In Korean natural farming, one of the most important organic and natural farming inputs is making calphos or calcium phosphate out of egg shells which you can find present in any kitchen big or small that you have at home. Eggs are a commonly eaten food especially during breakfast and even if you are not eating them daily, chances are, you can still get some eggs from your neighbor and ask them to lend it to you. Restaurants also give out anything that they regard as waste and egg shells are one of the most common restaurant wastes that are easy to get and ask from these establishments.

Ok, so now you know that the main ingredient for making calphos or calcium phosphate is the egg shell. The question is, how do you get them to become water soluble? In just a few easy steps, it would definitely an easy make even for just the kids. One great way is to collect egg shells and follow the processes I have listed below.

9 Step by Step Procedures in Collection and Harvest of Water Soluble Calcium Phosphate

1. Collect egg shells as much as 10 wholes (of course cut in half)
2. Allow these egg shells to dry under the heat of the sun for at least 1 week to make sure that all the fluids and oils and organic matter is already dried and the smell of the egg is already gone.
3. Use mortar and pestle to grind the shells to its smallest tiniest possible form. This will make it easier for you to roast them later.
4. Now it’s time to roast the small pieces of shells. Since they are already ground and small, you can’t use the grill to do that. Otherwise, don’t grind or pound them so you can grill them later but for me, I prefer to roast the shells in a small pan with very low heat to char them. Maybe about 10-15 minutes is enough.
5. After you are done roasting the bits of egg shells, let them cool first for a few minutes.
6. By now you are ready to put them in a bottle.
7. Fill the bottle with organic or natural vinegar only up to a level of 5-10 times the level of the egg shell… Don’t use synthetic vinegar or factory made vinegar. I would recommend using coco vinegar if you don’t have the brown rice vinegar which is really something hard to come by and more expensive.
8. You’ll see the eggs come up and down in the bottle while the shells oxidize with the vinegar acid and react with it. After the fizzling and popping sound is done, more or less, the substrate or solution have already stabilized. You have to keep that solution and let it ferment a bit more for 20-30 days.
9. By then you are now ready to use your water soluble calcium phosphate.

Note that in any Korean natural farming, you have a lot of latitude with making things possible so your fermentation and propagation of calphos and other Korean natural farming inputs may greatly depend on the available weather, materials used and your own judgement too. When you feel that things are well and good on its way as you develop your own ways, then that is the point when you already know how to perfect your organic planting and farming solutions. Your emotional guidance is your best call of judgement.

In the next articles I will write, I will be explaining why the need to roast the egg shells and why the need to use vinegar and how to administer or what dosage to use for the application of the calphos to plants and animal or pet drinking water. I will reveal the ration of water vs calphos later on. Keep growing and planting, the organic and natural way. Chiao!

Please watch a video guide below from Bryan McGrath for guidance.