WCAP Korean natural farming (KNF)

Leeski

Leeski

Well-Known Member
Dreminen169 said:
Yea, it getting darker is throwing me off because it was a light golden brown for a long while.
Also, It’s been in a decent environment as well, however light does occasionally hit it for hours at a time (when I’m in the basement) maybe thatcould have something to do with it getting darker
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Was it store brought shelf stable vinegar?
 
xtsho

xtsho

Well-Known Member
Leeski said:
I put everything through coffee filters and tbh I don’t really know if yours has degraded and if so why maybe @xtsho maybe better to answer your question mate
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I've never made it with oyster shell just eggshells. But if you look online you'll see all different shades from different people. I don't think it matters.

I'm also relatively new to KNF myself so I'm definitely not an expert. Yet.
 
xtsho

xtsho

Well-Known Member
Dreminen169 said:
Yea, it was store bought. Unpasteurized “with the mother”View attachment 5036219
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I don't think it has anything to do with the vinegar. You can use white vinegar if you want. It's the acetic acid in the vinegar which breaks down the calcium carbonate.

You could use another acid like phosphoric acid and it would then be water soluble calcium phosphate. Or nitric acid for calcium nitrate.
 
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