GIL CARANDANG PDF

More This page is dedicated to which is currently no longer online since I cannot take any credit beyond collecting and reposting information as a way to insure that this important knowledge is not lost to the ethers. We started this website because there is a lot of interest in natural farming coming from both small hobbyists and larger industrial scale farmers and gardeners. The appeal of sustainable agriculture like organic and natural farming is broad. But at the end of the day, it goes far beyond that. It enhances and protects the environment from degradation, whereas traditional agriculture tends to be a major culprit of this phenomenon.

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To get the full article visit GilCarandang. Rice wash is the water leftover when you rinse fresh rice. For example, go buy rice, whatever kind, bring it home, put it in a pot with warm water, swirl it a bit and then drain the [now milky colored] water. The water is now a rich source of carbohydrates.

You can use wheat, barley, kinoa, other carbohydrates as the base to make your carbohydrate wash. This wash will attract microbes from the air, among them lacto bacilli. Cover loosely and let stand for a couple days to a week When is it done?

When you see a light film on top molds and it smells a little sour and forms 3 layers. This is indicating the rice wash is infected with various microbes. This happens more quickly in warm temperatures because microbes are more active.

We will use this layer. Bottom layer: Starch, byproduct of fermentation Extract the middle layer using a siphon. This layer contains the highest concentration of lactic acid bacteria and lowest concentration of the unneeded byproducts Get a new container, larger than the first. Take the extracted serum from the last step and mix it with 10 parts milk.

By saturating with milk lactose , we dissuade other microbes from proliferating, leaving L. However, any milk will do, even powdered milk. In our experience, the best is unpasteurized natural but just use what is available. We just want to saturate with lactose to promote L.

You want to keep this stage anaerobic as much as possible. You can use something like rice bran, barley bran, wheat bran, etc sprinkled on top of the milk. I use a sealed container with a one-way valve. The water below will be yellow colored — this is whey, enriched with lactic acid bacteria from the fermentation of the milk. The curds you see are a byproduct of the fermentation process. Fermentation is generally associated with microbial processes under anaerobic no oxygen conditions. Now, L.

You want to extract this. They are full of beneficial microbes like L. Feed the curds to the soil, compost pile, plants, animals, humans — whoever wants them! No waste in natural farming. So, if you have 1L of serum, add 1kilo sugar or 1L molasses. Otherwise store in fridge to keep. Example Recipe:.

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