Welcome back everyone to Reaper the Reaper the podcast. I'm your host Little Farmer.
Today I got a special guest with me. His name is Miles Filippelli. He is the sole proprietor
of Fermented Plant Extracts. We are going to talk a little bit about some Korean natural
farming and some other techniques. First we are going to talk to Miles here about what
got you started into smoking cannabis, Miles.
I guess it was just those friends of mine earlier on in life. The scene I fell into
and I tried it a couple of times and enjoyed it. As access in the community got wider for
me I kept sourcing and enjoying different types. Just being young and kind of rebellious
and having it available. I always say it's great to want something that you can actually
get and having the mind and actually being able to enjoy it. Some people try it and they're
like, oh no this is terrible. That's not for me. So it's for me. I wanted it and I had
access and the stars aligned and I ended the rest of this history.
Where did you grow up there, Miles?
I am originally from Asheville, North Carolina. Nice little town in the Appalachian Mountains,
western North Carolina.
So they're actually known for a little hippie college town, right? So I'm sure there were
some college growers around or up in the mountains. I went to West Virginia University. There
weren't too many growers up there. It wasn't known for being a little hippie town or having
access to that as a drinking town.
Yeah, the college vibes in Asheville were pretty subdued. The university, there's a
liberal arts college and it's never been a huge thing. But for some reason Asheville,
there was something about this, a bond referendum that they didn't take out so they were poor
when other places in the south were rich and they didn't rebuild their downtown so they
had all these old buildings and old things downtown. Asheville used to have a, it was
like the Paris of the south, so it used to have a culture of cultured people coming there
from around the world and around the country, wealthier crowd.
So I think that kind of like, when that died off and the town didn't take out bond referendums,
it attracted bikers and counter-culture people who could do something in the absence of everything
else. We want to do our thing because everything else isn't happening there. And that's what
attracted my parents there in the 80s. They were up in, like way up in the boonies and
Asheville was like, kind of got this artist scene town where things were cheap and you
could like do what you want there. And that's what attracted my parents there as artists.
Or was it mostly cultivated indoors?
Traditionally a lot of outdoor. By the time I got around, it had almost, for the most
part, moved in for security's sake. But traditionally out there all through the 70s, there was a
lot of outdoor growing.
So yeah, that's the way it was where I'm from in Romney, West Virginia. There were some
outdoors, nobody grew it indoors and it was really hard to come by. Nobody knew any strains
except for they called it a hash plant. That would be like the term that most people use
for what it grew outdoors there very well. And you were saying AK 47 was a strain that
came out of there out of Nashville that you used to smoke back in the day.
Well there was an AK strain that, I don't know if it was 47, they just went by AK and
it was grown out there for, since I can remember. And man, it was proper and it's funny because
you can still get that herb in Asheville. That same crew is still growing it in a similar
way, for real legacy, traditional market vibes. And it's quality is really good, proper herb.
And yeah, there's been a bunch of cuts that pass through that area, but it's interesting
that things stick around that long and should maintain.
So you were saying that also we were discussing some of the strains that you had grown, Balochistan
or you said Balochistan is how some people pronounce it. I got those seeds from you,
IBL packed and they look really nice. Why did you decide to breed with the Balochistan?
So I've been looking up to a Eryzine of full power selections. He's an Indian cat, travels
around the Himalayan regions and collects seeds. And that inspired me because I'd been
to India before doing similar like traveling up in those regions, always wanted to do something
like that. And he's up there doing it and he's an Indian. So he knows the region doesn't
have the same kind of issues I would have doing it. And he's bringing those seeds to
the American, bringing them to us, tapping in directly to just like the cult seed collecting
and growers community. And this was years back. And so finally, I think it was 2019,
2019. He did a big release, like 20 strains or something. And I was like, pack it each,
like give it to me. And I was super stoked to support him in that way and like put it
in pay what he needed to continue what he was doing. And in that mix was the there was
a four or five selections from different regions of Balochistan, Balochistan, I'm not sure,
northern Pakistan, I believe. And yeah, and those at Balochistan weed, I think he goes
by rice sunny R AI s a and I weed now actually, yeah, that's the cat. That's the that's his
strains. The Balochistan came from him. It was labeled mastum number one or something
like that. And there were like four or five Balochistan selections plus a bunch of others
of all from India. So and that was because of him, like seeing a glimpse into his grow
and all that through the technology we like, I was like, yes, let's grow those. And you
said most of that region because you traveled up there was it was mostly for hash production,
right? I think so. It was pretty hard to find any like herb there that would just speak
of for me. Like I always found hash. And I found some I got some pretty good hash up
there. And yeah, it seems like and I was just in the Himalaya region in India, but it seems
like a lot of the production of what's going on out there is for hash. I can't necessarily
speak to each farmer, of course, but that's, that's what moves the purpose of ashes for
storage and transportation. You know, it's like flowers bulky, spoils easily, it's hard
to hide, takes up more space. I've actually heard some theories on why some of the hash
there is unique and actually hit you harder is because of the storage method. Some of
them are actually stored under the goat skin, they'll like cut a part of the goat skin and
stick it underneath there between the epidermis and the dermis. And they carry it there. And
somehow the oils and microbes of the skin help to break it down and transform the THC
into like a more psychoactive. I think it's about sealing it up. Every time I saw it stored
in in India, in a lot of traditional teachings say just to seal it up well, so it's not open
to the air and a cool dark place. And yeah, I saw these like oil tins that were like cut
open and had it stacked in there wrapped up in plastic cellophane or whatever. And yeah,
they would like pull those out. And I was told up there like, yeah, you don't smoke
this season's ever. You like smoke last season's because the ageing is something important.
And like, oh, we'll smoke two seasons ago even. But this season's like fresh stuff is
like a little bit less desirable in some cases. You know, some fresh stuff is amazing. But
they said the preferred is a lot of the dryer or the older, I don't know, aged something
magical happens.
That wine, it cures them just like herb. It cures, it takes a little while to cure. I'm
sure hash cheers up and there's different ways of doing it. I'm sure it does change
the chemical compounds that CBD might increase or CBN increasing, making it more sedative,
better for pain or something.
Or even new compounds we don't even know. You know, like there could be like in that
change it could transmute into some other hashenoid that's not found in cannabis.
Yeah, especially if they store it under the ground and like some type of manure from what
I've heard that some people will bury it, put it in paper or in leaves and then bury
it in manure and let it sit for a couple months and then pull it out and make hash out of
it.
I think if you get it sealed up airtight, like if you like wrap it up in something first,
like it doesn't matter where you put it after that. I mean like in a manure pile or in a
bar.
With the microbial life, you know how microbial life changes things. That microbial life underneath
the ground gets into the herb itself and changes the content of it.
All that cob curing. But my understanding of all that was that you like you wrap it up
and protect it from the microbes. I don't know. I'm about like aging and like aging
for the sake of like something chemist chemical happening in there changing and transmuting
into other things that affect quality positively.
Oh God, but I don't know about the mouth. I'm all about the microbes in the soil and
like in the human gut. I have not learned much about the microbes on the herb. Like
I mean, I've heard of the cob curing and I've even heard of cob curing referred to as a
form of fermentation. But man, I never thought of like the microbes like eating.
You've ever heard of lamb spread and Jamaican Rastafari. They will bury the herb.
And it does collect some mold and stuff and that kind of adds into the psychoactive effect
during their festivals from what I've heard. I've never experienced one, but I've heard
that watching documentaries or.
I just don't know if I would want to smoke that man. Like something that has like a,
like a, I don't know. I'd be concerned. It's like eating bread.
We probably had back in the day. I'm about to say eat a part and just didn't know it
because we weren't smart about it. I guess that's how it is. It's like if it's going
to happen, just don't tell me that's what's going on. It was just, just holding my mind
getting the way of the experience, you know? Yeah, I understand that. It's easy to do with
a, with food and the texture of food or just tell somebody what they're eating.
Right. Don't tell them until they know what they're eating. Oh, it's really good. Don't
tell me until I'm like, Ooh, what was that? Rocky mountain oysters were good until you
knew what they were.
It was Rocky mountain oysters. It was Rocky mountain oysters. Like the equivalent of like
fermented weed.
So we also talked about Banga, a drink that is popular over in Asia with some of these.
Bang is what it is. It's not Banga. So Banga. You made some. Could you run through that
preparation technique one more time for me and for the listeners out here?
For sure. It's, it's, you take herb fresh, like right off the plant ideally. So I always
do it at harvest season. Like we made it about a month ago. Cut the buds, put them in a pot
of water, hot water. So what I do is I boil the water and I turn it off. And once it stops
boiling, it starts kind of just simmer looking and it's cooling down. I throw the buds in,
wait 10, 15, 20 minutes somewhere in there, pull the buds out. The water is like a tea
now. You just set that water aside, maybe strain it.
Take the wet buds and you get a mortar and pestle and some milk. I like to use whole
milk because the whole point of this is to get the fats to absorb the fats and proteins
and the fats in the milk to absorb the THC and the phyto compounds out of the plant.
So you take a bud, you put it in the mortar and pestle and you pour a little bit of milk
in there. Just a little, just enough to cover the bud. Maybe an almond or two helps crush
it up. So then you crush it up until the milk turns green. And then you pour the milk off
the restrainer into a bowl and you throw the crushed up bud in your compost or something
like that. You put another bud in the mortar and pestle, more milk. Do the same thing over
and over, repeat, repeat, repeat until you have like a good amount of milk and you've
used up all your buds. And then you mix the milk, the infused milk back with the tea water,
like to taste. Like I've heard 50-50 and depends on how strong you made your tea and how much
bud you put in there, how strong the water is going to be. But then, so you mix the milk,
the flavored, the infused milk with the water and add like cardamom, chai spices. So cardamom,
cinnamon, ginger, black pepper, sugar, you know, whatever you want. Maybe here we call
it pumpkin pie spices. It's chai.
It sounds like a latte or a chai. It's chai. So you put your flavors into taste and you
know if it's not strong enough you add more tea. You know, because the tea is real, the
water is real strong, like medicinal, can't drink it type of strong. So you mix that to
taste and then it's just like a, I think they drink it during the festival of holy, H-O-L-I,
like the festival of colors. So I've never had it when I'm there, when I'm in India.
I've only had hash in India, but I've definitely made a lot of it here in the states at harvest
season.
I'm going to shout out some of my next harvest coming up in a month or so.
Yeah bro, and you can freeze like if you make it up, if you make a bunch, you can like fill
a jug or something, freeze it and when it thaws you just have to drink it real quick
like upon thawing.
I got two of the Balogi stands going now. They look pretty good and the resin on them
looking pretty good. Starting to stack up. We'll try some of that with that and then
I'll try it with a sativa just to see what the difference is.
Yes, that's cool. That's cool.
As you know, I make my tincture. So if I might be able to make some tinctures and see how
it goes with that Jasmine tea we're drinking right now.
Yes, props to little farmer slash little tea house. This is awesome. The Jasmine with the
tea and the tincture.
Actually, an old gentleman taught me the recipe. I went on a cruise. I tried to stop smoking
for a week because I didn't want to smoke on a cruise and didn't want to risk it with
my family. So I relied on the tinctures for a whole week. I had four bottles of it. It
lasted. It was awesome, but it smelled so strong that after I drank it like maybe 30
minutes later, I got on the elevator. People could still smell it on my breath. Man, that
smells good.
It'll do it. Yeah. It takes it.
It's all about the turps.
Yeah, it is.
And that leads me into your apparel line. Weed Should Taste Good is one of the best designs
I've seen. I'm sending some stickers over to Spain right now. If you guys want to go
check it out, go to weedshouldtastegood.com, right? And check out the apparel and get you
a shirt. Got some camouflage. Sure, right now with some weed leaves on it looking pretty
sweet. I got some tie dye. I got a nice, nice t-shirt myself. So I'm pretty excited. I'll
wear that wherever I go. That's number one saying weed should taste good guys. And that's
what I grow for. That's what a lot of people grow for are the turps. And thanks for putting
that out there. We are actually going to take a little break here and we're going to come
back and talk about some KNF. We'll be right back.
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All right, welcome back everyone. We're sitting here with Myles Filippelli. I almost said
that incorrectly. He's the owner and sole proprietor of Fermented Plant Extracts and
We Should Taste Good apparel. We're going to go into some of his fermented plant extracts
and what it is technically called. We're going to compare it to some KNF and some JDOM, which
I just learned are all completely different things. He's going to help explain that to
everyone. First, the most popular, the biggest one is KNF, right? Is that the most common
or most well-known? Or is it JDOM? I don't know. In different circles, it might be different
things. I think that they're both gaining popularity together. In the last five years,
it's been explosive. The permaculture scene, it's been explosive in the cannabis world,
but it's also caught on in permaculture realms and who else? I don't know. It's out there.
It's international. It's Australia, Europe. There's people doing KNF and JDOM. In terms
of popularity, I think they're both gaining together. KNF is created by a man we call
Master Cho and his son, Yung Seng Cho, I think is his name. I don't know if I'm pronouncing
that correctly, but he created JDOM. It's literally the comparison between classical
music and punk rock. It's like KNF has to be practiced and you have to watch other people
who know how to do it. It's like classical music. You have to practice it. You have to
do it over and over. Do you get it right? You have to know what it's like wrong. You
have to know what it's like right. It's an art and there's a precision level to it. Whereas
with JDOM, it's pretty much just go. Here's the ingredients. Here's the drum. Here's the
guitar. Here's the things. Just make punk rock. No rules. Not as much. Well, there's
rules. There's framework and you operate within that framework and there's a lot more freedom
and just like to do without as much room to go wrong. JDOM is just more water and plant
matters mixed with in specific recipes for different crops. There's like pesticides
that are like kind of like making soap, which of course those processes can go wrong if
you use like hard water and different things. So there's a lot of stuff in JDOM, but the
main ones like the JLF and the JMS are kind of like pretty simple, pretty easy to make.
Just go with it. Especially the JLF, the liquid fertilizer. It's just super easy to make.
Just plant matter, a little bit of soil and water. Go let it soak for a while, however
long. So we met at the GrowCast first meetup, I think in Denver. First time I met you and
I was there talking to Brett and a couple other guys and they said you need to talk
to him about soil and for a minute extracts and his KNF. He is all over it. He knows what
he's talking about. Didn't get a chance to talk. Then we met again somewhere else. I
was at another get together. I can't remember. Then we got, I saw you at the convention,
the CannaCon. You set up a build a soil and it was craziness. So I'm glad you got to come
over here and talk to me. I want to back this up just a little bit because a lot of people
don't even know what KNF is. It is Korean natural farming. It's where you use natural life and
mycology which is fungal life, correct? Yeah, it's all about using the microbiology present
in the soil and enhancing and diversifying that microbiological community in the soil
in aid of the plants you're growing because plants in living soil or in organic soil don't
just like eat the plant roots, don't just eat the organic matter and get energy from
them. If there's a piece of kelp or rock dust, the plant roots can't just eat the rock dust
and get the energy out of it. There's a complex and diverse microbial relationship that exists
in the soil to make the organic mat, the nutrition present in that organic matter available to
the plants. So KNF, JDOM, living soil, all of this is ultimately at its core about diversifying
and enhancing and supporting that microbial population in the soil and controlling it
for your crop. So like I said, it's been explosive in cannabis because there's so many cannabis
only growers out there who are willing to experiment, who will go out on limb, do these
beyond organic new school, old school, like because KNF is ancient, this stuff is old
school. It's like it's been around and Mastercho brought it to the attention of all of us and
it's evolving now. Like there's different people's interpretations and different forms
of it for different, like I work with a guy who created his own system specifically of
cannabis, specifically for cannabis. Shout out J. Cervera, Touched by Cannabis. Yeah,
so there's a lot, like Chris Trump did a lot to move it forward and get it into people's
eyes too. And there's a lot of resources about KNF now out there and there's a lot of resources
about JDOM to like learn about it. But it's still early on, like we're still like developing
it and like learning how to apply it best in each region because that's what this stuff
does is natural farming. It's like puts you in touch with your region, not just as the
microbes, but with the plants that grow around you and like, you know, the trees and the
seasons when it's best to collect things and the fruit and everything, you know. So it's
a really holistic process, especially here's the cool part is that KNF, Korean Natural
Farming really is about the connection between agriculture and culinary arts because KNF
preparations can be eaten, a lot of them, most of them. The IMO, the indigenous microorganisms
is just an inoculant so you don't eat it, but it is used as an ingredient in things
like the fish. What's a probiotic, right? Yeah, it's a probiotic, exactly. So it's a
soil probiotic. Like kimchi is a fermented cabbage, right? The probiotics, the reason
I got into probiotics were for my gut. You mentioned that earlier too, is that what got
you into the whole idea of probiotics for your plant? Was it to start with your own
gut and thinking about that process? Honestly, no, it was all about just growing better ganja
for less money out of desperation because I didn't have any money. So it was like, I'm
going to grow ganja whether I'm broke or not. I'm in the same way right now. So these techniques
are extremely empowering. It's like even in urban setting like this, there's places to
collect IMO, there's places to glean some plant matter at certain times of the year.
There's probably something fruiting or flowering you could like wild craft so to speak in a
responsible way. This time of year when it's dry here in Colorado, I look at dried out
waterways or dried out lake beds and be like, oh, if I could get like a five gallon or 10
gallon bucket out of the dried out waterway. And sometimes you find these little like freshwater
clam shells in the bottom of creeks. And I collected a five gallon bucket full of those
things one time and I was just like calcium source. Yeah. And there's techniques in KNF
and Janom about how to extract these calcium sources that are locked up in organic matter
like shells extracted into a liquid form. So it would be vinegar, right? Yep. Event you
toast, you break up and toast the shells just like an egg shell and like a toast, I just
put them in a barbecue, you know, I don't want to skill it or something and get them
half black, half white and then vinegar soak. And you know, there's a, it's a fairly simple
and widely known thing of that egg shells or calcium source. So is that JLF or JMS?
It's a cat KNF thing. It's a KNF thing. Okay. WCA. WCA. Right. Water soluble calcium. Yeah.
Okay. I saw that on your website. I did see that. All right. I, like I said, anagrams
kind of throw me off. It gets really hard for everybody. All the abbreviations that
it's not doesn't make it easier, but it does give us like a agreed upon jargon so that
we know that thing done this way is called this and WCA technically calls for egg shells.
But you know, I use what I had. Gypsum is another source of calcium. I don't know if
that was. Yeah. For this you best one you want to use is calcium carbonate, which is
oyster shell meal or oyster shells. Gypsum is calcium sulfate, which is different and
you don't need to mix the gypsum with anything. No, it's generally gypsum is more, especially
if you've got the water soluble. Yeah. I just did a top dress with that. So it just kind
of slowly leaks in with the metal. That'll do it. So I do want to try the water soluble
because it gets quicker to the root, right? And you can foliar spray it. The WCA conceptually
it's like calcium, calcium acetate because you mix it with acetic acid, which is vinegar
and you can foliar spray that. It, that's good to know because it's a, it's a common
issue of calcium deficiency with led lights and cooler temps and people just don't know
it's like a calcium lockout and you can just spray it on the leaves and it's, it's a lot
quicker to get there, especially if you're using a cocoa. Oh, cocoa and ganja roots like
do not make for a good relationship with calcium for some reason. There's a, yeah. So calcium
is, and ganja loves calcium. They get love so much calcium. So, yeah, a lot of growers
don't know that and they get the leaf. You can see it in the leaf real quick and I know
I got to hit him with some calcium real quick, bro. Shout out, build the soil, the soils,
you preload your soils full of calcium. You don't have a problem. And cocoa is like, I
don't even know, but if you could preload your cocoa with a bunch of gypsum before you
even grow in it, that might help. But yeah, if you grow a living soil and preload full
of calcium, you have. I got eight beds and each one's a year older than the other or
one round older than the other. So it's like every round I'd made one or two more from
a recycled dirt that I bought. And now I've got a bunch of beds, but they're all, they're
all different soils. I'd have to take eight different samples. I would just put a couple
cups of gypsum in each one when you flip. See, look, I'm an old farmer. I've never had a
test in my life. Never had any kind of. That's fine. Read the leaves, man. But even in the
garden a lot and just know what you're looking for and just experience. True. But even if
when you flip and like redo your beds, you could totally read, like put some calcium
in the soil, like just put it in there. Like come down to finances sometimes. Hit me up.
I'll sponsor you a little vibes of like a bag of calcium bag of gypsum. I think 50 pounds
of shipping will be more than the bag of gypsum. That's the big thing. I've realized that you
want to support local and especially with what's happening or what happened here in
the last year. So with the deliveries and, and truck drivers, uh, transportation costs
have skyrocketed. So if you're getting something like dirt across from the country, it doesn't
make bro diesel still fit five bucks a gallon. It's crazy. Yes. A trucking soil across the
country is like, it's a tough one. And then while we were just talking about what you
had mentioned to you too, it's all going to be regional too. So if you're getting dirt,
it's more regional to your area. Normally it's going to have more microbiology from
your area. If it was done right. Conceptually. Yeah. And I mean, that's the, that's the thing
about KNF is you're inviting the local microbes, not just the ones that we know are super beneficial.
Cause we know that there's super glomus, um, sub basilis is certain ones that are great
for the soil, great for plants. But then we get this huge other population that like fills
in all the gaps of that entire soil food web to, to create the fullness, um, of the connection
between the organic matter and the plants. So there has to be a connection between them
that carries the energy of the nutrition the whole way. One of the big ones are the nematodes.
Now I remember where we met the second time it was at the queen of the sun, uh, grow cast,
uh, living soil meetup where we had the class full on you were ever taking notes. I was
like, yeah, I gotta make sure I hit him up and see if he can come on the podcast. And,
uh, and everybody was kept pointing me to you and the nematodes. I did hear another
podcast talk about nematodes. Nematodes are, have more species than any other type of creatures
out there or, but they, they're so small, you can't see them and, uh, they're very
regional. So if you're getting regional dirt, regional microbes, your, your nematodes or
something that's real important to help break down the nitrogen, help break down that stuff.
So it's available to your plants. Yep. And it's harder to get live nematodes in a bagged
preparation. Generally. Well, if you're buying them, I heard, and you're getting them transported
from some other place, you put them in, say they're from a humid place and I'll put them
here and my average temperature is a little bit lower than normal, but my humidity is
30%. Right. You have to tell are they going to, are they going to survive or am I just
wasting my money? And, uh, they're just not going to like this. So that's one thing I
like about the regional and I think that's going to be the future of cannabis, especially
once it's legal and people are growing outdoors is the different soils are going to create
different characteristics that people like. Either it's an aroma, a potency, you don't
have sativas in the South, more indicates in the North, auto flowers in the far, far
North. Uh, and it's all going to change flavor wise. And that's, that's what I think is going
to be, is going to be craft cannabis everywhere. And people are going to fly in just for that.
Bro, I hope you're right. That sounds awesome. Like in Thailand, it could be a lot of sativa.
Yeah. But you go to India, Northern where Loka Stan is, it's, it's actually a kind
of like Kashmir region. I think it's what I read up. Yeah. Like North Pakistan, North
end, like up in there. So yeah. And it's a colder, more hash, more broadly, more Indica's
different effects. Yeah. The higher you go in elevation and the higher you go and, um,
away from the equator and what's that latitude then, um, the more Indica traits you're going
to get just based on, um, you know, wider leafs, needing more sun, being farther from
the equator, getting less hours of the day, shorter seasons, shorter bud structures to
maintain, uh, you know, stay warmer and the open bud structures help deal with mold and
mildew and the things that are more prevalent in Southern humid climates. Like, so yeah,
you get a lot of characteristics that follow those, those genetic traits that are from
based on region. Yeah. You mentioned to me earlier when, when we cut off about the seeds
that you had collected yourself and you saw them walking along the path, uh, to, I can't
remember where you said, where were you walking? And it was growing from people throwing the
seeds along the, I mean, it's all along this thing. This, uh, it's a route called the Chardam
Trail where they, um, it's like all these glacial routes with, between other sources
of rivers. So like hot springs and the mountains that lead to turn into giant rivers in the
continent. Um, and yeah, there's ganja growing all over on this trails on the, in the PBC
and the villages and people's yards on the sides of the Hills, terraced into Hills like
a ag crop. You see it, like I was saying, we saw one military installment growing it
up and behind their fences, big field of it. I was like, what the, wow. Um, so it's traditional
there. It's ancient. It's like, so it's, it's just, it's, I would say everywhere, but you
have to have eyes to see, you have to look, you know, heirloom of the area, right? Yeah.
And there's wild and cultivated and it's just cultural. When you put it in the ground in
North Carolina, it looked completely different, right? Yeah. We grew it outside in North Carolina.
It was like totally different, like not even the same. I wouldn't have believed it if I
didn't know for sure. There were the same seeds. It was totally different. How many
rounds did you run them in North Carolina? Two outside and two inside. So you think that
might've helped them adapt to the climate. Did you notice them getting any better? No,
it was, or it just, they stayed exactly the same in the, in your climate. They changed
it. They didn't get better. They were just like what they were. And this was right before
we moved out here and right kind of right when I moved out in this area, um, it was,
it was a weird time and I wasn't fully aware of like what I was sitting on and I just kind
of like did my thing with them, you know? And that's, there it is. What they were fun.
It was a fun experience. So I had actually heard of people using the cannabis plants
and these ways of making their own ferments and you have one on yours. It's a hemp ferment,
right? That's one of the products you have on your line. I think, uh, let me double check
to see. Yeah, no, a hundred percent. You're right. That's a fermented hemp extract and
the, the fermented plant extracts that I do technically aren't K and F or JDOM, but they're
as closely related as you could be. Um, they're a very slick mix of, of the K and F ferments
and the JDOM, uh, liquid fertilizers that include lactobacillus to do the biological
fermentation in there to break it down, break down the organic matter, make it into a more
plant available form. Um, and yeah, we use hemp as a food source for those microbes in
the plants in a solution and that foods, the specific food source in this case being hemp
creates a different nutritional content to the liquid and, um, a different, different
compounds in the, that extracted out into the liquid through the microbes. And that's
as far as I can tell, it's the first of its kind of any kind of hemp derived liquid fertilizers,
so to speak. I don't really like to call it a fertilizer, but a soil conditioner, a microbial
solution, anything designed for ag derived from hemp. Um, I think, I think it's the first,
which is like woohoo, whatever, but I did that. So on, on here you do have a horse tail,
a nettle, peach, comfrey and the hemp. And I've seen the pumpkin also. Yes. And I do
all kinds of flavors, but those are just the ones on the website right now. I think through
me you can only get the peach and the nettle and the comfrey right now, but my site cycles
through seasonals and the best place to get them is always through Build a Soil. Um, so
I'm always cycling through stuff on fermented plant extracts.com and there's always a growing
and you know, it's what I can keep up with in terms of shipping myself and that's probably
going to get more over time, but we'll see. For now, Build a Soil is the best source for
like the whole line and most of them. But sometimes I have a bunch of something I made
like one year I made root fruit. It was carrots, beets, turnips. And for whatever reason Build
a Soil isn't getting, so I like put it on the website and it's a, I was calling it root
fruit and it's good for early veg, good for bloom because it's roots and it's fruits.
It's kind of like makes like in a lot of these situations making these preps, you know, so
fruit make fruit stem, stem material, woody material makes stemmy tough material. Like
probably not a great direct correlation, but the concept is, is there in the traditional
preps of like fruits and flowers, make fruits and flower preps. So these that you have here,
which ones are best for the veg state? So generally I say comfrey is the all around,
like you could really use it for anything, veg and bloom, but it's the, it's the focus
is veg. You could use the hemp in veg and transition and probably wouldn't like same
way it's all purpose. You could, if you, if it was one bottle you had to get just, you
could only afford one. Like a lot of people I can understand. The comfrey or the hemp
is kind of your best all purpose, but they're also just like, I would say if you're going
to get multiple bottles, use them in veg and transition. Pumpkin, big fruit, that's fruit.
Peach, sweet fruit, that's for fruit, that's for flowering, bloom, bloom. Nettles, it's
kind of all purpose the same way as comfrey and hemp. The Nettles is also a special plant
in traditional preparations for all kinds of medicinal things and known to enhance plants
around it. It's a, it's a special plant for, for producing preps from. Same with horsetail.
Horsetail is known for certain benefits, both medicinally and for plants. So, but I would
say the horsetail is more transition into bloom because it's also, it's considered
a silica source and that's something I would generally push in bloom with calcium.
Silica is a forgotten one by a lot of growers. It really helps strengthen the walls, keeps
the pests out, keeps it sturdy standing without support. Those are the two main things you
need to silica for. So, in this theory, I had heard on another podcast, a guy was talking
about you could take your cannabis plants and do that too. And if you take them at a
young age, after one or two weeks, you're doing a huge pheno hunt and you don't want
to use 200 of the plants and they're like two weeks in the veg or just little sprouts,
you could take that, make a little ferment out of that and that would be your fertilizer
for your babies. Yep. 100%. Because they are full of the nutrients that the babies want
and like, and then when you ferment it, it'll come out into the extract. But I'll go, I'll
spit game while I tell you how. And then it goes up to that's here in a little bit. And
then after that, you get to plants that are going into, from the transition stage and
you don't want some of those, they might harm or something on you cut those down, you make
that into a transition ferment. Yes. And then once you get to the end, you see some of the
bud, oh man, it doesn't really have a bag appeal. It's not going to sell to the dispensary.
I'm going to use that for fertilizer for my blood. Right. So that's the concept when you're
talking about the big fruit, use that for bloom babies, use those for the babies. And
there is a transition stage when they're starting to flower before they go to seed. You use
that for your transition stage, right? Yeah. If all, if the only plant you have is the
plant you're growing, if you got ganja and you're growing it, yeah. And you're culling
or I wouldn't say necessarily you don't, you don't want to use like sick plants. Like if
this plant is sick and like something wrong with it, maybe don't ferment it. But yeah,
like culls, they don't look the way that they're just, you don't have room for them one thing
or another. You just grow too many. Yeah. Yeah. Or even grow a few extras to do this with,
you know, if you've got the seeds, like grow some extra ferment them. Somebody who growing
outdoors at area 40 20, they could actually do this for themselves. They could from their
own product and stay 100%. I've done some themselves. Yes, they could totally. I've
actually done some little get togethers at the trains for the, for the people there and
kind of schooled them on making these things to, and the benefits of it and the fullness
of like what it can be used for. Now I mentioned you to Patty, Patty's down there. She's using
build a soil from galactic cultivation. She's really happy with the build a soil and here
in a little bit, I want you to run from beginning to end what you would recommend to some of
the people that are doing this. I mean, I'm not saying that somebody is getting consulted.
I got somebody I'm consulting. He wants to go 100% boy with build a soil and he wants
some of your extracts kind of what he needs to get into prep to, to enhance it to the
fullest. For sure. I would, I would say the build a soil. You want me to say it now? Yeah,
go ahead. It's a, you told me to build a soil 3.0. I like the 3.0. I honestly think that
especially if you, if anyone's doing anything licensed, you might want to go with the light.
It's a little bit different, but it's just as good as the 3.0. You're just going to get,
you're going to have to re-amend sooner. But I went through one whole run with build a
soil light and didn't add anything to the soil. I didn't talk to us anything. I was
just adding my ferments and K and F stuff. And I did add some, some micro micronutrients
like the build a soil equivalent would be the big six in bloom. But I got really good
results on one run and build a soil light without any reamending. And then the second
run I started to see a pretty hard fade early in or mid early mid bloom plants did great,
but they faded pretty hard. So I knew they were ready for, like you were saying, you
read the plants, you know, so I fed the plants some, I've topped us with craft blend, which
is a build a soil prep. It's a soil amendment mix craft blend. And that did the trick. And
they've been through two runs now with the, I think last time I put down that the craft
blend did the trick and I put down some of that two runs ago and now I've been through
two more and just this last one, I put down some biochar and mushroom like this, mycillae
and mushroom blocks. But yeah, I would say to beginners getting started on build a soil,
the light root wise, a fermented plant extract or two, if you're on a budget and can only
get one, like go for the comfrey perhaps or the hemp and then let the K&F stuff build
like in like start doing the K&F stuff, learning about it before you jump in and start buying
it maybe because it's, it is an educational thing about like empowering people to do a
lot of this themselves. And the option to buy all this stuff is good to fill in the
blanks of what you can't or won't do for yourself. So people should make IMO. I can sell IMO.
I don't right now. It's not, it's, I want people to make their own IMO.
So what is the IMO? I know what it is, but can you explain? IMO is the biology. IMO is
called indigenous microorganisms. Sorry, the acronyms are terrible, the abbreviations.
Um, IMO is indigenous microorganisms. It's where you go out and collect wild microbes
from your area using a substrate. It's a lot, if anybody grows mushrooms, they understand
like cultivating the microbes or the mycelium in a substrate in your grain or in a compost
or wood chips, whatever it is. So we go out in the woods or into a wild area and collect
microbes in Korean natural farming. And you mentioned root wise earlier, root wise is
microbes, right? Root wise is microbes. And those are like sample those when I was telling
you at the Kennecon and I'd used them this round and they're really strongly told me
they're ag strength or something. Yes. The root wise is an amazing product and it's,
there's a balance between what we can do ourselves and what we need to take advantage of what's
available. And root wise is a well sourced product. He's gone through a lot to like get
that product to where it is and make sure that it is beneficial to our crop cannabis.
And, um, yeah, it's, it's great. And we know what's in it. And with the IMO, you make it
and the actual contents of it are unknown. It's kind of like compost. You make a compost
pile, you don't know what's in it, but it's, it's in your local area. So that helps with
your plants because that's like your UVs, that's your temperature, that's your humidity level.
Those microbes live and thrive at that range. So it's going to be good for you personally.
And that's why it's better to get it local, right? Yeah. And the, the, the IMO collection
and getting that local stuff is a complex process that basically is like making compost.
It's just, it's a lot like making compost, except that it starts out by collecting something from
nature, by collecting the microbes from nature in a specific way, and then bringing them into
your compost pile. All right. Specific way. I like the way this is going, but we're going to take
another break and then we're going to come back and you're going to run through just one little
prep up if you don't mind. Sure. Awesome. We'll be right back. Would you like to grow your own
cannabis at home? Are you able to now because it's legal in your state? Are you intimidated
by the prices of seeds and worry if you can't even get the seeds to germinate? Are you worried it may
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your lighting, growing mediums and other growing questions because I not only sell seed but I help
you grow them too. Make sure to take advantage of these seed prices while they last because they
won't last long. And now back to the show. Hi, welcome back everybody. I'm here with Miles
Filippelli and we are going to talk about everybody experimenting out there. What's the
difference in some of these techniques and I just learned what the JLF is and JMS. So he is going to
explain what these two techniques are and what fermented extracts are because they're all a
little bit different. They all kind of fall under the same category but they're not. And everybody's
experimenting out there and doing their own little thing and starting to call it what they want and
it's kind of a mix of all these. So first, what is a JLF? JLF is a preparation that falls under
JDOM and it is water-based. So you start with water and you add plant matter, ideally fresh
and in a lot of cases it's your crop. What are you growing? You add that plant matter.
So if you're growing strawberries, you put strawberries and your strawberry plant wastes,
like when you cut down your plants or the culls or you don't again you don't want to use unhealthy
plants but plant matter, water and some rich soil, some compost, some leaf mold, whatever you have.
So the leaf mold of the compost of the rich soil, that is acting as your inoculant. That's where
your microbes are coming from. Those microbes are going to live, some of those microbes, not all of
them, will live in the water and microbially digest the plant matter and create a solution, a slurry
that you feed to your plants. That's JLF. JMS is more about collecting microbes out of the air.
You put a food source, which is often potatoes and some salt. I believe you cook the potatoes a little
bit and you add some salt and you kind of mash it up and you put it in a cloth sack and you suspend
the sack in your water, in a water bath, like a 50-gallon drum. And then you wait and the microbes,
it's kind of like an open petri dish and the microbes out of the air come and like feed off of
that and you see like a bubbling on the surface that indicates the ripeness of the solution
and that's a microbial collection of ubiquitous, which means they're everywhere, just microbes
that are everywhere and they're native or they're indigenous as they're called in KNF,
indigenous microorganisms. It's a different preparation but I'll explain that next. But the
JMS is a liquid collection of microorganisms that's broad and not specific. You're just getting
everything. IMO is similar to that but you're collecting on a solid state, you're collecting
on a grain, on rice traditionally. So you're getting a different batch of microbes, like not
the ones that would necessarily live in a liquid solution but the ones that would live in a porous,
wet grainy solution that's nitrogen and carbon rich. Maybe on the surface where your soil dries
out a little bit more. It's more similar but then there's poor water microbes that will live in your
water so there's a balance there to like your solid state microorganisms and your liquid state
microorganisms, like what will live in a liquid, what will live in a solid. And then there's
lactic acid bacteria which is a collection of microbes that are local in a liquid but it's not
a broad spectrum collection the way JMS is. JMS collects, Jodan microbial solution, JMS collects
all the microbes. Lactic acid bacteria starts in the same way. It collects all the microbes
and then we isolate and specify what microbes we want and the way we do that is with food source
and environment. So we add milk to our microbial solution that we've collected
which is very similar to JMS. It's usually rice like you just wash a grain or you get a carbohydrate
source in a liquid solution and put it out. Microbes will be attracted to it and you'll see
a change in the solution and smell that it's become populated with microbes and then you, there's a
separation where you take out the middle part but then you add milk and most microbes won't
live in milk. They only want to live in like water or soil or on grains. Most microbes won't live in
milk so a lot of them die. A lot of the microbes die and the ones that will live in milk, the ones
that we have collected that are in the air, they consume the milk proteins and the all the
good stuff in the milk and like love it. They thrive in that solution because that's what they're made for
and there's a huge diverse population of what those microbes could be
and lactic acid bacteria, what you create when you add this milk in there is it's a strong
set of bacteria. They have a lot of really good properties for people, for animals and for soil.
So when you add that milk there's a separation like curds and whey because what's happening is
the microbes are creating an acidic environment where they like create their own environment.
They like to live in lactic acids. They like make more and more of it. That acidifies the milk solution
and you know some cooks or bakers will know when you get milk acidic it separates into curds and whey.
So you separate off the curds, when you separate off the curds the whey solution on the bottom is your lactic acid bacteria solution
and that's a whole other preparation in KNF but it's another like it's these are all microbial
sources the IMO, the JMS and the labs lactic acid bacteria serum is they're all microbial
collections that people can do anywhere and the collection you do on your farm or in your
place of residence or in like wherever you collect wherever you choose to do these collections
wherever you choose to place your barrel with your food source in it that collects all the microbes
or your in for labs you just do a little cup and for KNF we use a box of hard cooked rice
so it's different food sources for different microbes in different settings you're going to get different microbes
different families of microbes different balances of microbial populations and whatever you culture
in that specific location is important to like note and say what you got where you got at what time of year even
and that gives you more data about what you're doing.
Yeah so springtime more nitrogen possibly in the fall more potassium.
Possibly if in especially for they say the first growth of spring crops are a lot of times the like
green grassy crops and not necessarily fruit even your grass you just cut your grass
save your clippings and do it with that I've heard. A grass JLF is huge like people underestimate
a grass JLF it's huge I've made a grass fermented plant extract before. So basically everybody out
there mowing their grass they can save it and they can make their own fertilizer instead of having
to go to the store and buy fertilizer. As long as you're not using gnarly stuff like Roundup or
something in your yard to kill the dandelions. No pesticides no no other sides. That's the one thing
about these preps is you got to worry about sourcing like your plant matter if it came from a
responsible source that's not contaminated. And that's what this is this is what we'll talk about
about my stuff because that's I grow I have a farm and I grow the plants that I ferment and make
into the products. So I have full control over a lot of this sourcing. I don't grow the peaches
always and I don't grow all the pumpkins but this year I got the pumpkins from build a soil. So I
know who grew them and how they were grown and that's the point is to balance your sourcing and
know where it's from not getting it from all over the world ideally getting it from locally.
Because the microbes that are present like if you take a pumpkin out of your garden there's
it's covered in microbes already and so if you put that pumpkin into your ferment you're all those
microbes that are in your pond the pumpkin from your garden are in your ferment now are like you're
culturing them to put back into your garden and it's like that's where they started. And it'll
give your plants natural defense to the insects that are in your area from what I understand.
All of the insects. That's why these microorganisms are very very important because of that factor.
Well all of the. And you cut down on the herbicides and pesticides and if you keep
up the cycle there will be no longer need for herbicides and pesticides.
On a large scale on ag it could be huge. I mean the pesticide reduction the chemical
fertilizer reduction the ability to empower farmers to do things that they have previously
paid other people to think about and do for them. The changes are going to be massive in this.
With the I hope I hope to see I hope to live to see the changes that these techniques are going to
bring at scale to mass ag. But they're very old techniques. Some of them they might be that are
used. They're mimicked worldwide. But lost. Yes and I mean there's farmers in Chiapas like making
similar preps. There's traditional farmers all over the world that have traditional preps that are
either that mimic this that aren't can and aren't. But they have application and they're similar and
related. And that's that's kind of where the fermented plant extracts come in is that they
fermented plant extracts. I learned about through a guy in Indonesia the Philippines I came in
Gil Cardigan the unconventional farmer was his website and it had all these recipes on it.
And he didn't call him Korean natural farming. He didn't call him Jadam. But it had a lot of these
recipes on the on his website. And I made them all. I did them all. I loved them and I.
I just when I clung to the the fermented plant extract and I made a bunch of it and I.
I ran with it and I loved it and ultimately it never fell into what's technically K and F or
what's technically Jadam because people will love to tell you when you start experimenting and doing
different things that's not K and F. And we you know we joke about but it's the fermented plant
extracts truly are not K and F or Jadam because of their just the nature of these recipes being
specific. You have to know what's in these things to do them. So fermented plant extracts are
lactic acid bacteria water plant matter and sugars and that's what that's that that recipe
doesn't exist in K and F or Jadam. That's really cool. I don't know why.
So what got me interested in the whole thing was the lactic acid bacteria the probiotic the
probiotic for the roots and I have stomach issues and the probiotics for the stomach
the stomach help your body immensely. It just your stomach's good your brain's better your body's
better you know if your stomach's bad if your roots are bad in your plant it's the same thing
their heads their tops aren't aren't good you know. Yes. So I've been feeding myself probiotics
but then there's prebiotics and that's where the fungal comes in because fungal
uh mushroom like uh lion's mane reishi I've been taking capsules of that. Those are prebiotics for
the probiotics which help feed the probiotics in your gut which makes them flourish and they
overtake the bad microbes or the bad bacterias. So the whole idea is the same as feeding the plant
the probiotics the prebiotics and mixing the two to make the root zones as strong as possible.
There will be bad bacterias but the good microbes overpower them. Yes yes and lactobacillus
is lactic acid bacteria is this is good the the lactic acid bacteria is a master at out competing
pathogens it's known as um like lactic acid bacteria is a huge family but it's considered
but it's considered generally anti-pathogenic so that means they fight off the bad guys they don't
harm living things they break down dead and decaying things they're saprophytes um so they're
anti-pathogenic and saprophytic meaning they break down things and don't attack living things
their microaerophilic lactic acid bacteria lives in less than they like to live in that watery
solution more and um and yeah they same as in our stomachs exactly like you're saying they
they're really good in our stomachs because they're in our stomachs helping our stomach
break down organic matter that we've eaten and um and our stomach isn't aerobic an aerobic
environment it's a liquid environment same within our soil our soil isn't liquid but it's got less
air than atmospheric so it could really help if you're over water and you have like lots of water
in there those microbes live and love that it could help keep from root rot that's just my
mind thinking real quick you're 100 right because you're a grower man you know what's up like
the if you have an over watering event like say outdoor and it rains a lot you can't keep the
rain off the plants or a grower helper messes up or you just over water one time over expecting
their uptake and um or just your room your conditions change so you don't have the same
evaporation over watering happens on all kinds of conditions when you don't have total control over
the environment um which let's admit it most people don't most growers don't have total
control over our environment so so you can't control nature that's just you just got to roll
with it whenever something pops up right be flexible you can't go over overboard on it
things are going to happen every grow something happens exactly so lacto bacillus not just even
in your root zone even on the leaf surface as a foliar because it's found on the leaf surfaces
found on the surface of fruit and plants it's found in dew and clouds and rain and mist and fog and
it's out there so they are generally beneficial and they're if to have them in the soil you get
that over watering the pathogens could try to move in but there's already these anti-pathogenic
things that are flourishing and taking over and and expanding their population down there because
the right conditions exist the wet conditions um wet and high oxygen and high organic matter lots
of food for them to eat um the pathogens don't have a chance they move out they don't have there's
no room for them so i started going to foliars uh it's really easy to screw up if you overdo it
i've burned some leaves uh not on your product uh it was on some other product i just over i
i misread it uh overdid it it wasn't anything against our product i always always people spray
a little bit and see what happens to your plant before you spray the whole thing i didn't need
that advice and uh i sprayed the whole thing came back the next day they were all curled up and
brown and oh man i thought i wonder i thought it was gonna it was this herb we're smoking right
now actually i mean it survived i i cut it down brought it back to health and life if my buddy
gave it to me wanted to see what it would what it would do indoors because he could only grow it
outdoors and that came out really good didn't it that's nice yes proper um yeah i wonder what
did and that um my product i've tested it pretty hard i wouldn't suggest over using it because just
for the sake of um efficiency but i've tested it and not had terrible results i've never like
curled the leaf or heard a plant like that from using it at higher dilutions but um but yeah
foliar spraying is great with the fermented plant extracts or with lactic acid bacteria solutions
which i urge you with your stomach to like make some for yourself and just you make it in like
food grade conditions and consider it like making food for yourself and then separate it when you
make it some for the plant some for me exactly yeah and the stuff for you you can add sugar to
and like because sugar stabilizes it and it's gonna make it sweet that's the plan once i'll be able
to get my own garden grow my own stuff again just don't have the space here you see this or up in
alma it's a it's winter all but july and uh but you got the space to make your preps right now so
you can do like you can be making like your labs in here and collecting it and you know still doing
that until getting ready i got a bunch of uh the time after the growth after the uh living soil
class i went out and grabbed some top soil top what three inches with the pine cones and the
needles and everything and topped it off after putting a bunch of fungal blocks down
and i could tell it really did bring some life back uh i think i got some little fungal eating
mites in there um i think they actually helped keep the fungus gnats down because they don't
have a food source to eat which helped out i don't know if i brought anything else in or not
that was a great class like you know like i was super busy so thank you for reminding me for that
was a super busy week and that was and that was kind of crammed in there like one day yeah we
didn't even get a chance to say hello because it was so busy it was such a good class we were
engulfed in it the whole time and and we went over time and everybody dispersed but uh yeah it was a
really informative class uh it kind of hit on some of these here too i'm glad i could go further
into it with you it was uh something i learned better speaking to somebody uh reading in a book
maybe watching a video is better reading in a book doesn't stick very well because i can see what the
person's highlighting i can see it in the expression in their face like yeah this is important
uh this is the best part of it you know reading i can't get that feeling or description
no there was a good personal atmosphere too um i can't remember queen of the sun that's her name
she had the sun grown she has a really good vibe with and like way of explaining things
jordan was there supporting and he had he has a really good way of relating what she's talking
about to what specifically what we and his following who was who was us you know brocasters
out there um we were all there to learn about this in a specific way and he had a good way of kind of
translating that and explaining it into our world and asking the right questions to her that
that anticipated what a lot of us were thinking at that moment so that was a great class man i
really experienced and yeah again thank you for reminding me of that because i did that and then
like a trade show and some and then we did the our class with touched by cannabis and in oklahoma
we did our knf class like right after that you've been all over the place it was a busy week it was
two weeks on the road for me that like that was crammed in but i had such a good time that day i
was just like like you said taking notes taking notes but you've been so busy i'm glad you could
take the time to come and and speak to me and hang out and smoke some herb with me and get to know
each other and you said you were going to run through one quick makeup of your product how would
you prep up for a minute extract well i'll tell how you could because i've done it a million i
i don't want to tell how i do it but i'll tell you how you should do it so get your five gallon
bucket that's everybody's got it every grower farmer whatever whether you're in a tent or
anything you should have a five gallon bucket or two extra temperature matter because i know
you know where i live it is cold all the time yeah let's temperature will slow it down right
yeah you can't be freezing slow like can't be under like 35 degrees 40 degrees minimum like
so we'll i'll get in all that because temperature definitely depends but a bucket plant matter
whatever you got like even if it's just a pile of leaves as long as they're not sprayed with
chemicals or nothing whatever you got sticks stones maybe that's a little fun with life
whatever or like a crop fruit peach pits i don't care what you got like something non-toxic
the best stuff is non-toxic fast growing vigorous fast growing healthy and local so
some vines grass if you don't spray grass vines whatever you got we got virginia creeper all over
the house i'm pulling off vines all the time whatever you got put it into a mix stuff in the
five gallon bucket whatever you got um doesn't have to be full as long as you're just filling
the bottom of the bucket so if you had like a couple extra peaches couple extra pears
throw them in there that maybe they start going bad a little bit you pick them and didn't eat them
you know but best is like fresh conventional or non-conventional like so you don't you don't want
like if you're going to store bought isn't ideal or if you are going to store bought get organic
and don't get like get food for you and then if it goes bad i don't suggest people go to the store
just to buy stuff for fermenting but there are specific applications where you need something
you won't go on go get it we live in this land of abundance go get something fermented have fun
go get something fermented have fun you know and there's specific recipes you want to make
something real specific we teach that in our knf world but basically if you if you got a crop
you want to pick it first thing in the morning if it's your crop you have total control over it
something locally go out and pick it first thing in the morning throw it in your bucket um then you
get the local microbes in there that's great you fill the bucket full of water once you got your
plant matter in there then you add some sugar like maybe half a cup of sugar and then add some labs
lactic acid bacteria or you can add some of my product because that has labs in it um but then
you're getting my labs from my farm my local stuff if you collect your labs from your area
the way i was just saying with the milk that's totally different that's totally better that's
better that's you go to your local farmer and get some unpasteurized milk directly from a cow maybe
honestly that'd be great but any milk will do like i've used powdered milk to do this before
which is like we live in this land of abundance like get what you got get what you get use what
you can use you know like don't let not knowing a farmer and not knowing how to get unpasteurized
milk stop you but yeah if you can get the local stuff great i like i like my goat milk or my two
day milk yeah whatever you like to use whatever you got use it um but but it has to have lactose
in it huh you got it well i don't even know lactose for you i've never tried that it might work it
might not but ideally you want the lactose facility and the lactose is it probably is it the same
thing or is it i mean yes i don't know i don't know because i just because i drank the a2 milk
because it has no lactose it is a milk that's naturally lactose free give it a try all it has
to do is separate a little bit some milks will separate and you'll have all curds in a little bit
of way some milks are separating they have a little bit of curds a lot of way so it's like you want
more way for what we're doing you want more way um but basically the the ferments is just plant matter
water a little bit sugars a little bit of um labs and you're basically just giving a foods you're
giving an environment which is the water an inoculant which is all the living stuff and food
sources sugar really good fast acting food source but not the best food sugar you know kind of junk
food so then you give them a high nutrient dense plant matter and that's like a better food source
that's that's they're like good food and that's that's how you get the solution that we're getting
the lack the fermented plant extract so while i asked about the temperature earlier i used to
do chemistry and chemistry heat is always the catalyst and all of these chemical reactions or
the speed up processes so i know cold uh inhibits this process what is an ideal and is there a max
temperature do you want to let it sit out in 110 degrees in oklahoma or do you want to have it in
the shade there and then in another place where it's 70 have it in the sun what's ideal or is
there not it's just depends so it gets it gets tricky here because um if you have one for example
the example you used if you have one sitting out in the sun um you you're going to tailor your
microbial solution to your environment which the environment is the tank of water they fermenting
in the jug whatever so if you're out in the sun you're getting um favorable conditions for
photosynthetic forms of these microbes or light tolerant forms um i've heard them referred to
originally as highlight versions um and these would maybe better used as foliar sprays than
as root feeds um a lot in knf when we make imo we don't want to indirect sunlight because the uv
in the sunlight is going to kill off certain microbial populations that mean we may want to still culture
um like you know more uv sensitive things in there that might not love the light because
they're used to living deeper root system yeah or even just they're used to living just under a mulch
layer and they just don't want direct sun hitting them because they're not there so they're not uv
tolerant so we might want to protect our microbes from that so um so same goes in in these fermented
plant extracts that if you have ones in the light they they're going to act a certain way you know
um that's with open top right in your garden but or covered up in the garden so to make mine to
to mine i shouldn't say that but to make the fermented plant extracts um you seal it i didn't
say that you have to seal the top and give it an air lock like you don't want it open air to make
the fermented plant extracts it's lacking oxygen yes so you're sealing it um at the top but that
that will like build up pressure so you need like a little air locker you just need to burp it every
now and then um so a little air lock is key um like a brewer's air lock you know and um yeah so
if you're brewing them out in the sun if you're growing in the shade wherever it's kind of like
again you're every brew is a collection of microbes in your area in addition to because you're it's
environment and food source so what you're fermenting and then like where and how you're
fermenting it so if you're fermenting it in a colder environment you might be tailoring the
microbial solution to cooler temperatures and it's going to go slower in colder temperatures
in the hot sun like your ferment will be done and ready to use quickly like yeah like compost is the
same if you're in a warmer place it's going to heat up faster you're in a colder place it's going
to take longer take longer time to heat up yes no matter what exactly yeah um that's that's true
with all kinds of fermentation like you're saying kimchi like a lot of this stuff would happen slower
and cooler you want to slow down the microbial action something you cool it down you want to
speed it up you want a lot of this is cheese too right so you were saying earlier it goes into
the culinary mixed with the agriculture knf specifically is a connection but a magical
connection between culinary and agriculture and you can make some delicious things with knf like
really delicious things um that are like almost like medicine for your stomach and medicine for
your plants and food for your microbes all kind of in one it's a really the potential of knf
is like i said i want to be able to live to see the these things actuated in humanity at scale
when i mean i realize it will be some of this may become like disneyified you know i'm saying like
like watered down or misinterpreted and was one or another but the fullness of this available to
humanity is massive and when we start to realize that as a whole as a species in different countries
and different cultures and different people's ideas and ways of expressing it is going to be
crazy and i hope to see some of that because you know i want to do a kick maybe we'll do it i want
to do a knf food like dinner type of vibes where we like serve a dinner with that's made with each
dish has a knf prep in it and there's like a little talk about each prep i know chef yeah i'll see if
i can talk him into yeah to doing some he's always about trying something new he's always tired of
doing the same stuff so i got a bunch of recipes i made up for it so we just need like a space and
yes it would be fun if you got a farm i have tons of seeds for you to uh give you to you got some
sunflowers and beans see to the cup weather i can't i won't have anything to do with them ever
just don't have any place to put them now and don't want them to get too old
sunflower i was thinking would be a good strong one with a sprout yeah if you're ever west of um
of area 420 hit me up and come see the farm would be dope y'all definitely want to come down check
that out and uh i highly appreciate it coming by speaking to me about all this stuff uh i know
it's your mission to get this out there uh i love your passion for it you showed me the same passion
that i got from queen of the sun grown and what you got from her i get that from you on your mission
my mission is pretty much to help people like yourself spread it to other people who are still
afraid to talk about it or even ask questions about it uh those ones that are afraid to comment on our
facebook pages and like and share them because they're still in fear of the reefer uh we reaffir
the reefer here and uh reference it and it's good use it's just it's helped me in my life and i know
it's helped you in your life um highly appreciate it and thank you can't wait to come down to farm
and check you out and thanks everybody for tuning in we're gonna tune out here and i will be back
next week with a new episode of reaffir the reefer and talk to you soon
we call him doctor for the healing meditation and good vibration
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