03-17-2010, 04:19 PM
Yogi, we learned the same technique at the Korean Natural Farming seminar at Rozette's, then repeated at the three day seminar at UH Ag Farm this month. We were told to toast the shells in a frying pan beforehand to remove the egg lining of the shell. Then put the shells in a jar with vinegar, I think it was ratio 1:10 shells to vinegar by volume & don't seal it tight. It DOES expand and bubble, so leave yourself room in the jar you use! When the shells stop bubbling, it's ready to use (typically 7 days, as you said). When it's ready you dilute it with water 1/1000 to put on your plants. Hopefully someone else who went to the seminar will correct any of my numbers if they're wrong.
* I'd rather fail at happiness than succeed at misery *
* I'd rather fail at happiness than succeed at misery *
* I'd rather fail at happiness than succeed at misery *