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Old 10-30-2017, 01:01 AM #21
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Anyone have any experience with this ?



One trademarked product was originally (c. 1985) marketed as EM-1 Microbial Inoculant.[5] Such EM blends include:[6]

Lactic acid bacteria: Lactobacillus casei
Photosynthetic bacteria: Rhodopseudomonas palustris
Yeast: Saccharomyces cerevisiae
Others: beneficial microorganisms that exist naturally in the environment may thrive in the mixture.



The microorganisms present in kimchi are: Bacillus mycoides, B. pseudomycoides, B. subtilis, Lactobacillus brevis, Lb. curvatus, Lb. parabrevis, Lb. pentosus, Lb. plantarum, Lb. sakei, Lb. spicheri, Lactococcus carnosum, Lc. gelidum, Lc. lactis, Leuconostoc carnosum, Ln. citreum, Ln. gasicomitatum, Ln. gelidum, Ln. holzapfelii, Ln. inhae, Ln. kimchii, Ln. lactis, Ln. mesenteroides, Serratia marcescens., Weissella cibaria, W. confusa, W. kandleri, W. koreensis, and W. soli.

Mustard Leaf Kimchi
POSTED ON DECEMBER 30, 2016 BY AUSTIN

After perusing the Korean market’s fresh vegetable aisle, I found some mustard greens, which resemble green kale. A common type of kimchi, mustard leaf (gat) kimchi (갓김치) is made from these deep green, pungent leaves which carry similar spicy notes of which their seeds are well-known.

After a two-hour salt brining, these hearty leaves didn’t wilt much.
Print
Mustard Green Kimchi
Prep time: 2 hours 15 mins Fermentation time: 4-5 days
Yield: just under 1qt

Ingredients
1 bunch fresh mustard greens
2 quarts/liters filtered water
6 Tablespoons (90ml) fine sea salt
8 oz (by volume) "Make-ahead kimchi paste", OR (remaining ingredients)
5 scallions (green onions)
1 Tbsp./15ml tamari (gluten free soy sauce)
2 Tbsp./30ml by volume /1 ounce by weight (15g) red pepper powder
1¾ ounces by weight (50g) ginger
2.5 ounces by weight (75g) garlic, peeled
Instructions
Mix Brine & Soak Veg
Dissolve 6 tablespoons sea salt into 2 quarts/liters of water.
Rinse dirt off leaves. Add leaves to brine and submerge using a plate or weight. Let them sit in brine 2 hours.
Make Paste
Peel garlic and clean any dirt off ginger. Chop both roughly.
Cut stems off scallions, and slice them (white and green parts) into ½ inch (1 cm) pieces.
Add ginger, garlic, and scallions to work bowl of a food processor, along with red pepper powder and tamari.
Start the food processor, and mix together until a thick paste forms and it "rolls" together when the machine is running. You may need to scrape down the sides of the bowl once or twice. You may also need a little extra tamari to get the right texture.
Pack and Ferment
Drain greens.
Cut greens into 1 to 2-inch pieces. Cut the larger leaves lengthwise as needed (down the spine) so the pieces are about 2-inches square. Use the stems as well as the leaves.
While wearing gloves, coat the greens with paste.
Pack into a wide-mouth quart-sized glass jar or crock.
Add any residual paste to jar/crock.
Cover with a plastic lid or plate, and weigh down so that the contents stay under the brine.
If using smaller (quart) jars, find a weight such as a small glass jar (filled with water) that closely fits inside the diameter of the jar. Add to jar.
Cover jar(s) with a cloth and rubber band to keep flies out. Alternately, add airlock to top of jar.
Ferment for 4-5 days. Transfer to refrigerator to slow fermentation. Flavors will continue to develop. Enjoy within 1 month.

Homemade Kimchi Paste
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
1/2 cup gochujangyong gochugaru Korean red pepper powder
1/4 cup water + 1 tablespoon extra
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon sesame oil
1 teaspoon sesame seeds
Instructions
In a medium bowl, combine all ingredients and mix well.



A kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar, containing one or more species each of bacteria and yeasts, which form a zoogleal mat[23] known as a "mother."[1] The cultures may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, and Zygosaccharomyces bailii.[24]

The bacterial component of kombucha comprises several species, almost always including Gluconacetobacter xylinus (G. xylinus, formerly Acetobacter xylinum), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content.[citation needed] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[citation needed] G. xylinus has been shown to produce microbial cellulose, and is reportedly responsible for most or all of the physical structure of the "mother", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[25][non-primary source needed]

The mixed, presumably symbiotic culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product usnic acid, though as of 2015, no report appears indicating the standard cyanobacterial species of lichens in association with kombucha fungal components.[19]



Spirulina represents a biomass of cyanobacteria that can be consumed by humans and other animals. There are two species, Arthrospira platensis and Arthrospira maxima
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Last edited by acespicoli; 10-30-2017 at 07:07 PM..
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Old 07-28-2018, 07:56 PM #22
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The capacity to blunder slightly is the real marvel of DNA.
Without this special attribute,
we would still be anaerobic bacteria and there would be no music.


-Lewis Thomas
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Old 07-28-2018, 07:58 PM #23
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Interesting amount of bene's in this soil anyone have any experience with this product?
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Old 07-28-2018, 08:04 PM #24
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Now thats alot of stuff



Ancient Forest is a natural product consisting of 100% pure forest humus. It is derived from thousands of years of naturally decomposed forest litter that contains a wide spectrum of organic compounds. An incredibly high diversity of microorganisms, with more than 35,000 species of bacteria and over 5,000 species of fungi, make Ancient Forest an ideal amendment for gardening and potting soils. Ancient Forest also aids in the retention of water and nutrients; creating stable, long lasting soil for your garden. The immense biological activity also makes Ancient Forest the ideal inoculum for actively aerated compost teas.
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Old 04-06-2019, 07:31 PM #25
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Just wanted to post a update as its been a learning experience for me.
I never want to say I know it all and basically come here to share what I have
and get advice from more experienced growers.
Share what we learn together for the benefit of everyone on the forum.

I stopped using anything but BPA free food safe plastics HDPE #2, etc
Also grow bags are only untreated burlap jute or hemp
Distilled, Reverse Osmosis, or rain water is preferred when available

( google " FDA Recycled Plastics in Food Packaging " for more information on HDPE )



This is the 5 gallon size run about 1.25$ per bag with shipping

Latest simple soiless organic indoor mix











With the the natural control for fruit flies available from amazon

Environmental Factor 4003242 1 x 5 Million Beneficial Nematodes

Monthly feeding is required tomato tone tea and fertilizer under 5 gallon bags on top of saucers
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Old 05-10-2019, 08:57 PM #26
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Latest in DIY BioChar



Saw Mill Waste
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Old 05-11-2019, 07:12 PM #27
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Cannabis Root Size








Note: larger surface area for potting medium is a huge advantage!
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Old 05-25-2019, 10:11 PM #28
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I have had better results in a soil peat vermiculite mix than just vermiculite and peat and here's why,
the only problem comes in with use indoors and unsterilized soil you end up with all kinds of unwanted insects
the solution is to sterilize your field soil and introduce just the beneficial microbes you want.
Also just the addition of predatory nematodes and lady bugs to a grow tent has proved efficient in removing pests



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Old 05-26-2019, 01:36 AM #29
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Fine tuning the nutes in your mix

Interestingly Blood and Bone Meal are good together (cotton seed ash or bat guano for K)
Vegan purposes Fish and Kelp Meal are also good together

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Old 05-26-2019, 02:37 AM #30
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