I watched this video a long time ago and I still enjoy your excellent style of delivering the information You are really creative and respectful. I am proud to be one of your followers Keep it up 👍
So I watch Chris Trump and some other KNF videos you recommended but I like yours the best because I don't live in Hawaii I live in Pa. We don't have banana flowers and other ingredients they have but you taught me to use items I have here. I hope to find out more items I can use from my back yard because not all plants have the same nutrients so each one brings something different to the pot sore of thing. Great video. Thanks for sharing. Happy gardening from Pa
You are so great; so informative and clearly straight to the point I wish I saw your videos before starting to practice it😅 My rice wash started to smell nice just after 24 hours not 3 days🤔 So I kept it. But after 48 hours it started to smell slightly wrong 😅 I thought that’s what Chris calling “slight sweat fermentation “ So i filtered it and added the milk I think it’s too late now I’ll try again And I’ll subscribe and keep following you steps 😉👍 Thanks
It's ***glycolysis*** that can be done with or without oxigen by lactic acid bacteria (s) not just the Lactobacillus family . Lactose it's an carbohydrates component , lactic acid bacterias are not specific to lactose but definitely love that ! Does can be cultivated in almost any carbohydrates like normal table sugar . They need a clean ,salty and anaerobic environment to be the apex bacterias in the culture . Thanks to share ! ^_________^
Thanks for the comment here @void main {void}. I think I got a little lost in the weeds here. Guess what I meant to convey is that the Lactobacillus species are easy to cultivate at home and can operate in both an aerobic and anaerobic state because they ultimately create their energy using homo lactic fermentation to produce ATP with a byproduct of lactate which when in water solution becomes lactic acid. Whereas most aerobic organisms create their energy via the citric acid (Krebs cycle) ultimately producing ATP with CO2 as the by product.
Interesting vlog. I tried my hand at giant pumpkins last season and got a four hundred pounder out of a very pampered area. Giant pumpkin growing is like eating salted peanuts . Once you start you want more! I will be researching these KNP practices
EM contains specific species of Lactobacillus, photosynthesizing bacteria, yeasts, and to a lesser degree actinomycetes such as streptomycetes. Most of these organisms are facultative anaerobes. When making homemade Lactobacillus serum or LAB its component is primarily various naturally occurring LAB strains native to your area that culture well. The homemade LAB is just as effective in bokashi as EM due to the fact that in an anaerobic bokashi pail with a rich food source the LAB regardless of the source dominates and quickly creates an acidic environment that suppresses all other bacteria or yeasts etc from growing. So your own LAB is cheaper, an easier to cultivate, and is just as effective as EM bran in bokashi composting.
Lactofermentation is the oldest way people learned to use to preserve food. It's still done nowadays with brine, nothing to do with milk. The name "lacto bacyllus" is linked to milk just becouse it was isolated for the first time in four milk, but this absolutely does not mean that those micro organism preferences milk over other sugar supplies to grow well. You could use directly fermented rice water as well, that is really full of probiotics.
I started mine 3 days ago and it smells like yeast. I'm hoping that is a good thing The weather here is getting cooler so it will take longer but hopefully it will start to sweeten up. If not I will throw it out and start again. Happy Gardening from Pa.
Is it also possible to use the liquid that floats on top of yogurt or sour cream to inoculate the milk? I remember reading on a website about making fermented hot sauces and a lot of the people said it was viable to use the culture from yogurt or sour cream to kick start the lacto-fermentation process.
You could use those items to start the process. However usually the lacto species involved in yogurt are limited to a couple of species. The open container rice wash method will have a broader mix of the species. In addition, the lacto species in a yogurt are not necessarily reflective of the lacto species thriving in your home or garden. These indigenous species are better adapted to your area and will thrive in your environment better.
Can I use rice water that has sat for more than three days. I accidentally forgot about my rice water and left it for two weeks. It looks the same with more of a thick film on top and has a stronger smell. I used a high starch rice used for making sushi so the starting product was already super milky to begin with. Will it still work for making LAB
It doesn't hurt it. But you might need to add it quite often. It will keep your drains clean and remove any odors. It will take a very large amount of LAB to make any difference in the tank itself. It will take repeated application over time. Thanks for watching.
I have used the JMS for soil drench and not as a foliar although you could apply the JMS as a foliar. I have used the LAB in foliar feeding particularly as a component of fermented seawater. But to be in a pure JADAM I guess the JMS replaces the LAB. More recently though I tend to use the LAB mainly for our Bokashi process, as a compost stimulant and for pet odor control.
Hi @Brian Sakurada Although brine from pickles do contain a lot of Lactobacillus it also has a very high salt and acetic acid content. The specificity of a pickling brine adds enough salt and ultimately the vinegar so that the Lactobacillus(LAB) have a competitive advantage and will ferment the foods with no room for bad bacteria to dominate. The brine also draws moisture and fluids from the item being fermented which also feed the LAB but leave residues in the brine. I don't think its impossible to use in place of a traditional LAB but the high salt and acid content would need very high dilution rate to avoid damage to plants and salt build up in your soils. The advantage of making LAB from milk and rice wash is that it avoids these extra salts and acids. Just a side note high levels of acetic acid, say 5% plus is sometimes used as a contact herbicide when applied straight.
@@BareMtnFarm thanks, that’s along the lines of what I was thinking. My farm is in Japan so I have no problem making lab the traditional way, I just thought maybe I could utilize my lacto fermented brines in a similar manner.
Tony, a question for you. Trying to turn food waste into a positive. I have some milk that has gone sour in the fridge. Not used fast enough. Plain pasteurised milk. Presumably the souring is due to Lactobacillus / Lactococci bacteria. Could I not just add rice water direct to curdling milk to achieve similar results? Cheers
you don’t get to explaining how much milk you add, does it have to be whole milk, raw milk, can it be pasturized milk, 2%, 1%. skim milk, evaporated milk, powdered milk???? I mean, you don’t explain that part and I still don’t know how to complete this project 😞
There is a Part 2 to Making LAB. Here is a link to that video. ruclips.net/video/6-T0VbR5NVE/видео.html We have a playlist on KNF and JADAM. Hope this helps. Thank you for watching.
QUESTION....ONE OF YOUR VIDEOS ON DOI G THIS MICROBES STUFF.SAID NAMES OF MICROBS THAT ARE.DANGEROUS...LIKE.ECOLI...SOOO.SINCE COULD BE GROWING SOME.REALLY DANGEROUS SOUNDING MICROBS..YOU WANT TO MAYBE SAY SOME.SAFETY STUFF...
Best video now days slow to the point and very well explained! Cheers mate🇦🇺QLD AUS
after watching so many videos on LAB I found your channel and I'm glad I did it
Welcome aboard! We are so happy you found us. Thank you for watching.
I watched this video a long time ago and I still enjoy your excellent style of delivering the information
You are really creative and respectful.
I am proud to be one of your followers
Keep it up 👍
So I watch Chris Trump and some other KNF videos you recommended but I like yours the best because I don't live in Hawaii I live in Pa. We don't have banana flowers and other ingredients they have but you taught me to use items I have here. I hope to find out more items I can use from my back yard because not all plants have the same nutrients so each one brings something different to the pot sore of thing. Great video. Thanks for sharing. Happy gardening from Pa
Thanks @Carolyn Qammaz PA. We are glad that we could help!
Love your channel.
You have taught me so much.
Thank you from Ireland
You are so great; so informative and clearly straight to the point
I wish I saw your videos before starting to practice it😅
My rice wash started to smell nice just after 24 hours not 3 days🤔 So I kept it.
But after 48 hours it started to smell slightly wrong 😅 I thought that’s what Chris calling “slight sweat fermentation “
So i filtered it and added the milk
I think it’s too late now
I’ll try again
And I’ll subscribe and keep following you steps
😉👍
Thanks
It's ***glycolysis*** that can be done with or without oxigen by lactic acid bacteria (s) not just the Lactobacillus family . Lactose it's an carbohydrates component , lactic acid bacterias are not specific to lactose but definitely love that ! Does can be cultivated in almost any carbohydrates like normal table sugar . They need a clean ,salty and anaerobic environment to be the apex bacterias in the culture .
Thanks to share ! ^_________^
Thanks for the comment here @void main {void}. I think I got a little lost in the weeds here. Guess what I meant to convey is that the Lactobacillus species are easy to cultivate at home and can operate in both an aerobic and anaerobic state because they ultimately create their energy using homo lactic fermentation to produce ATP with a byproduct of lactate which when in water solution becomes lactic acid. Whereas most aerobic organisms create their energy via the citric acid (Krebs cycle) ultimately producing ATP with CO2 as the by product.
Can you use brown rice for this step?
Fascinating stuff. 👍🏽
Thanks @Liz Teske appreciate you watching!
Interesting vlog. I tried my hand at giant pumpkins last season and got a four hundred pounder out of a very pampered area. Giant pumpkin growing is like eating salted peanuts . Once you start you want more! I will be researching these KNP practices
Wow, @Winterliy10 •3- That is amazing size!😀
KNF will make a huge difference !
What is the different between (EM) Effective microorganism and (LAB) Lactic Acid Bacteria ?
EM contains specific species of Lactobacillus, photosynthesizing bacteria, yeasts, and to a lesser degree actinomycetes such as streptomycetes. Most of these organisms are facultative anaerobes. When making homemade Lactobacillus serum or LAB its component is primarily various naturally occurring LAB strains native to your area that culture well. The homemade LAB is just as effective in bokashi as EM due to the fact that in an anaerobic bokashi pail with a rich food source the LAB regardless of the source dominates and quickly creates an acidic environment that suppresses all other bacteria or yeasts etc from growing. So your own LAB is cheaper, an easier to cultivate, and is just as effective as EM bran in bokashi composting.
Lactofermentation is the oldest way people learned to use to preserve food. It's still done nowadays with brine, nothing to do with milk. The name "lacto bacyllus" is linked to milk just becouse it was isolated for the first time in four milk, but this absolutely does not mean that those micro organism preferences milk over other sugar supplies to grow well. You could use directly fermented rice water as well, that is really full of probiotics.
I started mine 3 days ago and it smells like yeast. I'm hoping that is a good thing The weather here is getting cooler so it will take longer but hopefully it will start to sweeten up. If not I will throw it out and start again. Happy Gardening from Pa.
As long as it doesn't smell badly it shouldnt stink but have a slight sweet smell like bread as he says .it's great stuff of you don't over do it.
do you add the rinse water from the other 2 rinses too?
Would fermented milk whey be the same and could be used with the egg shell calcium foliar feeding?
Danke für die super videos😊
Bei welchen Temperaturen hast du das Fermentieren lassen?
Wir haben für den gesamten Prozess Raumtemperatur von etwa 20-22 °C verwendet. Danke fürs zuschauen!
Do you use tap water or dechlorinate it first
Should it smell like sake?
Is it also possible to use the liquid that floats on top of yogurt or sour cream to inoculate the milk? I remember reading on a website about making fermented hot sauces and a lot of the people said it was viable to use the culture from yogurt or sour cream to kick start the lacto-fermentation process.
You could use those items to start the process. However usually the lacto species involved in yogurt are limited to a couple of species. The open container rice wash method will have a broader mix of the species. In addition, the lacto species in a yogurt are not necessarily reflective of the lacto species thriving in your home or garden. These indigenous species are better adapted to your area and will thrive in your environment better.
@@BareMtnFarm Copy that. Thank you, very much!
Can I use rice water that has sat for more than three days. I accidentally forgot about my rice water and left it for two weeks. It looks the same with more of a thick film on top and has a stronger smell. I used a high starch rice used for making sushi so the starting product was already super milky to begin with. Will it still work for making LAB
can you use lab in your septic tank? Is it safe? I heard that it will decompose all of the waste in there. What do you think?
It doesn't hurt it. But you might need to add it quite often. It will keep your drains clean and remove any odors. It will take a very large amount of LAB to make any difference in the tank itself. It will take repeated application over time. Thanks for watching.
Does JMS take the place of using LAB?
I have used the JMS for soil drench and not as a foliar although you could apply the JMS as a foliar. I have used the LAB in foliar feeding particularly as a component of fermented seawater. But to be in a pure JADAM I guess the JMS replaces the LAB. More recently though I tend to use the LAB mainly for our Bokashi process, as a compost stimulant and for pet odor control.
❤ lactobacillus is general❤ acidophilus is the strain that you're focusing on when you feed it milk❤
Couldn’t I use my fermented brines in the same way after I’ve eaten all the pickles?
Hi @Brian Sakurada Although brine from pickles do contain a lot of Lactobacillus it also has a very high salt and acetic acid content. The specificity of a pickling brine adds enough salt and ultimately the vinegar so that the Lactobacillus(LAB) have a competitive advantage and will ferment the foods with no room for bad bacteria to dominate. The brine also draws moisture and fluids from the item being fermented which also feed the LAB but leave residues in the brine. I don't think its impossible to use in place of a traditional LAB but the high salt and acid content would need very high dilution rate to avoid damage to plants and salt build up in your soils. The advantage of making LAB from milk and rice wash is that it avoids these extra salts and acids. Just a side note high levels of acetic acid, say 5% plus is sometimes used as a contact herbicide when applied straight.
@@BareMtnFarm thanks, that’s along the lines of what I was thinking. My farm is in Japan so I have no problem making lab the traditional way, I just thought maybe I could utilize my lacto fermented brines in a similar manner.
@@briansakurada2823 Wow! That is so cool. Best wishes on your growing season next year!
Tony, a question for you. Trying to turn food waste into a positive. I have some milk that has gone sour in the fridge. Not used fast enough. Plain pasteurised milk. Presumably the souring is due to Lactobacillus / Lactococci bacteria. Could I not just add rice water direct to curdling milk to achieve similar results? Cheers
Would really help if you could post "recipe" in your notes/comments
I love you guys
The A is for acidophilus
you don’t get to explaining how much milk you add, does it have to be whole milk, raw milk, can it be pasturized milk, 2%, 1%. skim milk, evaporated milk, powdered milk???? I mean, you don’t explain that part and I still don’t know how to complete this project 😞
There is a Part 2 to Making LAB. Here is a link to that video. ruclips.net/video/6-T0VbR5NVE/видео.html
We have a playlist on KNF and JADAM. Hope this helps. Thank you for watching.
QUESTION....ONE OF YOUR VIDEOS ON DOI G THIS MICROBES STUFF.SAID NAMES OF MICROBS THAT ARE.DANGEROUS...LIKE.ECOLI...SOOO.SINCE COULD BE GROWING SOME.REALLY DANGEROUS SOUNDING MICROBS..YOU WANT TO MAYBE SAY SOME.SAFETY STUFF...