Collecting and Training your Local Microbiology
Part 2 IMO stages 1 - 4
If you missed it, Part 1: Introduction to Indigenous Microorganisms (IMO) explores what IMOs are, why they matter, and how they fit into Korean Natural Farming (KNF) and JADAM systems.
IMO 1: Collection
If you've ever wandered through an old forest, you’ve likely noticed how the air feels different—thick with the scent of life, layered with quiet activity. This is the living microbial web in action. Observing nature isn’t just relaxing; it sharpens your eye for where healthy microbes thrive. Look for places that have remained undisturbed for years, even decades. These older forest floors act like microbial time capsules—rich, balanced, and teeming with life.
Indigenous Microorganism (IMO) collection is the foundation of working with your local microbial allies. Done well, it sets the tone for everything that follows.
How to Identify a Good Collection Site
Smell: A good site has a sweet, earthy smell—never sour, foul, or overly musty.
Visible Life: Look for signs of fungal threads, leaf litter breakdown, insect activity, and dark, rich humus.
Forest Conditions: The ideal location is under undisturbed forest canopy with good airflow, moderate shade, and consistent moisture.
Equipment Needed
Wooden or bamboo box
Cooked white rice (cooled)
Breathable cover (natural paper, cotton cloth)
Rubber bands or twine
Protective container or location to shield from direct rain
Troubleshooting Mold Issues
White Mold: Ideal. Indicates beneficial mycelium.
Green Mold: May signal contamination or improper moisture levels. Discard if dominant.
Black Mold: Harmful. Often a sign of anaerobic conditions or prolonged wetness. Discard.
IMO 2: Stabilization with Brown Sugar or Raw Sugar
Once you’ve gathered a vibrant collection of local microbes, the next step is like giving them a cozy, long-term home. We stabilize the culture with sugar—either brown or raw—to lock in the microbial life until we’re ready to wake it up and expand it.
Why Brown Sugar?
Acts as a microbial preservative by creating a hyperosmotic environment.
Contains molasses, which offers trace minerals that can help support microbial activity during stabilization.
Why Raw Sugar?
Raw sugar can also be used effectively for stabilization.
It has less processing and may retain more original plant minerals, depending on the source.
Some practitioners prefer raw sugar for its closer-to-natural state and less refined quality.
Comparison:
Both sugars preserve microorganisms well when used at the 1:1 weight ratio.
Brown sugar is more consistent and widely available.
Raw sugar may offer slightly different microbial support due to variation in mineral content and cane processing.
Choose based on availability, cost, and your local microbes' performance with each type.
Ratios
- 1:1 by weight (IMO 1 : brown sugar)
Storage, Shelf Life, and Appearance
Store in an airtight container in a cool, dark place.
Shelf life is typically 6 months to a year.
Should remain soft and moist with a sweet fermented scent.
IMO 3: Expansion on a Carbon Medium
Now comes the fun part—training and multiplying your microbial crew! By feeding them a new carbon-rich buffet, you encourage them to grow, adapt, and build strength for the work ahead.
Choosing a Carrier
Options: rice bran, wheat mill run (WMR), or cornmeal.
Choose what's readily available and cost-effective.
Moisture Content and Inoculation
Aim for 65-70% moisture—moist but not dripping.
Mix IMO 2 thoroughly into the medium. Use gloves or clean tools to maintain sanitation.
Fermentation Conditions
Can be done indoors in bins or outdoors under a tarp.
Maintain aerobic conditions. Turn if necessary.
White mold is again the sign of success.
IMO 4: Soil Integration
Finally, it’s time to bring your thriving microbial community home to your land. This is where the magic really happens: integrating your trained microbes into your soil system to strengthen its natural fertility and resilience.
Mixing
Combine IMO 3 with farm soil and local leaf mold (ideally from the same collection site).
Ratio: 1:1:1 (IMO 3 : farm soil : leaf mold)
Temperature Management
Fermentation should rise but not exceed 120°F (49°C).
Turn if temperatures spike too high to prevent die-off.
Final Application and Storage
Apply directly to fields or store in breathable sacks in a shaded, dry area.
Use within 3–6 months for best results.
As you can see, each stage of working with Indigenous Microorganisms is about observation, patience, and partnership with your local ecosystem. From collection through soil integration, you're building a microbial team that knows your land as well as you do.
In the next installment, we'll take everything you've built so far and look at how to apply it in the field, fine-tune it for seasonal needs, and introduce the next evolution: IMO 5 and what we'll call the "IMO Solution"—a practical, scalable way to spread your living biology across your farm or garden.
Interested in getting started? We've created a KNF IMO 1–4 Recipe Card Bundle with easy-to-follow instructions to support your journey!
Next up: Part 3: Applying IMO — Field Techniques and Seasonal Strategies
