Biochar is like a sponge for the soil

Posted on March 19, 2022 by Aunty

Biochar is charcoal-like organic material such as wood that has been burned in oxygen limited conditions. I found a big bag at Koolau Farms – one cubic foot – for $55! This will probably be the most expensive purchase for me in my journey into Korean Natural Farming (I shall use the abbreviation KNF), and a little will go a long way because I will not use it in the traditional way of adding cups to potted plant soil, but will use it sparingly along with the other formulas of KNF. Its effectiveness in the soil lasts for years and years.

Biochar under a microscope looks like pockets of pocketed caverns. It is very light, porous and can last for thousands of years. Its structure is ideal for storing water, nutrients and housing for microorganisms – the bedrock of Korean Natural Farming. It lets plants grow to their full potential.

It is different from charcoal that you use to grill with because of the way it is made. Instead of releasing carbon into the atmosphere, it is stored as a carbon negative energy. It is easy to make yourself, but not recommended because you could start a neighborhood fire if you are not careful, and probably illegal to do so given our strict county laws.

Biochar is the easiest “ingredient” without any processes, mixing, or waiting, except going to the store and buying it (or having a friend share it with you). Master Cho (originator of KNF) has been teaching and practicing KNF around the world. He took a parcel of land in the Gobi desert in Mongolia and put 4 pieces of biochar and IMO4 per tree planting, and the previously barren area now has trees that can survive the severe habitat of high winds and sparse rainfall.

Here is a TedXHilo talk by Josiah Hunt of Pacific Biochar, a biochar enthusiast. An early goal of his was to save the world and get paid for it.

Stay tuned for more “episodes” on Korean Natural Farming with Aunty!

LAB – Lactic Acid Bacteria in KNF

Posted on March 9, 2022 by Aunty

This one is for Cleta – because she is so nice and interested in the goings on in my garden since I started doing Korean Natural Farming. I first posted about KNF back in January and haven’t posted since. Meanwhile, Cleta came over three times with fish, food, and an unreal quiche that I never knew could taste so good.

LAB is one of the easiest formulas to make, using rice water, milk, and brown sugar. It is called the protector and corrector and used when soil or plants have problems. It is also considered to be like hungry emergency workers so it should not be overused or it can restrict IMOs (Indigenous Micro Organisms – the bedrock of KNF). It increases vitality and resilience of the micro and macro in flora, fauna, and animals. It clears out the bad stuff, brings in oxygen, and decomposes animal waste.

Korean Natural Farming is very simple but also easy to make booboos. My first LAB solution smelled bad and I might have killed some plants with it (by mistake). One of the most common beginner’s errors is to make the solution too strong. More is NOT better, so please use the dilutions recommended even if they seem too wimpy.

Making LAB

Step 1

Start by washing white rice in a rice pot. The first rinse is cloudy and we normally throw this out and keep rinsing several more times. However, to make LAB, pour this cloudy first rinse water into a wide mouth jar and set it on your counter in a cool area. Cover lightly or not at all because you will be collecting lacto out of the air.

Step 2

After one day, check on the rice water by smelling it. It should smell slightly sweet and almost like bread. It takes anywhere from a day to a week (if the weather is cold), and a slight film begins to form on the surface of the liquid and residue on the bottom. Siphon out the liquid part avoiding the sediment on the bottom and put in a clean glass jar with wide mouth. You will only need about 2 cups of liquid. Leave a lot of space in the jar because you will now add milk (any kind of milk) at a ratio of 1:3. The recommended ratio is 1:10 but I don’t like to waste milk so I go with the 3 times rate. To the 2 cups of fermented rice water, add 6 cups of milk. Cover with a paper towel and secure with rubber bands so it can breathe. Leave on your countertop in a cool shady dry area.

Check it every few days. It usually takes about 5 days but it could be more or less. The milk starts to separate from the clear liquid and a curd begins to form on the top part of the solution. It should smell slightly sour, some KNF people say it should smell like an old shoebox.

Step 3, and pau!

Remove the curd/cheese part. This can be fed to dogs, left on plants or made into cheese but I haven’t done any of that. It feels weird, like really firm tofu. Strain the rest of the liquid (I use a coffee filter) into a clean jar. This is whey – which is LAB! It should be stored in the refrigerator and will keep for months (make sure you label it) OR mix the whey with equal parts of brown sugar, stirring in a clockwise direction and thinking happy thoughts. Brown sugar will stabilize the LAB so you don’t have to keep it cold. LAB does need to breathe, so cover with a cloth or paper towel and secure with a rubber band in a cool, dark area along with the rest of the KNF formulas.

Using LAB

Some people swear by drinking this formula – it helps their digestion, great for diarrhea, good for their general health. One ounce in a glass of water does it for them. It has been know to promote a strong immune system and is friendly to mammals (us). It can be used to control smells.

When using it in the garden, LAB must be diluted in a 1:1000 ratio or 1 TBS per gallon of water. It can be used as a soil drench or soil/foliar spray. I use it as a soil drench about a week before I add IMO4 (the bedrock). It helps to correct and ventilate the soil.

LAB can be used anytime from start to growth but do NOT use it before harvesting because it makes the fruit less sweet. It helps to develop the root systems and produces bigger, thicker, shiny leaves.

This really is one of the easiest formulas to make, and even if you don’t try anything else in Korean Natural Farming, I hope you try making this. LAB can be a stand alone great addition for your garden and health regimes.

Here is a video with Chris Trump making LAB. He does it a little differently from me, but same results:

Auld Lang Syne

Posted on January 21, 2022 by Aunty

Auld Lang Syne translates to “old long since” and sung to bid farewell to the old year or old times. A bit late since we are now into mid January, but still deserving of a listen.

Mark Ford aka Michael Masterson sent this in one of his non daily emails that I subscribe to. He is a super intelligent slightly cranky brilliant investor and author that I have been following and sometimes admire. His latest email also featured a movie on Netflix, “The Hand of God” inspired by Fellini, winning many film awards this year. [Update: This movie was different because it was in a different language and a different culture. Nudity, messages, and such a variety of characters on so many different layers that I find myself wondering what it was about. Still, it was a film director’s masterpiece and actually one based on the director’s memories of his own youth growing up in Naples, its obsession with their savior soccer star Maradona, and the coming of age of a young boy. I almost want to watch it again, but not sure if I will.]

Another recommendation of his, “Enlightenment Now” by Stephen Pinker, is a non-fiction book with great reviews such as: magnificent, uplifting and makes you want to rush to your laptop and close your Twitter account.” (The Economist). That makes me want to rush out and listen to the book on tape IF the library has it. [Update: Library has it!]

And now, without further ado and still pushing back pending posts about Korean Natural Farming, here is a wonderful version of Auld Lang Syne sung by Home Free:

Mochi Leftovers

Posted on January 14, 2022 by Aunty

Just as I start to write about Korean Natural Farming recipes and formulas, I get sidetracked. My son-in-law’s mother (Yoko) is here and she brought sheets of prepared and cut mochi from Seattle because son-in-law loves mochi and she used to put it in everything that had a sauce or soup. Beef stew, curry, natto, sukiyaki, udon, etc.

I also love mochi. But not in natto – bleh! Recently I added it to some Thai green curry that I made because it was too watery. That was pretty good, if I do say so myself!

This mochi is not the pretty colored one that are super soft with delicious fillings of bean paste, strawberries and cream, peanut butter, etc. It is the plain white mochi used in ozoni made with a mochi maker machine. In the old days, it was made by pounding with mallets in a mortar. It is soft, chewy and yummy on the first day, and then it gets tough and hard.

Freshly made plain mochi is usually rolled out in sheets and cut into rectangles or rolled into balls and flattened. Yoko brought over “bricks” of mochi wrapped in several layers of plastic wrap. Each brick was a stack of many flat rectangles which were easy to use. I was in heaven and made New Year’s ozoni and feasted on Yoko’s mochi dishes such as baked mochi that was used like bread to pick up salmon crumbles, mochi in grated radish, mochi in kinako and maple syrup, mochi in miso soup, and mochi fried up like popcorn. I think I gained about 5 pounds.

After the New Year mochi meals were over, I still had some very hard mochi that I kept in the refrigerator. I could have put them in the freezer but every mid morning and mid afternoon, they (the mochi) called to me, “Eat me, eat me!” And so I did.

I put a thin coating of butter on the front and back of each mochi and fried it in a nonstick pan until a slight crust formed on each side and the mochi became soft and slightly puffy. I then put in on a dish and pour just a little soy sauce on it. OMG. So delicious. Chewy, sticky, sweet and buttery with the saltiness of soy sauce. It goes so well with a cup of hot tea.

Each day I eat these I think I gain another pound. But it is worth it. And I will soon run out of mochi. Or maybe not because Yoko now has a mochi maker machine here. Sweeet!

Jucci Lucci is Unreal Good!

Posted on January 10, 2022 by Aunty

I was going to start bombarding this website with Korean Natural Farming formulas and recipes but I had to slip in a good word for my new favorite poke place in town first.

Jucci Lucci is located just around the corner from Kapahulu Avenue where it becomes Campbell Avenue – sort of across from Kapahulu Zippy’s and right next to my favorite hair stylist, Mai’s Beauty. I first tried them after a haircut from Mai and went back the next day because it was SO good! Unfortunately they are only open during lunch hours and closed on Tuesdays and Saturdays.

I had their 2 choice bento of salmon poke and spicy garlic ahi poke which came on a bed of black sesame rice, a nice side of salad with their Turmeric Ranch dressing and kim chee. Usually I can make 2 meals out of a plate lunch but the combination is so killer that I couldn’t stop eating and finished it all off at lunch today.

The owner is so sweet, and quite beautiful. Their showcase always has something interesting to try such as pickled garlic in a cute little jar, fresh sliced sashimi, kimpira hasu, and outrageous takuan.

I will definitely be back for more. Tomorrow would be a good day but… they are closed on Tuesdays. Ah well, there is always Wednesday!

Happy Happy Happy From Now On

Posted on January 1, 2022 by Aunty

I love New Year’s Day – because it starts with my favorite dish – ozoni, and also with the feeling of a fresh start.

Happy New Year everyone out there and at home. Happy forever!

Here’s a video that pal Jalna did a few years ago when she used to work for my classmate Edwin (and now she is enjoying retirement). It makes me happy:

Not so Local anymore

Posted on December 8, 2021 by Aunty

I always fly on Hawaiian Airlines and just got back from Seattle, visiting my daughter and meeting my newest grandson who is getting cuter by the day.

However, this post is not about how cute he is (though he is really cute and strong and smart), but about my experience getting there. I had booked on Hawaiian Airlines back in October for a November visit but a terrible terrible cold made me change the trip dates to December instead. I used miles to upgrade to fly first class both ways. As a side note, the food is SO much better now that MW Restaurant chefs Wade and Michelle (return bound to Hawaii) as well as Mugen Waikiki chef Jason Yamaguchi (outbound from Hawaii) are the official executive chefs. SO SO SO much better than before.

But it was quite a harrowing experience before the flight began. 3 hours before my scheduled departure from HNL to SEA, I tried to do web check-in and was not able to. The message I received was to contact a gate agent or call the 1-800 number (always to the Philippines) they provided. I called and began speaking to a customer service representative who was very polite (they always are super polite) who very politely informed me that although she can see my first class seat (3c) is still in my name, my ticket number is invalid because when the date change was made, the ticket number was not changed to reflect the new December date. So, I asked her to update the ticket number and she said she could not and she kept putting me on hold as she spoke to someone in scheduling. Back and forth we and they went and then she said the first class section is now sold out and I could be placed in the economy section and my miles returned to me.

Not acceptable. I had 2 full bags to check in and a sewing machine to take as my carryon, all ready to go. Long story short, she suggested I could change my flight dates and pay $800 more the next week and write to Consumer Affairs to dispute the charge after the fact. I had frozen miso butterfish and dried ahi poke in my bags and I really needed to get to Seattle. The flight time was now only 1 1/2 hours away so we whisked into the car and went to the airport as this frustrating call kept frustrating me. Meanwhile, while checking on the website, seats were still available in first class but the agent on the phone kept telling me they weren’t able to accommodate me. I suggested changing my route to HNL to Maui to Seattle (which she hadn’t even considered), and was told that was possible and I would have to pay $280, so I said DO it. So that change process was begun but only after my credit card was charged.

Meanwhile, we get to the Hawaiian Airlines counter (thankfully I had my daughter and son-in-law’s help). The very nice local agent could have put me on the original flight BUT because I had started with the Philippines agent, I had to complete it with her. She also seemed to feel my frustration but could not do anything to help me except to get my bags tagged and bound for Kahului and then Seattle. I gave her 2 of my Manabu musubis, grateful for her smile and understanding.

I was on the phone with the Filipino agents for 1 hour and 40 minutes to remedy a situation caused by them, and charged for a change that I did not want. As a Murphy-like side note, my bags didn’t make it onto the Maui/Seattle flight until the next day, but thankfully the miso butterfish was still cold.

Hawaiian Air gave up on local phone support years ago and now all calls go to the Philippines. The only praise I have for them is that those agents are always polite and pleasant. Sometimes the local phone agents were gruff and short but they could see the whole picture and figure out how to fix problems right then and there. I miss them. Maybe they were a labor expense and Hawaiian Air wanted to save money but I miss them. And next time I will go to the airport and speak with a local agent instead of calling the Philippines and getting a polite runaround.

But that is not all…

Okay, sorry, but this is my post about our losing our localness, and I am on a roll.

I had banked with Bank of Hawaii for over 50 years. Our business, personal, and savings accounts were there and I loved how conveniently they were located in Kahala Mall, seeing the branch manager, customer service reps and tellers who all called me “Aunty”.

Two years ago, they knocked down the old glass round Kahala branch and now a brand new stone building houses the new Bank of Hawaii. We only have access to tellers behind glass (due to Covid) and appointments need to be made to see customer service reps for notary signings. The shiny new branch is quite beautiful but cold and impersonal, though tellers are still very nice.

So, since I am getting older, I want to streamline my life and make it easier to pay my mortgage. I decided to pay down my principal and do a refinance of our home. I usually use a top notch mortgage broker who shops and finds me the best rates, points, etc. but this time I decided to go with Bank of Hawaii even though their rates are not the best, but they are “my bank”. I still have w-2 income and I collect Social Security. The loan to value ration would be 20% or less. The advantage to me would be not paying $15/month for my Bankohana status if I have a BoH mortgage on auto payment to my BoH checking account. The loan officer was fantastic. Very smart, very nice, very professional, and we got along very well.

And guess what. Bank of Hawaii turned me down after a month of submitting tons of documents, proofs, letters of explanations, etc. 50 years of loyalty meant squat to them. I was not good enough to qualify to their standards, and it kinda hurt. (Meanwhile, I have been approved and am currently in escrow and securing a mortgage with my top notch mortgage broker at a better interest rate and nice low monthly payments.)

So, that’s my local rant about losing local. And when we lose local, we lose aloha. And that really makes me sad.

Update: I wrote to Consumer Affairs at Hawaiian Airlines via their website and provided dates, flights, ticket numbers and requested a refund of the $280 charged to me. A few days later, I was contacted via email that the refund would be processed, as well as the $80 I paid for extra comfort seats (since I upgraded later using miles for first class). That was nice! I wrote back a thank you, mentioned how great the food is, and how I wish the call center was again local instead of in the Philippines. My note was acknowledged and feedback would be forwarded to the respective department.

Miracle tree, for real

Posted on November 6, 2021 by Aunty

We have moringa (kalamungay) trees growing everywhere in Hawaii. I had one that was so big that I cut it down to the ground over a year ago and it still produced stem shoots that I hacked off. And now I have another stem shoot working its way up and out. Filipinos use it in cooking and I have tried it in salads and soups but never really paid attention to it.

David Wong is the owner of Mountain View Farms in Waianae and pal Wandaful sent me a link to an interview that Anne Lee of the Star Advertiser’s Dining Out section did with him. Blew my socks off.

Imagine not using pesticides, herbicides or bringing in enhanced soil products to grow healthy vegetables by stimulating the natural microbiomes in the soil. I love his farm with his huge stumps of old moringa that produce useable shoots that are dried and encapsulated. I love how he takes care to produce oil from the seeds that can be used orally and/or topically. I am ordering a bottle for a dear friend who has cancer because it may work when conventional medicines will not. I will keep a bottle for myself because it may help my skin issues (dark sunspots, dry spots) and also arthritis in my hands. I will make a more concerted effort to incorporate the leaves into my diet. After all, it is free and nature’s gift to our well being.

As a side note, David was diagnosed with late stage lung cancer in 2014. Instead of doing the conventional cut/burn/poison treatments, he went to Korea instead. Diet was one of the key factors in him being cancer free to this day. He takes 2 capsules of moringa morning and evening, and a dropperful of the oil at night under his tongue.

I have tons of seeds from the poor hacked up never-say-die stump if anyone wants to start a plant. Moringa plants can grow super tall and now I am thinking to plant a row of them against my back fence to block out that terrible monster ~~house~~ apartment that totally took away my previously charming view with 120+ linear feet of roofline, windows, and walls.

I am knee deep in research to improve my soil using the Korean Natural Farming (KNF) protocols that David Wong adopted. I will be posting about that journey as time goes on. It starts with undercooked rice buried under leaves.

Wish me luck!

My new back view, thanks to a 2 story duplex a scant 5 feet from our fence. This monster extends out to double the length shown, blocking out the view of 3 existing homes.

2021 Bunka no Hi

Posted on November 4, 2021 by Aunty

November 3 is a special day to Japanese because it was Emperor Meiji’s birthday (born in 1852) and then evolved into Culture Day. Here is a YouTube video that was put together by our local Japanese and Okinawan societies to celebrate this event during our dreary Covid times. It is rather long at 48 minutes but I loved every minute of it. Almost makes me want to join one of them but I shall resist.

Thanks to pal Ryuko for sharing this with me. And now, I share with you.

Baa, humbug

Posted on October 31, 2021 by Aunty

I am sick as a dog and it is not fun at all this Halloween night. However I am discovering that I am a grinch about holidays and the preparation that goes into the “special days” such as cleaning, cooking, ordering food, etc.

Baa, humbug. Maybe it is because I am sick and tired. Hope that is it because now I have 2 little grandsons that want to have a fun grandma. We’ll see.

Post script: Took a Covid test today at the Blaisdell (very easy to do but you MUST register online to get a QR code first at testing.nomihealth.com. You get to choose a location nearest to you and even though you are early or late, it doesn’t matter much since lines are short and fast. In less than 1/2 hour I got my results for Covid. NEGATIVE. Phew! Makes me feel less Baaah, but I still don’t like the expectations and hoopla of celebrations.

by Aunty

a lot of stuff about almost everything

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