EM/BIM

[Izzy]

Tasty,

Quickly, let me start with the basic method I used to make my first EM batch. This week has been a very heavy work week, so I've not had a lot of time yet to get my thoughts together. I have a habit of opening multiple windows with mutiple tabs to get an overview of a subject that I'm unfamiliar with - that means I have 50+ articles to quickly scan and try to weed out the hype from what I can realistically expect. At another time I'll discuss the details of potential benefits and philosophy behind this practice.

Papaya BIM

here's a link to a booklet with recipes for EM - I used the papaya recipe and expanded upon it:

http://lists.ifas.ufl.edu/cgi-bin/wa...ation%2Fmsword

My method:

Thinly slice a ripe papaya and place in a large bucket - seeds and skin included.

Pour molasses to coat pieces. Ooops, forgot to mention this in my original post.

Add water to just cover.

Let ferment 1 week.

That is the basic formula, but I was not satisfied with that - during the week, I continued reading (use google scholar to find papers on trials for EM). I discovered that to be effective, more input equals better quality. There are 5 essential micro-o's that result in an effective formula, and so I added 2 ripe bananas, gave it a stir, and let it ferment another week. I should note that it will need to breath, but I was (at first) seriously concerned about attracting flies/bugs/rodents, and set it up to minimize any problems. Cover the pail with a sturdy, tightly woven cotten fabric (old shirt destined for donation) and tie tightly to the pail under the lip with twine. Then I set the pail in a wroght iron chair away from any walls, fence, trees, or structure that would make it easy access to varmits - but keep out of direct sunlight. I inspected it each day, and was surprised that once the fermenting process begins, not even flies were attracted to the pail. At the same time I was waiting for the banana to ferment, in another bucket I also fermented a handful (or two) of brown rice as noted in the booklet.

At the end of the second week, the papaya/banana mixture had a slightly sweet, tangy smell, and a layer of white mold forming on top. The white mold is yeast - one of the desired micro-o's. If you end up with any other color than white mold - green, blue, black - throw it out - and not in compost. Something has gotten into it and it has become putrid. Better to be safe and begin again. I strained the liquid from the fermented rice and some whey from yogurt into the bucket of EM and let it go one more week. I also found out in my reading, the longer you let it age, the better it becomes. By the end of the third week, it was bubbling away like a witch's cauldron and smelled so yummy I could have drunk it - and probably gotten pretty looped. It was like an alcoholic fruit drink as long as you didn't look at it - pretty disgusting w/mold and bits of food floating in it. Strain into a plastic jug with a good screw cap (use coffee filter or that old shirt) and throw the solids left into the compost pile. Add equal part water - this is what I did. I found many different formulas that varied from 10 to 1 ratio of water to formula up to 20 to 1. I make final dilutions according to need when I use it - this saves me storage space and finding large containers. The containers need to have a good screw cap because the EM still be active and under pressure - good idea not to use glass for safety sake. Store away from direct sunlight. Non toxic. Normal dilution is 2 - 4 tablespoons per gallon of water as a soil drench or folar spray. I measure everything by the eyeball method, and usually am very generous in my measurements. I sprayed my tomato and squash plants this week, and have noticed a definite deepening of color. I'll leave you to investigate the link I provided earlier, and will get back in a few days.

Happy Fermenting!


Forgot - IMHO, buying EM negates the whole purpose of EM - the intent is to culture indigenous micro-o's that nuture plants in your particular enviroment - buying EM will get you micro's from wherever it was manufactured. Lots of companies have jumped on this bandwagon, and hyped it up to become the modern day snake oil. I have tried to rely on original lectures and papers from Dr. Higa, who does not sell the stuff - he devoloped the method of EM and published his work back in the ~80's.

[TastyofHasty]

On Page 8, Mr. Carandang says

In the creation of biological nutrients, bionutrients, the basic process is the traditional fermentation. Fermentation process is a better system than simple extraction like boiling the plant materials, through infusion like making tea. In the United States, where compost tea is getting popular in organic agriculture, compost is made into tea, sugar or molasses are added, fermented to increase microbial population.

A simple general formula or recipe in fermentation can be done for plants. For example, seaweeds. If you simply infuse seaweeds (which are quite difficult to breakdown, therefore hard to extract active ingredients), you may not get a more potent extracted active ingredients. If you ferment the same materials by adding sugar or molasses, it is easily broken down (biologically) by microorganisms and thus making nutrient more available. Microorganisms get their energy from sugar in fermenting the materials. Most healthy foods are fermented foods. Through fermentation, food are easily broken down, enzymes created, nutrition improved. That’s the reason why fermented foods like yogurt or kimchi (Korean pickles) are more nutritious than plain milk or vegetables.

A couple years ago, I started using water-conditioned kefir grains to make fermented drinks. The first fermented drink I made was according to a recipe from Dom's kefir in-site called Kefir d'Acqua. It used one half of a lemon (recipe is at bottom of this page)
http://users.chariot.net.au/~dna/Mak...#Kefir-d-acqua
with four cups of water, and what struck me was how strongly the final, fermented drink tasted of lemon, considering the tiny amount of actual lemon used. From this, I learned that fermenting extracted flavors far better than simple boiling or simmering. Same thing he says.

[TastyofHasty]

In 2007, I made a big bin of kombucha tea outside, as per this thread (pic of bin of kombucha is at bottom of this page)
http://idigmygarden.com/forums/showt...ombucha&page=3

That garden area now has beautiful brown dirt, as opposed to the other garden area (where now I'm growing a small patch of quinoa) in which the dirt, although amended with leaves and grass clippings and horse manure, is not nearly so good.

BTW, the thread above has link to a nice recipe for "compost tea" and a member called Gary posted another nice compost tea recipe.

But the idea of making your own Beneficial Indigenous Microorganisms that are adapted to YOUR area and your particular plants is really interesting.

What I had read about EM, though, was that they are particular, special microorganisms that pull ORMUS materials out of the air(??)

[Izzy]

So sorry to take so long to get back!

After looking at your thread, I realize that I'm a bit late to the party (as usual). You are quite familar with the basics already - I'm in the process of learning as I go. I had attempted to make compost tea once before, but threw it out because it smelled so wrong. Probably because I didn't aireate it.

EM is appealing to me because it was designed to improve (feed) the soil and grow productive healthy plants by utilizing what would otherwise be thrown out - same as with compost but much quicker. Often times, soils have enough nutrients, just that they are locked up - not soluable. Microbial activity makes nutrients more easily available to plant roots (think mycorrhizal fungi as an example). It also allows you to selectively ferment inputs for specific needs. It was designed as a means for poor countries to become self-sufficient without expensive external inputs - by claiming to build disease suppressive soils. Taken to the next level, EM is used as a microbial "starter" for bokashi - a form of anarobic composting that - in theory - is superior to aerobic composting.

I'd never heard of ORMUS before, and had to look it up before I could respond to your reference to this term. If you are talking about the *energy* produced by EM, then I'd have to say that is one of the concepts I had particular difficulty embracing in my initial reading although it was not called that. First, and foremost, I would like to see real, physicial evidence of the potential uses of EM, and then after that, I might explore the less tangible effects. Those pepper plants that I originally posted are growing again - and have put on some blossoms. So far none of the new growth has developed any leaf spots - so only time will tell.

[my initial post on EM and a surprising outcome of my first application in the garden]
http://idigmygarden.com/forums/showt...t=17135&page=2


A good overview of EM by Dr. Higa & Dr. J.F. Parr (soil microbiologist/Agricultural Research Service, USA) here:

http://www.envismadrasuniv.org/pdf/em.pdf


Thanks for the kefir link - the water kefir looks interesting! Something I would like. Don't think I'm as brave as you, though -Kombucha looks scary!!!

[TastyofHasty]

Izzy, I found and bought "agricultural molasses" at a feed store, about a week ago. A gallon for about $8. Much better price than for "people-food-quality" molasses! I am still reading and thinking. Your initial post about watching the septoria on your peppers disappear was riveting, btw. I wonder how many people on this earth have seen something like that?

On the other hand, this:
http://www.subtleenergies.com/ormus/tw/m-seeps.htm
makes ya have to wonder what is this earth really all ABOUT, anyway?!!

Anyway, I'm still at the reading, researching, and thinking, and reading and putting stuff together ... stage. BTW, I HAVE also been reading some interesting things about fermenting beer, how prior to 1667, "alewives" would ferment certain herbal elements into beer, but due to political reasons, it became law that beer should contain only HOPS as the herbal part ... when hops cause men to have so-called "Brewer's Droop," (use the adult interpretation) and is also a soporific (puts ya to sleep). So since 1667 or thereabouts, when hops became THE herb in the most common drink around, we humans have been sleepy rather than invigorated by our "ale." AIL! But again, the connection between "what we brew up to put on the garden" and "what has been brewed up that we put into our bodies" is pretty darned interesting to my mind.

Anyway, another method for using KEFIR to ferment the essences out of herbs for ingestion is here:
http://users.sa.chariot.net.au/~dna/...l#Kefir-d-erba
and there are several really interesting herbs out there newly available:
snow rose
http://quest-iv-health.com/testimonials/snow-rose.html
ashitaba,
centella asiatica (gotu kola) or more likely, he shou wu (polygonum multiflorum)
http://en.wikipedia.org/wiki/Li_Ching-yuen
http://en.wikipedia.org/wiki/Polygonum_multiflorum
which would be REALLY interesting to make fermented "Kefir d'Erba Medica" in order that their essences could be translated into water, to be ingested by US, mortals ...
Similar to the effects of EM, actually!

[christineinca]

Izzy,thank you so much for taking the time to post this. I will be starting a batch tonight, as I have everything on hand.

I *plan* to take a lot of pictures to document this first attempt.

I will not be adding whey, but might try adding rejuvalac, since I am assuming you added it for the probiotics....?

I'm going to stand the bucket in a tray of water. Like a moat, so I don't get any bugs in it. I lost my first Kombucha SCOBY to tenacious ants >:/


Well, here it goes!

[TastyofHasty]

All RIGHT!

[Woodchuck]

Originally Posted by TastyofHasty

But the idea of making your own Beneficial Indigenous Microorganisms that are adapted to YOUR area and your particular plants is really interesting.

What I had read about EM, though, was that they are particular, special microorganisms that pull ORMUS materials out of the air(??)

There's nothing magic about commercial EM1, it's hyped and all about money.

You can do the same thing and more with Indigenous Beneficial Microorganisms.

Indigenous Microorganisms: Grow your own!

http://www.scribd.com/doc/11062537/I...-Bio-Nutrients

Make your own Bokashi Starter.....

http://bokashicomposting.com/

Further reading........

“Using the ordinary to cultivate the mysterious power of beneficial indigenous microorganisms”
http://www.rodaleinstitute.org/20040401/Hamilton

“Korean Natural Farming: Indigenous Microorganisms and Vital Power of Crop/Livestock”
Han Kyu Cho and Atsushi Koyama

“Teaming with Microbes: A Gardener’s Guide to the Soil Food Web” by Jeff Lowenfels and Wayne Lewis..


<Woodchuck>

[bunkie]

WOW! izzy, tasty, woodchuck, this is such fascinating stuff! i'm in the middle of reading all the links you posted. keep them coming!

i'm looking into the book by Gil Carandang. i can't get that link to the booklet to work for me izzy? going to have hubby check it out.

[Izzy]

Hi christineinca

Welcome to idig. This is the best gardening forum on the net - lots of great folks with tons of experience and knowledge. I think you're going to like it here. Good for you - joining my little project. I'm just getting started, and so every once in a while, I'll be updating the progress here. Hope you will also. I'll be looking forward to your updates as well.

The whey was a quick-start shortcut. It provides a ready-made source of Lactic acid bacteria. I have since then, made a batch from fermented brown rice. Rejuvalac also has LAB, so it should work. As far as the bugs/ants, the water might slow them down, but don't count on it to keep them out. We have a big problem here with fire ants and I've seen them walk on water. The most critical aspect is where are you going to setup your bucket for the ferment? What I was aiming for in my papaya bim was to try to raise the bucket off the ground and away from structures as much as possible to make access difficult. Hopefully you'll have the same results as I did - once the fermenting begins (within the first day) - bugs/ants did not bother it.

Tasty - The molasses I have is feed-grade molasses for animals - I found it at a farm and ranch store. It's probably the same as yours - also ~$8 gal. I passed on the horticultural molasses at the nursery - they wanted gold bullion for that stuff. On the subject of molasses, I learned that granular molasses is not really molasses - it's grain that has been coated with molasses and dried. Not useful for EM.


bunkie,

The booklet is in .doc format - you'll need an office program to open it. If you don't have MS office, OpenOffice.org is a free (and good) office suite you can download. I have it on all my computers. If you want, I can copy the booklet into notepad for you and email it to you if that helps.

Thanks,Woodchuck.

Here's another good link to add to your list (note I'm not endorsing any commercial product. This site is one of the commercial producers, but they host some good info):

EM Application Manual
http://www.emamerica.com/effective-m...s-apnan-manual


Progress Report:

A few weeks ago, a local news station reported that the seaweed on our beaches had become a nusiance - and the city was requesting ideas for any potential uses for the seaweed. It was costing $$ to keep the beaches clean. I jumped into the truck, drove out there, and harvested a 5 gal bucket of fresh seaweed floating in on the tide. Here is the results: my first seaweed FPE-EM (fermented plant extract). When I got it home, after a quick rinse with the hose, I packed it back into the bucket, mixing with molasses, and covered with water. I used a lid from a smaller bucket and a brick to keep it submerged and let it ferment for a couple weeks. Tonight, when I got home, I strained the liquid into the smaller bucket. Ain't it purdy? The seaweed was a light lime green with brown *berries?*. The final ferment is now a very rich bright orange color (the white flecks on top is yeast). There remains less than a quarter of the original volume of the seaweed left - the rest has decomposed. Smells wonderful!!! Surprising, because rotting seaweed on the beach stinks!!!

Now I have my stock EM (papaya EM), Lactic acid bacteria from the rice wash ferment, and Seaweed FPE-EM to supply quality nutrients/trace minerals to crops. I'm ready. Tomorrow, no work, which means I'll begin a weekly program of folar feed/soil drench by combining 2 T each per gal water. Not sure what to expect. It would be nice if it ramps up production - those CP toms are sure slow - only 2 toms a week on 5 plants, and only 1 Brandywine on 3 plants. Mabe a bumper crop of green beans? Get the last of those broccoli to head up before they go to seed. Wishful thinking, mabe, but I can read all I want and still not know until I try. The real test will be in August when it's time to plant a new garden in the unGodly sweltering heat and humidity. Of course, I could use traditional ferts and pesticides, but the objective here is to feed the soil - a healthy soil ecosystem that in turn will supress disease and promote growth. I've read that once established, it becomes easier to maintain. In the beginning, the microbes die within a short time after being in the soil - competition with microbes that already exist. Over time, they colonize and get established: this is when the soil turns from a state of disease-inducing soil to a state of disease-suppressive soil. Zymogenic soil is the term used.