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Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs Inputs - Section 4 - (OHN) Oriental Herbal Nutrient OHN is a mixture of edible, aromatic herbs extracted with alcohol and fermented with brown sugar. It is used to discourage the growth of anaerobic, potentially pathogenic microbes and encourage beneficial aerobic microbes in the soil and on plants. The oriental Herbal Nutrient (OHN )is a very important input in Natural Farming. It is made from herbs which are full of energy and function to increase plant robustness, to sterilize and keep plants warm. OHN revitalizes crops and activates their growth. It is made from effective oriental herbs such as angelica, garlic, ginger, licorice and cinnamon that are fermented to maintain the vigorous growth during times of stress. OHN is one of the more multiple step inputs in natural farming but it is not truly complicated. With great instruction and explanation of the videos below they will walk you through this process with ease. OHN is truly a secret type of ingredient for maintaining plant health. It demonstrates its properties by promoting the microorganisms with micronutrients that are helpful and works to maintain health during stress. You can also additionally add to the ingredient list any anti-pathogenic plant such as turmeric. However, add it in addition too and not in place of the traditional ingredients found in the below recipe. Cho's Global Natural Farming PDF - University of Hawaii Chris Trump - How to OHN Chris Trump - Korean Natural Farming How to : OHN - To support Chris Trump direct: https://www.patreon.com/christrump OHN material list Recipe below is same as video above Containers: 6 containers for fermenting large mason jars 6 containers 2x the capacity of your fermenting containers 1 mixing container Ingredients: Dry angelica root Dry cinnamon bark Dry licorice root Fresh ginger Fresh garlic Beer (or other low alcohol liquid) Vodka (or other higher alcohol liquid) Brown sugar (6x the weight of the ginger you will use) Tools: A scale A funnel with a strainer A mesh bag to place over a funnel) keep each ingredient uncontaminated from the others. A wooden stick for stirring The Process Re-hydrate stage Ferment stage Stabilization Extraction stages Storage and use Stage 1 - Re-hydrate stage for dry ingredients. In this stage we simply want to ready the dry ingredients for the next fermenting stage. Dry angelica root (2 parts, so you make two containers) Dry licorice root Dry cinnamon bark Separately fill your jars with 1/10th with dry materials of the volume of your jars. (in mason jars is just below the first line, tip from Chris Trump) Angelica root, fill two jars to 1/10 of the jars volume of angelica root. Angelica is used at a higher dosage in the final mix so you will make two batches where with the others you make just one batch. Licorice root, fill one jar to 1/10 of the jars volume. Cinnamon bark, fill one jar to 1/10 of the jars volume. A total of 4 jars for the dry ingredients due to two jars of angelica root. Add beer to each of the jars so the total volume of each jar is half way full. Allow foam to settle and pouring to prevent foam will save you time. Label and cover with a breathable cover and let sit for 24 hours in a dark area. Stage 2 - Dry and Wet Ferment Stage Stage 2 - Dry In this stage we will start a ferment by adding brown sugar to the mix by weight and volume. However, total volume used in the jar is more important than precise weight. Fill to 2/3rd of the jar in total. Dry Ingredients, the jars from yesterday Weigh jars from yesterday. Add in equal amounts of brown sugar to each jar but pay attention to the volume of the jar not to exceed 2/3rd of the volume. Stir in a clockwise direction with a wooden stick (never metal) to ensure the sugar is dissolved and well mixed. Cover with breathable lid and set aside to prepare the wet ingredients. Store all jars in a dark area for 6 to 7 days, faster in warmer areas and slower in cooler areas as it is a fermentation process. Stage 2 - Wet In this stage we basically are making an FPJ with ginger and garlic. Traditionally garlic and ginger are used but if you have a plants in your area with similar or desired properties you can prepare similarly to ginger and garlic and add them in their own jar. You would later add them when you make a mix prior to using. Fresh ginger: Mash gently the ginger with the peels and place in a mixing container. Add equal amounts of brown sugar to each container. Example, 1 pound of ginger would need 1 pound of brown sugar. Ginger is wetter than the garlic, if need be you can add a little bit more sugar but not too much. Mix very well, similarly to making FPJ but with garlic. Add to jar and fill 2/3 of the jar full. Air gaps in jar will settle as it ferments. Cover with a breathable lid and store in a cool dark place. Label Jar Store all jars in a dark area for 6 to 7 days, faster in warmer areas and slower in cooler areas as it is a fermentation process. Fresh garlic: Mash gently the garlic with the peels and place in a mixing container. Add equal amounts of brown sugar to each container. Example, 1 pound of ginger would need 1 pound of brown sugar. Garlic is drier than the ginger, so no extra sugar is added to the garlic. Mix very well, similarly to making FPJ but with garlic. Add to jar and fill 2/3 of the jar full. The garlic is fluffy when filling the fermenting jars. Add in the same amount as ginger. Push down in jar to fit. The garlic will settle as it ferments. Cover with a breathable lid and set in cool dark place. Label Jar. Store all jars in a dark area for 7 days. Union Break! DopeLemonVEVO - Uptown Folks Stage 3 - Stabilization 7 days later. In this stage we want to stop the fermentation process and stabilize. If any mold should form on some of them, in OHN making it is ok as the alcohol will stabilize everything. In this instance it is ok. Use vodka or similar. You want a higher alcohol than wine and of the hard liquor category. Pour some vodka but not full yet Stir the jars clockwise with wooden stick and ensure everything mixes Be sure to get any sugar on the bottom of the jars are mixed. Pour more vodka to the brim. Cover with a lid or plastic to make air tight. Do this for all jars and store in dark area. Stir clockwise once daily for the next 14 days, you will open and stir the containers. Use a clean untreated piece of wood stick to use. Stage 4 - Extraction Process. Extraction stages Extraction Jars, anything but metal but if you use plastic use HDPE plastic as this will not leach into your material. Extraction Jars needs to be big enough for hold the whole volume, you will get about twice as much as you put in for OHN ingredient jar. Strainer Wooden stick The extraction process is done in 5 separate stages over time for a total of 5 extraction sessions. 1st extraction, 14 days stirring every day until next extraction, 2nd extraction, 14 days stirring every day 3rd extraction, 14 days stirring every day 4th extraction, 14 days stirring every day 5th extraction, 14 days stirring every day Extraction Start with angelica as its extraction amount is used for overall ratio alterations for garlic and ginger jars. Pour in all liquid from each jar into the extraction jar. Label (not on lid, great tip by Chris Trump) Ensure all solids are back in the fermenting jar. Fill back 2/3 full of the fermenting jar with the liquid you just extracted. Fill the remaining 1/3 of the fermenting jar with more vodka, Stir with wooden stick. Leave enough room to be able to stir everyday. We need to determine extraction amounts for the rest specifically the garlic and ginger levels. Using the angelica extracted volume as your guide. Repeat this extraction again in 14 days or a total of 5 extraction sessions. Ensure all extractions are same level adjusting as necessary. Final extract, strain all fermenting jars and pour all liquid into extraction jar. After final extraction you can compost the remaining ingredients from the jars. Seal jars airtight and store out of direct sunshine or bright light. Adjusting fermenting amounts The extraction amount at the very end of this process should be the same for all extraction jars but we may need to adjust along the way the extraction amount. The extracted amount is less than the angelica extracted. Originally you would fill back 2/3 full of the fermenting jar with the liquid you just extracted. Fix Pour back less of the extracted amount and pour in more vodka to match the volume difference. This can be adjusted during each extraction session so that the final amounts are at same level. Stir with wooden stick. Leave enough room to be able to stir everyday. The extracted amount of garlic or ginger is more than the angelica amount. Originally you would fill back 2/3 full of the fermenting jar with the liquid you just extracted. Fix Remove some garlic, ginger or whatever the ingredient is. Pour back 2/3 of the extracted liquid top off with vodka as normal leaving room to stir. Stage 5 - Storage and mixing for use Store in separate containers only mixing when you are going to use. Store out of direct sunlight and bright lights. OHN improves over time in strength. Mixing for use: 1 part of each extraction jar. (Angelica is given twice and is reason we made two jars for angelica.) Fresh batch and under 6 months mix at 1:1000 dilution rate. Make the solution weaker (1:1,500) if it is to be applied to stressed plants or during drought conditions, or if the OHN has been concentrated by storage for more than 6 months. How to use OHN OHN is used for making IMO - 3, IMO - 4, the soil treatment solution, and the seed treatment solution. OHN is also good for all of the growth periods of crops, nutritional growth period, change-over period and reproductive growth period. OHN can be used throughout the early, vegetative, changeover/transition and fruiting or reproductive stages at the basic dilution ratio of 1: 500 to 1000 times in water. Apply as a foliar spray on plants to repel insects. Apply during late afternoon or early morning hours. OHN can be mixed in a cocktail with Fermented Plant Juice (FPJ) and Brown Rice Vinegar (BRV) and applied as a foliar spray every 10–12 days to make plants less susceptible to powdery mildew and downy mildew. Apply diluted OHN as a soil drench prior to planting to activate dormant soil microorganisms. Part of a seed-soak solution 2 tsp if you feel a cold coming might help. When crops are weakened To reinvigorate weakened crops, a mixture of OHN (1:1000) with FPJ (1:500) and BRV (1:500) can be applied. For plants with soft rot or anthracnose, WCA (1:1000) is added to the mixture Animals and Livestock As a pre-biotic in poultry and livestock production OHN can be mixed with animals’ drinking water (1:1,000 dilution) and offered ad libitum 3 times a week. Preparation of 1:1,000 OHN Solution Water Volume Amount of OHN Kitchen utensil measurements Fluid ounces (fl oz) Milliliters (ml) ¼ gallon 1 /3 teaspoon (tsp) 0.06 2 1 gallon ¾ tsp 0.13 4 5 gallons 1¼ tablespoons (Tbsp) 0.64 19 10 gallons 2½ Tbsp 1.28 38 25 gallons little less than ½ cup 3.2 95 50 gallons little more than ¾ cup 6.4 189 Union Break CatClydeVEVO - Mama Said Example of a documented first run, excellent video with practical advice and illustration from a new OHN maker. George T - OHN - Oriental Herbal Nutrients Credits https://cms.ctahr.hawaii.edu/home.aspx http://www.cgnfindia.com/ohn.html Chris Trump DopeLemonVEVO George T CatClydeVEVO The School of Life Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs Congratulations for learning about OHN. Israel "IZ" Kamakawiwoʻole. Thank you! RIP. ~Cultural Healing and Life