1:55 that’s another thing is distilled water and water in general is very mist used for benefit now if you just want clean water by all means yes but the thing about distilled water is because it’s distilled it has a TDS which stands for total dissolved solids of normally zero so it can have the effect to potentially strip minerals and potential abilities from a Bokashi composting system. I would recommend Aro water if you can talk to the people you get it from and see the paperwork to determine how many total dissolved solids you are receiving as well as anything and everything they take out because there are a lot of things you don’t want to take out or you can let tapwater do it’s thing or the best option is rainwater and I’m not a particular fan of tapwater either but I’ve used it in the past with specifically brown rice vinegar is not commonly known but brown rice vinegar is the way to go a shot of brown rice vinegar for 5 gallons of water let it do its thing for 24 to 48 hours after the pH has dropped the majority of chlorine and ketamine has actually been resolved in the system because brown rice vinegar specifically helps readjust the natural balance of our planet it’s used in Korean natural farming and has been scientifically shown that it is the best vinegar to use in the garden it’s a shame that so many more people are not using it.
0:31 first we need to understand where fermentation started 2400 BC in ancient Mesopotamia what is the first recorded process of fermentation in food preservation. And so then we look into well if they were preserving in word decomposing what exactly is happening. And what is happening is yes decomposition however it is the positive sides of decomposition so essentially breaking down everything but particularly taking care of and eliminating bad pathogens of any kind. EM1 is entirely different than LAB, lactic acid bacteria, fungi from the lacto species. When you use EM1 compared to AEM1 Or LAB you don’t get any thing other than Yeast, Photosynthetic Bacteria, and Lactic Acid Bacteria… they are all three generated in separate test tubes and then combined at processing for bottling without any oxidization in the process. So you have these three pure substances added together at the end which is not necessarily a bad thing these are very beneficial but for free you can inoculate just about any substance that has some form of starch or food source for these species that you miss out on from specifically only using EM1. You can turn around and purchase EM1 and it is a phenomenal product I do plan on purchasing it myself, the thing is is they want you to produce AEM1 which is activated effective microorganisms, they have plenty of videos on how to do that as well as online readings on their website and UA-cam channel. But what that essentially does is make LAB But people don’t understand how easy it is to collect these micro organisms that are literally everywhere all throughout the air no matter where you are if you take a deep breath you just breathed in 10 fungal spores. Most commonly used practice for collecting lactic acid bacteria is using a rice wash in Korea natural farming because it doubles as collecting indigenous micro organisms number one in order to bring them home and convert them into indigenous micro organisms number two I won’t get into that today because that’s a rabbit hole…… but if you get into some of the original readings where people had not yet developed Korean natural farming and you start looking into these older techniques which are essentially the same thing you begin to realize that these things that are in the air can be collected from everything basically so to give some examples off the top of my head would be rice, oatmeal, any type of grain, any type of bean, potatoes, flour of all types, when you cook noodles let the water cool off you can use that, if you use clean water you can even use your own saliva start around and collect these wonderful microbes just floating through the air. These guys love any kind of liquid with a food source so to say that it’s cheaper or better in any way is incorrect. When we look into the amount of potential different solutions there are because we have to keep in mind different micro organisms different use different bacteria different fungi like different material so you can even do trial and error where you at Rye Rice and oatmeal as a inoculants source and harbor These different cultures in liquid form in order to inoculate Okashi do you had mentioned how it gives you a absolute chance of making sure you have the right thing, but when you start diving deep into organic teachings and practices they teach you to taste and smell and feel and really rely on your senses and start learning from your senses because our senses are more accurate than most expensive readers on the market today we just have to retrain our mind body and soul to work with itself. So with that being said you can smell these Fermance smell bad ones and smell good ones on purpose to ensure you know what is good and what is bad. With so many options to get so many options in return at potentially a free price because let’s just be honest you don’t have to necessarily go to the store and buy all these different things and test it out I guarantee if you went over to a friend or family members house and you clean the house for them a little bit you could get your hands on oatmeal for example this recently just happened to me where I got some oatmeal for cleaning out somebody’s kitchen and I’ve been using it to collect lactic acid bacteria. I don’t necessarily want to get more in depth into the names of some of these specific bacteria yeast fungi and so on and so forth because it starts to get really complicated and you go down a rabbit hole. On the subject of AEM1, EM1, LAB, there is actually Two AEM1 on the market and they are different. I really hope these comments come across as wanting to help rather than being a know it all and by all means if I’ve said something incorrect I would love for somebody to actually correct me lol it sounds funny but that’s how we all grow and learn from one another.
1:49 OK that’s something really important is molasses but I don’t recall you saying you need to make sure you get unsulfured blackstrap molasses it doesn’t have to be black strap specifically black strap is the highest concentration of sugars and minerals etc. if anybody didn’t use unsulfured its rendered useless
1:16 if you build a system where you have consistent airflow and you have sources of high concentration of let’s say lactic acid bacteria for example like I’ve done I’ve got an old fridge that’s got a constant circulation going through it it’s right at 80° and I change the temperature on purpose for different outcomes because different microbes live at different temperatures and so different outcomes it’s not a bad thing all the different outcomes do as long as you’re smelling these things and make sure they’re not going bad then you’re actually increasing diversity and you’re getting more out of this and being more cost-effective now yes there is the thing about time but when you build a system like this and you have constant air circulation I’ve collected lactic acid bacteria serum for the purpose of creating Bokashi in 24 hours
THANK YOU! Misturar 1xic.Agua, 1/2 colherzinha melassa e 1/2 colherzinha EM. Adicionar 500gr Crusca (melhor mais úmido que seco). Armazenar por 2 ou 3 semanas em saco plástico bem fechado para inoculação anaerobica completa da farinha de Bokashi.
5:19 traditionally the best thing to use for fermentation process is actually clay pots but for this specific fermentation process you don’t want to use that because it allows free air exchange, I don’t really honestly know of any way to use some sort of true organic material that’s completely sealed to complete this fermentation process so honestly I would say best practice would be to use two black trash bags one inside the other and put it in a closed 5 gallon bucket with a trash bag over it to keep out light/air possibility
4:54 It’s also best practice to have it an absolute darkness and temperatures ranging from 70° to 80° a lot of people double or triple seal it to because it’s an anaerobic fermentation process so it’s a lack of oxygen for this fermentation process.
For storage and to give away easily the best thing in my opinion would be a double brown sack because the brown sack will eventually decompose if you compost it. 6:18
Do you dry out the bran after it has been inoculated? Or sprinkle it wet on top of the bokhashi compost? Thank you, simple and straight forward method!
6:18 altogether it was a great video to get people going on the subject I guess I should’ve worded my original comment better and gave some tips along the way to begin with. I hope this helps some people understand not only the basics but how advanced this could potentially be.
My guess is that another dry flake carbohydrate substrate could work for the microbes to populate on. The bran is a little pricey in grocery stores per pound or may be hard to source in small quantities, but I buy from the local feed store which makes a bulk purchase pretty affordable and easy to source. Since making this episode, I've realized I can use this inoculated bran in my chicken coop between litter replenishment layers in winter (deep litter method) and pretty much anywhere I am trying to compost outdoors.
You can use newspaper, or cardboard. I'd go with cardboard. American made cardboard specifically, as they don't use chemicals they may use in other countries. You can also dry out the cardboard in the sun for a few days after inoculation, which will put the bacteria in a dormant state for longterm storage
0:48 Same thing with bran it’s often thought the brand is the only thing you can use however the reason that we use brand is because it actually breaks down really slowly and has a very all around nutritional value to it and so it makes it great thing to grab onto those microbes Break down things prolifically without breaking down itself before completes its task. However as a substrate if you will you can use just about anything again and what’s funny is same thing on my other comment the source is that you can use to inoculate the wet culture side of things can actually funny enough be used as such in their raw dry forms or slightly cooked or left in water for 24 hours in order to soak up water but they can actually be used in place of rice bran and the sources are even more endless because it’s the same concept as liquid culture once again you can mix sources to get a different varied outcome and it’s all trial and error and you can essentially do it for free if you work with friends and family which is a good thing we want to do this because then we share a community and we teach one another and we gain more value from one another and it really essentially makes this more of a lifestyle rather than something we are Wide to do in order to complete a task set at hand. I’d rather becomes a lifestyle.
The best way to find out whether or not anything has the right moisture level is something called field capacity test it’s really simple it’s really awesome it’s really effective and this goes hand-in-hand with using your mind body and soul and arrangement with our planet. If you take a handful of it and you squeeze it as hard as you can and a bit of moisture starts to form but won’t really accumulate into a drop you’ve completed your fuel capacity test and you’re right at the correct moisture for essentially anything. It takes a little bit of trial and error but once you get the hang of it you’ll never want to waste money on a moisture meter again. 😂😂
2:45 😂😂 this one’s kind of silly but I do have a problem with this and I’ve really been staying away from it is heavy metal concentrations found in soil across-the-board across the whole planet and it does not help with how many pieces of metal we use for fermentation for composting etc. so I try to just stay away from metal 😂 A lot of people don’t consider this even an idea because they don’t think about it but if you were to send in testing to Logan labs of somebody that I’ve been using lots of metal in the process I guarantee it will come back with higher metal concentrations than they expected. It’s something we want to just avoid so we don’t have a problem with it.
I buy from a local feed store. The only ingredient is bran flake. You can also buy from the grocery store at some of the more specialty stores with the natural bins of grains and nuts. This is a much better option if you don't need a giant bag of bran!
I keep the bag in a dark location at room temperature. After it's fermented, I use it within 2-3 weeks, so I don't take extra measures to make sure it lasts longer. I also have never bought pre-made bran, so I'm not sure what other companies do to guarantee their bran lasting a year.
@@TurnYourHeadandScoff but i have bokashi bran, its running out. it was sold to me dry. it works great. after some sleuthing, it seems raked out on a tarp, in the sun, will tell these microbes to go dormant (dry out), and they will awaken, and work fine. i dont wanna buy another bag. thanks for your video
@@@earthmike532, have you ever thought of inoculating a new batch within the currently fermenting batch of scraps?? I've never been able to find information for or against this, but I can't see why not as you can do it with pretty much every other ferment... Like sourdough, yogurt, pickles, etc
Also, you can use cardboard as the inoculating medium. Just make sure to use American cardboard as they don't use chemicals they may use in other countries. Cut it up into squares. It'd be easy to dry out in the sun
@@Joe_C. I'll be using leaves this year. Good idea on the card board. You could use the old batch for the new batch. But it would be quite sloppy and not as convenient as sprinkles. Also, you wanna turn that biomass back into earth, fast. That's the point of this, so it would kinda be taking steps backwards, throwing chunks of old food waste with your new food waste, in a 5 gallon bucket, now it's gonna fill twice as fast or so and with materials that need to make their way back to earth. But I see your point. Thing is, when you add boaksi leaves, it's carbon. So your compost pile out back should still be about 3 buckets of leaves to every one bucket of bokashi-ed food scraps. So in a way if you use bokashi leaves or cardboard your priming the ratios before hand, and if you need a little extra nitrogen, just add grass clippings.
Never seen or read of anyone doing this, but I would imagine (thinking of it like other ferments): to reduce the potential risk of bad/anaerobic bacteria infecting the completed product, and/or to "add minerals" to the final product, and also high mineral salt is typically lower in sodium which plants don't need as an additive
You’re better off just sprinkling the labs on your food directly and avoid all the lengthy and expensive bran. Plus make your own labs with rice water and milk. She's just pushing a manufacturers product.
Thanks for reaching out. Please feel free to leave a reply with your additional knowledge so other gardeners can learn. It took me over a year trying to research this topic and even longer with trial and error before filming and posting this video. I try to keep the information simple and introductory and go into a deep dive on information and pitfalls in my separate podcast. So, it's very possible this episode just didn't dive in the way you hoped or cover every aspect of this topic. Again, feel free to add information in the thread so more gardeners can learn!
@@TurnYourHeadandScoff yeah that’s kind of where I’m at it’s not so much that you give wrong information it’s just that you lacked information where are needed in my opinion and there’s certain words and Termanology that after you understand more it makes a lot more sense, I will go back through the video and highlight points of interest with timestamps
1:55 that’s another thing is distilled water and water in general is very mist used for benefit now if you just want clean water by all means yes but the thing about distilled water is because it’s distilled it has a TDS which stands for total dissolved solids of normally zero so it can have the effect to potentially strip minerals and potential abilities from a Bokashi composting system. I would recommend Aro water if you can talk to the people you get it from and see the paperwork to determine how many total dissolved solids you are receiving as well as anything and everything they take out because there are a lot of things you don’t want to take out or you can let tapwater do it’s thing or the best option is rainwater and I’m not a particular fan of tapwater either but I’ve used it in the past with specifically brown rice vinegar is not commonly known but brown rice vinegar is the way to go a shot of brown rice vinegar for 5 gallons of water let it do its thing for 24 to 48 hours after the pH has dropped the majority of chlorine and ketamine has actually been resolved in the system because brown rice vinegar specifically helps readjust the natural balance of our planet it’s used in Korean natural farming and has been scientifically shown that it is the best vinegar to use in the garden it’s a shame that so many more people are not using it.
0:31 first we need to understand where fermentation started 2400 BC in ancient Mesopotamia what is the first recorded process of fermentation in food preservation. And so then we look into well if they were preserving in word decomposing what exactly is happening. And what is happening is yes decomposition however it is the positive sides of decomposition so essentially breaking down everything but particularly taking care of and eliminating bad pathogens of any kind. EM1 is entirely different than LAB, lactic acid bacteria, fungi from the lacto species. When you use EM1 compared to AEM1 Or LAB you don’t get any thing other than Yeast, Photosynthetic Bacteria, and Lactic Acid Bacteria… they are all three generated in separate test tubes and then combined at processing for bottling without any oxidization in the process. So you have these three pure substances added together at the end which is not necessarily a bad thing these are very beneficial but for free you can inoculate just about any substance that has some form of starch or food source for these species that you miss out on from specifically only using EM1. You can turn around and purchase EM1 and it is a phenomenal product I do plan on purchasing it myself, the thing is is they want you to produce AEM1 which is activated effective microorganisms, they have plenty of videos on how to do that as well as online readings on their website and UA-cam channel. But what that essentially does is make LAB But people don’t understand how easy it is to collect these micro organisms that are literally everywhere all throughout the air no matter where you are if you take a deep breath you just breathed in 10 fungal spores. Most commonly used practice for collecting lactic acid bacteria is using a rice wash in Korea natural farming because it doubles as collecting indigenous micro organisms number one in order to bring them home and convert them into indigenous micro organisms number two I won’t get into that today because that’s a rabbit hole…… but if you get into some of the original readings where people had not yet developed Korean natural farming and you start looking into these older techniques which are essentially the same thing you begin to realize that these things that are in the air can be collected from everything basically so to give some examples off the top of my head would be rice, oatmeal, any type of grain, any type of bean, potatoes, flour of all types, when you cook noodles let the water cool off you can use that, if you use clean water you can even use your own saliva start around and collect these wonderful microbes just floating through the air. These guys love any kind of liquid with a food source so to say that it’s cheaper or better in any way is incorrect. When we look into the amount of potential different solutions there are because we have to keep in mind different micro organisms different use different bacteria different fungi like different material so you can even do trial and error where you at Rye Rice and oatmeal as a inoculants source and harbor These different cultures in liquid form in order to inoculate Okashi do you had mentioned how it gives you a absolute chance of making sure you have the right thing, but when you start diving deep into organic teachings and practices they teach you to taste and smell and feel and really rely on your senses and start learning from your senses because our senses are more accurate than most expensive readers on the market today we just have to retrain our mind body and soul to work with itself. So with that being said you can smell these Fermance smell bad ones and smell good ones on purpose to ensure you know what is good and what is bad. With so many options to get so many options in return at potentially a free price because let’s just be honest you don’t have to necessarily go to the store and buy all these different things and test it out I guarantee if you went over to a friend or family members house and you clean the house for them a little bit you could get your hands on oatmeal for example this recently just happened to me where I got some oatmeal for cleaning out somebody’s kitchen and I’ve been using it to collect lactic acid bacteria. I don’t necessarily want to get more in depth into the names of some of these specific bacteria yeast fungi and so on and so forth because it starts to get really complicated and you go down a rabbit hole.
On the subject of AEM1, EM1, LAB, there is actually Two AEM1 on the market and they are different.
I really hope these comments come across as wanting to help rather than being a know it all and by all means if I’ve said something incorrect I would love for somebody to actually correct me lol it sounds funny but that’s how we all grow and learn from one another.
1:49 OK that’s something really important is molasses but I don’t recall you saying you need to make sure you get unsulfured blackstrap molasses it doesn’t have to be black strap specifically black strap is the highest concentration of sugars and minerals etc. if anybody didn’t use unsulfured its rendered useless
1:16 if you build a system where you have consistent airflow and you have sources of high concentration of let’s say lactic acid bacteria for example like I’ve done I’ve got an old fridge that’s got a constant circulation going through it it’s right at 80° and I change the temperature on purpose for different outcomes because different microbes live at different temperatures and so different outcomes it’s not a bad thing all the different outcomes do as long as you’re smelling these things and make sure they’re not going bad then you’re actually increasing diversity and you’re getting more out of this and being more cost-effective now yes there is the thing about time but when you build a system like this and you have constant air circulation I’ve collected lactic acid bacteria serum for the purpose of creating Bokashi in 24 hours
Easiest method I’ve seen yet for making your own Bokashi. Thanks for making this.
I'm so glad to hear that! Thank you!
THANK YOU!
Misturar 1xic.Agua, 1/2 colherzinha melassa e 1/2 colherzinha EM. Adicionar 500gr Crusca (melhor mais úmido que seco). Armazenar por 2 ou 3 semanas em saco plástico bem fechado para inoculação anaerobica completa da farinha de Bokashi.
4:36 A lot of people use other things to help keep the rice bran together and more of a sticky consistency like saw dust, coffee, etc.
5:19 traditionally the best thing to use for fermentation process is actually clay pots but for this specific fermentation process you don’t want to use that because it allows free air exchange, I don’t really honestly know of any way to use some sort of true organic material that’s completely sealed to complete this fermentation process so honestly I would say best practice would be to use two black trash bags one inside the other and put it in a closed 5 gallon bucket with a trash bag over it to keep out light/air possibility
4:54 It’s also best practice to have it an absolute darkness and temperatures ranging from 70° to 80° a lot of people double or triple seal it to because it’s an anaerobic fermentation process so it’s a lack of oxygen for this fermentation process.
Very well explained, thank you 😊
You're welcome and thank you!
For storage and to give away easily the best thing in my opinion would be a double brown sack because the brown sack will eventually decompose if you compost it. 6:18
Do you dry out the bran after it has been inoculated? Or sprinkle it wet on top of the bokhashi compost? Thank you, simple and straight forward method!
Can you the drained bokashi liquid as an inoculate for a new bokashi bran mix ?. Thank you.
Thank you!
May I ask if using bran with calcium carbonate already added to it would be ok to use?
All I can find is bran for horses
6:18 altogether it was a great video to get people going on the subject I guess I should’ve worded my original comment better and gave some tips along the way to begin with. I hope this helps some people understand not only the basics but how advanced this could potentially be.
Great video! Do you have any recommendations for bran alternatives?
My guess is that another dry flake carbohydrate substrate could work for the microbes to populate on. The bran is a little pricey in grocery stores per pound or may be hard to source in small quantities, but I buy from the local feed store which makes a bulk purchase pretty affordable and easy to source. Since making this episode, I've realized I can use this inoculated bran in my chicken coop between litter replenishment layers in winter (deep litter method) and pretty much anywhere I am trying to compost outdoors.
You can use newspaper, or cardboard. I'd go with cardboard. American made cardboard specifically, as they don't use chemicals they may use in other countries. You can also dry out the cardboard in the sun for a few days after inoculation, which will put the bacteria in a dormant state for longterm storage
0:48 Same thing with bran it’s often thought the brand is the only thing you can use however the reason that we use brand is because it actually breaks down really slowly and has a very all around nutritional value to it and so it makes it great thing to grab onto those microbes Break down things prolifically without breaking down itself before completes its task. However as a substrate if you will you can use just about anything again and what’s funny is same thing on my other comment the source is that you can use to inoculate the wet culture side of things can actually funny enough be used as such in their raw dry forms or slightly cooked or left in water for 24 hours in order to soak up water but they can actually be used in place of rice bran and the sources are even more endless because it’s the same concept as liquid culture once again you can mix sources to get a different varied outcome and it’s all trial and error and you can essentially do it for free if you work with friends and family which is a good thing we want to do this because then we share a community and we teach one another and we gain more value from one another and it really essentially makes this more of a lifestyle rather than something we are Wide to do in order to complete a task set at hand. I’d rather becomes a lifestyle.
Cool. Great info. Thanks.
Glad it was helpful!
The best way to find out whether or not anything has the right moisture level is something called field capacity test it’s really simple it’s really awesome it’s really effective and this goes hand-in-hand with using your mind body and soul and arrangement with our planet. If you take a handful of it and you squeeze it as hard as you can and a bit of moisture starts to form but won’t really accumulate into a drop you’ve completed your fuel capacity test and you’re right at the correct moisture for essentially anything. It takes a little bit of trial and error but once you get the hang of it you’ll never want to waste money on a moisture meter again. 😂😂
I would put that bag in a sealed bucket to prevent mice eating through the plastic bag
2:45 😂😂 this one’s kind of silly but I do have a problem with this and I’ve really been staying away from it is heavy metal concentrations found in soil across-the-board across the whole planet and it does not help with how many pieces of metal we use for fermentation for composting etc. so I try to just stay away from metal 😂 A lot of people don’t consider this even an idea because they don’t think about it but if you were to send in testing to Logan labs of somebody that I’ve been using lots of metal in the process I guarantee it will come back with higher metal concentrations than they expected. It’s something we want to just avoid so we don’t have a problem with it.
Can I use rice bran instead of wheat bran?
What type of bran are you getting from the feed store. The ones I see all have extra ingredients in n them at tractor supply.
I buy from a local feed store. The only ingredient is bran flake. You can also buy from the grocery store at some of the more specialty stores with the natural bins of grains and nuts. This is a much better option if you don't need a giant bag of bran!
Do you store in a dark warm area and do you dry it out after it's fermented
I keep the bag in a dark location at room temperature. After it's fermented, I use it within 2-3 weeks, so I don't take extra measures to make sure it lasts longer. I also have never bought pre-made bran, so I'm not sure what other companies do to guarantee their bran lasting a year.
Thank you for the recipe. I am thinking about using pine pellets. Wish me luck!
That's interesting! Let me know how it goes!
I wonder how the pine pellets worked. I was going to ask if that was ok too. Pls let us know
how do you dry it?
The bran flake has to stay moist during the inoculation process and after. I'm under the impression that when it dries out the culture will die.
@@TurnYourHeadandScoff but i have bokashi bran, its running out. it was sold to me dry. it works great. after some sleuthing, it seems raked out on a tarp, in the sun, will tell these microbes to go dormant (dry out), and they will awaken, and work fine. i dont wanna buy another bag. thanks for your video
@@@earthmike532, have you ever thought of inoculating a new batch within the currently fermenting batch of scraps?? I've never been able to find information for or against this, but I can't see why not as you can do it with pretty much every other ferment... Like sourdough, yogurt, pickles, etc
Also, you can use cardboard as the inoculating medium. Just make sure to use American cardboard as they don't use chemicals they may use in other countries. Cut it up into squares. It'd be easy to dry out in the sun
@@Joe_C. I'll be using leaves this year. Good idea on the card board. You could use the old batch for the new batch. But it would be quite sloppy and not as convenient as sprinkles. Also, you wanna turn that biomass back into earth, fast. That's the point of this, so it would kinda be taking steps backwards, throwing chunks of old food waste with your new food waste, in a 5 gallon bucket, now it's gonna fill twice as fast or so and with materials that need to make their way back to earth. But I see your point. Thing is, when you add boaksi leaves, it's carbon. So your compost pile out back should still be about 3 buckets of leaves to every one bucket of bokashi-ed food scraps. So in a way if you use bokashi leaves or cardboard your priming the ratios before hand, and if you need a little extra nitrogen, just add grass clippings.
Why do people add a high mineral salt
Never seen or read of anyone doing this, but I would imagine (thinking of it like other ferments): to reduce the potential risk of bad/anaerobic bacteria infecting the completed product, and/or to "add minerals" to the final product, and also high mineral salt is typically lower in sodium which plants don't need as an additive
You’re better off just sprinkling the labs on your food directly and avoid all the lengthy and expensive bran. Plus make your own labs with rice water and milk. She's just pushing a manufacturers product.
The amount of miss information on this video is wild! I’m cringing 😬
Thanks for reaching out. Please feel free to leave a reply with your additional knowledge so other gardeners can learn. It took me over a year trying to research this topic and even longer with trial and error before filming and posting this video. I try to keep the information simple and introductory and go into a deep dive on information and pitfalls in my separate podcast. So, it's very possible this episode just didn't dive in the way you hoped or cover every aspect of this topic. Again, feel free to add information in the thread so more gardeners can learn!
@@TurnYourHeadandScoff yeah that’s kind of where I’m at it’s not so much that you give wrong information it’s just that you lacked information where are needed in my opinion and there’s certain words and Termanology that after you understand more it makes a lot more sense, I will go back through the video and highlight points of interest with timestamps