KNF uses a variety of amendments either to directly enhance plant growth or to enhance IMO proliferation. Note: all water first stands in an open container for several days to allow
chlorine and any other volatiles to escape. Amendments are diluted 500–1000:1 for use.
Fermented items KNF ferments a variety of materials for use in different contexts. Fermented products are produced in glass or ceramic (not metal or plastic) containers filled to – of their capacity and covered with porous paper or cloth.
Brown sugar or
jaggery (BS/J) is used as a fermentation agent. KNF does not use
molasses, which contains excess moisture. Fermentation takes place in a dark, cool area and the results must be refrigerated or kept in a cool environment. The ideal temperature for fermentation is .
Fermented fruit juice Fermented fruit juice (FFJ) uses the juice of locally-grown fruits with relatively high sugar content, such as
banana,
papaya,
mango,
grape,
melon, or
apple. FFJ from grapes and/or
citrus should be used only on crops of grapes or citrus, respectively. FFJ is diced or mashed fruit diluted 0.65:1 with water and 1:1 with BS/J, fermented for 4–8 days with periodic stirring.
Fermented plant juice Fermented plant juice (FPJ) allows material produced by successful plants to be reincorporated into other plants. When BS/J is combined with plant material, plant juices are secreted via
osmosis and microbes present on the plant material begin to break down the sugars and create
ethanol. This weak alcoholic solution extracts plant components including
chlorophyll. FPJ uses young sections of a fast-growing
weeds that flourish in/around the fields that are undergoing cultivation or the plants to be cultivated there, harvested in the morning after a dry day. Rain may wash away microbes from the plant, inhibiting proper fermentation, and before sunrise, plant chemistry is more ideal for FPJ.
Purslane and
comfrey have proven effective choices, FPJ is not helpful in the presence of high
precipitation and/or high nitrogen conditions.
Fish amino acids Fish amino acids (FAA) provide nitrogen to enhance
vegetative growth.
Fish heads, guts, bones, etc. (preferably
tuna or other
blue-backed fish), crushed to separate flesh and bone are fermented with an equal amount of BS/J. Two to three
teaspoons of IMO3 can dissolve any fat that develops on the surface. The top layer is a mixture of BS/J, IMO4, OHN, mineral A, and
rice straw. Fermentation generally takes 7–10 days.
Kohol amino acid Kohol amino acid (KAA) are made from the kohol or
golden apple snail (
Pomacea canaliculata).
Pomacea canaliculata is an
introduced pest in the
Philippines that proliferates in
rice paddies and consumes young rice seedlings. Proper water management and transplanting the rice seedlings can mitigate its effects. Due to its high protein content (12%), kohol may be used to manufacture a crop amendment referred to as kohol amino acid (KAA), as an alternative to FAA in inland regions who do not have access to affordable fish materials. The kohol has to be removed from the rice paddy anyway. The kohol are fermented in the usual way by diluting with BS/J and water and adding IMO3, after boiling to kill the animals and separate them from their shells. Fermentation takes 7–10 days after which remaining solids are removed. During storage, additional BS/J is added to nourish the IMO.
Preparation and storage While each herb is fermented separately, the results are combined for use, at the ratio of 2 parts angelica to 1 part of each of the other four. Ginger and garlic must be crushed (not ground) to aid fermentation. One herb is mixed with
rice wine in equal parts and fermented for 1–2 days. BS/J equal to the amount of herb is added and the mix fermented for 5–7 days.
Soju,
vodka or another distilled (30–35%) alcohol equal to half of the mixture is added and the mix is fermented for 14 days.
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:
Water-soluble calcium Calcium (Ca) is a common substance. However, the majority exists in the form of
calcium carbonate (), which cannot be directly absorbed by plants. Egg,
clam, or other shells can be turned into an excellent source of bio-available, water-soluble calcium (WSCA). Adequate Ca prevents overgrowth, firms fruit, prolongs durability, promotes the absorption of
phosphoric acid, helps crops to accumulate and utilize nutrients, is the major component in forming
cell membranes, enables smooth
cell division, and removes harmful substances by binding with
organic acids. Signs of Ca deficiency include underdeveloped roots, discolored, dry leaves, empty bean pods, poor ripening, soft flesh, and insufficient fragrance.
Leafy vegetables may contract
Rhizoctonia, while root vegetables become spongy/hollow, lack sugar and fragrance and lack durability in storage. Rice and barley may display low starch, lack of luster and fragrance, and low resistance. WSCA is produced by grilling and crushing cleaned egg shells and steeping them in BRV until no bubbles are present. The bubbles indicate that the vinegar is reacting with organic matter to produce .
Water-soluble calcium phosphate Calcium phosphate is soluble in acids, but insoluble in water. Bones including FAA leftovers can be converted into a source of bio-accessible calcium, phosphate and other minerals by boiling them to create a traditional
bone broth. The (edible) broth is removed from the bone residue and the bones are burnt to charcoal at low heat. The bones are diluted with 10x BRV and steeped until the bubbling stops (7–10 days). Prior to
fruiting, its principal function is to grow
meristematic tissues. K promotes the synthesis of
carbon dioxide fixing enzymes, decreases the diffusive resistance of in the leaf and activates various enzyme reaction systems. Potassium is highly mobile in plants. Leaf potassium content decreases rapidly during fruiting because the fruit requires substantial K. Symptoms of K deficiency include lower growth rates, smaller fruit and seed sizes, reduced root systems, disease and
winterkill susceptibility and lower moisture and nitrogen absorption and content.
Biochar Biochar is a porous
charcoal that has been designed to produce high surface area per unit volume and small amounts of residual resins. Biochar serves as a catalyst that enhances plant uptake of nutrients and water. Its surface area and porosity enable it to adsorb or retain nutrients and water and provide a microorganism habitat.
Silicon can be pulled out of basaltic rock with oxygenated water. reacts with the Si out of the rock to form (glass). The rock becomes a reddish dirt. The significant amounts of reduced
iron, Fe(II), and
manganese, Mn(II), present in basaltic rocks provide potential energy sources for bacteria. BMW are abundant minerals and
trace elements. It promotes plant growth, improves storabilit, and deodorizes manure.
Microorganism recruitment (IMO1) A cloth-covered wooden or
cardboard box containing fairly dry steamed
rice and a few bamboo leaves in a shady area protected from rain left 4–5 days attracts and nourishes local microorganisms. Microorganisms from a somewhat higher altitude than the target fields tend to be more robust. Successful recruitment is indicated by the presence of a white fuzz. Black, green or other prominent colors indicate unwanted strains, requiring a restart. Mixing cultures from different locations, sun exposures and weather increases diversity. Other ways to collect IMO include filling the hollow core of a freshly-cut
bamboo stump with rice or placing the collection box in a
rice paddy after harvest.
BS/J nourishment (IMO2) Diluting the "inhabited" rice with an equal amount of
BS/J or
jaggery provides nourishment for microorganism growth. After the microorganisms consume the sugar (7 days) the result can be used immediately or stored.
Mill run of wheat (IMO3) A mix of of IMO2 with 42.5 mL of BRV, 42.5 mL of FPJ and 21.2 mL of OHN with 30 pounds of
wheat mill run or
rice bran dampened with of water provides a medium for further IMO culturing. The result can be extended with of
biochar. The highly porous biochar provides superior habitat for IMO flourishing and retains carbon in the soil. IMO3 is fermented in 12-inch high shaded furrows for 7 days, sheltered from rain and covered with
straw mats or
gunny bags, turning as needed to ensure that its internal temperature remains around . The resulting mixture's moisture level should be approximately 40%. Alternative dilutants are rice bran or
rice flour.
Soil (IMO4) Diluting IMO3 with an equal amount of soil, half from the field and half from a locally fertile area allows the microorganisms to reach a larger area.
Alternative mixture (IMO-A) Another source recommends an alternative mixture as follows, for each hectare: == Applications ==