เศษผักอย่าทิ้ง นำมาทำน้ำหมักชีวภาพใช้ในสวนได้

Ingredient Preparation: Gather vegetable scraps such as lettuce, Chinese cabbage, or kale that are starting to look unappealing or have mold. (0:00-0:36) Fermentation Method: Use a container approximately 160 liters in size. (0:47-0:51) Add about 1 gallon of EM and about half a gallon of molasses. (0:58-1:20) Add about half a container of clean water and stir well. (1:20-1:29) Maintenance: Continue adding vegetable scraps. If the fermentation level decreases, add more water. If there is a large amount of vegetable scraps, add more EM and molasses. (1:30-2:34) Duration and Readiness for Use: Ferment for at least 90 days for proper decomposition. (1:47-1:52) The ready-to-use fermented liquid will have a white film and should not have a foul odor. (2:39-3:16) If the fermented liquid still has an odor, add more EM and molasses until the odor disappears before use.