A homemade culture of beneficial lactic acid bacteria, used diluted in drinking water as a probiotic supplement to support the gut flora of livestock. This is the same “LAB” technique that has been extensively documented in Korean Natural Farming, where it is also used as a compost inoculant and as a diluted foliar biostimulant—here focused on its application in livestock farming.

Application

Application description : Diluir en agua (habitualmente 1:20 a 1:30) antes de administrar en el agua de bebida o el alimento del ganado, o para activar otros biopreparados en fermentación. Repetir 2-3 veces por semana.

Tips

Never seal the containers tightly during fermentation: the gas must be able to escape. Store it in the refrigerator (about 5°C), where it will keep for approximately 6 months. If you add brown sugar or molasses until saturation is reached (until it no longer dissolves), it can be stored for up to a year at room temperature. Before using it for livestock, always dilute the culture: the documented guideline is 2 to 3 ml of culture per 10 liters of drinking water for small animals—for larger species or quantities, adjust proportionally and monitor the animal’s digestive tolerance, introducing the product gradually. This does not replace the advice of a veterinarian for any digestive issues, and it is not recommended for very young or debilitated animals without professional supervision.

Preparation process

1) Rice water: Fill a container one-third full with unwashed rice and cover it with chlorine-free water (approximately one-third more by volume). 2) Stir vigorously until the water turns whitish and cloudy from the released starch. 3) Immediately strain the cloudy water into another container and discard the rice (or set it aside for consumption). 4) Cover the container with breathable paper or cloth (never seal it tightly) and let it ferment for 3 to 5 days in a dark place at room temperature (about 20°C). 5) You’ll know it’s ready when it smells like sour milk or yogurt, with a whitish sediment at the bottom: that’s the rice whey. 6) Mix the rice whey with whole milk in a ratio of 1 part rice whey to 9 parts milk (for example, 100 ml of rice whey to 900 ml of milk). 7) Cover it again with breathable paper and let it ferment for another 3 to 5 days in the dark. 8) After that time, the mixture will separate into a yellowish liquid (the lactic acid bacteria whey) and a solid portion (curd): carefully separate the liquid by gently straining it so as not to mix the two phases. This yellowish liquid is the lactic acid bacteria (LAB) culture, ready for use.

Product obtained

A translucent yellowish liquid with a lactic acid odor (similar to yogurt), rich in live lactic acid bacteria (Lactobacillus). It should be stored in a tightly sealed jar in the refrigerator or with added sugar as a natural preservative.

Source / Reference

The "Lactic Acid Bacteria (LAB)" technique of Korean Natural Farming (JADAM), as documented internationally (likeplants.com, "LAB: Cultivation of Lactic Acid Bacteria"). See also the study on whey fermented with lactobacilli in calf feeding (Autonomous University of Yucatán, via Scielo Mexico, 2009), which documents growth benefits and concentrate savings with a laboratory strain (Lactobacillus casei) different from this homemade culture

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