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Those boxes look so similar to the boxes they use to inoculate Koji rice in Japan to make sake.. I have made some sake and strained out the Koji and left over rice, do you think these micro-organisms would be similar? Or good at all for compost? The sediment contains dead yeast sells but also some living sake yeast as well as Koji mold and a bit of alcohol. I guess the alchohol will evaporate in the compost? Is this the same essence of microorganism in my solution to provide good inoculation to my soil? The left overs have been in my fridge bubbling away for a few months. Thanks for the videos
@@intriguedpipeman6478 Yes you are quite right. These are the types of indigenous fermentation microbes we are looking to capture along with their microbiomes in pristine nature. However when you capture the microbes from healthy leaf mold and they innoculate the rice, they then need to be adapted to your environment and soil type/microbiota. This forms the basics of Indigenous microorganisms cultivation and propagation theory in KNF. The techniques developed by master Cho where learned in Japan from many mentors that all taught him many different T.E.K, microbe/biotech methodologies, inputs, nutritive cycle theory and philosophies which he combined into the KNF system.
We used to get this bloom in our wrapped fermented peanut hay. Our cows were so healthy then! The farmer quit growing due to his age and health and we miss it so much! The pink and white would grow over the hay and the hay smelled like beer and pickles 😋
I watched a couple of Chris's videos and he always seemed to top his jars with a layer of sugar to ensure the bubbling didn't happen. Just about 1in layer on the top. Wonder if that would have helped these batches. Love to see the videos, trial and errors. Always a great way to learn for everyone!
If you use long-grain rice, you can use 1.5 times the amount of water as you do rice (by volume!) This is how Surinamese rice is boiled to keep all the nutrients in the rice - you don't drain the rice, because you use the exact amount needed. It depends on the type of rice how much water it will absorb, so,it takes a bit of experimenting to get that perfect dry, parboiled rice you want for IMO collection (or for Surinamese cooking, which is how I learnt about this. method 😊). Directions for most types of long-grain rice: Measure out 1.5 parts water for every 1 part rice. (In cooking to eat, also add salt). Bring to a boil together, then turn down to the lowest simmer you can. (On my induction stove, that is setting 1 out of 9.) To make sure the rice is not overcooked, take 1-2 minutes off the recommended cooking time (normally, long-grain rice needs to simmer for 15 minutes, then sit for another 15 minutes in the pot before cooling). When done cooking, the rice should have absorbed all the water. If not, leave on stove the recommended number of minutes and check again. Fluff with a fork, turn off the heat, but leave the rice in the still-warm pot with the lid ON for about 15 minutes. You can keep the pot warm for these 15 minutes by putting it into an enclosed space (like a microwave) or by leaving it on the residual heat of the stove and covering the lid with a couple of pot holders or a towel or something. After 15 minutes, remove the rice from the pot and spread out on a large plate to cool. (Or, if you made it to eat: eat while still warm, of course!) Hope that helps!
I finally got a decent collection from under a 400 year old oak tree here in Southern California. Had to add lots of sugar as well though. Thanks for this video!
I’m a chef and I noticed that Different brands of rice sometimes cook differently, I would stick to one brand, nice vid thanks, I never made IMO before but I’m guessing the thicker box of rice mabe spoiled because the center went anaerobic because it’s thicker and less oxygen maybe.
I wrote a long comment about the cooking method of long-grain rice (which is what I use most of the time, unless I'm making risotto of course) before I saw your comment. I agree - once you find the best cooking method for a type of rice, stick with that! And yes, different brands of even the same type of rice can cook up very differently - long grain rice is grown on several continents, so I'm sure the way it is grown, plant nutrition and climate would result in slightly different grains even if the genetic material the same or similar!
Just pulled my 1st imo collection using a sandwich meat Tupperware. Although plastic probably isn't the best it worked pretty good. I left it 5 days and it had cotton candy stuff to the top. Maybe that was too long since it's Summer time here.
This is Korean natural farming. Creating all your own microbial and nutrient inputs yourself at home using methods and techniques developed by master Hankyu cho. Keep looking on this channel for more videos. You can also check out Chris Trump on UA-cam or drake weinert. We have a Facebook group for KNF as well
Chris Trump has a whole series of videos explaining all the inputs. It is helpful to watch a few "what is KNF" (Korean Natural Farming) and "how does KNF work" type videos first, though - I initially didn't understand what all the different ferments and wild yeast collections are for! But there are lots of introductory videos on the topic, and also videos on what each type of natural input does for your plants. The cool thing is, though, that once you wrap your head around it, you can make all these low-cost inputs yourself - no more trips to buy fertilizer!
If you use long-grain rice, you can use 1.5 times the amount of water as you do rice (by volume!) This is how Surinamese rice is boiled. Bring to a boil together, turn down to the lowest simmer you can. To make sure the rice is not overcooked, take 1-5 minutes off the recommended cooking time (normally, long-grain rice needs to simmer for 15 minutes, then sit for another 15 minutes in the pot before cooling). When done, the rice should have absorbed all the water. Fluff with a fork, turn off the heat, but leave the rice to cool in the still-warm pot with the lid ON for about 15 minutes. You can keep the pot warm for another 15 minutes by putting it into an enclosed space (like a microwave), or cover the lid with a couple of pot holders or a towel or something. After 15 minutes, remove from pot and spread out on a large plate to cool.
Thank you, I was having trouble verifying the head room. The one I just made looked like yours - probably more like 1/4 (or 1/5) air space vs. 1/3. I need more containers. How did yours come out?
my third attempt I finally got mycellium. but the rice had some blue spots and stuff anyway I voted send u a picture. I know ur super busy but u seem so nice I'm gonna ask anyway lol
We don't use white sugar or the convential brown sugar which is just white sugar with molasses added back. The best is raw sugar cane, jaggery, sucanat. Raw brown sugar has trace minerals and nutrients that help nourish and select for healthy microbial communities.
![Дон ДОН, Алаудинов и СБЕЖАВШИЕ из под Курска ахматовцы 😁 [Пародия]](http://i.ytimg.com/vi/dEfCf5IK26Q/mqdefault.jpg)
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
🌱NAR Email Exclusive Farming Tips - bit.ly/2PO0ZTf
Learn More About Korean Natural Farming Here - choglobalnaturalfarminghawaii.org/page/store#!/English-Language/c/64540270
Those boxes look so similar to the boxes they use to inoculate Koji rice in Japan to make sake.. I have made some sake and strained out the Koji and left over rice, do you think these micro-organisms would be similar? Or good at all for compost? The sediment contains dead yeast sells but also some living sake yeast as well as Koji mold and a bit of alcohol. I guess the alchohol will evaporate in the compost? Is this the same essence of microorganism in my solution to provide good inoculation to my soil? The left overs have been in my fridge bubbling away for a few months. Thanks for the videos
@@intriguedpipeman6478 Yes you are quite right. These are the types of indigenous fermentation microbes we are looking to capture along with their microbiomes in pristine nature. However when you capture the microbes from healthy leaf mold and they innoculate the rice, they then need to be adapted to your environment and soil type/microbiota. This forms the basics of Indigenous microorganisms cultivation and propagation theory in KNF. The techniques developed by master Cho where learned in Japan from many mentors that all taught him many different T.E.K, microbe/biotech methodologies, inputs, nutritive cycle theory and philosophies which he combined into the KNF system.
@@humicrobe4507 thanks
We used to get this bloom in our wrapped fermented peanut hay. Our cows were so healthy then! The farmer quit growing due to his age and health and we miss it so much! The pink and white would grow over the hay and the hay smelled like beer and pickles 😋
ThankQ what a awesome mention... I use worm tea so I find this interesting 🤔
I watched a couple of Chris's videos and he always seemed to top his jars with a layer of sugar to ensure the bubbling didn't happen. Just about 1in layer on the top.
Wonder if that would have helped these batches. Love to see the videos, trial and errors. Always a great way to learn for everyone!
Just wanted to say I enjoy the channel a lot and you always inspire me and get me excited about gardening
If you use long-grain rice, you can use 1.5 times the amount of water as you do rice (by volume!) This is how Surinamese rice is boiled to keep all the nutrients in the rice - you don't drain the rice, because you use the exact amount needed. It depends on the type of rice how much water it will absorb, so,it takes a bit of experimenting to get that perfect dry, parboiled rice you want for IMO collection (or for Surinamese cooking, which is how I learnt about this. method 😊).
Directions for most types of long-grain rice:
Measure out 1.5 parts water for every 1 part rice. (In cooking to eat, also add salt). Bring to a boil together, then turn down to the lowest simmer you can. (On my induction stove, that is setting 1 out of 9.) To make sure the rice is not overcooked, take 1-2 minutes off the recommended cooking time (normally, long-grain rice needs to simmer for 15 minutes, then sit for another 15 minutes in the pot before cooling).
When done cooking, the rice should have absorbed all the water. If not, leave on stove the recommended number of minutes and check again. Fluff with a fork, turn off the heat, but leave the rice in the still-warm pot with the lid ON for about 15 minutes. You can keep the pot warm for these 15 minutes by putting it into an enclosed space (like a microwave) or by leaving it on the residual heat of the stove and covering the lid with a couple of pot holders or a towel or something. After 15 minutes, remove the rice from the pot and spread out on a large plate to cool. (Or, if you made it to eat: eat while still warm, of course!)
Hope that helps!
I finally got a decent collection from under a 400 year old oak tree here in Southern California. Had to add lots of sugar as well though. Thanks for this video!
Added the lots of sugar after the collection? Or to make the collection¿
@@ianjimenez9769 brown sugar is added after colonization to create IMO2
@@humicrobe4507 yes thanks. I was more curious if this guy had to "add lots of sugar" to get his IMO1 collection.
I’m a chef and I noticed that Different brands of rice sometimes cook differently, I would stick to one brand, nice vid thanks, I never made IMO before but I’m guessing the thicker box of rice mabe spoiled because the center went anaerobic because it’s thicker and less oxygen maybe.
I wrote a long comment about the cooking method of long-grain rice (which is what I use most of the time, unless I'm making risotto of course) before I saw your comment. I agree - once you find the best cooking method for a type of rice, stick with that! And yes, different brands of even the same type of rice can cook up very differently - long grain rice is grown on several continents, so I'm sure the way it is grown, plant nutrition and climate would result in slightly different grains even if the genetic material the same or similar!
Good to see that is not as easy as other videos make it seem.
I love your collecting data
Just pulled my 1st imo collection using a sandwich meat Tupperware. Although plastic probably isn't the best it worked pretty good. I left it 5 days and it had cotton candy stuff to the top. Maybe that was too long since it's Summer time here.
Nice @1 minute in you can see which box the fly wants!
Thank you for video, I'm seriously going to try and collect IMO sometime this year
thanks
I am totally lost. what are y’all talking about. is there a introductory course on this?
This is Korean natural farming. Creating all your own microbial and nutrient inputs yourself at home using methods and techniques developed by master Hankyu cho. Keep looking on this channel for more videos. You can also check out Chris Trump on UA-cam or drake weinert. We have a Facebook group for KNF as well
@@humicrobe4507
Thanks for the reply and the referrals. Much appreciated.
Chris Trump has a whole series of videos explaining all the inputs. It is helpful to watch a few "what is KNF" (Korean Natural Farming) and "how does KNF work" type videos first, though - I initially didn't understand what all the different ferments and wild yeast collections are for! But there are lots of introductory videos on the topic, and also videos on what each type of natural input does for your plants. The cool thing is, though, that once you wrap your head around it, you can make all these low-cost inputs yourself - no more trips to buy fertilizer!
Thank you so much for sharing 🙌NAR!🙌💚🙏❤
Great job
The fluffing and even leaving the top off helps dry the rice.
If you use long-grain rice, you can use 1.5 times the amount of water as you do rice (by volume!) This is how Surinamese rice is boiled. Bring to a boil together, turn down to the lowest simmer you can. To make sure the rice is not overcooked, take 1-5 minutes off the recommended cooking time (normally, long-grain rice needs to simmer for 15 minutes, then sit for another 15 minutes in the pot before cooling).
When done, the rice should have absorbed all the water. Fluff with a fork, turn off the heat, but leave the rice to cool in the still-warm pot with the lid ON for about 15 minutes. You can keep the pot warm for another 15 minutes by putting it into an enclosed space (like a microwave), or cover the lid with a couple of pot holders or a towel or something. After 15 minutes, remove from pot and spread out on a large plate to cool.
خلط نشارة خشب مع الارز Mycorrhizae in Biology
Terimakasih atas informasinya sangat bermanfaat sekali bagi petani yang ingin sukses
Excellent information !
Question when buying brown sugar. Does Organic light or Dark matter. Thanks for everything
Terimakasih atas informasinya sangat bermanfaat sekali bagi petani
I love you’re channel
Thank you, I was having trouble verifying the head room. The one I just made looked like yours - probably more like 1/4 (or 1/5) air space vs. 1/3. I need more containers. How did yours come out?
my third attempt I finally got mycellium. but the rice had some blue spots and stuff anyway I voted send u a picture. I know ur super busy but u seem so nice I'm gonna ask anyway lol
To collect 1 letter of IMO how much rise and brown sugar required.
Cant wait to see the tutorial video
I haven't finished the video, but quick comment, what about a brown sugar cap instead of mixing it in?
You have to mix the colonized IMO1 with raw brown sugar to stabilize the fermentation and microbial communities.
Chris Trump suggests a brown sugar cap if it looks a little too liquid.
Curious if dry bulk molasses (sold as animal feed for cattle) could be used as a substitute for the brown sugar?
Good video,thanks mate! Do you know if you lose diversity by putting your microbes "to sleep"?
What are the dimensions of the boxes?
Can you use White Sugar instead? There is alot of moisture in Brown Sugar.
We don't use white sugar or the convential brown sugar which is just white sugar with molasses added back. The best is raw sugar cane, jaggery, sucanat. Raw brown sugar has trace minerals and nutrients that help nourish and select for healthy microbial communities.
This is interesting
So freakin cool
I wish I could do this but I live in a desert lol
I collected a great IMO culture in Albuquerque years ago : )
🙌
What happened to JMS?
It is harder to store, but less error prone and time intensive
Is there an English video about this from Mr Cho on UA-cam. Most of what I’ve found is in Korean. The ones in English, I’ve already watched.
@@Skashoon Have you watched all the ones by Chris Trump? He was trained directly by master Cho.
Why can't anybody show the part where they add water 💦 and put it into a sprayer? 🙄