Fermentation & microbial inputs
Cultures grown on a farm’s own waste streams — for the soil, and for the table. The two traditions turn out to be the same craft pointed in different directions.
Notes
A farm produces a great deal of material that is a disposal problem in one frame and a substrate in another. Fermentation is the operation that moves it between the two.
Two of the traditions here are agricultural. Effective Microorganisms is a defined co-culture — lactic acid bacteria, yeasts and phototrophic bacteria — manufactured and sold as an inoculant. Korean Natural Farming goes the other way: rather than buying organisms, the grower collects the ones already living on the site and multiplies them on scraps, on the argument that local microbes are already adapted to local conditions.
The third is food fermentation, which is the same microbiology, the same vessels, and largely the same failure modes. A farm running both a ferment programme and a kitchen is not doing two things.
One caution: claims made for microbial inoculants vary widely in how well they are supported. The University of Hawai’i extension publications listed here are the most useful public documentation of the Korean methods precisely because they are written as protocols and tested as such.