egg is they need that and then the chopped up bamboo and it's just put in for a short bit how do I grind it up I use a I use a really fine um grater so um i'm also um fine grater um

58:54 so like i'm talking about like this kind of grater like not not like this like this is like a regular cheese grater but i'm talking about like one of these like a lemon zester type of grater where this one here you know um you see how fine that thing is it's not like the regular cheese grater this thing is like like that's like a grater thing um it's for like making lemon zest you see how fine this stuff comes out like this is the kind of grater i use so i hard boil the eggs and then i use a fine grater look how fine that thing is it's not just fine

59:33 um yeah so so i use a fine really fine grater to to do it and um and that's that's so that's what i do is i um finally grate that and then i cut the bamboo with scissors i kind of roll the leaves um into a bundle and then cut them just like keep angling it back and forth and cutting them and you'll see i learned that technique in korea from master cho and actually from mrs lee and she was like this is how you do it she's like no i was cutting the leaves too big she's like no no no no this way and cut them real fine chop them up and you

1:00:10 want to cut them kind of fresh each day. But the idea is you put down the egg, the chickens go nuts, they eat the egg, they really love it, they'll go into a frenzy. And then you put the bamboo in just enough for them to eat. And they'll eat all that within about five, 10 minutes. And then after they're done eating that, they go into it, you know, you want them to frenzy because you want them to like desire that stuff. Then you put in their other feeds there, and just enough so that they'll run out by two hours before you feed them again tomorrow and that's how to raise laying

1:00:44 chickens broilers you just put down the feed so they never run out and you can probably give them a little bit more egg because you really want them to get big fast i'm not sure what he's showing these other pictures maybe they're making some feeds oh man i am man this office hours taxing on me today oh more ohn more ohn i've been doing ohn and milk because someone suggested it last week it's a good idea um but they'll eat all these fruits and all these things so anyway strength and digestive capacity i've gone over this before but i'll go oh yeah here so there's

1:01:28 the egg yolk you see it and it's not just the yolk it's actually a whole egg you don't need just the yolk but it says from four days to two weeks so there you go he says it right there four days to two weeks you put in um the uh egg yolk and you see how fine it is this blurry picture clearly um but that's the kind of grater i used to do it um and then um you know he's all about the welfare of the chickens so replicating their original um original deal their brooder box if you It has a little mat. It's an elevated thing.

1:02:03 There's this cloth that hangs down to simulate them going under their mother's wing. They go into this brooder box. They get really warm. Usually the heater is put under this brooder box. And so it's nice and warm for them. And there's venting up the back so it doesn't get moisture in there because if little chicks get wet, they die. And so he's really thinking about the mother's thing. So if you're looking for those, videos are probably better than just this picture here. and but here's this brooder box design of what you're looking at um you know the little water

1:02:36 on this side and then their little the little box you put a pile of brown rice just outside the door so as they come out through the cloth they'll hit this pile of brown rice they'll eat eat eat eat eat and then um this is the first partition until day two right you keep them in this small area and then every three days you expand out their house so that then they start running from the area that's warm out to where their water is, which moves further and further away and they'll run back and forth and that'll help them. If you just put them in such a big area

1:03:11 and you don't contain the size of the area, they will size irregularly, meaning you'll get big chickens and small chickens. If you contain them all in the same area and you keep it just small enough, they will all size um right correctly and so under this brooder box like i said there's a heater he's using a compost pile um about you know six or 60 inches third you know 67 inches in depth you know so and then there's a sloping floor like i said in this box the floor actually slopes back so that way they can get to the back of the thing and it's warmer and then here's the ventilation

1:03:47 pipe and then on top of that they insulated it with rice hulls. So there's different dimensions here. For layers you put them in a smaller box and for broilers you put them in twice as big of a box and usually this is starting like 100 and 130 or 120 hens for laying or 200 chickens for broilers. So if you're doing broilers that's why it's twice as big because you're adding basically twice as many chickens and for layers it's just this big so 35 inches which i don't yeah i guess it's three feet you know it's about right um yeah so that's that's what it is and then

1:04:34 here's a little bit more of looking at the broiler box initially he dug a pit fills that up with compost then here's you're looking at the brooder box coming out there's this ramp that's coming down for them so they're on this little ramp they can get into the back the lid will go over that so you see how it gets smaller as they go up the back of the ramp then he usually puts a straw mat over this so that they can climb this wood a little bit better and this is where your sheet would hang down so if you look at it here's the you know here's the mat going up the brooder box

1:05:10 little cage in front there's their water they're going into the back it's insulated in there there's the aeration pipes coming out the back so that it manages the heat in there without having them sweat and then the water drips out the bottom instead of dripping in there and you can manage this by opening and closing it to make more or less water or air go in there and you cover it right there's this cover that goes on top and then that's filled with rice holes and there should be a little sheet coming down here but usually it's just stapled on right at the end but that's the basic idea the

1:05:42 heating the heating thing underneath the compost pile coming up it heats this up they're in this little room they can go in the back if they want to get hot if they want to cool off they come outside and then they cool off and so they can manage their own heat so it's a really cool innovative brooder box design here that master cho has um seen in action it works really well I always build a ghetto version of this because I only hatch about 12, 15, 20 chickens at a time instead of like 120. So I build a ghetto version of this.

1:06:15 But it works really well, especially if you're doing commercial bird raising. So with that, we're at the hour. I need to stop. Well, here, I'll show you. Yeah, okay. We'll just, we'll finish up to this. Okay, so we'll finish up these last three slides here because they kind of have to do with the brooder box. And I'll keep on topic there. And then I'll be out of here. I probably need to save my voice here. So the laying chicken process of releasing. So this is basically their brooder box was in the back. And in day two, they're just in this small little thing, right? The 40.

1:06:53 And this is their, they're in their regular chicken pen, right? Here's their regular chicken pen. It's big. and the thing is you put it about 40 inches from the back and this thing's 35 inches the reason is because eventually this is where their their roost will be but in the beginning they're in this brooder box right and this is where the their box will be that's why you start it in this exact position right because they're in their room that you're going to have them eventually in but they're in this back area and then

1:07:27 the first couple days it's this small thing here it's just they're running back between their brooder box and the water and then there's a little feeder you put it against the wall you can and they'll eat out of here after they're done but their pile of brown rice is right outside their door and then by day five you make it bigger and then they'll have their water out here and then there's two feeders because they're gonna get they're gonna eat more food right day eight you're extending this thing all the way from here out to here their water moves out here and they're

1:08:00 now starting to eat uh you know still two day 11 their their feeder actually gets bigger so by day 11 that's equivalent of like a seven-year-old child and their thing gets bigger it enables them to get out here um and the dimension of their watering pipes also changes it gets it's pretty small holes 1.8 inches to start and then eventually out here their water you can see the water getting bigger between these if you really look these have bigger holes and then eventually after day 30 once they get out here they have the big water with the huge holes in it right the four inch holes basically

1:08:41 and that's their standard water so their water changes their the size of their feeder changes and the size of their pen changes as you get them out. And this is the way to like fully embrace the little chicks and give them the best start to life. And, you know, expanding this out. And then by day 30, they get out of this whole thing and they're fully out into their environment. And then you put their roost back here above their brooder box. And originally, or in the beginning, they'll just, you can take these walls down and stuff after you let them out, but they'll just go in their brooder box

1:09:17 until they then graduate to getting up on the roost. And I think when about half your chickens or something are up on the roost, then you take the brooder box away. And that forces the rest of them to get up onto the roost. But the original alpha chickens will get up on the roost early. So there's a whole method to how you do this. And Master Cho is really amazing at how he does it. But like I said, this is kind of a preview of what he's showing. You want to see the whole thing, check out my other videos. And here's an example of it.

1:09:46 you know raising these chickens their little thing he puts this little cover on the top because they will try and jump out so here they are running back and forth you know their brooder box in the back their water in the front the chicks running back and forth their water obviously gets bigger here you can see they kind of have this u-shaped water here i got to make sure they have enough water right um chickens they get thirsty and they drink a lot of water um but they go from tiny little chicks in their brooder box all the way out to bigger chicks here and look they're all

1:10:18 the same size they're all really nice they're they're comfortable in the environment and eventually after day 30 you take this away so that's how the chickens are released so with that done with the brooder box we'll get to the water pipes and all this amazing other stuff like the feeder and all these other things next week uh appreciate you guys tuning in checking out the korean natural farming office hours check out the peer knf foundation knfsupport.com to find this episode in all the office hour episodes um and great community and

1:10:52 the goof man answering questions i answer questions are fairly often and all that so um so thanks um yeah thanks i'll try and have a good week hopefully i'm gonna get better hopefully i'm gonna be more energized i can work on my projects um but love you all want to want to you know, encourage you to do what you're doing. Keep natural farming growing, spread it, teach it, ferment some things, get these things. So appreciate you all around the world. George Goofman. I really, yeah. Anyway, I will see you next week, July, um, what ninth or whatever. Cool. I'll see you. Love you. Bye.

1:11:32 Oh, you know what? It brought me back to the sun. I, you know, I do that and then I'm like, oh you know what it didn't do it it didn't do it it went i'm gonna do it this way and just say love you guys all right bye