FOOD RECIPES WITH" EM" (Effective Microorganisms)

Fermented Organic Agave Drink (makes 1 gallon)

• 1 cup Raw Agave (light or dark)
• 1/2 cup EM•1^®
• 1/8 tsp EM-X Sea Salt
• 10 drops liquid stevia
  
• 116 ounces purified water

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the agave is consumed by the microbes. Put into refrigerator to chill or drink with ice.

Fermented Organic Lemon "soda" or sparkling lemonade

• Squeeze 1 Fresh lemon
• Add 8 ounces water
  
• use Raw Agave to sweeten to taste
• Add 1 ounce EM•1^®

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.

Fermented Organic Honey Ginger Ale (makes 1 gallon)

• 1 cup raw honey
• 1/2 cup EM•1^®
• 1/8 cup grated ginger
• 10 drops liquid stevia

EM Rejuvelac
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheatberries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
3. Drain and rinse the berries for few times until the water come out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheatberry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac taste a little tart,lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Kim Chee
A yummy Korean favorite with a bit of EM•1^®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.

INGREDIENTS

• 2 heads Napa Cabbage
• 1 small onion
• 4 cloves of garlic
• 2 ounces ginger
• 1 tablespoon EM-X^® Gold Sea Salt
• 1 teaspoon red chili miso paste
• 1 tablespoon EM•1^®
• 1/8 cup water

INSTRUCTIONS

1. Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
2. Cut onion, garlic, and ginger and "Toss"
3. Put into container
4. Mix paste, remaining salt, EM•1^® and water and pour over vegetables.
5. Cover

This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).

Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with EM•1^®.

INGREDIENTS

• 2 Tbsp EM•1^®
• 2 Tbsp Raw Honey
• 2 ounces Balsamic Vinegar
• 6 ounces Cold Pressed Olive Oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1/4 tsp EM-X^® Gold Sea Salt
• 6-8 leaves fresh basil

INSTRUCTIONS

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.

Raw Mango Salsa:

You can make great raw salsas with freshly cut vegetables (grown with EM•1^® of course), adding a little EM•1^®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.

INGREDIENTS

• 1 mango chopped
• 1 medium red onion
• 1/2 diced cucumber
• 1 fresh tomato, diced
• 1/2 red pepper diced
• 1 scallion, chopped
• 2 medium sized okra (I have been using these a lot lately!)
• 6 green olives, diced
• 6 sugar peas, sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tsp EM-X^® Gold Sea Salt
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons EM•1^®

INSTRUCTIONS

Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce

Fermented Organic Agave Drink (makes 1 gallon)

• 1 cup Raw Agave (light or dark)
• 1/2 cup EM•1^®
• 1/8 tsp EM-X Sea Salt
• 10 drops liquid stevia
  
• 116 ounces purified water

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the agave is consumed by the microbes. Put into refrigerator to chill or drink with ice.

Fermented Organic Lemon "soda" or sparkling lemonade

• Squeeze 1 Fresh lemon
• Add 8 ounces water
  
• use Raw Agave to sweeten to taste
• Add 1 ounce EM•1^®

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.

Fermented Organic Honey Ginger Ale (makes 1 gallon)

• 1 cup raw honey
• 1/2 cup EM•1^®
• 1/8 cup grated ginger
• 10 drops liquid stevia

EM Rejuvelac
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheatberries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
3. Drain and rinse the berries for few times until the water come out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheatberry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac taste a little tart,lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Kim Chee
A yummy Korean favorite with a bit of EM•1^®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.

INGREDIENTS

• 2 heads Napa Cabbage
• 1 small onion
• 4 cloves of garlic
• 2 ounces ginger
• 1 tablespoon EM-X^® Gold Sea Salt
• 1 teaspoon red chili miso paste
• 1 tablespoon EM•1^®
• 1/8 cup water

INSTRUCTIONS

1. Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
2. Cut onion, garlic, and ginger and "Toss"
3. Put into container
4. Mix paste, remaining salt, EM•1^® and water and pour over vegetables.
5. Cover

This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).

Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with EM•1^®.

INGREDIENTS

• 2 Tbsp EM•1^®
• 2 Tbsp Raw Honey
• 2 ounces Balsamic Vinegar
• 6 ounces Cold Pressed Olive Oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1/4 tsp EM-X^® Gold Sea Salt
• 6-8 leaves fresh basil

INSTRUCTIONS

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.

Raw Mango Salsa:

You can make great raw salsas with freshly cut vegetables (grown with EM•1^® of course), adding a little EM•1^®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.

INGREDIENTS

• 1 mango chopped
• 1 medium red onion
• 1/2 diced cucumber
• 1 fresh tomato, diced
• 1/2 red pepper diced
• 1 scallion, chopped
• 2 medium sized okra (I have been using these a lot lately!)
• 6 green olives, diced
• 6 sugar peas, sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tsp EM-X^® Gold Sea Salt
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons EM•1^®

INSTRUCTIONS

Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce

Fermented Organic Agave Drink (makes 1 gallon)

• 1 cup Raw Agave (light or dark)
• 1/2 cup EM•1^®
• 1/8 tsp EM-X Sea Salt
• 10 drops liquid stevia
  
• 116 ounces purified water

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the agave is consumed by the microbes. Put into refrigerator to chill or drink with ice.

Fermented Organic Lemon "soda" or sparkling lemonade

• Squeeze 1 Fresh lemon
• Add 8 ounces water
  
• use Raw Agave to sweeten to taste
• Add 1 ounce EM•1^®

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.

Fermented Organic Honey Ginger Ale (makes 1 gallon)

• 1 cup raw honey
• 1/2 cup EM•1^®
• 1/8 cup grated ginger
• 10 drops liquid stevia

EM Rejuvelac
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheatberries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
3. Drain and rinse the berries for few times until the water come out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheatberry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac taste a little tart,lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Kim Chee
A yummy Korean favorite with a bit of EM•1^®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.

INGREDIENTS

• 2 heads Napa Cabbage
• 1 small onion
• 4 cloves of garlic
• 2 ounces ginger
• 1 tablespoon EM-X^® Gold Sea Salt
• 1 teaspoon red chili miso paste
• 1 tablespoon EM•1^®
• 1/8 cup water

INSTRUCTIONS

1. Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
2. Cut onion, garlic, and ginger and "Toss"
3. Put into container
4. Mix paste, remaining salt, EM•1^® and water and pour over vegetables.
5. Cover

This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).

Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with EM•1^®.

INGREDIENTS

• 2 Tbsp EM•1^®
• 2 Tbsp Raw Honey
• 2 ounces Balsamic Vinegar
• 6 ounces Cold Pressed Olive Oil
• 1 sprig thyme
• 1 sprig rosemary
• 1 clove garlic
• 1/4 tsp EM-X^® Gold Sea Salt
• 6-8 leaves fresh basil

INSTRUCTIONS

Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.

Raw Mango Salsa:

You can make great raw salsas with freshly cut vegetables (grown with EM•1^® of course), adding a little EM•1^®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.

INGREDIENTS

• 1 mango chopped
• 1 medium red onion
• 1/2 diced cucumber
• 1 fresh tomato, diced
• 1/2 red pepper diced
• 1 scallion, chopped
• 2 medium sized okra (I have been using these a lot lately!)
• 6 green olives, diced
• 6 sugar peas, sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tsp EM-X^® Gold Sea Salt
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons EM•1^®

INSTRUCTIONS

Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce

HOW TO CREAT "EM"

Today we had a lesson in how to create “Effective Microorganisms,” or “EM” for short. EM is kind of a miracle substance in the garden than functions as plant nutrition, pest control agent, soil builder, and all-around ecosystem enhancer. So what is it?

EM is an inoculum of microorganisms cultured using compost, sugar, and a bit of the local soil. Microbes are a crucial part of every ecosystem, even the ecosystem we call the human body. The idea with EM in the garden is that you cultivate a super-vigorous culture of microbes that can use the native soil mineralogy, build soil and provide nutrition to your crops. There are even types of EM you can drink that will promote a healthy ecosystem in your gut!

Today we began experiments with three types of EM – two for the garden and one to drink. The drinkable EM consists of bananas and sugar. We chopped up enough bananas to fill a two gallon plastic bucket. We added about 2 kg of raw cane sugar, put the lid on, and stored the bucket in a shady spot in the kitchen. In a few weeks we should have about half a gallon or so of liquid produced by the rotting bananas. This can be used as a tincture and mixed with water, or taken in a small amount (a couple tablespoons) daily for health. I tasted some they have already made and it tastes like sweet and slightly alcoholic banana wine. Pretty good stuff! Either I will become violently ill, or I will never get cancer. I’ll let you know one way or the other…

Here are the two recipes we are experimenting with for EM for our gardens:

Michel’s easy EM

In a large mixing bowl, mix a bunch of starchy cooked leftovers. We mixed a lot of cooked rice with some sweet potatoes. To this we added about 1 kg of cane sugar (molasses would also work).

Find a nice spot outside in a grove of trees that’s shady and has a diverse and thriving arrangement of plant life. The diversity and healthy plants indicates a healthy ecosystem and a good crop of ambient microorganisms. Mix a couple handfuls of soil into the bowl and cover with a cloth to keep critters out.

Let this mixture rot for about 1 week. Add the mixture to about 2 gallons of water in a five-gallon bucket. Add food scraps and another kilo of sugar or molasses. Let this brew for about a month. Aliquots of the resulting liquid can then be diluted with water about 1:20 and used to water your plants. Repeated additions of sugar can keep the stock of microbes going for a few months, possibly up to a year. If it ever smells sour and gross it’s done and can be composted.

Pi Jo’s original old-school EM

This recipe is based on the original conception for EM that first took hold among Thai farmers.

Sterilize a pint-sized mason jar with boiling water. Fill it about 2/3 full with cooked rice. Cover the jar with a piece of paper (notebook paper is fine) and secure with a rubber band. Put the jar in a shady, diverse and healthy environment of trees and shrubs. Cover the jar with leaves and whatever plant detritus is on the ground.

In three days to one week a white, cotton-like mold should form on the rice. Put the rice and mold into a large bucket with 1 kg molasses or sugar and 3 kg vegetable scraps (fresh but some cooked are OK). Let this mixture sit and rot for one month. Strain the juices off the bottom of the bucket and dilute 1:20 with water and add to garden. Aliquots of the juices can be used with additional sugar/molasses to create more EM, up to two times after the original.

An extra-potent for of EM can be made using the same procedure as above except substituting fish (whole fish, fish parts, fish leftovers) for the vegetables. This EM is so potent it should be diluted 1:1000 before application. The fish-EM also cures viruses that affect tomato plants.

The solids from both of these variations can be composted and mulched. The fish-based EM solids can be applied right to grass in sheet mulch form and it will kill the grass and prepare the soil excellently for planting a garden. As with Michel’s recipe, when then smell of the mixture turns sour and gross it is done and should be composted.