Korean natural farming uses fermentation
History
Cho Han Kyu, or Cho Han-kyu, born in 1935 in Suwon, Gyeonggi Province, Korea, started the Korean natural farming method. Cho completed his high school education at the age of twenty-nine while still working on his family's farm. In 1965, he went to Japan for three years as an agriculture research student and studied the natural farming methods of the three teachers: Miyozo Yamagishi (Japanese: 山岸 巳代蔵), Kinshi Shibata (柴田 欣志) and Yasushi Oinoue (大井上 康).Upon his return to Korea, Cho combined his newly acquired knowledge with traditional Korean farming methods and fermentation methods (e.g., as used in Korean foods such as Kimchi) and gradually invented what is now called Korean natural farming. He put it into practice by setting up a "Labour-Saving Abundant Harvesting Study Group" in 1966. He opened the Natural Farming Life School and Research Farm in Goesan County, North Chungcheong Province, in 1995. From 1992 onward, Cho contributed to the 21-part article in the "Modern Agriculture" magazine (Japanese: 現代農業), published in Japan. Hoon Park brought KNF to Hawaii from South Korea where, as a missionary, he noticed KNF commercial piggeries with virtually no odour.In 2008, he renamed his natural farming school and lab to "Cho Han-kyu Global Village Natural Farming Research Institute", or Janong Natural Farming Institute.Lactic acid bacteria
Lactic acid bacteria (LAB) are anaerobic. In the absence of oxygen, they metabolize sugar into lactic acid. LAB improve soil ventilation, promoting rapid growth of fruit trees and leaf vegetables.LAB ferment "rice wash water" (water that has been used to wash rice), producing a sour smell when complete, then diluted and fermented again with 3-10: 1 with raw (preferred) or pasteurized milk. and fermented a third time after removing flotsam and jetsam and diluting with BS/J 1:1.
Combining LAB with FPJ increases effectiveness.