CB111-en-(Chungcheongbuk-do)

✔️ Registered 2024

✔️ Host Gender Male

✔️ About us

Our goal is to research and spread widely the traditional Korean fermentation culture by using microbiome. Specifically we study on the way to adjust well microbiomes in the body, to restore the traditional fermented food, to make the fermented composts and design the accordingly proper living space. With the concept of ecological fermentation, we’ve conducted the selective mechanism in the precise and controlled manner.

After returning to farming in Ganghwado back in 2001, we established the fermentation school based on the accumulative research and data. As we acutely are aware of the importance of continuing the heritage from generation to generation, we would like to share and educate more people. (For more information, check out our website link, https://cafe.naver.com/marudal)

✔️ Farming Experience Since 2001

✔️ Farm Type Education farm / Self-sufficiency property

✔️ Main Crop

Various type of crops depending on the curriculum

✔️ Farming Method

We grow rice with natural farming and farm about 2,000-pyeong fields with organic farming. We make microorganism and fermented compost by ourselves.

✔️ Organic Lifestyle

We do not use any chemical detergent, soap or shampoo and use Hansalim products if necessary. We do not hunt or gather in nature. We spend time in a walk or light exercise. We produce most of our foods and often enjoy the fermented tea, not consuming any alcohol, cigarettes and coffee.

✔️ Family / Member

Manager and trainee of the fermentation school

✔️ Animal –

✔️ English Basic

✔️ Other Language –

✔️ Works

Jan : Preparing the fermented soybean, assisting the fermentation class

Feb : Making soy sauce and chili pepper pastes, assisting the fermentation class

Mar : Making mixed paste and rice syrup, assisting the fermentation class

Apr : Preparing the seeding, filtering soy sauce, making rice syrup, assisting the fermentation class, weeding

May : Planting, assisting the fermentation class, making the fermented compost

June : Shaping the fermented soybean, making home-made pastes, weeding, making the fermented compost, assisting the fermentation class

July : Weeding

Aug : Weeding, assisting the fermentation class, making yeast

Sept : Foraging wild mushrooms, making fast-fermented bean paste(cheonggukjang), weeding, assisting the fermentation class

Oct : Harvesting, assisting the fermentation class

Nov : Preparing the fermented soybean, assisting the fermentation class

Dec : Preparing the fermented soybean, assisting the fermentation class, chopping firewood

✔️ Working Hours 30 hours a week

✔️ WWOOFing Season –

✔️ ✔️ Knowledge / Skills WWOOFers can learn

Making Korean traditional fermented food, Making the fermented composts

✔️ Experiences WWOOFers can expect

Eco-friendly organic farming, Korean fermented techniques

✔️ Preferred WWOOFer

One who has a willingness to learn the fermentation heritage and techniques / One who is able to change their own lifestyle and habits for the sake of the ecological fermentation

✔️ Message to WWOOFers

I hope that the fermentation heritage and technology will be passed on youth and younger generation for the future.

✔️ Type

Seperated room (may share with other same-gender WWOOFer)

✔️ Room Sharing

Shared bathroom and living room

✔️ Internet Yes

✔️ Drink & Smoke No smoking and alcohol

✔️ Distance from house to farm

10 mins by walk

✔️ Sharing a Meal

Etc

✔️ Organic Ingredients

Mostly local oraganic ingredients

✔️ Vegetarian Yes (vegan, vegeterian)

✔️ Preferred Length of Stay

Enough time to learn the fermentation techniques(At least 3 months)

✔️ Capacity 2

✔️ Accept Short Stay(~3 days) No

✔️ WWOOFers with Children(under 15 yrs) Yes

✔️ Accept Minor(16~18 yrs) Yes