Meet LAB: Lactic Acid Bacteria in KNF
A Beginner's Guide to Making and Using LAB in Korean Natural Farming
LAB Basics
If you're just getting started with Korean Natural Farming (KNF), you'll quickly hear about something called LAB — short for Lactic Acid Bacteria. It sounds a bit science-y, but don’t worry. LAB is one of the easiest and most rewarding recipes to try early in your KNF journey. It’s a cornerstone input for livestock and gardens alike.
Let's break it down in plain language: what LAB is, why it’s used in KNF, how to make it, and a few beginner tips for applying it around your homestead.
What is LAB?
Lactic Acid Bacteria (LAB) are beneficial microbes that naturally help break down organic material, suppress harmful pathogens, and improve gut health — whether we're talking about animals or soil life. You’ve probably encountered LAB before without realizing it: they’re what make yogurt tangy and help preserve kimchi and sauerkraut.
In KNF, LAB is used as a probiotic input. It's a powerful, low-cost way to improve digestion in animals, clean up smells in coops or pens, and support soil and compost biology.
Why Use LAB in KNF?
Livestock Health: When added to water or feed, LAB helps regulate digestion and nutrient uptake.
Smell Control: LAB can reduce odors in animal housing by outcompeting harmful bacteria.
Soil Booster: It kickstarts microbial activity when added to compost, IMO piles, or directly to soil.
The beauty of LAB is that it supports a balanced microbial ecosystem, the same way fermented foods support our gut health.
How to Make LAB (Beginner-Friendly Version)
Start with Rice Water – Rinse rice and collect the starchy rinse water in a clean jar. Let it sit, loosely covered, at room temperature for 2-3 days.
Add Milk – Once you see a light film or bubbling (natural microbes at work), strain out the solids and add the rice water to fresh milk (ideally raw, but store-bought is fine).
Let it Ferment – Leave this mixture loosely covered in a warm, shady spot. In 3–5 days, curds will rise to the top. The yellow liquid in the middle is your LAB serum.
Strain and Store – Gently remove the curds and save the serum. Store it in the fridge or a cool place. Add a small amount of molasses if you want to shelf-stabilize it.
Tips for Beginners
Don’t stress over perfection — microbes are resilient.
Label your jars with dates to keep track of fermentation.
Use wide-mouth jars and cheesecloth or a paper towel to keep it simple.
Easy Uses for LAB Around the Farm
Chickens: Add a splash to their fresh drinking water, and change it out daily.
Pigs & Cows: Mix into feed or drinking water.
Compost: Add when turning to help with breakdown.
Soil: Dilute and use as a foliar spray or soil drench.
Next Up: Level 2 – Troubleshooting and Adjustments
In the next post, we’ll cover how to troubleshoot issues, modify your LAB based on what you have, and how to scale it up. But for now — try making your first batch!
KNF isn’t about being perfect — it’s about paying attention, experimenting, and working with nature. LAB is a perfect place to begin.
