CULTURE CLUB
Sep 06, 2020
3 minutes
Illustration Youngchae Lee
KNF harnesses beneficial microbial life in soil to grow resilient and flourishing plants
Kimchi, sourdough starter, sauerkraut… given the current vogue for fermentation, you may well have one of these quietly fizzing away in a jar right now. But what about IMO-4, WCA, FPJ or OHN? These unguessable acronyms are the kefirs and kombuchas of Korean natural farming (KNF), a method that harnesses beneficial microbial life in soil to grow resilient and flourishing plants – and it’s gaining popularity around the world.
Developed in South Korea in the 1960s by
You’re reading a preview, subscribe to read more.
Start your free 30 days