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Name not on file

knfcertification.org record (2017–2021)
Level 2 track
36 of 36 items verified
Instructor
Instructor #1449
Started
August 28, 2017
Level 2 today
L2 Manufacturer · provisional

This is the old Level 2 checklist from knfcertification.org, kept read-only. It doesn't certify anyone by itself. Level 2 today is the Make the Nine practical: every solution tasted, every entry public. An instructor may cite this record when approving it.

Name not on file's practicals

Medicine

Verified
  • Fermenting photo
    IMG_0485.JPG
    2/3 full, good for fermentation let sit for 5-7 days. Then stabilizing with soju.
    Verified by Instructor #1879 · September 23, 2017
  • Rehydration photo
    IMG_0475.JPG
    Fill jars 1/3 of dry material than using makgeolli for rehydration liquid. Let rehydrate for 2-3 days
    Verified by Instructor #1879 · September 23, 2017
  • Tincture photo
    IMG_0528.JPG
    Stir everyday for 14 days clockwise early morning. After 14 days are up we then pour off for the first time repeat for total of 5 times.
    Verified by Instructor #1879 · September 23, 2017
  • Angelica brand details · From Korea trip in April
    Verified by Instructor #1879 · September 23, 2017
  • Cinnamon brand details · From Korea trip in April
    Verified by Instructor #1879 · September 23, 2017
  • Garlic brand details · Store bought organic
    Verified by Instructor #1879 · September 23, 2017
  • Ginger brand details · Store bought organic
    Verified by Instructor #1879 · September 23, 2017
  • Licorice brand details · From Korea trip in April
    Verified by Instructor #1879 · September 23, 2017
  • Taste · tasted and passed
    Made OHN batch in 2014, I still have about 800 ml of each ingredient stored. Used beer and vodka for liquid, very potent.
    Verified by Instructor #1879 · September 23, 2017
  • Stirring log · 1 entry
    11 Sep

Cleanser

Verified
  • Brand details · Sempio Brown rice vinegar
    Verified by Instructor #1879 · September 23, 2017

Food

Verified
  • Collection photo
    IMG_0451.JPG
    Mint
    Verified by Instructor #1879 · September 23, 2017
  • Packed photo
    IMG_0458.JPG
    2/3 full and in process of Fermentation
    Verified by Instructor #1879 · September 23, 2017
  • Pour off date · September 08, 2016
    Let fermentation happen for 7-10 days before pouring off
    Verified by Instructor #1879 · September 23, 2017
  • Taste · tasted and passed
    Verified by Instructor #1879 · September 23, 2017

Fuel

Verified
  • Layering photo
    IMG_0445.PNG
    Verified by Instructor #1879 · September 23, 2017
  • Taste · tasted and passed
    has a sweet smell, similar to what japanese call " dashi"
    Verified by Instructor #1879 · September 23, 2017

Structure

Verified

Reproduction

Verified

Protectors

Verified
  • Rice wash photo
    IMG_0448.JPG
    Used an organic rice, koshihikari is the variety name
    Verified by Instructor #1879 · September 23, 2017
  • Separated photo
    IMG_0463.JPG
    Verified by Instructor #1879 · September 23, 2017
  • Milk brand details · Safeway Organic brand
    Verified by Instructor #1879 · September 23, 2017
  • Start date · August 28, 2017
    Verified by Instructor #1879 · September 23, 2017
  • Taste · tasted and passed
    Taste like yogurt water.
    Verified by Instructor #1879 · September 23, 2017

Minerals

Verified

Seed Microbes

Verified
  • Success photo
    IMG_0115.JPG
    (Used an organic rice, koshihikari) Was raining all night the day before thought I lost it!! bottom right is a little wet but overall she go!
    Verified by Instructor #1879 · September 23, 2017
  • Location · 41-656 kakaina St Waimanalo HI
    Verified by Instructor #1879 · September 23, 2017

Preserved Seed Microbes

Verified

Propagated Microbes

Verified
  • Materials details · Working area should be out of direct sunlight,need substrate; i use rice bran, thermometer, fallen leaves and abreathable cover. Since were using a 50 pound bag we're going to use 5 gallons of water; might not use all the water. What you will have to add in the water is IMO 2 1:500, your nutritive liquid which contains of OHN 1:1000, FPJ ( mugwort & dropwort ) 1:500, BRV 1:500, MA 1:1000. When mixing liquid with the medium you want to maintain a 65 to 75% moisture level. IMO 3 is a mesophilic composting method, meaning we don't exceed temperatures over 55°C which is 125°F and if it does we have to flip so it doesn't kill off the beneficial microbes,Flip every day for three days or until the pile cools down and should be ready to mix with soil to make IMO 4
    Verified by Instructor #1879 · September 23, 2017
  • Stirring log · 4 entries
    03 Jun, 04 Jun, 05 Jun, 06 Jun

Foundation Microbes

Verified
  • Materials details · IMO 3 with soil, ratio 1:1. Use OHN, FPJ, BRV, MA and SW in order to adjust moisture content to 65-70%. the process of fermentation is similar to that of IMO 3. Takes 4-5 days or when pile starts to cool down.
    Verified by Instructor #1879 · September 23, 2017
  • Taste · tasted and passed
    Verified by Instructor #1879 · September 23, 2017
  • Stirring log · 4 entries
    06 Jun, 07 Jun, 08 Jun, 10 Jun