The following information comes from Huayou Group's Huayou Dialogue on February 22nd, 2020. Thanks for sharing. Dialogue begins: firefly-snail: @ Narcissus, can you tell us how you make enzyme fertilizer? Narcissus: put water, raw kitchen waste and brown sugar in a container at the ratio of 10:3: 1, and ferment in a sealed way, exhausting air every day for one month. After one month, it was allowed to stand for continuous fermentation for two months. It will be three months before it can be used. Most of my vegetable leaves, melon peels and withered flowers every month are memories of late summer: @ Narcissus goes on to say ~ How to judge whether fermentation is good or not and how to use these narcissus: I smell memories of late summer: Is it sour or sweet? How to judge daffodils intuitively by smelling them? Because I can easily take it out in a small container, I use a soymilk machine to break it. The fruit acid is fragrant, but not smelly in late summer. Memory: Yes, it is slightly sour and not pungent, because it is mostly fruit and vegetable kitchen waste. This is the taste after fermentation, and the intuitive color will turn dark and red ~ Narcissus: And look at the color. If you need enough sugar, you can't live without it. It stinks at the end of summer: see what color kitchen waste you use. Most fruits and vegetables are green ~ Narcissus: The successful fertilizer should be the color of black tea. During fermentation, a layer of white material, a bacterium, is produced on the surface. Memories of late summer: Yes, the monitor is fermented, and the color is crimson ~ Narcissus: My materials are very miscellaneous. Green leaves, orange peel, pitaya peel and passion fruit peel are all purple, and there is a layer of burnt skin. When mixed together, I'm not sure about the color: I also have a bottle and a bottle of memories of this late summer: you can both graduate without making an appointment: @ Narcissus-Is there any meat left? The bottom one is not good. I haven't used it. I used several bottles. What's in the bottle? I can't make an appointment. I don't know. Looks like white bacteria. I don't know what bacteria it is. This is orange narcissus: yours seems to have no brown sugar or less than: narcissus: water: material: brown sugar = 10:3: 1: OK, is it the volume ratio? I just put it there. Ask those who make enzymes and tell me. They're going to shit me when they drink my compost and water the flowers [Shaoxiong]: I didn't put sugar [Narcissus]: Weight [I can't make an appointment]: Emma, I didn't even weigh it. Ok, remember. Thank you. What is the secret? Narcissus: Not unique. Many teachers who teach flower fertilizer online can't make an appointment: there is also a bottle of daffodil; and fish intestines can also be made into enzyme fertilizer, which is safer than burying fish intestines directly and won't stink. Can't make an appointment: I'm throwing fish scale water outside. Too smelly narcissus: too young to make an appointment: afraid of deflation. How does fish sausage smell? Is it sugar, too? I am a poor household [Narcissus]: But I didn't do it. It makes me sick to think about it. Yes, you can't leave brown sugar: well, try fireflies-snails: water, raw kitchen waste and brown sugar in summer, put them into a container for sealed fermentation according to the ratio of 10:3: 1, and exhaust them every day for one month. After one month, it was allowed to stand for continuous fermentation for two months. It will be three months before you can use @ Narcissus. So, after a month, will you continue to ferment for two months without being exhausted? Will the gas expand and burst the bottle? @ Narcissus You used a 4L bottle, so how many volumes of water-based kitchen waste brown sugar did you put in the 4L bottle? I'm afraid I can't make an appointment: have you ever brewed fruit wine yourself? It feels almost the same. I can't remember it when I think about it, not at all [firefly-snail]: @ I can't make an appointment. Thank you for ending this conversation.