Korean Natural Fertilizer (Updated October 14th)

Introduction to Korean Natural Farming (KNF) and its Fertilizer Philosophy

Korean Natural Farming (KNF) represents a holistic and sustainable approach to agriculture that emphasizes working in harmony with nature rather than against it. Developed by Master Cho Han-kyu of South Korea, KNF eschews the use of synthetic fertilizers, pesticides, and herbicides, opting instead for natural, on-farm inputs. The core philosophy revolves around cultivating and utilizing indigenous microorganisms (IMOs) and naturally occurring materials to enhance soil fertility, promote plant health, and create a resilient ecosystem. This method empowers growers to become self-sufficient, transforming readily available resources into powerful biological and nutritional amendments.

At its heart, KNF views the soil not merely as a substrate for plants but as a living organism teeming with microbial life. Its fertilizer philosophy is therefore centered on feeding the soil and its microbiome, which in turn feeds the plants. Unlike conventional fertilizers that provide isolated nutrients, KNF inputs deliver a complex array of bioavailable minerals, enzymes, amino acids, hormones, and beneficial microorganisms. These elements foster robust root development, improve nutrient uptake efficiency, strengthen plant immunity against pests and diseases, and ultimately lead to healthier, more productive gardens and farms.

The practice of creating KNF fertilizers involves simple fermentation techniques that unlock the nutritional potential of organic matter. This process not only makes essential nutrients accessible to plants but also introduces a diverse community of beneficial microbes that contribute to soil structure, aeration, and the breakdown of organic residues. By minimizing external inputs and leveraging the power of nature, KNF offers an environmentally sound and economically viable pathway to sustainable gardening and planting, aligning with principles of ecological balance and long-term soil stewardship.

Core Principles of KNF Fertilizers: Working with Nature

The efficacy of Korean Natural Farming fertilizers stems from several fundamental principles that guide their creation and application. These principles ensure that the inputs are not only effective but also align with ecological processes, fostering a healthy and self-sustaining growing environment.

Indigenous Microorganisms (IMOs): A cornerstone of KNF, IMOs are beneficial microbes collected directly from local forested areas or undisturbed soils. These microorganisms, adapted to the local environment, are vital for nutrient cycling, decomposing organic matter, suppressing pathogens, and improving soil structure. KNF fertilizers often serve as carriers or activators for these essential microbes.
Fermentation: This ancient process is central to KNF. By fermenting organic materials with beneficial microbes, KNF transforms raw ingredients into highly bioavailable forms. Fermentation breaks down complex compounds, creates enzymes, amino acids, and organic acids, and proliferates beneficial microbial populations, making nutrients more accessible to plants and soil life.
Nutrient Cycling and Self-Sufficiency: KNF emphasizes a closed-loop system where waste products from the garden or farm (e.g., plant residues, food scraps, animal manure) are recycled and transformed into valuable inputs. This reduces the need for external purchases and minimizes environmental impact, promoting true sustainability.
Balance and Harmony: KNF promotes balanced nutrition for plants, avoiding the over-application of any single nutrient. The goal is to provide a comprehensive spectrum of macro and micronutrients, along with beneficial microorganisms, to support the plant’s natural growth cycle and strengthen its inherent defenses.
Minimal Intervention: While KNF involves active preparation of inputs, the philosophy encourages observing and supporting natural processes rather than forcefully altering them. Inputs are typically applied in dilute forms, aiming to stimulate and enhance the existing ecosystem rather than overwhelm it.
Cost-Effectiveness and Accessibility: Most KNF inputs are made from common, readily available, and often free materials such as plant clippings, food waste, rice wash water, and brown sugar. This makes KNF an accessible and affordable method for growers of all scales.

By adhering to these principles, KNF fertilizers contribute to creating living soils that are resilient, productive, and teeming with life, ultimately leading to healthier plants and superior harvests.

Key Ingredients and Their Benefits in KNF Fertilizers

The effectiveness of Korean Natural Farming fertilizers lies in their ability to harness simple, natural ingredients and transform them through fermentation into powerful plant and soil amendments. Understanding these core ingredients is crucial for appreciating the holistic nature of KNF inputs.

Sugars (Brown Sugar, Molasses)

Sugars, particularly brown sugar and molasses, are indispensable in KNF. They serve primarily as an energy source for beneficial microorganisms during the fermentation process, fueling their growth and activity. Beyond this, sugars act as an osmotic agent, drawing out plant sap, essences, and nutrients from fresh plant materials to create highly concentrated extracts. Molasses, with its rich mineral content, adds further micronutrients to the final product.

Vinegar (Natural Rice Vinegar)

Vinegar plays a dual role in KNF. It acts as a solvent, effectively extracting minerals from calcified materials like eggshells and bones, making them water-soluble and bioavailable. Furthermore, its acidic nature can help adjust the pH of certain KNF solutions, and it contributes to the fermentation process by creating an environment conducive to specific microbial activity while inhibiting undesirable pathogens.

Alcohol (Soju or Grain Alcohol)

Alcohol, typically in the form of Soju (a Korean distilled beverage) or diluted grain alcohol, is used in KNF for its solvent properties. It is particularly effective in extracting fat-soluble and water-soluble compounds, including medicinal essences and potent active compounds, from certain herbs and plant materials. Alcohol also acts as a natural preservative, stabilizing KNF preparations and extending their shelf life.

Plant Materials (Weeds, Herbs, Fruit Skins)

A vast array of plant materials forms the base for many KNF inputs. Fast-growing plant shoots, nutrient-accumulating weeds, medicinal herbs, and fruit peels are all utilized. These materials provide a natural source of macro and micronutrients, plant hormones, enzymes, and growth regulators. The diversity of plant materials ensures a broad spectrum of beneficial compounds, each contributing unique properties to support plant growth and health.

Animal By-products (Fish, Eggshells, Bones)

KNF efficiently repurposes animal by-products that would otherwise go to waste. Fish scraps (heads, guts, bones) are fermented to create powerful nitrogen-rich fertilizers and amino acid solutions. Eggshells and animal bones, when treated with vinegar, become excellent sources of water-soluble calcium and phosphorus, vital for cell structure, flowering, and fruiting. These inputs transform waste into valuable resources, embodying the principle of circular agriculture.

Water (Non-chlorinated)

Clean, non-chlorinated water is fundamental for all KNF preparations. It acts as the primary medium for fermentation, dissolving nutrients and facilitating microbial activity. Using rainwater, well water, or dechlorinated tap water ensures that beneficial microbes are not harmed by chlorine or other chemicals present in municipal water supplies.

The synergistic combination of these simple ingredients, transformed through controlled fermentation, produces highly effective and biologically active fertilizers that nourish both soil and plants.

Understanding Fermented Plant Juice (FPJ) and Its Creation

Fermented Plant Juice (FPJ) is one of the most fundamental and versatile inputs in Korean Natural Farming. It is a potent, enzyme-rich liquid extracted from the sap of rapidly growing plants, fruits, or vegetables through an osmotic process facilitated by brown sugar. FPJ acts as a growth stimulant, providing plants with a natural boost of plant hormones, enzymes, trace minerals, and beneficial microorganisms directly derived from the vigor of the source plant.

Benefits of FPJ

Promotes Vigorous Growth: The growth hormones and enzymes in FPJ encourage strong vegetative growth and robust development.
Enhances Root Development: It stimulates root growth, leading to better nutrient and water absorption.
Improves Stress Resistance: Regular application can help plants withstand environmental stresses like drought, heat, or cold.
Provides Trace Minerals: FPJ delivers a spectrum of trace minerals essential for various metabolic functions in plants.
Boosts Microbial Activity: It introduces beneficial microbes to the soil and plant surfaces, supporting a healthy microbiome.
Increases Brix Levels: Can contribute to higher sugar content in fruits and vegetables, improving flavor and nutritional value.

Materials for FPJ

Fresh Plant Material: Choose fast-growing, healthy plant shoots, tips, or young fruits that are full of vitality. Examples include bamboo shoots, mugwort, comfrey, morning glory, new grape tendrils, young banana plants, fruit tree cuttings, or ripe fruit peels (like banana peels for potassium, papaya for enzymes). The key is to select plants from a healthy, undisturbed environment, free from pesticides.
Brown Sugar (or Molasses): An equal weight of brown sugar is used to draw out the plant’s essence and provide food for fermentation.
Breathable Container: A glass jar or ceramic crock is ideal.
Weights: A clean rock or a water-filled bag to keep plant material submerged.

Preparation of FPJ

Collection: Harvest young, healthy plant material in the early morning (before sunrise) when the plants’ sap content is highest. Avoid washing the material to preserve native microorganisms.
Chop and Mix: Roughly chop the plant material into 1-2 inch pieces. Weigh the chopped material. In a clean, non-metallic bowl, mix the plant material thoroughly with an equal weight of brown sugar. The sugar will immediately begin to draw out moisture.
Pack into Jar: Pack the sugar-coated plant material tightly into a clean glass jar or ceramic crock. Leave about 1/3 of the jar empty at the top to allow for fermentation gases and prevent overflow. Place a weight on top to keep the plant material submerged in the liquid that begins to form.
Cover: Cover the jar with a breathable cloth and secure it with a rubber band. This allows air exchange while preventing contaminants. Do not seal tightly, as gas will build up.
Ferment: Place the jar in a cool, dark, undisturbed place. Fermentation typically takes 5-7 days, but can vary depending on temperature and plant material. You will observe the plant material breaking down, and a distinct sweet and sour aroma will develop. Bubbling is also a sign of active fermentation.
Strain and Store: Once fermentation is complete (the liquid should be clear with a pleasant, sweet-sour smell, and the plant material will be much reduced), strain the liquid through a fine mesh cloth. Squeeze out all the liquid from the plant material. Store the finished FPJ in an airtight, dark bottle in a cool, dark place. It can last for several months to over a year.

Application of FPJ

FPJ is always used in a highly diluted form. Common dilution rates range from 1:500 to 1:1,000 (1 part FPJ to 500-1000 parts water) for foliar sprays or soil drenches. Apply in the early morning or late afternoon to avoid direct sunlight, which can evaporate the solution too quickly. It can be used throughout the plant’s life cycle, with specific FPJs (e.g., from fruit peels) often applied during flowering and fruiting stages.

Exploring Oriental Herbal Nutrient (OHN) for Plant Health

Oriental Herbal Nutrient (OHN) is a powerful, multi-stage fermented extract of select medicinal herbs commonly used in traditional Asian medicine. In Korean Natural Farming, OHN is revered for its ability to strengthen plant immunity, repel pests, suppress diseases, and promote overall robust growth. It acts as a natural prophylactic, boosting the plant’s inherent defenses against various stressors.

Benefits of OHN

Enhances Plant Immunity: The bioactive compounds in the herbs help activate the plant’s natural defense mechanisms.
Disease Prevention: Acts as a preventative against a wide range of fungal and bacterial plant diseases.
Pest Repellent: The pungent extracts from herbs like garlic and ginger can deter many common garden pests.
Promotes Vigorous Growth: Contributes to healthy cell division, nutrient absorption, and overall vitality.
Aids Soil Health: When applied to soil, OHN can stimulate beneficial microbial activity.
Stress Tolerance: Helps plants better cope with environmental stresses.

Key Herbs Used in OHN

The choice of herbs for OHN is strategic, leveraging their natural medicinal and protective properties. Common ingredients include:

Garlic: Known for its antimicrobial, antifungal, and insect-repellent properties.
Ginger: Possesses strong antiseptic qualities and aids in circulation, both in plants and the human body.
Licorice Root: Acts as a natural emulsifier and provides beneficial compounds that soothe and balance the mixture. It is often added as a bridge herb to harmonize the other ingredients.
Angelica Root (Danggui): Valued for its growth-promoting properties and beneficial compounds.
Cinnamon: A powerful antifungal and antibacterial agent, also contributing to preservation.

Preparation of OHN (Simplified Overview)

The creation of OHN is a multi-step fermentation process that typically takes several weeks to months. It involves sequential extractions and fermentations to draw out the full spectrum of beneficial compounds from the herbs. While specific recipes vary, the general process involves:

Initial Extraction with Alcohol: Dried and chopped herbs (like garlic, ginger, licorice, angelica, cinnamon) are soaked in a strong alcohol (such as Soju or pure grain alcohol, 30-35% ABV) for 7-10 days. This extracts fat-soluble compounds.
First Fermentation: The alcohol-herb mixture is then mixed with brown sugar. The sugar draws out water-soluble compounds and initiates a fermentation process with indigenous microbes present on the herbs. This stage often lasts for several days to a week.
Sequential Fermentations: Traditionally, new batches of alcohol-extracted herbs are added to the initial fermented solution, often repeating the sugar addition and fermentation steps. This sequential process builds complexity and potency, allowing for a more complete extraction and microbial inoculation. A typical OHN batch might undergo 3-5 such repetitions over 1-2 months.
Aging: After the final fermentation, the liquid is strained, and the resulting OHN is typically aged for a further month or longer in a sealed container in a cool, dark place. Aging allows the flavors and compounds to meld and mature, enhancing its efficacy.

The result is a dark, aromatic liquid with a distinct herbal, spicy, and slightly sweet-sour scent.

Application of OHN

Like other KNF inputs, OHN is used in a highly diluted form. Typical dilution rates are 1:500 to 1:1,000 for foliar sprays or soil drenches. It is often applied during periods of plant stress, as a preventative measure against diseases and pests, or regularly to boost overall plant vitality. OHN can be used throughout the plant’s life cycle and is particularly beneficial when combined with other KNF inputs like FPJ and LABS to create a comprehensive nutritional and protective spray.

Delving into Lactic Acid Bacteria Serum (LABS) and Its Applications

Lactic Acid Bacteria Serum (LABS) is a fundamental and incredibly versatile input in Korean Natural Farming, highly valued for its probiotic properties. It is a concentrated liquid rich in lactic acid bacteria (LAB), a group of beneficial microorganisms known for their ability to break down organic matter, suppress pathogens, and improve nutrient availability. LABS acts as a powerful soil and plant conditioner, enhancing microbial diversity and creating a healthier growing environment.

Benefits of LABS

Pathogen Suppression: Lactic acid bacteria compete with and inhibit the growth of harmful bacteria, fungi, and other pathogens in the soil and on plant surfaces.
Improved Nutrient Uptake: LABS helps to break down organic matter and make nutrients more soluble and available for plant absorption.
Enhanced Compost Quality: Accelerates the composting process, reduces odors, and improves the nutritional value of compost.
Odor Control: Effectively neutralizes strong odors in compost piles, animal housing, and septic systems.
Soil Amendment: Contributes to a balanced soil microbiome, improving soil structure, aeration, and overall fertility.
Plant Vigor: Can enhance plant immunity and overall health when applied as a foliar spray or soil drench.

Collection and Preparation of LABS (Rice Wash Water Method)

The primary method for preparing LABS involves the fermentation of rice wash water, which naturally contains a diverse range of microorganisms, including lactic acid bacteria.

Collect Rice Wash Water: Rinse uncooked rice (preferably organic) in non-chlorinated water. The first rinse water is typically the best, as it contains a high concentration of starch and beneficial microbes. Collect this cloudy water in a clean jar or container.
Initial Fermentation: Cover the jar loosely with a breathable cloth to allow air exchange. Place the jar in a cool, dark place for 3-7 days. The exact time depends on the ambient temperature; warmer temperatures accelerate fermentation. During this period, the rice wash water will undergo a transformation. You will observe a distinct sour smell, and the liquid will separate into three layers: a layer of rice solids at the bottom, a clear yellowish liquid in the middle, and a film or scum on top. The clear yellowish middle layer is the concentrated LABS.
Separate LABS: Carefully decant or siphon off the clear yellowish middle layer into another clean jar. Discard the top film and the bottom solids. This clear liquid is your initial LABS concentrate.
Multiplication and Preservation (with Milk and Molasses): To multiply the LABS and make it shelf-stable, combine the separated LABS concentrate with milk and molasses.
- For every 1 part of LABS concentrate, add 10 parts of fresh, whole milk (e.g., 100ml LABS to 1 liter milk).
- Add 1 part molasses (or brown sugar) for every 10 parts of the milk-LABS mixture (e.g., 100ml molasses to 1.1 liter milk-LABS). The molasses provides a food source for the lactic acid bacteria and helps preserve the final product.
Mix these ingredients well in a clean, airtight container. Ensure there is a small air gap at the top of the container. Seal tightly.
Secondary Fermentation/Preservation: Place the sealed container in a cool, dark place for 7-14 days. During this time, the lactic acid bacteria will ferment the lactose in the milk, producing more lactic acid and preserving the solution. The mixture will separate again, with a cheesy curd forming at the top and a clear, yellowish-brown liquid (the preserved LABS) at the bottom.
Harvest and Storage: Carefully decant or siphon off the clear liquid (preserved LABS). Discard the curd. Store the finished LABS in an airtight bottle in a cool, dark place. Properly prepared LABS can last for many months to over a year.

Application of LABS

LABS is highly potent and must always be diluted before use. Common dilution ratios range from 1:500 to 1:1,000 for general applications. For odor control in animal housing or compost, a stronger dilution like 1:100 might be used.

Soil Drench: Apply to the soil to improve microbial balance, break down organic matter, and suppress soil-borne pathogens.
Foliar Spray: Sprayed on plant leaves, it can help prevent fungal diseases and improve overall plant health.
Compost Activator: Add to compost piles to accelerate decomposition and reduce odors.
Seed Soak: Diluted LABS can be used to soak seeds, promoting germination and early vigor.

Regular application of LABS contributes significantly to creating a vibrant, pathogen-resistant, and nutrient-rich environment for plants.

Crafting Water Soluble Calcium (WSC) and Water Soluble Phosphate (WSP)

Calcium and Phosphorus are two of the most critical macronutrients for plant health, playing distinct yet equally vital roles. Korean Natural Farming provides simple, effective methods to make these essential elements readily available to plants in water-soluble forms, using common organic waste materials.

Importance of Calcium and Phosphate

Calcium (Ca): Essential for cell wall formation, strengthening plant structure, and improving fruit firmness and shelf life. It prevents disorders like blossom end rot in tomatoes and peppers, and tip burn in leafy greens. Calcium also plays a role in nutrient uptake and stress response.
Phosphate (P): Crucial for energy transfer within the plant, stimulating flowering, fruiting, and seed development. It is vital for strong root growth and early plant establishment. Adequate phosphorus ensures prolific blooms and high-quality fruit yields.

Water Soluble Calcium (WSC)

Water Soluble Calcium (WSC) is typically derived from eggshells, clam shells, or animal bones, treated with vinegar to make the calcium carbonate biologically available.

Materials for WSC

Calcium Source: Clean, dry eggshells (most common), clam shells, or bones.
Vinegar: Natural rice vinegar (5% acetic acid is ideal).
Jar/Container: Glass or ceramic.

Preparation of WSC

Prepare Calcium Source:
- Eggshells: Thoroughly wash and dry eggshells. For better absorption and to remove organic matter, gently roast them in an oven (around 250°F / 120°C) until they become brittle and slightly browned, but not burnt. This makes the calcium more accessible. Crush them into small pieces.
- Clam Shells/Bones: Similar to eggshells, clean, dry, and crush. Roasting or even lightly charring bones can improve their solubility.
Combine with Vinegar: Place the prepared calcium source into a clean jar. Pour natural rice vinegar over the calcium material, ensuring it is completely submerged. A common ratio is 1 part roasted eggshells to 10 parts vinegar by volume, but simply ensuring full submersion is practical.
Fermentation Reaction: The vinegar will react with the calcium carbonate in the shells/bones, producing carbon dioxide bubbles. This reaction slowly dissolves the calcium, creating calcium acetate, a water-soluble form of calcium.
Observe and Wait: Cover the jar loosely with a breathable cloth. Let it sit in a cool, dark place. The bubbling will continue for several days to a week. The reaction is complete when no more bubbles are observed.
Strain and Store: Strain the liquid to remove any solid residues. Store the clear WSC liquid in an airtight, dark bottle in a cool, dark place. It can last indefinitely.

Water Soluble Phosphate (WSP)

Water Soluble Phosphate (WSP) is primarily made from animal bones, which are rich in phosphorus. Similar to WSC, vinegar is used to extract the phosphate.

Materials for WSP

Phosphate Source: Clean animal bones (chicken, fish, beef marrow bones).
Vinegar: Natural rice vinegar.
Jar/Container: Glass or ceramic.

Preparation of WSP

Prepare Phosphate Source:
- Bones: Clean any meat residue from bones. The key step here is to burn or char the bones until they are brittle and black, like charcoal. This high heat breaks down the organic matrix of the bone, making the phosphorus more reactive and soluble. Do not turn them to white ash, just char them. Crush the charred bones into small pieces.
Combine with Vinegar: Place the crushed, charred bones into a clean jar. Pour natural rice vinegar over the bones, ensuring complete submersion.
Fermentation Reaction: Similar to WSC, the vinegar will react with the phosphate compounds in the bones, leading to a slow dissolution. Bubbling will occur, though it may be less vigorous than with WSC.
Observe and Wait: Cover loosely. Let it sit for several days to a week, or until bubbling subsides.
Strain and Store: Strain the liquid to remove solids. Store the clear WSP liquid in an airtight, dark bottle in a cool, dark place for long-term use.

Application of WSC and WSP

Both WSC and WSP are used in diluted form (typically 1:500 to 1:1,000 parts water) as foliar sprays or soil drenches. WSC is especially beneficial during periods of rapid growth, transplanting, and fruit development to prevent calcium deficiencies. WSP is best applied during the transition from vegetative to reproductive stages (flowering and fruiting) to support abundant blooms and fruit set. They can be used individually or combined with other KNF inputs for a comprehensive feeding strategy.

Making and Utilizing Fish Amino Acid (FAA)

Fish Amino Acid (FAA) is a powerful, nitrogen-rich liquid fertilizer derived from the fermentation of fish scraps with brown sugar. It is a cornerstone of Korean Natural Farming, providing plants with a readily available source of amino acids, proteins, and a broad spectrum of macro and micronutrients. FAA is particularly valued for promoting vigorous vegetative growth, enhancing soil fertility, and stimulating beneficial microbial activity.

Benefits of FAA

High Nitrogen Content: Provides an excellent source of nitrogen for leafy growth and overall plant vigor.
Rich in Amino Acids: Amino acids are the building blocks of proteins, readily absorbed by plants to support various metabolic functions and build strong cellular structures.
Comprehensive Nutrition: Contains a wide array of macro and micronutrients, including phosphorus, potassium, calcium, and various trace elements derived from the fish.
Boosts Soil Biology: Enhances the activity and diversity of beneficial microorganisms in the soil, improving nutrient cycling and soil structure.
Increases Photosynthesis: Can lead to more efficient photosynthesis, resulting in healthier, more productive plants.
Improves Crop Quality: Contributes to better flavor, aroma, and overall quality of fruits and vegetables.

Materials for FAA

Fresh Fish Scraps: Heads, guts, fins, bones, or whole small fish (e.g., anchovies, sardines, fish market waste). Freshness is key to minimize foul odors during fermentation. Avoid fatty fish if possible, or use a smaller amount, as excess fat can impede fermentation and cause rancidity.
Brown Sugar (or Molasses): An equal weight of brown sugar is used to initiate fermentation, draw out liquids, and preserve the amino acids.
Fermentation Container: A clean, breathable container like a plastic bucket with a lid, or a large ceramic crock. Do not use metal.
Cloth and String: To cover the container.

Preparation of FAA

Prepare Fish Scraps: Chop the fish scraps into smaller pieces (1-2 inches) to increase surface area for fermentation. The smaller the pieces, the faster the fermentation.
Weigh and Mix: Weigh the chopped fish scraps. In the fermentation container, mix the fish scraps thoroughly with an equal weight of brown sugar. The sugar will immediately begin to draw out moisture from the fish.
Pack into Container: Pack the sugar-coated fish scraps tightly into the fermentation container. Leave about 1/3 of the container empty at the top to allow for gas expansion during fermentation. Do not fill to the brim.
Cover: Cover the container with a breathable cloth and secure it with a rubber band or string. This allows for gas exchange while keeping pests out. Do not seal tightly, as gases produced during fermentation need to escape.
Ferment: Place the container in a cool, dark, and well-ventilated area. Fermentation typically takes 1-3 months, depending on temperature and the type/size of fish. During this period, the fish will completely break down into a dark, rich liquid. You will observe gas bubbling, and the smell will change from raw fish to a distinct sweet and sour, somewhat yeasty aroma. It should not smell rotten or putrid. Stirring occasionally during the first few weeks can help, but is not strictly necessary.
Strain and Store: Once the fish has completely liquefied and the bubbling has significantly slowed or stopped, strain the liquid through a fine mesh cloth to remove any remaining bones or solids. Squeeze out all the liquid. Store the finished FAA in an airtight, dark bottle in a cool, dark place. Properly made FAA can last for several years.

Application of FAA

FAA is a potent fertilizer and must always be diluted before use. A typical dilution rate is 1:500 to 1:1,000 (1 part FAA to 500-1000 parts water) for foliar sprays or soil drenches. For very young or sensitive plants, a higher dilution of 1:2,000 might be used.

Vegetative Growth: Excellent for leafy greens, corn, and plants in their active growth phase to promote lush foliage.
Soil Drench: Apply to the soil to enhance microbial life, improve nutrient availability, and contribute to overall soil fertility.
Compost Tea Ingredient: Can be added to compost teas to boost their nutrient and microbial content.
Seedling Stage: Use sparingly and at higher dilutions to support early development.

FAA is a versatile and highly beneficial KNF input that provides robust nutrition and biological stimulation, leading to vigorous plant growth and improved harvests.

Integrating KNF Fertilizers into Your Garden Practice

Adopting Korean Natural Farming fertilizers is not merely about applying individual inputs; it’s about embracing a holistic system that fosters a symbiotic relationship between soil, plants, and microorganisms. Integrating KNF into your garden practice involves understanding the synergy between different inputs, proper application techniques, and observing your garden’s specific needs.

A Holistic Approach

KNF emphasizes creating a thriving ecosystem rather than just feeding plants. Each KNF input plays a distinct role, but their combined effect is greater than the sum of their parts:

FPJ (Fermented Plant Juice): Provides plant growth hormones, enzymes, and trace minerals for overall vigor and stress resistance.
OHN (Oriental Herbal Nutrient): Strengthens plant immunity, acts as a preventative against pests and diseases.
LABS (Lactic Acid Bacteria Serum): Suppresses pathogens, enhances decomposition, and improves soil microbial balance.
WSC (Water Soluble Calcium): Builds strong cell walls, prevents fruit disorders, and enhances plant structure.
WSP (Water Soluble Phosphate): Boosts flowering, fruiting, and root development.
FAA (Fish Amino Acid): Supplies rich nitrogen, amino acids, and minerals for vigorous vegetative growth and soil fertility.

These inputs are often used in combination, creating a balanced nutritional and biological support system tailored to the plant’s life cycle and environmental conditions.

Timing and Dilution: Key to Success

Proper dilution and timing are paramount in KNF. KNF inputs are highly concentrated and must always be diluted significantly before use. General dilution rates range from 1:500 to 1:1,000 (1 part KNF input to 500-1,000 parts non-chlorinated water) for most applications. Some sensitive plants or specific applications might require even higher dilutions (e.g., 1:2,000).

Foliar Sprays: Apply in the early morning or late afternoon/evening when stomata (plant pores) are open, and temperatures are cooler to maximize absorption and prevent rapid evaporation.
Soil Drenches: Apply to moist soil. This introduces beneficial microbes and nutrients directly to the root zone and soil ecosystem.
Growth Stages: Different inputs are ideal for specific growth stages:
- Vegetative Growth: FPJ (leafy plants), FAA (nitrogen boost).
- Flowering/Fruiting: WSC (fruit set, structure), WSP (blooms, fruit development), specific FPJs (e.g., from fruit peels).
- Stress Periods: OHN (immunity), FPJ (recovery).

Benefits of Adopting KNF Fertilizers

Enhanced Plant Vigor and Health: KNF-fed plants are generally stronger, more resilient, and exhibit better resistance to environmental stresses, pests, and diseases due to a balanced diet and strong microbial support.
Improved Soil Fertility and Structure: Continuous application of KNF inputs, especially those rich in IMOs and LABS, enriches the soil’s microbial diversity, increases organic matter, and improves soil structure, leading to better water retention and aeration.
Increased Yields and Quality: Healthy plants in living soil produce more abundant harvests of higher quality. Fruits and vegetables grown with KNF often boast enhanced flavor, aroma, nutritional value, and longer shelf life.
Reduced Need for External Chemicals: By building up the plants’ natural defenses and soil health, the reliance on synthetic pesticides, herbicides, and chemical fertilizers is significantly reduced or eliminated.
Environmental Sustainability: KNF promotes a closed-loop system, recycling organic waste, minimizing pollution, and fostering biodiversity, contributing to a more sustainable and regenerative agricultural practice.
Cost Savings: Most KNF inputs are made from readily available, often free, local resources, drastically reducing the cost of fertilizers over time.

Considerations for Adoption

While highly beneficial, adopting KNF requires an initial investment of time and effort to learn the preparation techniques and understand the philosophy. It involves hands-on work in collecting materials and monitoring fermentations. However, the long-term benefits in terms of soil health, plant resilience, and sustainable gardening practices make it a highly rewarding endeavor for any grower committed to working with nature.