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Natural Farming Inputs





Input - Section 1 - LAB or Lactic acid bacteria


LAB is one of the easiest inputs to make and I consider it a great start in learning to make natural farming inputs.  Its uses are wide ranging and can be typically within 5 to 7 days total processing and it can be finished for either refrigerated storage or room temperature storage.

I invite you to learn more about this easy to make product and put the power of nature of nature and bring the power of a natural probiotic for plants and super composting aid for soils and medias that give you a gardening superpower.


Updated/Added to this section on 6/22/20 - Non Animal Product LAB Recipe.

I have not realized I had not presented a non dairy alternative to making LACTO.  Today is a good day as that error has been corrected.  I will try to do better in the future but this tutorial is so good it is certainly a better late than never addition.  We warmly and eagerly consider all input to any section.

  • My deepest respects to Fabio from Italy for bringing this to our attention.


Making Probiotics /Lacto without "Whey" "No Dairy"

  • I highly recommend viewing each of the following two videos and clicking the links below for the manual and the applications links at a minimum.  


AATXAJwfQFPujjNpskOdNcCC6ndq5PMlO9Cjkd0A Healthy Roots and Strong Wings


Recipe for "Advanced Technique" as shown in the video above.

To Make 6 Liter / 1.5 gallon bottle:

  • Organic Brown Rice 600g / 4-cups,
  • Organic Sea Salt 60g / 1/4 cup,
  • Organic Brown Sugar 180g / 3/4 cups,
  • (Mineral) Water 6000ml 1.5 gallons.


To Make 1,5 Liter bottle / 50/51 ounces / 6.3 cups / .4 gallon 

  • Organic Brown Rice 150g / 3/4 cup
  • Organic Sea Salt 15g / 2.5 teaspoons
  • Organic Brown Sugar 45g / 1/4 cup
  • Mineral Water 1500ml / 50/51 ounces / 6.3 cups / .4 gallon


Some tools you will need:

  • A wide funnel
  • measuring cups or a kitchen scale
  • PH paper (not necessary but still nice)


To continue brewing after your LACTO Probiotics are done:

  • You can use the same rice that you have used if you just ad the following ingredients:
    • For 6 Liter bottle:
      • Add half of the original amount of salt - 30 grams (in stead of the original 60gr)
      • Add 2/3 of the original amount of sugar - 120 grams (in stead of the original 180)
      • Add clean pure water as before
    • For 1,5 Liter bottle:
      • Add half of the original amount of salt - 7.5 grams (in stead of the original 15gr)
      • Add 2/3 of the original amount of sugar - 30 grams (in stead of the original 45)
      • Add clean pure water as before


Additional wealth of shared knowledge from Healty Roots and Strong Wings

There also is a blogpost about this tutorial on their website:  For further direct discussion on their tutorial.

For more information on this great and easy product to enhance your life and others please check the official LACTO-LIFE website:

Click this link to go straight to the "LACTO-LIFE MANUAL":  This is a must see step by step with graphics and instructions. 

Applications for Lacto.


Bonus Video



I, JJ the Gardener personally like this process and will begin to use this in my next lacto creation.  I specifically like how this process allows the gardener to reuse the rice over and over with additional inputs at lower levels for around 10 times.   I do not know how it could get any more inexpensive and user friendly. 

Additionally, I intend to utilize this in place I would use fermented water or sea water.  I can see this is an easy to use in a foliar spray method to assist in brix management in some situations/crops.

Please, if you find this information helpful and you wish to contribute in a monetary or other ways to the video.  

  • Please use the links associated above to contribute directly to the video creator.  We are not connected.



The Following is LACTO made with Dairy Products.

It is my pleasure that I welcome the instruction of Chris Trump as he has effective teaching skills that I feels does it best.  If he has helped you please support Chris Trump directly as he is not associated with this compilation.  https://www.patreon.com/christrump


Chris Trump  - Korean Natural Farming How to : LAB - https://www.patreon.com/christrump

  1.     :22 - Preparing rice water.
  2.     :40 - Preparing container and starting process.
  3.    1:02 - Length to make and finishing signs.
  4.    1:35 - Benefits of Lab
  5.    2:02 - Adding milk & percent to mix (1 to 10 parts of milk ratio)
  6.    2:58 - Readying jar and finishing time
  7.    3:23 - 48 Hour later and lab serum is ready to be separated 
  8.    3:49 - Uses of curds - image.png.42ebfbd29dd457307bdd72925a443b51.png - Click for cheese video from Chris.
  9.    4:02 - Tools to separate and the processing of lab serum from curds
  10.    8:10 - Storage of LAB for refrigerator and for room temperature storage.



This is an outstanding and highly instructional video on Lactobacillus by OneDrive, click below to see at youtube.




University of Hawaii PDF on LAB





This LAB recipe is from Master Cho, click to visit his site

Lactic acid bacteria are anaerobic microorganisms. In the absence of oxygen, they break sugar into lactic acid. LAB is very effective in improving ventilation of air in the soil, promoting rapid growth of fruit trees and leaf vegetables.

Materials / ingredients needed

Rice-washed water

Milk (unprocessed and not boiled)

Jagerry / Brown sugar

Clay jar / glass jar

Porous paper (paper towel)

Rubber band / thread




Put rice-washed water 15 to 20 cm deep in a jar. Cover the mouth of the jar with handmade paper and leave in shade.

Lactic acid bacteria will propagate at 23 to 25 C, and the solution will start to smell sour.

Add this rice water to milk. The ideal ratio between milk and rice water is 3:1 ratio. Milk in the market pasteurized in low temperature is okay. But sometimes, milk brought from the stores will not be effective. The best milk to be used is the milk from cows. Since milk has more nutrients than the rice-washed water, lactic acid bacteria will grow vigorously.

In 3 to 4 days, the jar will have three divided layers a) floating matter b) clear liquid and c) debris (waste). Starch, protein and fat will float on the surface and yellow liquid will be deposited at the middle, this is called as Lactic acid bacteria .The waste will be deposited in the bottom of the container. Remove the floating substance, strain and save the yellow liquid and store in a separate bottle and keep in cool and shaded place or in a refrigerator.




The basic dilution ratio is 1:1000.

LAB reinforces the ability of anabolism of microbes living on the plant stem and leaf, a condition that arose from the abuse of insecticides and fungicides.

When using LAB alone, it is more effective to use it with FPJs.

Fields will recover fertility and the soil will become soft and fluffy if IMO mixed with LAB is sprayed on the field.

Use LAB (1:500) with FPJ (1:300) as drinking water for livestock, to recover their digestive function.

LAB is extremely effective in making fruits and leaves large, but the amount of LAB used should be reduced while approaching the later stages.

If the LAB is used together with mixed compost or IMO, the fermentation process occurs fast, leading to very effective results. The LAB function is to prevent the fermented mixed compost from decaying.



The Lactic Acid Bacteria (LAB) is very effective for improving soil ventilation and for growing fruits and leafy vegetables.

The initial growth of the plant, when LAB is used during the vegetative growth period of fruiting vegetables, higher quality plants will result, and may be kept for longer periods, in storage.

LAB increases the solubility of the fertilizer.

LAB can reduce damage from gas through neutralizing ammonia gas produced where the immature compost is applied.

LAB is conditionally anaerobic, so they can also survive with oxygen.

LAB is resistant to high temperatures.

LAB is strong sterilizer.

LAB is used to culture IMO-3.

LAB solubilizes phosphate in 100-200 ppm (parts per million) (100-200ml of LAB in 1000ml of water). Using LAB in phosphate-accumulated soil will increase its capacity to absorb the insoluble form of phosphates and help overcome the saline disorder as a result of decomposition of the phosphates.

LAB has power to resistance to some fungi.



Keep the refined LAB serum at cool temperature, so for longer period where there is temperature change (1-15°C ).

No storage under direct sunlight.

In order to keep LAB at a normal temperature it must be mixed with the same amount of brown sugar and stirred with a wooden stick (ladle).

Note: Using rice-washed water in obtaining lactic acid bacteria is to collect stronger ones. Only strong ones can survive in poor nutrients condition like rice washed water.


Another excellent LAB making video

  • The following videos below are from Good Karma Aquaponic
  • photo.jpg - Click icon to visit their site and support them direct.

How to make EM-1 Lactobacillus Serum "AKA" LABS part 1

photo.jpg  Good-Karma Aquaponics - How to make EM-1 Lactobacillus Serum "AKA" LABS part 1


How to make EM-1 Lactobacillus Serum part 2

photo.jpg  Good-Karma Aquaponics  -     How to make EM-1 Lactobacillus Serum part 2


How to make EM-1 Lactobacillus Serum part 3

photo.jpg  Good-Karma Aquaponics  -     How to make EM-1 Lactobacillus Serum part 3






I hope you find LAB useful and we would love to hear of your experiences, good and bad as in that we all learn a bit more!  I also hope that this is a rewarding step for those new to natural farming inputs and leads to more.


Motivational Thanks

While I have promoted the person, organization and company that made these videos and information available this enterprise is not for profiting and is made as a labor of love and thus I ask if desired that you support them directly.  I list them like this out of respect.  ~ Cultural Healing and Life

  • The motivation to write this was from a guy who fishes who asked some natural farming questions, for this I thank him as it was needed and kept putting off!  ~ Cultural Healing and Life


A song for you!




Natural Farming Inputs



~A Cultural Healing and Life Compilation

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So it has been 5 days since I made the rice wash and put it into two separate clean jam jars : ) 

One jar was filled up to the 2/3 mark with rice wash , the other jar was just filled up to the 1/10 ish mark and both were given paper towel lids with elastic bands 

The  jars were placed in a dark cupboard in a bedroom and checked daily for smell ( nose over paper towel ) , room temp is 22 max day temp and 17 nite temp 

At day 3 a light brown sediment formed at the bottom of the jars with a white gloop sitting on top of the sediment , then the rice wash ( no film on top of rice wash yet ) No smell yet from either jars , just the paper towel smell 

At day 4 a very slight film has formed on the tops of the rice wash , more on the 1/10 jar and the 1/10 jar also smells slightly sweet but just a hint , where as the 2/3 jar still smells of paper towel lol

At day 5 ( to day ) the film on the top is getting more noticeable , the 1/10 jar has a stronger sweetish cheesey baby milk sick type smell, and the 2/3 jar smells just slightly sweet 

It seems that the less rice wash you put in the jar , the quicker it gets anoculated

I shall get two clean jars today and add 1/10 of the new jars volume of anoculated  rice wash and then add the milk ( keeping both separate ) , so as to see what's best for me ( slight sweet smell or stronger cheesey sweetish baby sick milk smell ) both shall get the paper towel lids and get put back into the dark cupboard 

fingers crossed : )

cheers ifish 

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So an update for today : )

A light sediment has formed at the bottom of the jars but it still looks like milk , although it looks like they are about to change 

Yesterday when I took the paper lids off the jars , I was hit with a slap in the face sour smell , really strong from the 1/10 jar and the 2/3 jar had a stronger sweet smell too . So if your sense of smell isn't that great just pop the paper lids off to smell each day ( be carefull your nose doesn't touch the rim of the jar , who knows what crazyness is on there ?  ) 

Also it was hard to pour all of the 1/10 jar of anoculated rice wash into the new clean jar ready for the milk , as the sediment was  too close to the wash and it was hard to keep the sediment out of the clean jar when pouring . Next time I shall fill the jars  up to just over a third with rice wash for anoculating , the 2/3 jar was way easier to manage when pouring  : ) 

big day tomorrow : )


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Hi , we have a winner : ) 

the 1/10 jar on the right looks perfect , the other on the left is still very milky looking  ( 2/3 jar )

the 2/3 jar that is milky still smells slightly sweet , but the perfect looking 1/10  jar on the right now smells fishy but not as strong as when it smelt sour tho 

The yellow liquid in the middle is what we are after , very cool indeed : )

The milk used for this was regular semi skimmed supermarket bought milk 






Here is a pic of the curds on the top : )





So so between the sweet and sour smell ........... sour smell won 

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This made my day!  I will soon be making some lab myself.

Just got done working out which biochar design I will use and a few other odds and ends and i will start making inputs.

Thank you for documenting your lab journey!  I am sure it will lead to other great things.

Now go out and see what all lab can do.  After diluting for use, spray any where stinky.  I love it for about anywhere and on anything and in growing when mixed with other inputs it becomes part of something greater!

Any plans for the curds?


A bit of a smile.

The MuppetsThe Muppets - The Ballad of Beaker


Congratulations and we appreciate the sharing!

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Yes I am all pleased with myself : ) 

The first job for the LAB is my outside food bin , I might as well throw them in at the deep end lol a great test haha 

I am not going to do anything with the curds this time , due to the small amount but I shall make a bigger batch of LAB next time , then I shall definatly be making  some cheese from the curds  : )

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The ratios for using lab are the same weither it has been mixed with brown sugar or kept pure in the fridge 

does adding brown sugar double my volume in lab while also keeping it at the same concentration ?

also if I mix it with brown sugar and then use it as a spray will the surface be all sticky ,and attract insects and dirt etc or does the lab make the brown sugar mix non sticky ? 

is there a time or situation when the brown sugar mix is more effective than the pure ? ( I am thinking the brown sugar lab mix for the garden and the fridged lab for the home  ) ? 

sorry for all the questions , I am probably thinking too much : )

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The ratio is the same for use regardless if adding sugar or not.

It does not affect volume but by adding in the brown sugar you stabilize it.  Refrigerating does the same but you dont need to put in more sugar if kept in fridge. 

I always kept mine in the fridge but I do not believe the extra sugar is an issue as it is a balance but I am not speaking on experience with that one.

Keep it coming, your questions are spot on!

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the added sugar stops the process and stabilizes it. 

That is a great question and I cannot find a definitive answer and I have no experience with that as I kept in refrigerator.

I suggest using the same dilution rates.  I will try to find a more experienced answer.  I believe it will be the same as in nothing can I find mention other than to stabilize it but nothing if a change in dilution rates.

  • Use on something stinky and if not effective make more concentrated until effective and then use those dilution rates.
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