Angelika Maier wrote: Second, he claims that forest leaf mould has all the bacteria needed for brewing, for me it's strange since a forest grows trees and what most of us want to grow are vegetables
Angelika Maier wrote: He claims too, that if something smells bad it is OK that this is not a sign of harmfull bacteria.
Angelika Maier wrote:I am reading a bit about YADAM, the Korean style organic system. He insists that there is no need for brewing aerobic bacteria that anaerobic is just fine and that more oxygen means nutrient loss. He does not back up this claim with science but with the fact that Korean farmers did that for millennia. I think that Asian farming systems are a good source and interesting, but this contradicts all I read here.
Second, he claims that forest leaf mould has all the bacteria needed for brewing, for me it's strange since a forest grows trees and what most of us want to grow are vegetables (maybe a bit of beans and grain and fruit trees). Then if I go to the forest here, I find harsh bush with spiky, dry leaves, little shade (unless I go down in the gullys) and no deciduous trees, when I look at the landscape I can't believe that the bacteria found would help to grow whimpy sappy veggies.
He does not advocate a compost either because it is too much work (right!) and if at all he uses a heap one by one meter which is not turned.
All in all the Yatam system seems to rely more on fermenting than on air. He claims too, that if something smells bad it is OK that this is not a sign of harmfull bacteria.
Angelika Maier wrote:Why should Aussie microbes which grow beautiful gum trees and banksias be good for growing cabbages and tomatoes?
He was giving me directions and I was powerless to resist. I cannot resist this tiny ad:
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