Four Factors that Support or Prevent the Ripening of Kamma

We all have good and bad kamma in our kamma storehouse, but how to make the best of it? What are the factors that support the ripening of good kamma and prevent the ripening of bad kamma?
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Talk given during rainy season retreat 2015 at Na-Uyāna Forest Monastery (Sri Lanka). Apologies for the sub-optimal sound quality of this track due to heavy rainfall.
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Āyasmā Ariyadhammika's profile can be found here: https://sasanarakkha.org/55114/ariyad...

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