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Lactic Acid Bacteria (LAB)

LAB is a Korean Natural Farming (KNF) technique for improving nutrient uptake in plants. Lactic Acid Bacteria is also known as Lactobacillus and is more commonly known for its use in cheesemaking and food fermentation.

Purpose

To improve nutrient availability for plants and increase biodiversity in the soil/improving soil tilth.

Background

Microorganisms, like bacteria, are what allow plants to access the nutrients required for survival. Organic nutrients in the soil are digested by the microorganisms and expelled as inorganic elements that plants can then consume. LAB helps to ensure that plants are receiving the nutrients they require in the event there is a shortage of microorganisms already available to do so. When bacteria is present and balanced in soil it can support the life of other important microorganisms like protozoa, nematodes (yes, there are good ones), and arthropods.

Recipe

Curd

Culture

Straining

Final appearance

Application

Dilute to 1:1000 with fresh water. Apply as foliar spray or soil drench in early morning or late afternoon when the plant's stoma are open. It is most effective after rain or during irrigation and can be combined with organic plant food such as FPJ or compost tea at time of application.

farming.amendments.fpj

Books

The Regenerative Grower's Guide to Garden Amendments - Nigel Palmer

Other Resources

Natural Farming: Lactic Acid Bacteria

Korean Natural Farming How To: LAB