Wednesday, December 28, 2011

How to make Mixed Compost(MC)

Mixed compost is a very useful Natural Farming input. It is made by mixing animal and vegetable organic matter together. Agricultural by- products,leaf molds in the forest,livestock excretion,rice bran,mill run,rice husk,sesame dregs,etc can be MC's ingredients.Also add FPJ,LAB,yeast and FAA for moisture control,this will improve the MC's quality.
MC must mixed with soil ( from mountain and field).Soil from mountain has a lots of mineral and fresh microorganisms.
Soil must be added to compost to hold the nutrients and prevents their loss.

1. Prepare IMO4 and organic matter 1:10 (ingredients of organic matter may differ). Best season to make MC is autumn and winter.
2.Mix ingredients under a roof and protected area from direct sun and rain. Floor should be soil and material should be grater then 500kg. It is difficulty to maintain fermentation heat with smaller volume.
3.Spread and make height of 1 1/2ft (Summer) -3ft (cold) this is to let oxygen get into the material and also control the temp.
4 Adjust moisture 60% with diluted (1:500) FPJ, FAA, OHN, NMA or other inputs. Adding power oyster,crab,shrimp or egg shell is very good. The matter should be slightly wet to the hand and barely maintain shape when squeezed.
5. Cover with straw mat.
6.When temperature reaches 110-120 F turn the materials. Turning the material will lower the temp and allow better aeration. First turning day2,second turning on day 5-6, 3rd turning on day 8-10
7. Control moisture level when necessary.
8. After about 20 days will be completed MC. Well made MC has a sweet smell and if it has stink smell it's not fermentation it's deterioration. In worst cases when you did not turn over well or have too much moisture you will have maggots.
9. You can store MC about 1 year.Keep in cool shade and protected area.

Seawater

Seawater is not only rich in sodium, it has abundant minerals and other unknown micro nutrients.
They boost the crop's metabolism that is easily deficient of minerals. Most Natural Farming orchards would pick seawater as best input for elevating sugar content of fruits.
Seawater is diluted 1:30 if you use 5 gal of water you will need 20 oz of seawater.

To sweeten the fruits: Add WCA to diluted seawater 1:30
Spray twice,one month before and 20days before harvest.

To prevent feather - loss of chickens in summer:  Feed diluted seawater 1:30, BRV 1:200, WCA 1:500 once in 2 days.

Life come from the sea.It is not just salt water.It is the mother of all life.

How to make Mak Keol Li (Rice wine)

Materials
1. Rice 11 lbs.
2. Water 8 quarts
3. Noo Rook (enzyme) 8oz
4. Dry yeast (instant yeast) 1oz
5. Clay Jar > 5 Gallon
6. Steam Cooker
7. Cheese cloth to wrap up the rice
8. Sieve
9. Paint strainer
Procedure
1. Wash the rice until the water is very clean
2. Soak the rice in water for 3 hours
3. Take out rice & put into the strain able basket to drain water for 1 hour
4. Put the rice into cotton muslin cloth & wrap it into steam cooker to make dry steam cooked rice
5. Dissolve the 1oz of dry yeast into small amount of water
6. Add the dissolved dry yeast into the clay jar or plastic cooler
Add  Noo Rook (enzyme) powder 8oz with 8 quarts of water & mix ,dissolve well
7. Spread the dry cooked rice with cloth on the plastic sheet to cool down/below the body temperature
8. Put the cooled cooked rice into the clay jar or plastic cooler & stir it well
9. Close the jar or cooler with breathable cover (clean cloth or Korean Hanji) & tie it
10. Temperature should be maintained at 77F-82F not over 90F for about 5 days
11. For the first 2-3 days whirl or stir 2x a day. First it may be difficult but as fermentation processes it will become smoother
12. After 5 days stir it well ,then take out part of them sift it through a sieve with gentile rubbing
13. Add equal amount of water to dilute it.

14.Add honey or sweetener
15.Fill into PE bottle & leave at room temperature to ferment for a day. Bottle will become harden due to gas inside the bottle. Place in refrigerator 1-3days. Taste will be better.

Friday, December 16, 2011

Watercress

Watercress