Gardening with Makgeolli (KNF)

There’s more reasons to make makgeolli than just to drink it. Makgeolli and Korean Natural Farming go hand-in-hand. The collection of indigenous microorganisms to propagate for soil fertility, and the process of making nuruk for makgeolli fermentation, are virtually indistinguishable from eachother. It’s obvious that the two practices co-evolved, and similar crossover is seen throughout…

Makgeolli – Korean Farmer’s Rice Beer / Wine

Rice beer? Rice wine? It get’s called both, but makgeolli more closely resembles what we colloquially refer to as beer. The actual process of making it is a pretty far cry from both, however. Chances are you have never heard of makgeolli (pronounced mak-KO-ly). I have met two people – ever – who knew what…

Fish Amino Acids – A Homemade Nitrogen+ Fertilizer

In this recipe, fish heads, skin, guts, and (sometimes) meat are broken down by wild microbes in a semi-controlled setting that nurtures positive microbes and turns the fish into a golden liquid fertilizer that is rich in nitrogen and trace minerals. It takes 6 months, so get started now. Note: This is a Korean Natural…

How to Make a Basic Sauerkraut

Real, homemade sauerkraut is lactofermented, probiotic, and will keep (especially in the fridge) for pretty much eternity.  Since plain cabbage on its own is pretty unpalatable, and also gives most people terrible, noxious gas, my personal feeling is that every last shred of it should be pickled. Now, when I say pickled, I mean lactofermented…