To be precise, it is a method that utilizes leaf mold soil, not JMS.
Uncontaminated mountain soil was placed in a little water, shaken, settling for about 1 minute, filtered using a fine mesh or towel, and the water was allowed to drink directly.

I recently learned that this method is similar to the method used by Korean and Chinese monks on long trips a long time ago. It is said that monks carried soil from the area where they lived, and when they had stomach problems, they mixed the soil with water and ate it.

My family and I have had great results several times with this method. It works immediately and digests well.

I think this method can also be applied to making kimchi.