The Korean Ferment That Transformed My Clay Soil in Weeks

Описание: Clay soil can take years to improve with compost alone. But there's a faster way—a fermentation method used by Korean and Japanese farmers for generations. It uses fish scraps, rice bran, molasses, and lactic acid bacteria to produce enzymes and organic acids that dissolve clay bonds from the inside. Applied correctly, it can transform compacted clay into workable soil in a single season. This video explains the science, gives you the exact recipe, and shows you how to use it safely.

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FAQs
Q: Is this safe for plants?
A: Yes, when diluted properly (1:20). Undiluted, it's too strong and can harm roots or shock plants. Always dilute and apply to soil, not foliage.
Q: Can I use this on all soil types?
A: It's designed for clay soil specifically. Sandy or loamy soils don't need this level of intervention. Stick with compost and mulch for those.
Q: What if I can't find fish scraps?
A: You can substitute with other high-protein waste—shrimp shells, crab shells, meat scraps. The key is the protein and fats that feed the lactic acid bacteria.
Q: How long does the ferment last once made?
A: Stored in a sealed container in a cool, dark place, it can last several months. The smell will intensify, but it remains effective.
Q: Can I use this in place of bokashi?
A: They're similar but different. Bokashi ferments food waste for composting. This ferment is specifically designed to break down clay structure. Both use lactic acid bacteria, but this recipe is stronger and soil-focused.