Skilfully Using Aged Vinegar to Adjust Soil Acidity and Alkalinity
Today, the editor will elaborate on the knowledge of flower cultivation, skilfully using aged vinegar to adjust soil acidity and alkalinity. Next, let's introduce it.
As everyone knows, many plants prefer slightly acidic soil, but the water in the north is generally alkaline. For example, Clivia miniata grows well at a pH of 5.5-6.5, and excessive acidity or alkalinity will affect normal growth, manifested as yellow roots, few root hairs, thin and long leaves, and rotting roots.
There are many methods that gardening enthusiasts commonly use to improve soil acidity and alkalinity, such as ferrous sulfate, vinegar, well-fermented rice washing water, well-fermented orange peel water, alum, etc., but I prefer to use Shanxi aged vinegar. Interested gardening enthusiasts can try it, reasons being:
1. Aged vinegar is already well fermented; there is no need to worry about poor fermentation or re-fermentation.
2. Aged vinegar contains a variety of nutrients.
3. Using aged vinegar does not need to worry about the color of light-colored Clivia miniata flowers darkening (using ferrous sulfate can easily cause the color of light-colored Clivia miniata flowers to darken).
4. Using aged vinegar does not need to worry about issues such as the well-fermented rice washing water becoming smelly when the acidity is too high.
5. Convenient to use.
Specific usage methods:
1. Dilution ratio: the volume ratio of aged vinegar to water is 1:100
2. Use it every time you water
Appendix: Information on aged vinegar:
Processing Technology: The processing technology of real aged vinegar is the same as that of aged wine, requiring steaming, fermenting, smoking,淋 (filtering in Chinese, '淋' is not directly translatable), and aging. These five processes constitute the unique quality and flavor of Shanxi aged vinegar. It uses sorghum as the main ingredient, first adding a large amount of yeast, using low-temperature alcohol for fermentation, and then mixing with bran to go through acetic acid fermentation. Half of the vinegar morass is smoked, and the other half is filtered, using the obtained vinegar liquid to soak the smoked morass to get new vinegar. The new vinegar then goes through long-term aging and concentration processes such as summer sunning and winter ice fishing, and finally, it is made. Aged vinegar has a dark brown color, clear liquid state, fragrant taste, and characteristics of little precipitation, long storage time, and not easily spoiling.
Nutritional Ingredients: In addition to containing a large amount of acetic acid, vinegar also contains calcium, iron, lactic acid, (G-Y), amino acids, and aldehyde compounds.
The detailed explanation of using aged vinegar to adjust soil acidity and alkalinity shared in this article is for reference and suggestion only!