Chicken manure is a high-quality organic fertilizer, containing approximately 1.63% nitrogen, 1.54% phosphorus (Pâ‚‚Oâ‚…), and 0.85% potassium (Kâ‚‚O). However, when used未ç»å¤„ç† (unprocessed) or directly applied to crops, it can pose serious risks and dangers. These include the spread of infectious diseases and pests, such as coliform bacteria and nematodes, which can infect plants and even affect human health through contaminated food. Unfermented chicken manure can also lead to seedling burn due to heat generated during fermentation, especially in young plants. Additionally, harmful gases like methane and ammonia may be released during decomposition, damaging soil structure and plant roots. The decomposition process can also deplete soil oxygen, creating an anaerobic environment that hinders crop growth. Furthermore, the nutrients in unfermented manure are mostly slow-releasing, reducing their immediate availability to plants and lowering fertilization efficiency. Lastly, using raw chicken manure increases transportation costs and reduces its overall effectiveness.
To maximize the benefits and minimize the risks, chicken manure must be fully decomposed before application. Traditional methods like simple stacking take too long and often fail to break down all components effectively. For better results, microbial fermentation agents like Golden Baby Starter are recommended. This natural compound fermentation agent was developed in China, incorporating advanced microbiology techniques from Japan and South Korea. It contains beneficial microorganisms such as bacteria, fungi, and actinomycetes, sourced from the deep forests of Changbai Mountain. These microbes are highly efficient at aerobic fermentation, breaking down organic matter quickly and effectively. The product is environmentally friendly, suitable for green food production, and has been widely adopted across more than 20 cities in China, with growing international demand in countries like the UK, Australia, and Syria.
To use Golden Baby Starter, mix chicken manure with straw or sawdust in the right proportions. For every ton of material (approximately 2.5 tons of fresh manure), add 1 kg of starter, diluted with 1 kg of Golden Baby Starter and 5 kg of rice bran (or bran, corn flour). Mix thoroughly and pile up. Ensure the moisture level is around 60-65%, which can be checked by squeezing a handful of material—no water should drip out. The ideal fermentation temperature should be above 15°C, with optimal activity between 60-70°C. Regular turning and aeration are essential to maintain aerobic conditions and prevent foul smells caused by anaerobic bacteria. The entire process usually takes 5-7 days. The final product will be dark brown, fluffy, and slightly earthy, rich in nutrients. It’s ideal for use in fruit and vegetable cultivation, cash crops, and nursery soils. Once fully fermented, it should be applied in thin layers to avoid deep planting and ensure even nutrient distribution.
1. Rich soy sauce fragrance, unique charm.
The soy sauce-flavored kimchi emits a mellow soy sauce fragrance. That unique taste is like a wonderful journey for the taste buds, making people intoxicated. 2. Rich in taste and distinct in layers. Every bite of kimchi brings a rich taste experience. It has both the crispness of kimchi and the richness of soy sauce. With distinct layers, it leaves a memorable aftertaste. 3. Traditional craftsmanship, carefully brewed. Inheriting traditional production techniques, carefully selecting high-quality ingredients. After a long period of fermentation and pickling, this deliciousness is achieved. 4. Versatile delicacy, freely matched. Whether it is paired with rice, noodles, porridge, or cooked together with meat, seafood, and vegetables, the soy sauce-flavored kimchi can add a unique flavor to dishes. 5. Nutritious and a healthy choice. Rich in various vitamins and probiotics. While enjoying the deliciousness, it also brings benefits to your health. 6. Convenient and fast, enjoy at any time. With exquisite packaging, it is easy to carry and store. Whenever and wherever you want to eat, you can easily taste this deliciousness. 7. Regional characteristics and cultural inheritance. The soy sauce-flavored kimchi carries the culture and tradition of the region. Let you feel different local customs while tasting delicious food. 8. Delicious temptation, hard to resist. That rich soy sauce fragrance and crisp taste make people unforgettable once tasted and become a regular on your table.
Soy Sauce Flavored Kimchi,Spicy Sauce,Kikyo Flavored Spicy Cabbage,Radish Flavored Spicy Cabbage
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