Microbes — Indigenous Micro Organisms

What are Microbes?

Microbes are indigenous micro organisms — a complex community of fungi, bacteria, actinomycetes, and other soil organisms collected from the forest floor or mountain soil in your local environment. They are the single most important preparation in Korean Natural Farming. Everything else in the system is designed to support, feed, and amplify this microbial community.

Why local?

The microorganisms that evolved in your specific climate, with your specific native plants, on your specific soil parent material are uniquely adapted to thrive in your conditions. They have co-evolved with the plants you are growing. Importing microorganisms from elsewhere may provide short-term benefits, but local organisms are already adapted — they need to be cultivated, not imported.

The five stages

Stage 1 (Seed Microbes): Collect wild microbes from forest duff by placing cooked rice in a wooden box on the forest floor for 5–7 days. A white, sweet-smelling mycelium colonizes the rice.
Stage 2 (Preserved Seed Microbes): Mix colonized rice with brown sugar to preserve and concentrate. Stores for months.
Stage 3 (Propagated Microbes): Mix into bran or organic substrate to multiply the population for larger-scale application.
Stage 4 (Foundation Microbes): Mix with moistened organic material and ferment until a rich earthy community establishes. Highest-quality soil amendment.
Stage 5 (Fermented Mixed Compost): Incorporate Foundation Microbes into a full compost pile. The most complete soil amendment in Korean Natural Farming.

Where to collect

Old-growth forests, undisturbed mountain slopes, or any area where the natural ecosystem has been intact for a long time. The white, sweet-smelling mycelium visible when you pull back forest leaves is what you are looking for.