[Once again – please don’t follow my inexact instructions – instead refer to the JMS recipe on page 167 of the Second Edition of JADAM Organic Farming.]
Although the JADAM techniques contain an arsenal of homemade, cheap-to-make, organic pesticides and herbicides possibly the most important JADAM concoction is what is known as JMS, JADAM Microorganism Solution. This might be the easiest of all their recipes to make at home.
You start by finding leaf mold in unspoilt, nearby countryside, at the foot of the largest tree you can find.
You clear away the top leaves which have not decomposed and take some handfuls of the leaf mould beneath. We are all better educated about the importance of the healthy microbiome in our bodies; that natural balance of bacteria in our guts. This leaf mould from the woodland floor has about the best-balanced microbial profile that you could imagine. You’ve heard about fecal microbial transplantation? Well this is the same thing.
Cho, adopting the classical model of Eastern Philosophy, asks his students to not think about good-vs-bad microbes, “this dualistic thought of dividing good and bad is actually unscientific.” Damn straight.
Gather up a bagful of the valuable leaf mould – then, if you are anything like me, furtively cover your tracks!
At home chop up a couple of potatoes.
Boil them and mash them up, skins and all…
This is the resulting gloop to which I added sea salt. Sea salt, and indeed sea water, is a recurring motif within JADAM. The logic being that, in a weak solution, it represents an ideal mineral profile. What was once on the land flowed thence.
You then need a bucket full of either rainwater, or tap water which has been allowed to “de-gas” for 24 hours. You don’t want the chlorine wiping out all those lovely microorganisms.
You add the leaf mould and the potato gloop into a finely meshed bag.
The bag rests, brewing, like a tea bag for 3 days.
You keep a lid on the container so as to prevent animals and bugs getting at it.
This is how it looked after the first 24 hours. A bubbling fermentation builds up.
Here is a close-up after 24 hours. This needs more time. In a warmer climate, like that in South Korea where JADAM comes from, the bubbling is much more intense and you build up something like a thick scum on the surface. In cooler climes like mine it looks more subdued like this.
And this was after 48 hours. I know now that for the UK, at this time of year (even though it’s in the relative warmth of my study), that this is pretty excellent. In fact, I should have used the JMS at this stage. However, thinking I was going to get a scummy froth eventually, I hung around for another day.
This is after 72 hours – well maybe more like 60 hours – and to be honest it looks like I got to it too late. It’s useful to see I suppose… The bubbles have subsidised and a lot of the vitality has ebbed away. It’s still useful as a liquid fertiliser, what’s known as tea by horticulturalists.
Schlep the bucket into your garden.
Decant it as a concentrate into watering cans, and add roughly 20 parts water to 1 of the tea.
And sprinkle it over your plants. In this case my spinach.
It’s a very interesting process. Because I’ve been following No Dig principles in some containers (notably in my raised bed), it must surely help to add some biology back into the soil in this manner.
What I also did was sprinkle the leaf mould on the surface of a number of pots. That’s maybe a simpler thing to do. However, the advantage of the solution is that gets right into the roots.
One more final JADAM experiment to come shortly.