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Welcome back everyone to Reaper the Reaper the podcast. I'm your host Little Farmer.

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Today I got a special guest with me. His name is Miles Filippelli. He is the sole proprietor

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of Fermented Plant Extracts. We are going to talk a little bit about some Korean natural

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farming and some other techniques. First we are going to talk to Miles here about what

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got you started into smoking cannabis, Miles.

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I guess it was just those friends of mine earlier on in life. The scene I fell into

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and I tried it a couple of times and enjoyed it. As access in the community got wider for

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me I kept sourcing and enjoying different types. Just being young and kind of rebellious

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and having it available. I always say it's great to want something that you can actually

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get and having the mind and actually being able to enjoy it. Some people try it and they're

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like, oh no this is terrible. That's not for me. So it's for me. I wanted it and I had

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access and the stars aligned and I ended the rest of this history.

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Where did you grow up there, Miles?

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I am originally from Asheville, North Carolina. Nice little town in the Appalachian Mountains,

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western North Carolina.

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So they're actually known for a little hippie college town, right? So I'm sure there were

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some college growers around or up in the mountains. I went to West Virginia University. There

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weren't too many growers up there. It wasn't known for being a little hippie town or having

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access to that as a drinking town.

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Yeah, the college vibes in Asheville were pretty subdued. The university, there's a

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liberal arts college and it's never been a huge thing. But for some reason Asheville,

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there was something about this, a bond referendum that they didn't take out so they were poor

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when other places in the south were rich and they didn't rebuild their downtown so they

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had all these old buildings and old things downtown. Asheville used to have a, it was

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like the Paris of the south, so it used to have a culture of cultured people coming there

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from around the world and around the country, wealthier crowd.

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So I think that kind of like, when that died off and the town didn't take out bond referendums,

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it attracted bikers and counter-culture people who could do something in the absence of everything

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else. We want to do our thing because everything else isn't happening there. And that's what

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attracted my parents there in the 80s. They were up in, like way up in the boonies and

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Asheville was like, kind of got this artist scene town where things were cheap and you

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could like do what you want there. And that's what attracted my parents there as artists.

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Or was it mostly cultivated indoors?

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Traditionally a lot of outdoor. By the time I got around, it had almost, for the most

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part, moved in for security's sake. But traditionally out there all through the 70s, there was a

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lot of outdoor growing.

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So yeah, that's the way it was where I'm from in Romney, West Virginia. There were some

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outdoors, nobody grew it indoors and it was really hard to come by. Nobody knew any strains

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except for they called it a hash plant. That would be like the term that most people use

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for what it grew outdoors there very well. And you were saying AK 47 was a strain that

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came out of there out of Nashville that you used to smoke back in the day.

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Well there was an AK strain that, I don't know if it was 47, they just went by AK and

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it was grown out there for, since I can remember. And man, it was proper and it's funny because

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you can still get that herb in Asheville. That same crew is still growing it in a similar

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way, for real legacy, traditional market vibes. And it's quality is really good, proper herb.

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And yeah, there's been a bunch of cuts that pass through that area, but it's interesting

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that things stick around that long and should maintain.

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So you were saying that also we were discussing some of the strains that you had grown, Balochistan

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or you said Balochistan is how some people pronounce it. I got those seeds from you,

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IBL packed and they look really nice. Why did you decide to breed with the Balochistan?

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So I've been looking up to a Eryzine of full power selections. He's an Indian cat, travels

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around the Himalayan regions and collects seeds. And that inspired me because I'd been

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to India before doing similar like traveling up in those regions, always wanted to do something

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like that. And he's up there doing it and he's an Indian. So he knows the region doesn't

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have the same kind of issues I would have doing it. And he's bringing those seeds to

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the American, bringing them to us, tapping in directly to just like the cult seed collecting

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and growers community. And this was years back. And so finally, I think it was 2019,

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2019. He did a big release, like 20 strains or something. And I was like, pack it each,

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like give it to me. And I was super stoked to support him in that way and like put it

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in pay what he needed to continue what he was doing. And in that mix was the there was

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a four or five selections from different regions of Balochistan, Balochistan, I'm not sure,

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northern Pakistan, I believe. And yeah, and those at Balochistan weed, I think he goes

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by rice sunny R AI s a and I weed now actually, yeah, that's the cat. That's the that's his

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strains. The Balochistan came from him. It was labeled mastum number one or something

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like that. And there were like four or five Balochistan selections plus a bunch of others

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of all from India. So and that was because of him, like seeing a glimpse into his grow

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and all that through the technology we like, I was like, yes, let's grow those. And you

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said most of that region because you traveled up there was it was mostly for hash production,

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right? I think so. It was pretty hard to find any like herb there that would just speak

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of for me. Like I always found hash. And I found some I got some pretty good hash up

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there. And yeah, it seems like and I was just in the Himalaya region in India, but it seems

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like a lot of the production of what's going on out there is for hash. I can't necessarily

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speak to each farmer, of course, but that's, that's what moves the purpose of ashes for

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storage and transportation. You know, it's like flowers bulky, spoils easily, it's hard

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to hide, takes up more space. I've actually heard some theories on why some of the hash

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there is unique and actually hit you harder is because of the storage method. Some of

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them are actually stored under the goat skin, they'll like cut a part of the goat skin and

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stick it underneath there between the epidermis and the dermis. And they carry it there. And

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somehow the oils and microbes of the skin help to break it down and transform the THC

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into like a more psychoactive. I think it's about sealing it up. Every time I saw it stored

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in in India, in a lot of traditional teachings say just to seal it up well, so it's not open

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to the air and a cool dark place. And yeah, I saw these like oil tins that were like cut

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open and had it stacked in there wrapped up in plastic cellophane or whatever. And yeah,

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they would like pull those out. And I was told up there like, yeah, you don't smoke

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this season's ever. You like smoke last season's because the ageing is something important.

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And like, oh, we'll smoke two seasons ago even. But this season's like fresh stuff is

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like a little bit less desirable in some cases. You know, some fresh stuff is amazing. But

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they said the preferred is a lot of the dryer or the older, I don't know, aged something

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magical happens.

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That wine, it cures them just like herb. It cures, it takes a little while to cure. I'm

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sure hash cheers up and there's different ways of doing it. I'm sure it does change

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the chemical compounds that CBD might increase or CBN increasing, making it more sedative,

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better for pain or something.

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Or even new compounds we don't even know. You know, like there could be like in that

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change it could transmute into some other hashenoid that's not found in cannabis.

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Yeah, especially if they store it under the ground and like some type of manure from what

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I've heard that some people will bury it, put it in paper or in leaves and then bury

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it in manure and let it sit for a couple months and then pull it out and make hash out of

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it.

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I think if you get it sealed up airtight, like if you like wrap it up in something first,

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like it doesn't matter where you put it after that. I mean like in a manure pile or in a

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bar.

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With the microbial life, you know how microbial life changes things. That microbial life underneath

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the ground gets into the herb itself and changes the content of it.

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All that cob curing. But my understanding of all that was that you like you wrap it up

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and protect it from the microbes. I don't know. I'm about like aging and like aging

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for the sake of like something chemist chemical happening in there changing and transmuting

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into other things that affect quality positively.

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Oh God, but I don't know about the mouth. I'm all about the microbes in the soil and

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like in the human gut. I have not learned much about the microbes on the herb. Like

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I mean, I've heard of the cob curing and I've even heard of cob curing referred to as a

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form of fermentation. But man, I never thought of like the microbes like eating.

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You've ever heard of lamb spread and Jamaican Rastafari. They will bury the herb.

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And it does collect some mold and stuff and that kind of adds into the psychoactive effect

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during their festivals from what I've heard. I've never experienced one, but I've heard

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that watching documentaries or.

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I just don't know if I would want to smoke that man. Like something that has like a,

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like a, I don't know. I'd be concerned. It's like eating bread.

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We probably had back in the day. I'm about to say eat a part and just didn't know it

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because we weren't smart about it. I guess that's how it is. It's like if it's going

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to happen, just don't tell me that's what's going on. It was just, just holding my mind

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getting the way of the experience, you know? Yeah, I understand that. It's easy to do with

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a, with food and the texture of food or just tell somebody what they're eating.

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Right. Don't tell them until they know what they're eating. Oh, it's really good. Don't

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tell me until I'm like, Ooh, what was that? Rocky mountain oysters were good until you

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knew what they were.

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It was Rocky mountain oysters. It was Rocky mountain oysters. Like the equivalent of like

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fermented weed.

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So we also talked about Banga, a drink that is popular over in Asia with some of these.

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Bang is what it is. It's not Banga. So Banga. You made some. Could you run through that

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preparation technique one more time for me and for the listeners out here?

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For sure. It's, it's, you take herb fresh, like right off the plant ideally. So I always

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do it at harvest season. Like we made it about a month ago. Cut the buds, put them in a pot

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of water, hot water. So what I do is I boil the water and I turn it off. And once it stops

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boiling, it starts kind of just simmer looking and it's cooling down. I throw the buds in,

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wait 10, 15, 20 minutes somewhere in there, pull the buds out. The water is like a tea

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now. You just set that water aside, maybe strain it.

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Take the wet buds and you get a mortar and pestle and some milk. I like to use whole

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milk because the whole point of this is to get the fats to absorb the fats and proteins

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and the fats in the milk to absorb the THC and the phyto compounds out of the plant.

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So you take a bud, you put it in the mortar and pestle and you pour a little bit of milk

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in there. Just a little, just enough to cover the bud. Maybe an almond or two helps crush

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it up. So then you crush it up until the milk turns green. And then you pour the milk off

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the restrainer into a bowl and you throw the crushed up bud in your compost or something

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like that. You put another bud in the mortar and pestle, more milk. Do the same thing over

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and over, repeat, repeat, repeat until you have like a good amount of milk and you've

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used up all your buds. And then you mix the milk, the infused milk back with the tea water,

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like to taste. Like I've heard 50-50 and depends on how strong you made your tea and how much

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bud you put in there, how strong the water is going to be. But then, so you mix the milk,

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the flavored, the infused milk with the water and add like cardamom, chai spices. So cardamom,

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cinnamon, ginger, black pepper, sugar, you know, whatever you want. Maybe here we call

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it pumpkin pie spices. It's chai.

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It sounds like a latte or a chai. It's chai. So you put your flavors into taste and you

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know if it's not strong enough you add more tea. You know, because the tea is real, the

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water is real strong, like medicinal, can't drink it type of strong. So you mix that to

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taste and then it's just like a, I think they drink it during the festival of holy, H-O-L-I,

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like the festival of colors. So I've never had it when I'm there, when I'm in India.

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I've only had hash in India, but I've definitely made a lot of it here in the states at harvest

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season.

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I'm going to shout out some of my next harvest coming up in a month or so.

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Yeah bro, and you can freeze like if you make it up, if you make a bunch, you can like fill

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a jug or something, freeze it and when it thaws you just have to drink it real quick

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like upon thawing.

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I got two of the Balogi stands going now. They look pretty good and the resin on them

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looking pretty good. Starting to stack up. We'll try some of that with that and then

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I'll try it with a sativa just to see what the difference is.

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Yes, that's cool. That's cool.

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As you know, I make my tincture. So if I might be able to make some tinctures and see how

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it goes with that Jasmine tea we're drinking right now.

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Yes, props to little farmer slash little tea house. This is awesome. The Jasmine with the

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tea and the tincture.

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Actually, an old gentleman taught me the recipe. I went on a cruise. I tried to stop smoking

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for a week because I didn't want to smoke on a cruise and didn't want to risk it with

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my family. So I relied on the tinctures for a whole week. I had four bottles of it. It

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lasted. It was awesome, but it smelled so strong that after I drank it like maybe 30

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minutes later, I got on the elevator. People could still smell it on my breath. Man, that

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smells good.

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It'll do it. Yeah. It takes it.

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It's all about the turps.

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Yeah, it is.

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And that leads me into your apparel line. Weed Should Taste Good is one of the best designs

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I've seen. I'm sending some stickers over to Spain right now. If you guys want to go

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check it out, go to weedshouldtastegood.com, right? And check out the apparel and get you

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a shirt. Got some camouflage. Sure, right now with some weed leaves on it looking pretty

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sweet. I got some tie dye. I got a nice, nice t-shirt myself. So I'm pretty excited. I'll

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wear that wherever I go. That's number one saying weed should taste good guys. And that's

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what I grow for. That's what a lot of people grow for are the turps. And thanks for putting

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that out there. We are actually going to take a little break here and we're going to come

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back and talk about some KNF. We'll be right back.

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This episode is brought to you by Colorado's Owned Cannabis Connoisseurs Coalition, founded

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in 2002 and the Thanksgiving event. This connoisseur event is running through the month of November

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with the legendary Thanksgiving dinner on the 26th. You might be wondering, what is

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the Connoisseur's Cup? What is Thanksgiving? Thanksgiving is a very special holiday that

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we have been celebrating for generations within the Cannabis Connoisseurs Coalition and is

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our official Connoisseur Cup qualifier for the month of November. The top growers in

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and around Colorado get together every Thanksgiving around the end of November to feast, celebrate,

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share, and gain knowledge on what the community's top products and producers are doing so they

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can help each other rather than undercutting and competing against each other. This combined

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with several childhood stoner dreams of traveling to Amsterdam to judge the finest cannabis

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and cannabis products in the world, only to be let down by the actual function of today's

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and entries are accepted through the end of November. That means you have less than two

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weeks to get your entry in. This year's main event is going to be on November 26th at Dave's

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House in Colorado Springs. The address and details will be sent after tickets are purchased

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your entries in and come hang out with Colorado's finest at Thanksgiving dinner at Dave's.

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All right, welcome back everyone. We're sitting here with Myles Filippelli. I almost said

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that incorrectly. He's the owner and sole proprietor of Fermented Plant Extracts and

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We Should Taste Good apparel. We're going to go into some of his fermented plant extracts

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and what it is technically called. We're going to compare it to some KNF and some JDOM, which

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I just learned are all completely different things. He's going to help explain that to

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everyone. First, the most popular, the biggest one is KNF, right? Is that the most common

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or most well-known? Or is it JDOM? I don't know. In different circles, it might be different

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things. I think that they're both gaining popularity together. In the last five years,

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it's been explosive. The permaculture scene, it's been explosive in the cannabis world,

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but it's also caught on in permaculture realms and who else? I don't know. It's out there.

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It's international. It's Australia, Europe. There's people doing KNF and JDOM. In terms

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of popularity, I think they're both gaining together. KNF is created by a man we call

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Master Cho and his son, Yung Seng Cho, I think is his name. I don't know if I'm pronouncing

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that correctly, but he created JDOM. It's literally the comparison between classical

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music and punk rock. It's like KNF has to be practiced and you have to watch other people

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who know how to do it. It's like classical music. You have to practice it. You have to

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do it over and over. Do you get it right? You have to know what it's like wrong. You

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have to know what it's like right. It's an art and there's a precision level to it. Whereas

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with JDOM, it's pretty much just go. Here's the ingredients. Here's the drum. Here's the

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guitar. Here's the things. Just make punk rock. No rules. Not as much. Well, there's

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rules. There's framework and you operate within that framework and there's a lot more freedom

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and just like to do without as much room to go wrong. JDOM is just more water and plant

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matters mixed with in specific recipes for different crops. There's like pesticides

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that are like kind of like making soap, which of course those processes can go wrong if

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you use like hard water and different things. So there's a lot of stuff in JDOM, but the

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main ones like the JLF and the JMS are kind of like pretty simple, pretty easy to make.

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Just go with it. Especially the JLF, the liquid fertilizer. It's just super easy to make.

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Just plant matter, a little bit of soil and water. Go let it soak for a while, however

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long. So we met at the GrowCast first meetup, I think in Denver. First time I met you and

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I was there talking to Brett and a couple other guys and they said you need to talk

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to him about soil and for a minute extracts and his KNF. He is all over it. He knows what

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he's talking about. Didn't get a chance to talk. Then we met again somewhere else. I

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was at another get together. I can't remember. Then we got, I saw you at the convention,

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the CannaCon. You set up a build a soil and it was craziness. So I'm glad you got to come

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over here and talk to me. I want to back this up just a little bit because a lot of people

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don't even know what KNF is. It is Korean natural farming. It's where you use natural life and

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mycology which is fungal life, correct? Yeah, it's all about using the microbiology present

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in the soil and enhancing and diversifying that microbiological community in the soil

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in aid of the plants you're growing because plants in living soil or in organic soil don't

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just like eat the plant roots, don't just eat the organic matter and get energy from

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them. If there's a piece of kelp or rock dust, the plant roots can't just eat the rock dust

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and get the energy out of it. There's a complex and diverse microbial relationship that exists

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in the soil to make the organic mat, the nutrition present in that organic matter available to

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the plants. So KNF, JDOM, living soil, all of this is ultimately at its core about diversifying

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and enhancing and supporting that microbial population in the soil and controlling it

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for your crop. So like I said, it's been explosive in cannabis because there's so many cannabis

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only growers out there who are willing to experiment, who will go out on limb, do these

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beyond organic new school, old school, like because KNF is ancient, this stuff is old

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school. It's like it's been around and Mastercho brought it to the attention of all of us and

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it's evolving now. Like there's different people's interpretations and different forms

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of it for different, like I work with a guy who created his own system specifically of

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cannabis, specifically for cannabis. Shout out J. Cervera, Touched by Cannabis. Yeah,

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so there's a lot, like Chris Trump did a lot to move it forward and get it into people's

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eyes too. And there's a lot of resources about KNF now out there and there's a lot of resources

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about JDOM to like learn about it. But it's still early on, like we're still like developing

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it and like learning how to apply it best in each region because that's what this stuff

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does is natural farming. It's like puts you in touch with your region, not just as the

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microbes, but with the plants that grow around you and like, you know, the trees and the

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seasons when it's best to collect things and the fruit and everything, you know. So it's

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a really holistic process, especially here's the cool part is that KNF, Korean Natural

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Farming really is about the connection between agriculture and culinary arts because KNF

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preparations can be eaten, a lot of them, most of them. The IMO, the indigenous microorganisms

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is just an inoculant so you don't eat it, but it is used as an ingredient in things

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like the fish. What's a probiotic, right? Yeah, it's a probiotic, exactly. So it's a

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soil probiotic. Like kimchi is a fermented cabbage, right? The probiotics, the reason

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I got into probiotics were for my gut. You mentioned that earlier too, is that what got

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you into the whole idea of probiotics for your plant? Was it to start with your own

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gut and thinking about that process? Honestly, no, it was all about just growing better ganja

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for less money out of desperation because I didn't have any money. So it was like, I'm

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going to grow ganja whether I'm broke or not. I'm in the same way right now. So these techniques

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are extremely empowering. It's like even in urban setting like this, there's places to

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collect IMO, there's places to glean some plant matter at certain times of the year.

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There's probably something fruiting or flowering you could like wild craft so to speak in a

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responsible way. This time of year when it's dry here in Colorado, I look at dried out

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waterways or dried out lake beds and be like, oh, if I could get like a five gallon or 10

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gallon bucket out of the dried out waterway. And sometimes you find these little like freshwater

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clam shells in the bottom of creeks. And I collected a five gallon bucket full of those

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things one time and I was just like calcium source. Yeah. And there's techniques in KNF

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and Janom about how to extract these calcium sources that are locked up in organic matter

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like shells extracted into a liquid form. So it would be vinegar, right? Yep. Event you

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toast, you break up and toast the shells just like an egg shell and like a toast, I just

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put them in a barbecue, you know, I don't want to skill it or something and get them

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half black, half white and then vinegar soak. And you know, there's a, it's a fairly simple

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and widely known thing of that egg shells or calcium source. So is that JLF or JMS?

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It's a cat KNF thing. It's a KNF thing. Okay. WCA. WCA. Right. Water soluble calcium. Yeah.

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Okay. I saw that on your website. I did see that. All right. I, like I said, anagrams

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kind of throw me off. It gets really hard for everybody. All the abbreviations that

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it's not doesn't make it easier, but it does give us like a agreed upon jargon so that

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we know that thing done this way is called this and WCA technically calls for egg shells.

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But you know, I use what I had. Gypsum is another source of calcium. I don't know if

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that was. Yeah. For this you best one you want to use is calcium carbonate, which is

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oyster shell meal or oyster shells. Gypsum is calcium sulfate, which is different and

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you don't need to mix the gypsum with anything. No, it's generally gypsum is more, especially

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if you've got the water soluble. Yeah. I just did a top dress with that. So it just kind

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of slowly leaks in with the metal. That'll do it. So I do want to try the water soluble

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because it gets quicker to the root, right? And you can foliar spray it. The WCA conceptually

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it's like calcium, calcium acetate because you mix it with acetic acid, which is vinegar

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and you can foliar spray that. It, that's good to know because it's a, it's a common

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issue of calcium deficiency with led lights and cooler temps and people just don't know

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it's like a calcium lockout and you can just spray it on the leaves and it's, it's a lot

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quicker to get there, especially if you're using a cocoa. Oh, cocoa and ganja roots like

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do not make for a good relationship with calcium for some reason. There's a, yeah. So calcium

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is, and ganja loves calcium. They get love so much calcium. So, yeah, a lot of growers

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don't know that and they get the leaf. You can see it in the leaf real quick and I know

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I got to hit him with some calcium real quick, bro. Shout out, build the soil, the soils,

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you preload your soils full of calcium. You don't have a problem. And cocoa is like, I

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don't even know, but if you could preload your cocoa with a bunch of gypsum before you

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even grow in it, that might help. But yeah, if you grow a living soil and preload full

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of calcium, you have. I got eight beds and each one's a year older than the other or

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one round older than the other. So it's like every round I'd made one or two more from

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a recycled dirt that I bought. And now I've got a bunch of beds, but they're all, they're

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all different soils. I'd have to take eight different samples. I would just put a couple

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cups of gypsum in each one when you flip. See, look, I'm an old farmer. I've never had a

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test in my life. Never had any kind of. That's fine. Read the leaves, man. But even in the

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garden a lot and just know what you're looking for and just experience. True. But even if

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when you flip and like redo your beds, you could totally read, like put some calcium

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in the soil, like just put it in there. Like come down to finances sometimes. Hit me up.

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I'll sponsor you a little vibes of like a bag of calcium bag of gypsum. I think 50 pounds

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of shipping will be more than the bag of gypsum. That's the big thing. I've realized that you

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want to support local and especially with what's happening or what happened here in

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the last year. So with the deliveries and, and truck drivers, uh, transportation costs

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have skyrocketed. So if you're getting something like dirt across from the country, it doesn't

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make bro diesel still fit five bucks a gallon. It's crazy. Yes. A trucking soil across the

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country is like, it's a tough one. And then while we were just talking about what you

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had mentioned to you too, it's all going to be regional too. So if you're getting dirt,

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it's more regional to your area. Normally it's going to have more microbiology from

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your area. If it was done right. Conceptually. Yeah. And I mean, that's the, that's the thing

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about KNF is you're inviting the local microbes, not just the ones that we know are super beneficial.

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Cause we know that there's super glomus, um, sub basilis is certain ones that are great

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for the soil, great for plants. But then we get this huge other population that like fills

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in all the gaps of that entire soil food web to, to create the fullness, um, of the connection

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between the organic matter and the plants. So there has to be a connection between them

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that carries the energy of the nutrition the whole way. One of the big ones are the nematodes.

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Now I remember where we met the second time it was at the queen of the sun, uh, grow cast,

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uh, living soil meetup where we had the class full on you were ever taking notes. I was

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like, yeah, I gotta make sure I hit him up and see if he can come on the podcast. And,

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uh, and everybody was kept pointing me to you and the nematodes. I did hear another

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podcast talk about nematodes. Nematodes are, have more species than any other type of creatures

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out there or, but they, they're so small, you can't see them and, uh, they're very

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regional. So if you're getting regional dirt, regional microbes, your, your nematodes or

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something that's real important to help break down the nitrogen, help break down that stuff.

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So it's available to your plants. Yep. And it's harder to get live nematodes in a bagged

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preparation. Generally. Well, if you're buying them, I heard, and you're getting them transported

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from some other place, you put them in, say they're from a humid place and I'll put them

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here and my average temperature is a little bit lower than normal, but my humidity is

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30%. Right. You have to tell are they going to, are they going to survive or am I just

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wasting my money? And, uh, they're just not going to like this. So that's one thing I

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like about the regional and I think that's going to be the future of cannabis, especially

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once it's legal and people are growing outdoors is the different soils are going to create

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different characteristics that people like. Either it's an aroma, a potency, you don't

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have sativas in the South, more indicates in the North, auto flowers in the far, far

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North. Uh, and it's all going to change flavor wise. And that's, that's what I think is going

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to be, is going to be craft cannabis everywhere. And people are going to fly in just for that.

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Bro, I hope you're right. That sounds awesome. Like in Thailand, it could be a lot of sativa.

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Yeah. But you go to India, Northern where Loka Stan is, it's, it's actually a kind

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of like Kashmir region. I think it's what I read up. Yeah. Like North Pakistan, North

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end, like up in there. So yeah. And it's a colder, more hash, more broadly, more Indica's

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different effects. Yeah. The higher you go in elevation and the higher you go and, um,

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away from the equator and what's that latitude then, um, the more Indica traits you're going

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to get just based on, um, you know, wider leafs, needing more sun, being farther from

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the equator, getting less hours of the day, shorter seasons, shorter bud structures to

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maintain, uh, you know, stay warmer and the open bud structures help deal with mold and

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mildew and the things that are more prevalent in Southern humid climates. Like, so yeah,

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you get a lot of characteristics that follow those, those genetic traits that are from

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based on region. Yeah. You mentioned to me earlier when, when we cut off about the seeds

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that you had collected yourself and you saw them walking along the path, uh, to, I can't

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remember where you said, where were you walking? And it was growing from people throwing the

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seeds along the, I mean, it's all along this thing. This, uh, it's a route called the Chardam

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Trail where they, um, it's like all these glacial routes with, between other sources

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of rivers. So like hot springs and the mountains that lead to turn into giant rivers in the

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continent. Um, and yeah, there's ganja growing all over on this trails on the, in the PBC

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and the villages and people's yards on the sides of the Hills, terraced into Hills like

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a ag crop. You see it, like I was saying, we saw one military installment growing it

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up and behind their fences, big field of it. I was like, what the, wow. Um, so it's traditional

391
00:36:14,600 --> 00:36:20,320
there. It's ancient. It's like, so it's, it's just, it's, I would say everywhere, but you

392
00:36:20,320 --> 00:36:25,240
have to have eyes to see, you have to look, you know, heirloom of the area, right? Yeah.

393
00:36:25,240 --> 00:36:30,800
And there's wild and cultivated and it's just cultural. When you put it in the ground in

394
00:36:30,800 --> 00:36:35,960
North Carolina, it looked completely different, right? Yeah. We grew it outside in North Carolina.

395
00:36:35,960 --> 00:36:41,560
It was like totally different, like not even the same. I wouldn't have believed it if I

396
00:36:41,560 --> 00:36:46,320
didn't know for sure. There were the same seeds. It was totally different. How many

397
00:36:46,320 --> 00:36:55,660
rounds did you run them in North Carolina? Two outside and two inside. So you think that

398
00:36:55,660 --> 00:37:00,240
might've helped them adapt to the climate. Did you notice them getting any better? No,

399
00:37:00,240 --> 00:37:05,480
it was, or it just, they stayed exactly the same in the, in your climate. They changed

400
00:37:05,480 --> 00:37:12,800
it. They didn't get better. They were just like what they were. And this was right before

401
00:37:12,800 --> 00:37:22,440
we moved out here and right kind of right when I moved out in this area, um, it was,

402
00:37:22,440 --> 00:37:27,200
it was a weird time and I wasn't fully aware of like what I was sitting on and I just kind

403
00:37:27,200 --> 00:37:33,400
of like did my thing with them, you know? And that's, there it is. What they were fun.

404
00:37:33,400 --> 00:37:38,840
It was a fun experience. So I had actually heard of people using the cannabis plants

405
00:37:38,840 --> 00:37:44,600
and these ways of making their own ferments and you have one on yours. It's a hemp ferment,

406
00:37:44,600 --> 00:37:50,120
right? That's one of the products you have on your line. I think, uh, let me double check

407
00:37:50,120 --> 00:37:56,040
to see. Yeah, no, a hundred percent. You're right. That's a fermented hemp extract and

408
00:37:56,040 --> 00:38:02,840
the, the fermented plant extracts that I do technically aren't K and F or JDOM, but they're

409
00:38:02,840 --> 00:38:12,240
as closely related as you could be. Um, they're a very slick mix of, of the K and F ferments

410
00:38:12,240 --> 00:38:19,840
and the JDOM, uh, liquid fertilizers that include lactobacillus to do the biological

411
00:38:19,840 --> 00:38:25,000
fermentation in there to break it down, break down the organic matter, make it into a more

412
00:38:25,000 --> 00:38:32,000
plant available form. Um, and yeah, we use hemp as a food source for those microbes in

413
00:38:32,000 --> 00:38:41,600
the plants in a solution and that foods, the specific food source in this case being hemp

414
00:38:41,600 --> 00:38:47,960
creates a different nutritional content to the liquid and, um, a different, different

415
00:38:47,960 --> 00:38:54,080
compounds in the, that extracted out into the liquid through the microbes. And that's

416
00:38:54,080 --> 00:39:00,640
as far as I can tell, it's the first of its kind of any kind of hemp derived liquid fertilizers,

417
00:39:00,640 --> 00:39:06,120
so to speak. I don't really like to call it a fertilizer, but a soil conditioner, a microbial

418
00:39:06,120 --> 00:39:13,600
solution, anything designed for ag derived from hemp. Um, I think, I think it's the first,

419
00:39:13,600 --> 00:39:21,760
which is like woohoo, whatever, but I did that. So on, on here you do have a horse tail,

420
00:39:21,760 --> 00:39:29,900
a nettle, peach, comfrey and the hemp. And I've seen the pumpkin also. Yes. And I do

421
00:39:29,900 --> 00:39:34,320
all kinds of flavors, but those are just the ones on the website right now. I think through

422
00:39:34,320 --> 00:39:40,600
me you can only get the peach and the nettle and the comfrey right now, but my site cycles

423
00:39:40,600 --> 00:39:46,280
through seasonals and the best place to get them is always through Build a Soil. Um, so

424
00:39:46,280 --> 00:39:52,680
I'm always cycling through stuff on fermented plant extracts.com and there's always a growing

425
00:39:52,680 --> 00:39:57,960
and you know, it's what I can keep up with in terms of shipping myself and that's probably

426
00:39:57,960 --> 00:40:04,280
going to get more over time, but we'll see. For now, Build a Soil is the best source for

427
00:40:04,280 --> 00:40:10,000
like the whole line and most of them. But sometimes I have a bunch of something I made

428
00:40:10,000 --> 00:40:16,880
like one year I made root fruit. It was carrots, beets, turnips. And for whatever reason Build

429
00:40:16,880 --> 00:40:20,920
a Soil isn't getting, so I like put it on the website and it's a, I was calling it root

430
00:40:20,920 --> 00:40:27,240
fruit and it's good for early veg, good for bloom because it's roots and it's fruits.

431
00:40:27,240 --> 00:40:33,040
It's kind of like makes like in a lot of these situations making these preps, you know, so

432
00:40:33,040 --> 00:40:41,720
fruit make fruit stem, stem material, woody material makes stemmy tough material. Like

433
00:40:41,720 --> 00:40:48,280
probably not a great direct correlation, but the concept is, is there in the traditional

434
00:40:48,280 --> 00:40:55,840
preps of like fruits and flowers, make fruits and flower preps. So these that you have here,

435
00:40:55,840 --> 00:41:05,560
which ones are best for the veg state? So generally I say comfrey is the all around,

436
00:41:05,560 --> 00:41:10,080
like you could really use it for anything, veg and bloom, but it's the, it's the focus

437
00:41:10,080 --> 00:41:18,560
is veg. You could use the hemp in veg and transition and probably wouldn't like same

438
00:41:18,560 --> 00:41:23,080
way it's all purpose. You could, if you, if it was one bottle you had to get just, you

439
00:41:23,080 --> 00:41:29,000
could only afford one. Like a lot of people I can understand. The comfrey or the hemp

440
00:41:29,000 --> 00:41:35,040
is kind of your best all purpose, but they're also just like, I would say if you're going

441
00:41:35,040 --> 00:41:43,880
to get multiple bottles, use them in veg and transition. Pumpkin, big fruit, that's fruit.

442
00:41:43,880 --> 00:41:50,280
Peach, sweet fruit, that's for fruit, that's for flowering, bloom, bloom. Nettles, it's

443
00:41:50,280 --> 00:42:00,600
kind of all purpose the same way as comfrey and hemp. The Nettles is also a special plant

444
00:42:00,600 --> 00:42:07,800
in traditional preparations for all kinds of medicinal things and known to enhance plants

445
00:42:07,800 --> 00:42:16,480
around it. It's a, it's a special plant for, for producing preps from. Same with horsetail.

446
00:42:16,480 --> 00:42:22,520
Horsetail is known for certain benefits, both medicinally and for plants. So, but I would

447
00:42:22,520 --> 00:42:29,040
say the horsetail is more transition into bloom because it's also, it's considered

448
00:42:29,040 --> 00:42:34,560
a silica source and that's something I would generally push in bloom with calcium.

449
00:42:34,560 --> 00:42:38,640
Silica is a forgotten one by a lot of growers. It really helps strengthen the walls, keeps

450
00:42:38,640 --> 00:42:44,680
the pests out, keeps it sturdy standing without support. Those are the two main things you

451
00:42:44,680 --> 00:42:55,760
need to silica for. So, in this theory, I had heard on another podcast, a guy was talking

452
00:42:55,760 --> 00:43:00,600
about you could take your cannabis plants and do that too. And if you take them at a

453
00:43:00,600 --> 00:43:04,960
young age, after one or two weeks, you're doing a huge pheno hunt and you don't want

454
00:43:04,960 --> 00:43:11,320
to use 200 of the plants and they're like two weeks in the veg or just little sprouts,

455
00:43:11,320 --> 00:43:16,480
you could take that, make a little ferment out of that and that would be your fertilizer

456
00:43:16,480 --> 00:43:21,960
for your babies. Yep. 100%. Because they are full of the nutrients that the babies want

457
00:43:21,960 --> 00:43:26,560
and like, and then when you ferment it, it'll come out into the extract. But I'll go, I'll

458
00:43:26,560 --> 00:43:31,400
spit game while I tell you how. And then it goes up to that's here in a little bit. And

459
00:43:31,400 --> 00:43:39,920
then after that, you get to plants that are going into, from the transition stage and

460
00:43:39,920 --> 00:43:43,600
you don't want some of those, they might harm or something on you cut those down, you make

461
00:43:43,600 --> 00:43:49,840
that into a transition ferment. Yes. And then once you get to the end, you see some of the

462
00:43:49,840 --> 00:43:55,040
bud, oh man, it doesn't really have a bag appeal. It's not going to sell to the dispensary.

463
00:43:55,040 --> 00:43:59,180
I'm going to use that for fertilizer for my blood. Right. So that's the concept when you're

464
00:43:59,180 --> 00:44:04,760
talking about the big fruit, use that for bloom babies, use those for the babies. And

465
00:44:04,760 --> 00:44:08,600
there is a transition stage when they're starting to flower before they go to seed. You use

466
00:44:08,600 --> 00:44:13,680
that for your transition stage, right? Yeah. If all, if the only plant you have is the

467
00:44:13,680 --> 00:44:19,400
plant you're growing, if you got ganja and you're growing it, yeah. And you're culling

468
00:44:19,400 --> 00:44:23,400
or I wouldn't say necessarily you don't, you don't want to use like sick plants. Like if

469
00:44:23,400 --> 00:44:29,520
this plant is sick and like something wrong with it, maybe don't ferment it. But yeah,

470
00:44:29,520 --> 00:44:33,760
like culls, they don't look the way that they're just, you don't have room for them one thing

471
00:44:33,760 --> 00:44:41,520
or another. You just grow too many. Yeah. Yeah. Or even grow a few extras to do this with,

472
00:44:41,520 --> 00:44:46,420
you know, if you've got the seeds, like grow some extra ferment them. Somebody who growing

473
00:44:46,420 --> 00:44:54,240
outdoors at area 40 20, they could actually do this for themselves. They could from their

474
00:44:54,240 --> 00:44:59,760
own product and stay 100%. I've done some themselves. Yes, they could totally. I've

475
00:44:59,760 --> 00:45:06,040
actually done some little get togethers at the trains for the, for the people there and

476
00:45:06,040 --> 00:45:12,960
kind of schooled them on making these things to, and the benefits of it and the fullness

477
00:45:12,960 --> 00:45:18,600
of like what it can be used for. Now I mentioned you to Patty, Patty's down there. She's using

478
00:45:18,600 --> 00:45:25,080
build a soil from galactic cultivation. She's really happy with the build a soil and here

479
00:45:25,080 --> 00:45:29,720
in a little bit, I want you to run from beginning to end what you would recommend to some of

480
00:45:29,720 --> 00:45:34,160
the people that are doing this. I mean, I'm not saying that somebody is getting consulted.

481
00:45:34,160 --> 00:45:37,840
I got somebody I'm consulting. He wants to go 100% boy with build a soil and he wants

482
00:45:37,840 --> 00:45:44,720
some of your extracts kind of what he needs to get into prep to, to enhance it to the

483
00:45:44,720 --> 00:45:51,280
fullest. For sure. I would, I would say the build a soil. You want me to say it now? Yeah,

484
00:45:51,280 --> 00:45:58,320
go ahead. It's a, you told me to build a soil 3.0. I like the 3.0. I honestly think that

485
00:45:58,320 --> 00:46:05,000
especially if you, if anyone's doing anything licensed, you might want to go with the light.

486
00:46:05,000 --> 00:46:10,120
It's a little bit different, but it's just as good as the 3.0. You're just going to get,

487
00:46:10,120 --> 00:46:16,560
you're going to have to re-amend sooner. But I went through one whole run with build a

488
00:46:16,560 --> 00:46:21,960
soil light and didn't add anything to the soil. I didn't talk to us anything. I was

489
00:46:21,960 --> 00:46:31,520
just adding my ferments and K and F stuff. And I did add some, some micro micronutrients

490
00:46:31,520 --> 00:46:37,880
like the build a soil equivalent would be the big six in bloom. But I got really good

491
00:46:37,880 --> 00:46:42,880
results on one run and build a soil light without any reamending. And then the second

492
00:46:42,880 --> 00:46:49,200
run I started to see a pretty hard fade early in or mid early mid bloom plants did great,

493
00:46:49,200 --> 00:46:53,080
but they faded pretty hard. So I knew they were ready for, like you were saying, you

494
00:46:53,080 --> 00:46:59,760
read the plants, you know, so I fed the plants some, I've topped us with craft blend, which

495
00:46:59,760 --> 00:47:10,360
is a build a soil prep. It's a soil amendment mix craft blend. And that did the trick. And

496
00:47:10,360 --> 00:47:15,960
they've been through two runs now with the, I think last time I put down that the craft

497
00:47:15,960 --> 00:47:22,840
blend did the trick and I put down some of that two runs ago and now I've been through

498
00:47:22,840 --> 00:47:30,040
two more and just this last one, I put down some biochar and mushroom like this, mycillae

499
00:47:30,040 --> 00:47:34,920
and mushroom blocks. But yeah, I would say to beginners getting started on build a soil,

500
00:47:34,920 --> 00:47:41,880
the light root wise, a fermented plant extract or two, if you're on a budget and can only

501
00:47:41,880 --> 00:47:53,400
get one, like go for the comfrey perhaps or the hemp and then let the K&F stuff build

502
00:47:53,400 --> 00:47:57,960
like in like start doing the K&F stuff, learning about it before you jump in and start buying

503
00:47:57,960 --> 00:48:03,960
it maybe because it's, it is an educational thing about like empowering people to do a

504
00:48:03,960 --> 00:48:10,360
lot of this themselves. And the option to buy all this stuff is good to fill in the

505
00:48:10,360 --> 00:48:19,000
blanks of what you can't or won't do for yourself. So people should make IMO. I can sell IMO.

506
00:48:19,000 --> 00:48:24,440
I don't right now. It's not, it's, I want people to make their own IMO.

507
00:48:24,440 --> 00:48:31,480
So what is the IMO? I know what it is, but can you explain? IMO is the biology. IMO is

508
00:48:31,480 --> 00:48:39,560
called indigenous microorganisms. Sorry, the acronyms are terrible, the abbreviations.

509
00:48:39,560 --> 00:48:49,000
Um, IMO is indigenous microorganisms. It's where you go out and collect wild microbes

510
00:48:49,000 --> 00:48:53,640
from your area using a substrate. It's a lot, if anybody grows mushrooms, they understand

511
00:48:53,640 --> 00:49:04,520
like cultivating the microbes or the mycelium in a substrate in your grain or in a compost

512
00:49:04,520 --> 00:49:12,040
or wood chips, whatever it is. So we go out in the woods or into a wild area and collect

513
00:49:12,040 --> 00:49:17,480
microbes in Korean natural farming. And you mentioned root wise earlier, root wise is

514
00:49:17,480 --> 00:49:22,040
microbes, right? Root wise is microbes. And those are like sample those when I was telling

515
00:49:22,040 --> 00:49:26,200
you at the Kennecon and I'd used them this round and they're really strongly told me

516
00:49:26,200 --> 00:49:31,720
they're ag strength or something. Yes. The root wise is an amazing product and it's,

517
00:49:31,720 --> 00:49:36,680
there's a balance between what we can do ourselves and what we need to take advantage of what's

518
00:49:36,680 --> 00:49:41,880
available. And root wise is a well sourced product. He's gone through a lot to like get

519
00:49:41,880 --> 00:49:47,640
that product to where it is and make sure that it is beneficial to our crop cannabis.

520
00:49:48,360 --> 00:49:56,680
And, um, yeah, it's, it's great. And we know what's in it. And with the IMO, you make it

521
00:49:56,680 --> 00:50:01,640
and the actual contents of it are unknown. It's kind of like compost. You make a compost

522
00:50:01,640 --> 00:50:05,800
pile, you don't know what's in it, but it's, it's in your local area. So that helps with

523
00:50:05,800 --> 00:50:11,560
your plants because that's like your UVs, that's your temperature, that's your humidity level.

524
00:50:11,560 --> 00:50:17,160
Those microbes live and thrive at that range. So it's going to be good for you personally.

525
00:50:17,160 --> 00:50:22,920
And that's why it's better to get it local, right? Yeah. And the, the, the IMO collection

526
00:50:22,920 --> 00:50:32,680
and getting that local stuff is a complex process that basically is like making compost.

527
00:50:32,680 --> 00:50:38,280
It's just, it's a lot like making compost, except that it starts out by collecting something from

528
00:50:38,280 --> 00:50:45,160
nature, by collecting the microbes from nature in a specific way, and then bringing them into

529
00:50:45,160 --> 00:50:50,840
your compost pile. All right. Specific way. I like the way this is going, but we're going to take

530
00:50:50,840 --> 00:50:55,480
another break and then we're going to come back and you're going to run through just one little

531
00:50:55,480 --> 00:51:04,200
prep up if you don't mind. Sure. Awesome. We'll be right back. Would you like to grow your own

532
00:51:04,200 --> 00:51:09,880
cannabis at home? Are you able to now because it's legal in your state? Are you intimidated

533
00:51:09,880 --> 00:51:14,760
by the prices of seeds and worry if you can't even get the seeds to germinate? Are you worried it may

534
00:51:14,760 --> 00:51:20,840
be a waste of money and time to even try? This is how I felt when I first started growing for myself.

535
00:51:20,840 --> 00:51:26,440
Hundreds of dollars were spent and wasted because of my inexperience. Some of them got overwatered.

536
00:51:26,440 --> 00:51:30,920
Some of them were burnt by hot soil. Some didn't have the right environment and conditions to

537
00:51:30,920 --> 00:51:36,840
survive. If this is the case and you are hesitating to purchase seeds for a limited time, little

538
00:51:36,840 --> 00:51:43,000
farmer is offering 50 random seeds from his personal collection for only $50. That is 50 seeds

539
00:51:43,000 --> 00:51:50,040
for only $1 each. Normal prices for seeds start around $10 and some people charge even more than

540
00:51:50,040 --> 00:51:56,200
that. This is a great way to get a lot of seeds without having to spend a lot of money. This is a

541
00:51:56,200 --> 00:52:00,520
great chance for all those who are intimidated by the prices and don't have to worry about failing

542
00:52:00,520 --> 00:52:06,360
on their first attempt for germination. This is also a great opportunity to see what goes well in

543
00:52:06,360 --> 00:52:10,920
your environment. As we all know, some strains will grow better in different regions due to the

544
00:52:10,920 --> 00:52:16,200
climate and you will be able to see what thrives in your area with the variety that you will receive.

545
00:52:16,200 --> 00:52:21,000
These packs are good for experienced growers as well as I have received nothing but great feedback

546
00:52:21,000 --> 00:52:29,560
thus far. Some strains included consist of Blue Dream, Gelato, Gelato Cake, Vanilla Haze, Head

547
00:52:29,560 --> 00:52:38,840
Smack, Green Crack, Purple Headband, Grandaddy Purps, Han Solo Burger, Tangy, GG4, Dynachem,

548
00:52:38,840 --> 00:52:46,680
Night Nurse, Golden Goat, Cookies, GMO and many more. To get your hands on these packs you will

549
00:52:46,680 --> 00:52:56,920
need to head over to the Little Farmer website at www.littlefarmer.com. That is L-I-L-P-H-A-R-M-E-R.com

550
00:52:56,920 --> 00:53:03,000
and put in an order. While there you can browse other items available including the Tree Lock Box

551
00:53:03,000 --> 00:53:09,400
to carry around all your consumption needs around in one handy lockable box. Included in the box is

552
00:53:09,400 --> 00:53:15,560
a pipe, a grinder, a container for your herb, a lighter and two handy tools to help you prepare

553
00:53:15,560 --> 00:53:20,840
your herbs and your hash. My favorite thing about the box is the tray that you can use to break up

554
00:53:20,840 --> 00:53:26,280
your herb while preparing it for consumption. It is hard to spill and easy to clean up. I don't

555
00:53:26,280 --> 00:53:32,040
travel anywhere without mine. Finally, if you need any consulting for your home growing needs please

556
00:53:32,040 --> 00:53:37,800
contact Little Farmer from his website's Contact Us page by leaving a message. We can help you with

557
00:53:37,800 --> 00:53:43,800
your lighting, growing mediums and other growing questions because I not only sell seed but I help

558
00:53:43,800 --> 00:53:48,920
you grow them too. Make sure to take advantage of these seed prices while they last because they

559
00:53:48,920 --> 00:53:56,920
won't last long. And now back to the show. Hi, welcome back everybody. I'm here with Miles

560
00:53:56,920 --> 00:54:02,760
Filippelli and we are going to talk about everybody experimenting out there. What's the

561
00:54:02,760 --> 00:54:10,280
difference in some of these techniques and I just learned what the JLF is and JMS. So he is going to

562
00:54:10,280 --> 00:54:16,040
explain what these two techniques are and what fermented extracts are because they're all a

563
00:54:16,040 --> 00:54:21,720
little bit different. They all kind of fall under the same category but they're not. And everybody's

564
00:54:21,720 --> 00:54:28,200
experimenting out there and doing their own little thing and starting to call it what they want and

565
00:54:28,200 --> 00:54:36,520
it's kind of a mix of all these. So first, what is a JLF? JLF is a preparation that falls under

566
00:54:36,520 --> 00:54:44,680
JDOM and it is water-based. So you start with water and you add plant matter, ideally fresh

567
00:54:45,480 --> 00:54:50,680
and in a lot of cases it's your crop. What are you growing? You add that plant matter.

568
00:54:50,680 --> 00:54:55,800
So if you're growing strawberries, you put strawberries and your strawberry plant wastes,

569
00:54:55,800 --> 00:55:00,840
like when you cut down your plants or the culls or you don't again you don't want to use unhealthy

570
00:55:00,840 --> 00:55:09,240
plants but plant matter, water and some rich soil, some compost, some leaf mold, whatever you have.

571
00:55:10,280 --> 00:55:16,520
So the leaf mold of the compost of the rich soil, that is acting as your inoculant. That's where

572
00:55:16,520 --> 00:55:22,760
your microbes are coming from. Those microbes are going to live, some of those microbes, not all of

573
00:55:22,760 --> 00:55:33,000
them, will live in the water and microbially digest the plant matter and create a solution, a slurry

574
00:55:33,000 --> 00:55:47,720
that you feed to your plants. That's JLF. JMS is more about collecting microbes out of the air.

575
00:55:48,520 --> 00:55:55,320
You put a food source, which is often potatoes and some salt. I believe you cook the potatoes a little

576
00:55:55,320 --> 00:56:01,800
bit and you add some salt and you kind of mash it up and you put it in a cloth sack and you suspend

577
00:56:01,800 --> 00:56:17,080
the sack in your water, in a water bath, like a 50-gallon drum. And then you wait and the microbes,

578
00:56:17,080 --> 00:56:22,120
it's kind of like an open petri dish and the microbes out of the air come and like feed off of

579
00:56:22,120 --> 00:56:27,880
that and you see like a bubbling on the surface that indicates the ripeness of the solution

580
00:56:27,880 --> 00:56:34,760
and that's a microbial collection of ubiquitous, which means they're everywhere, just microbes

581
00:56:34,760 --> 00:56:40,520
that are everywhere and they're native or they're indigenous as they're called in KNF,

582
00:56:40,520 --> 00:56:46,840
indigenous microorganisms. It's a different preparation but I'll explain that next. But the

583
00:56:46,840 --> 00:56:56,360
JMS is a liquid collection of microorganisms that's broad and not specific. You're just getting

584
00:56:56,360 --> 00:57:05,000
everything. IMO is similar to that but you're collecting on a solid state, you're collecting

585
00:57:05,000 --> 00:57:12,360
on a grain, on rice traditionally. So you're getting a different batch of microbes, like not

586
00:57:12,360 --> 00:57:16,120
the ones that would necessarily live in a liquid solution but the ones that would live in a porous,

587
00:57:16,840 --> 00:57:22,680
wet grainy solution that's nitrogen and carbon rich. Maybe on the surface where your soil dries

588
00:57:22,680 --> 00:57:29,720
out a little bit more. It's more similar but then there's poor water microbes that will live in your

589
00:57:29,720 --> 00:57:35,160
water so there's a balance there to like your solid state microorganisms and your liquid state

590
00:57:35,160 --> 00:57:43,000
microorganisms, like what will live in a liquid, what will live in a solid. And then there's

591
00:57:43,000 --> 00:57:51,640
lactic acid bacteria which is a collection of microbes that are local in a liquid but it's not

592
00:57:51,640 --> 00:57:59,880
a broad spectrum collection the way JMS is. JMS collects, Jodan microbial solution, JMS collects

593
00:58:01,160 --> 00:58:07,080
all the microbes. Lactic acid bacteria starts in the same way. It collects all the microbes

594
00:58:07,960 --> 00:58:15,880
and then we isolate and specify what microbes we want and the way we do that is with food source

595
00:58:15,880 --> 00:58:23,560
and environment. So we add milk to our microbial solution that we've collected

596
00:58:25,800 --> 00:58:33,400
which is very similar to JMS. It's usually rice like you just wash a grain or you get a carbohydrate

597
00:58:33,400 --> 00:58:38,840
source in a liquid solution and put it out. Microbes will be attracted to it and you'll see

598
00:58:38,840 --> 00:58:46,680
a change in the solution and smell that it's become populated with microbes and then you, there's a

599
00:58:46,680 --> 00:58:52,520
separation where you take out the middle part but then you add milk and most microbes won't

600
00:58:52,520 --> 00:59:00,120
live in milk. They only want to live in like water or soil or on grains. Most microbes won't live in

601
00:59:00,120 --> 00:59:05,480
milk so a lot of them die. A lot of the microbes die and the ones that will live in milk, the ones

602
00:59:05,480 --> 00:59:13,560
that we have collected that are in the air, they consume the milk proteins and the all the

603
00:59:14,600 --> 00:59:20,920
good stuff in the milk and like love it. They thrive in that solution because that's what they're made for

604
00:59:23,880 --> 00:59:27,960
and there's a huge diverse population of what those microbes could be

605
00:59:27,960 --> 00:59:35,960
and lactic acid bacteria, what you create when you add this milk in there is it's a strong

606
00:59:37,000 --> 00:59:42,680
set of bacteria. They have a lot of really good properties for people, for animals and for soil.

607
00:59:44,520 --> 00:59:50,520
So when you add that milk there's a separation like curds and whey because what's happening is

608
00:59:50,520 --> 00:59:58,520
the microbes are creating an acidic environment where they like create their own environment.

609
00:59:58,520 --> 01:00:05,720
They like to live in lactic acids. They like make more and more of it. That acidifies the milk solution

610
01:00:05,720 --> 01:00:12,520
and you know some cooks or bakers will know when you get milk acidic it separates into curds and whey.

611
01:00:12,520 --> 01:00:25,400
So you separate off the curds, when you separate off the curds the whey solution on the bottom is your lactic acid bacteria solution

612
01:00:25,400 --> 01:00:31,640
and that's a whole other preparation in KNF but it's another like it's these are all microbial

613
01:00:31,640 --> 01:00:42,120
sources the IMO, the JMS and the labs lactic acid bacteria serum is they're all microbial

614
01:00:42,120 --> 01:00:50,440
collections that people can do anywhere and the collection you do on your farm or in your

615
01:00:50,440 --> 01:00:55,400
place of residence or in like wherever you collect wherever you choose to do these collections

616
01:00:55,400 --> 01:01:00,520
wherever you choose to place your barrel with your food source in it that collects all the microbes

617
01:01:01,240 --> 01:01:08,040
or your in for labs you just do a little cup and for KNF we use a box of hard cooked rice

618
01:01:08,040 --> 01:01:15,240
so it's different food sources for different microbes in different settings you're going to get different microbes

619
01:01:15,240 --> 01:01:23,320
different families of microbes different balances of microbial populations and whatever you culture

620
01:01:23,320 --> 01:01:29,640
in that specific location is important to like note and say what you got where you got at what time of year even

621
01:01:30,360 --> 01:01:33,000
and that gives you more data about what you're doing.

622
01:01:33,000 --> 01:01:40,440
Yeah so springtime more nitrogen possibly in the fall more potassium.

623
01:01:41,080 --> 01:01:48,920
Possibly if in especially for they say the first growth of spring crops are a lot of times the like

624
01:01:50,040 --> 01:01:54,760
green grassy crops and not necessarily fruit even your grass you just cut your grass

625
01:01:54,760 --> 01:02:01,320
save your clippings and do it with that I've heard. A grass JLF is huge like people underestimate

626
01:02:01,320 --> 01:02:07,880
a grass JLF it's huge I've made a grass fermented plant extract before. So basically everybody out

627
01:02:07,880 --> 01:02:12,920
there mowing their grass they can save it and they can make their own fertilizer instead of having

628
01:02:12,920 --> 01:02:17,880
to go to the store and buy fertilizer. As long as you're not using gnarly stuff like Roundup or

629
01:02:17,880 --> 01:02:24,120
something in your yard to kill the dandelions. No pesticides no no other sides. That's the one thing

630
01:02:24,120 --> 01:02:29,320
about these preps is you got to worry about sourcing like your plant matter if it came from a

631
01:02:29,320 --> 01:02:35,560
responsible source that's not contaminated. And that's what this is this is what we'll talk about

632
01:02:35,560 --> 01:02:42,360
about my stuff because that's I grow I have a farm and I grow the plants that I ferment and make

633
01:02:42,360 --> 01:02:49,560
into the products. So I have full control over a lot of this sourcing. I don't grow the peaches

634
01:02:49,560 --> 01:02:56,440
always and I don't grow all the pumpkins but this year I got the pumpkins from build a soil. So I

635
01:02:56,440 --> 01:03:01,000
know who grew them and how they were grown and that's the point is to balance your sourcing and

636
01:03:01,000 --> 01:03:05,560
know where it's from not getting it from all over the world ideally getting it from locally.

637
01:03:07,160 --> 01:03:11,800
Because the microbes that are present like if you take a pumpkin out of your garden there's

638
01:03:11,800 --> 01:03:16,680
it's covered in microbes already and so if you put that pumpkin into your ferment you're all those

639
01:03:16,680 --> 01:03:23,720
microbes that are in your pond the pumpkin from your garden are in your ferment now are like you're

640
01:03:23,720 --> 01:03:27,960
culturing them to put back into your garden and it's like that's where they started. And it'll

641
01:03:27,960 --> 01:03:33,720
give your plants natural defense to the insects that are in your area from what I understand.

642
01:03:33,720 --> 01:03:40,120
All of the insects. That's why these microorganisms are very very important because of that factor.

643
01:03:40,120 --> 01:03:43,960
Well all of the. And you cut down on the herbicides and pesticides and if you keep

644
01:03:43,960 --> 01:03:47,880
up the cycle there will be no longer need for herbicides and pesticides.

645
01:03:47,880 --> 01:03:55,080
On a large scale on ag it could be huge. I mean the pesticide reduction the chemical

646
01:03:55,080 --> 01:04:02,280
fertilizer reduction the ability to empower farmers to do things that they have previously

647
01:04:02,280 --> 01:04:09,560
paid other people to think about and do for them. The changes are going to be massive in this.

648
01:04:09,560 --> 01:04:17,160
With the I hope I hope to see I hope to live to see the changes that these techniques are going to

649
01:04:17,160 --> 01:04:23,960
bring at scale to mass ag. But they're very old techniques. Some of them they might be that are

650
01:04:23,960 --> 01:04:32,520
used. They're mimicked worldwide. But lost. Yes and I mean there's farmers in Chiapas like making

651
01:04:32,520 --> 01:04:37,640
similar preps. There's traditional farmers all over the world that have traditional preps that are

652
01:04:37,640 --> 01:04:45,800
either that mimic this that aren't can and aren't. But they have application and they're similar and

653
01:04:45,800 --> 01:04:49,880
related. And that's that's kind of where the fermented plant extracts come in is that they

654
01:04:49,880 --> 01:04:58,040
fermented plant extracts. I learned about through a guy in Indonesia the Philippines I came in

655
01:04:58,040 --> 01:05:03,240
Gil Cardigan the unconventional farmer was his website and it had all these recipes on it.

656
01:05:03,240 --> 01:05:08,760
And he didn't call him Korean natural farming. He didn't call him Jadam. But it had a lot of these

657
01:05:08,760 --> 01:05:14,680
recipes on the on his website. And I made them all. I did them all. I loved them and I.

658
01:05:16,680 --> 01:05:21,480
I just when I clung to the the fermented plant extract and I made a bunch of it and I.

659
01:05:22,600 --> 01:05:29,240
I ran with it and I loved it and ultimately it never fell into what's technically K and F or

660
01:05:29,240 --> 01:05:33,880
what's technically Jadam because people will love to tell you when you start experimenting and doing

661
01:05:33,880 --> 01:05:40,600
different things that's not K and F. And we you know we joke about but it's the fermented plant

662
01:05:40,600 --> 01:05:48,920
extracts truly are not K and F or Jadam because of their just the nature of these recipes being

663
01:05:48,920 --> 01:05:54,680
specific. You have to know what's in these things to do them. So fermented plant extracts are

664
01:05:54,680 --> 01:06:02,440
lactic acid bacteria water plant matter and sugars and that's what that's that that recipe

665
01:06:02,440 --> 01:06:06,440
doesn't exist in K and F or Jadam. That's really cool. I don't know why.

666
01:06:07,800 --> 01:06:13,240
So what got me interested in the whole thing was the lactic acid bacteria the probiotic the

667
01:06:13,240 --> 01:06:18,040
probiotic for the roots and I have stomach issues and the probiotics for the stomach

668
01:06:18,040 --> 01:06:24,120
the stomach help your body immensely. It just your stomach's good your brain's better your body's

669
01:06:24,120 --> 01:06:29,880
better you know if your stomach's bad if your roots are bad in your plant it's the same thing

670
01:06:30,520 --> 01:06:37,480
their heads their tops aren't aren't good you know. Yes. So I've been feeding myself probiotics

671
01:06:37,480 --> 01:06:41,480
but then there's prebiotics and that's where the fungal comes in because fungal

672
01:06:41,480 --> 01:06:49,960
uh mushroom like uh lion's mane reishi I've been taking capsules of that. Those are prebiotics for

673
01:06:49,960 --> 01:06:56,600
the probiotics which help feed the probiotics in your gut which makes them flourish and they

674
01:06:56,600 --> 01:07:03,960
overtake the bad microbes or the bad bacterias. So the whole idea is the same as feeding the plant

675
01:07:03,960 --> 01:07:12,120
the probiotics the prebiotics and mixing the two to make the root zones as strong as possible.

676
01:07:12,120 --> 01:07:18,520
There will be bad bacterias but the good microbes overpower them. Yes yes and lactobacillus

677
01:07:19,160 --> 01:07:26,120
is lactic acid bacteria is this is good the the lactic acid bacteria is a master at out competing

678
01:07:26,120 --> 01:07:31,560
pathogens it's known as um like lactic acid bacteria is a huge family but it's considered

679
01:07:31,560 --> 01:07:38,840
but it's considered generally anti-pathogenic so that means they fight off the bad guys they don't

680
01:07:38,840 --> 01:07:45,800
harm living things they break down dead and decaying things they're saprophytes um so they're

681
01:07:45,800 --> 01:07:50,680
anti-pathogenic and saprophytic meaning they break down things and don't attack living things

682
01:07:51,400 --> 01:07:57,640
their microaerophilic lactic acid bacteria lives in less than they like to live in that watery

683
01:07:57,640 --> 01:08:04,280
solution more and um and yeah they same as in our stomachs exactly like you're saying they

684
01:08:04,280 --> 01:08:07,400
they're really good in our stomachs because they're in our stomachs helping our stomach

685
01:08:07,400 --> 01:08:13,880
break down organic matter that we've eaten and um and our stomach isn't aerobic an aerobic

686
01:08:13,880 --> 01:08:20,840
environment it's a liquid environment same within our soil our soil isn't liquid but it's got less

687
01:08:20,840 --> 01:08:27,080
air than atmospheric so it could really help if you're over water and you have like lots of water

688
01:08:27,080 --> 01:08:32,440
in there those microbes live and love that it could help keep from root rot that's just my

689
01:08:32,440 --> 01:08:36,920
mind thinking real quick you're 100 right because you're a grower man you know what's up like

690
01:08:37,560 --> 01:08:42,440
the if you have an over watering event like say outdoor and it rains a lot you can't keep the

691
01:08:42,440 --> 01:08:48,040
rain off the plants or a grower helper messes up or you just over water one time over expecting

692
01:08:48,040 --> 01:08:53,400
their uptake and um or just your room your conditions change so you don't have the same

693
01:08:53,400 --> 01:08:59,880
evaporation over watering happens on all kinds of conditions when you don't have total control over

694
01:08:59,880 --> 01:09:06,840
the environment um which let's admit it most people don't most growers don't have total

695
01:09:06,840 --> 01:09:11,640
control over our environment so so you can't control nature that's just you just got to roll

696
01:09:11,640 --> 01:09:17,880
with it whenever something pops up right be flexible you can't go over overboard on it

697
01:09:17,880 --> 01:09:23,720
things are going to happen every grow something happens exactly so lacto bacillus not just even

698
01:09:23,720 --> 01:09:29,000
in your root zone even on the leaf surface as a foliar because it's found on the leaf surfaces

699
01:09:29,000 --> 01:09:34,760
found on the surface of fruit and plants it's found in dew and clouds and rain and mist and fog and

700
01:09:35,320 --> 01:09:41,960
it's out there so they are generally beneficial and they're if to have them in the soil you get

701
01:09:41,960 --> 01:09:48,120
that over watering the pathogens could try to move in but there's already these anti-pathogenic

702
01:09:48,120 --> 01:09:52,760
things that are flourishing and taking over and and expanding their population down there because

703
01:09:52,760 --> 01:10:00,200
the right conditions exist the wet conditions um wet and high oxygen and high organic matter lots

704
01:10:00,200 --> 01:10:05,400
of food for them to eat um the pathogens don't have a chance they move out they don't have there's

705
01:10:05,400 --> 01:10:13,000
no room for them so i started going to foliars uh it's really easy to screw up if you overdo it

706
01:10:13,000 --> 01:10:20,360
i've burned some leaves uh not on your product uh it was on some other product i just over i

707
01:10:20,360 --> 01:10:27,640
i misread it uh overdid it it wasn't anything against our product i always always people spray

708
01:10:27,640 --> 01:10:32,280
a little bit and see what happens to your plant before you spray the whole thing i didn't need

709
01:10:32,280 --> 01:10:38,520
that advice and uh i sprayed the whole thing came back the next day they were all curled up and

710
01:10:38,520 --> 01:10:43,720
brown and oh man i thought i wonder i thought it was gonna it was this herb we're smoking right

711
01:10:43,720 --> 01:10:50,280
now actually i mean it survived i i cut it down brought it back to health and life if my buddy

712
01:10:50,280 --> 01:10:54,120
gave it to me wanted to see what it would what it would do indoors because he could only grow it

713
01:10:54,120 --> 01:10:59,800
outdoors and that came out really good didn't it that's nice yes proper um yeah i wonder what

714
01:10:59,800 --> 01:11:05,560
did and that um my product i've tested it pretty hard i wouldn't suggest over using it because just

715
01:11:05,560 --> 01:11:12,520
for the sake of um efficiency but i've tested it and not had terrible results i've never like

716
01:11:12,520 --> 01:11:18,920
curled the leaf or heard a plant like that from using it at higher dilutions but um but yeah

717
01:11:18,920 --> 01:11:25,080
foliar spraying is great with the fermented plant extracts or with lactic acid bacteria solutions

718
01:11:25,080 --> 01:11:31,720
which i urge you with your stomach to like make some for yourself and just you make it in like

719
01:11:31,720 --> 01:11:37,720
food grade conditions and consider it like making food for yourself and then separate it when you

720
01:11:37,720 --> 01:11:42,680
make it some for the plant some for me exactly yeah and the stuff for you you can add sugar to

721
01:11:42,680 --> 01:11:47,640
and like because sugar stabilizes it and it's gonna make it sweet that's the plan once i'll be able

722
01:11:47,640 --> 01:11:52,600
to get my own garden grow my own stuff again just don't have the space here you see this or up in

723
01:11:52,600 --> 01:12:00,120
alma it's a it's winter all but july and uh but you got the space to make your preps right now so

724
01:12:00,120 --> 01:12:06,440
you can do like you can be making like your labs in here and collecting it and you know still doing

725
01:12:06,440 --> 01:12:11,720
that until getting ready i got a bunch of uh the time after the growth after the uh living soil

726
01:12:11,720 --> 01:12:19,320
class i went out and grabbed some top soil top what three inches with the pine cones and the

727
01:12:19,320 --> 01:12:23,080
needles and everything and topped it off after putting a bunch of fungal blocks down

728
01:12:23,640 --> 01:12:29,240
and i could tell it really did bring some life back uh i think i got some little fungal eating

729
01:12:29,240 --> 01:12:35,480
mites in there um i think they actually helped keep the fungus gnats down because they don't

730
01:12:35,480 --> 01:12:40,760
have a food source to eat which helped out i don't know if i brought anything else in or not

731
01:12:41,880 --> 01:12:49,080
that was a great class like you know like i was super busy so thank you for reminding me for that

732
01:12:49,080 --> 01:12:53,800
was a super busy week and that was and that was kind of crammed in there like one day yeah we

733
01:12:53,800 --> 01:12:57,240
didn't even get a chance to say hello because it was so busy it was such a good class we were

734
01:12:57,240 --> 01:13:05,080
engulfed in it the whole time and and we went over time and everybody dispersed but uh yeah it was a

735
01:13:05,080 --> 01:13:11,640
really informative class uh it kind of hit on some of these here too i'm glad i could go further

736
01:13:11,640 --> 01:13:18,440
into it with you it was uh something i learned better speaking to somebody uh reading in a book

737
01:13:18,440 --> 01:13:23,320
maybe watching a video is better reading in a book doesn't stick very well because i can see what the

738
01:13:23,320 --> 01:13:26,920
person's highlighting i can see it in the expression in their face like yeah this is important

739
01:13:27,560 --> 01:13:32,520
uh this is the best part of it you know reading i can't get that feeling or description

740
01:13:33,400 --> 01:13:40,120
no there was a good personal atmosphere too um i can't remember queen of the sun that's her name

741
01:13:40,120 --> 01:13:45,560
she had the sun grown she has a really good vibe with and like way of explaining things

742
01:13:45,560 --> 01:13:49,640
jordan was there supporting and he had he has a really good way of relating what she's talking

743
01:13:49,640 --> 01:13:57,080
about to what specifically what we and his following who was who was us you know brocasters

744
01:13:57,080 --> 01:14:03,080
out there um we were all there to learn about this in a specific way and he had a good way of kind of

745
01:14:03,560 --> 01:14:08,920
translating that and explaining it into our world and asking the right questions to her that

746
01:14:08,920 --> 01:14:14,280
that anticipated what a lot of us were thinking at that moment so that was a great class man i

747
01:14:14,280 --> 01:14:19,720
really experienced and yeah again thank you for reminding me of that because i did that and then

748
01:14:19,720 --> 01:14:25,800
like a trade show and some and then we did the our class with touched by cannabis and in oklahoma

749
01:14:25,800 --> 01:14:30,760
we did our knf class like right after that you've been all over the place it was a busy week it was

750
01:14:30,760 --> 01:14:35,960
two weeks on the road for me that like that was crammed in but i had such a good time that day i

751
01:14:35,960 --> 01:14:40,120
was just like like you said taking notes taking notes but you've been so busy i'm glad you could

752
01:14:40,120 --> 01:14:45,000
take the time to come and and speak to me and hang out and smoke some herb with me and get to know

753
01:14:45,000 --> 01:14:50,680
each other and you said you were going to run through one quick makeup of your product how would

754
01:14:50,680 --> 01:14:57,160
you prep up for a minute extract well i'll tell how you could because i've done it a million i

755
01:14:57,160 --> 01:15:01,720
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

756
01:15:01,720 --> 01:15:07,720
bucket that's everybody's got it every grower farmer whatever whether you're in a tent or

757
01:15:07,720 --> 01:15:11,160
anything you should have a five gallon bucket or two extra temperature matter because i know

758
01:15:11,160 --> 01:15:16,600
you know where i live it is cold all the time yeah let's temperature will slow it down right

759
01:15:16,600 --> 01:15:21,960
yeah you can't be freezing slow like can't be under like 35 degrees 40 degrees minimum like

760
01:15:22,440 --> 01:15:27,720
so we'll i'll get in all that because temperature definitely depends but a bucket plant matter

761
01:15:27,720 --> 01:15:32,680
whatever you got like even if it's just a pile of leaves as long as they're not sprayed with

762
01:15:32,680 --> 01:15:39,720
chemicals or nothing whatever you got sticks stones maybe that's a little fun with life

763
01:15:39,720 --> 01:15:47,400
whatever or like a crop fruit peach pits i don't care what you got like something non-toxic

764
01:15:47,400 --> 01:15:55,880
the best stuff is non-toxic fast growing vigorous fast growing healthy and local so

765
01:15:55,880 --> 01:16:03,000
some vines grass if you don't spray grass vines whatever you got we got virginia creeper all over

766
01:16:03,000 --> 01:16:09,000
the house i'm pulling off vines all the time whatever you got put it into a mix stuff in the

767
01:16:09,000 --> 01:16:14,200
five gallon bucket whatever you got um doesn't have to be full as long as you're just filling

768
01:16:14,200 --> 01:16:18,600
the bottom of the bucket so if you had like a couple extra peaches couple extra pears

769
01:16:19,160 --> 01:16:23,640
throw them in there that maybe they start going bad a little bit you pick them and didn't eat them

770
01:16:23,640 --> 01:16:30,920
you know but best is like fresh conventional or non-conventional like so you don't you don't want

771
01:16:30,920 --> 01:16:35,320
like if you're going to store bought isn't ideal or if you are going to store bought get organic

772
01:16:35,800 --> 01:16:41,560
and don't get like get food for you and then if it goes bad i don't suggest people go to the store

773
01:16:41,560 --> 01:16:45,560
just to buy stuff for fermenting but there are specific applications where you need something

774
01:16:45,560 --> 01:16:49,720
you won't go on go get it we live in this land of abundance go get something fermented have fun

775
01:16:49,720 --> 01:16:54,920
go get something fermented have fun you know and there's specific recipes you want to make

776
01:16:54,920 --> 01:17:01,400
something real specific we teach that in our knf world but basically if you if you got a crop

777
01:17:01,400 --> 01:17:05,480
you want to pick it first thing in the morning if it's your crop you have total control over it

778
01:17:05,480 --> 01:17:10,760
something locally go out and pick it first thing in the morning throw it in your bucket um then you

779
01:17:10,760 --> 01:17:17,640
get the local microbes in there that's great you fill the bucket full of water once you got your

780
01:17:17,640 --> 01:17:26,520
plant matter in there then you add some sugar like maybe half a cup of sugar and then add some labs

781
01:17:26,520 --> 01:17:34,680
lactic acid bacteria or you can add some of my product because that has labs in it um but then

782
01:17:34,680 --> 01:17:40,280
you're getting my labs from my farm my local stuff if you collect your labs from your area

783
01:17:41,080 --> 01:17:46,440
the way i was just saying with the milk that's totally different that's totally better that's

784
01:17:46,440 --> 01:17:51,160
better that's you go to your local farmer and get some unpasteurized milk directly from a cow maybe

785
01:17:52,040 --> 01:17:58,840
honestly that'd be great but any milk will do like i've used powdered milk to do this before

786
01:17:58,840 --> 01:18:03,400
which is like we live in this land of abundance like get what you got get what you get use what

787
01:18:03,400 --> 01:18:11,640
you can use you know like don't let not knowing a farmer and not knowing how to get unpasteurized

788
01:18:11,640 --> 01:18:16,600
milk stop you but yeah if you can get the local stuff great i like i like my goat milk or my two

789
01:18:16,600 --> 01:18:24,440
day milk yeah whatever you like to use whatever you got use it um but but it has to have lactose

790
01:18:24,440 --> 01:18:30,680
in it huh you got it well i don't even know lactose for you i've never tried that it might work it

791
01:18:30,680 --> 01:18:36,840
might not but ideally you want the lactose facility and the lactose is it probably is it the same

792
01:18:36,840 --> 01:18:43,720
thing or is it i mean yes i don't know i don't know because i just because i drank the a2 milk

793
01:18:43,720 --> 01:18:49,800
because it has no lactose it is a milk that's naturally lactose free give it a try all it has

794
01:18:49,800 --> 01:18:54,520
to do is separate a little bit some milks will separate and you'll have all curds in a little bit

795
01:18:54,520 --> 01:18:59,240
of way some milks are separating they have a little bit of curds a lot of way so it's like you want

796
01:18:59,240 --> 01:19:07,640
more way for what we're doing you want more way um but basically the the ferments is just plant matter

797
01:19:07,640 --> 01:19:15,560
water a little bit sugars a little bit of um labs and you're basically just giving a foods you're

798
01:19:15,560 --> 01:19:21,560
giving an environment which is the water an inoculant which is all the living stuff and food

799
01:19:21,560 --> 01:19:27,640
sources sugar really good fast acting food source but not the best food sugar you know kind of junk

800
01:19:27,640 --> 01:19:34,280
food so then you give them a high nutrient dense plant matter and that's like a better food source

801
01:19:34,280 --> 01:19:39,400
that's that's they're like good food and that's that's how you get the solution that we're getting

802
01:19:39,400 --> 01:19:43,880
the lack the fermented plant extract so while i asked about the temperature earlier i used to

803
01:19:43,880 --> 01:19:50,520
do chemistry and chemistry heat is always the catalyst and all of these chemical reactions or

804
01:19:50,520 --> 01:19:57,320
the speed up processes so i know cold uh inhibits this process what is an ideal and is there a max

805
01:19:57,320 --> 01:20:03,880
temperature do you want to let it sit out in 110 degrees in oklahoma or do you want to have it in

806
01:20:03,880 --> 01:20:09,560
the shade there and then in another place where it's 70 have it in the sun what's ideal or is

807
01:20:09,560 --> 01:20:19,480
there not it's just depends so it gets it gets tricky here because um if you have one for example

808
01:20:19,480 --> 01:20:28,520
the example you used if you have one sitting out in the sun um you you're going to tailor your

809
01:20:28,520 --> 01:20:35,160
microbial solution to your environment which the environment is the tank of water they fermenting

810
01:20:35,160 --> 01:20:43,400
in the jug whatever so if you're out in the sun you're getting um favorable conditions for

811
01:20:43,400 --> 01:20:49,880
photosynthetic forms of these microbes or light tolerant forms um i've heard them referred to

812
01:20:49,880 --> 01:21:00,040
originally as highlight versions um and these would maybe better used as foliar sprays than

813
01:21:00,040 --> 01:21:07,480
as root feeds um a lot in knf when we make imo we don't want to indirect sunlight because the uv

814
01:21:07,480 --> 01:21:13,560
in the sunlight is going to kill off certain microbial populations that mean we may want to still culture

815
01:21:14,280 --> 01:21:22,600
um like you know more uv sensitive things in there that might not love the light because

816
01:21:22,600 --> 01:21:27,160
they're used to living deeper root system yeah or even just they're used to living just under a mulch

817
01:21:27,160 --> 01:21:31,000
layer and they just don't want direct sun hitting them because they're not there so they're not uv

818
01:21:31,000 --> 01:21:39,400
tolerant so we might want to protect our microbes from that so um so same goes in in these fermented

819
01:21:39,400 --> 01:21:45,400
plant extracts that if you have ones in the light they they're going to act a certain way you know

820
01:21:46,120 --> 01:21:54,760
um that's with open top right in your garden but or covered up in the garden so to make mine to

821
01:21:54,760 --> 01:22:02,040
to mine i shouldn't say that but to make the fermented plant extracts um you seal it i didn't

822
01:22:02,040 --> 01:22:07,320
say that you have to seal the top and give it an air lock like you don't want it open air to make

823
01:22:07,320 --> 01:22:14,440
the fermented plant extracts it's lacking oxygen yes so you're sealing it um at the top but that

824
01:22:14,440 --> 01:22:18,280
that will like build up pressure so you need like a little air locker you just need to burp it every

825
01:22:18,280 --> 01:22:28,840
now and then um so a little air lock is key um like a brewer's air lock you know and um yeah so

826
01:22:28,840 --> 01:22:33,000
if you're brewing them out in the sun if you're growing in the shade wherever it's kind of like

827
01:22:33,000 --> 01:22:40,440
again you're every brew is a collection of microbes in your area in addition to because you're it's

828
01:22:40,440 --> 01:22:46,280
environment and food source so what you're fermenting and then like where and how you're

829
01:22:46,280 --> 01:22:51,240
fermenting it so if you're fermenting it in a colder environment you might be tailoring the

830
01:22:51,240 --> 01:22:57,000
microbial solution to cooler temperatures and it's going to go slower in colder temperatures

831
01:22:57,000 --> 01:23:03,000
in the hot sun like your ferment will be done and ready to use quickly like yeah like compost is the

832
01:23:03,000 --> 01:23:06,760
same if you're in a warmer place it's going to heat up faster you're in a colder place it's going

833
01:23:06,760 --> 01:23:13,160
to take longer take longer time to heat up yes no matter what exactly yeah um that's that's true

834
01:23:13,160 --> 01:23:17,800
with all kinds of fermentation like you're saying kimchi like a lot of this stuff would happen slower

835
01:23:17,800 --> 01:23:21,720
and cooler you want to slow down the microbial action something you cool it down you want to

836
01:23:21,720 --> 01:23:26,360
speed it up you want a lot of this is cheese too right so you were saying earlier it goes into

837
01:23:27,000 --> 01:23:34,760
the culinary mixed with the agriculture knf specifically is a connection but a magical

838
01:23:34,760 --> 01:23:42,120
connection between culinary and agriculture and you can make some delicious things with knf like

839
01:23:42,120 --> 01:23:49,240
really delicious things um that are like almost like medicine for your stomach and medicine for

840
01:23:49,240 --> 01:23:57,560
your plants and food for your microbes all kind of in one it's a really the potential of knf

841
01:23:58,360 --> 01:24:04,680
is like i said i want to be able to live to see the these things actuated in humanity at scale

842
01:24:05,400 --> 01:24:10,760
when i mean i realize it will be some of this may become like disneyified you know i'm saying like

843
01:24:10,760 --> 01:24:20,440
like watered down or misinterpreted and was one or another but the fullness of this available to

844
01:24:20,440 --> 01:24:26,120
humanity is massive and when we start to realize that as a whole as a species in different countries

845
01:24:26,120 --> 01:24:31,640
and different cultures and different people's ideas and ways of expressing it is going to be

846
01:24:32,200 --> 01:24:38,440
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

847
01:24:38,440 --> 01:24:43,560
to do a knf food like dinner type of vibes where we like serve a dinner with that's made with each

848
01:24:43,560 --> 01:24:50,200
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

849
01:24:50,200 --> 01:24:55,160
i can talk him into yeah to doing some he's always about trying something new he's always tired of

850
01:24:55,160 --> 01:25:00,600
doing the same stuff so i got a bunch of recipes i made up for it so we just need like a space and

851
01:25:00,600 --> 01:25:07,880
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

852
01:25:07,880 --> 01:25:12,520
sunflowers and beans see to the cup weather i can't i won't have anything to do with them ever

853
01:25:13,160 --> 01:25:15,800
just don't have any place to put them now and don't want them to get too old

854
01:25:16,680 --> 01:25:22,280
sunflower i was thinking would be a good strong one with a sprout yeah if you're ever west of um

855
01:25:23,080 --> 01:25:28,760
of area 420 hit me up and come see the farm would be dope y'all definitely want to come down check

856
01:25:28,760 --> 01:25:35,400
that out and uh i highly appreciate it coming by speaking to me about all this stuff uh i know

857
01:25:35,400 --> 01:25:41,240
it's your mission to get this out there uh i love your passion for it you showed me the same passion

858
01:25:41,240 --> 01:25:46,040
that i got from queen of the sun grown and what you got from her i get that from you on your mission

859
01:25:46,680 --> 01:25:52,440
my mission is pretty much to help people like yourself spread it to other people who are still

860
01:25:52,440 --> 01:25:58,680
afraid to talk about it or even ask questions about it uh those ones that are afraid to comment on our

861
01:25:58,680 --> 01:26:06,280
facebook pages and like and share them because they're still in fear of the reefer uh we reaffir

862
01:26:06,280 --> 01:26:14,680
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

863
01:26:14,680 --> 01:26:22,280
it's helped you in your life um highly appreciate it and thank you can't wait to come down to farm

864
01:26:22,280 --> 01:26:30,520
and check you out and thanks everybody for tuning in we're gonna tune out here and i will be back

865
01:26:30,520 --> 01:26:54,680
next week with a new episode of reaffir the reefer and talk to you soon

866
01:27:00,920 --> 01:27:05,400
we call him doctor for the healing meditation and good vibration

867
01:27:06,440 --> 01:27:07,640
for food view

868
01:27:07,640 --> 01:27:27,640
five