Fermented plant juice (FPJ) is made by fermenting plant materials with brown sugar in a jar. FPJ helps crops absorb nutrients and grow healthily. To make FPJ, plants are collected before sunrise when covered in dew, cut into pieces and mixed with brown sugar in a jar, leaving space for air. The mixture ferments over time, developing beneficial microbes. FPJ is then filtered and can be applied to crops where it improves nutrient uptake and plant health. Detailed instructions are provided on collecting and fermenting various plant materials to make effective FPJs.
Fermented plant juice (FPJ) is made by fermenting plant materials with brown sugar in a jar. FPJ helps crops absorb nutrients and grow healthily. To make FPJ, plants are collected before sunrise when covered in dew, cut into pieces and mixed with brown sugar in a jar, leaving space for air. The mixture ferments over time, developing beneficial microbes. FPJ is then filtered and can be applied to crops where it improves nutrient uptake and plant health. Detailed instructions are provided on collecting and fermenting various plant materials to make effective FPJs.
Fermented plant juice (FPJ) is made by fermenting plant materials with brown sugar in a jar. FPJ helps crops absorb nutrients and grow healthily. To make FPJ, plants are collected before sunrise when covered in dew, cut into pieces and mixed with brown sugar in a jar, leaving space for air. The mixture ferments over time, developing beneficial microbes. FPJ is then filtered and can be applied to crops where it improves nutrient uptake and plant health. Detailed instructions are provided on collecting and fermenting various plant materials to make effective FPJs.
Fermented plant juice (FPJ) is made by fermenting plant materials with brown sugar in a jar. FPJ helps crops absorb nutrients and grow healthily. To make FPJ, plants are collected before sunrise when covered in dew, cut into pieces and mixed with brown sugar in a jar, leaving space for air. The mixture ferments over time, developing beneficial microbes. FPJ is then filtered and can be applied to crops where it improves nutrient uptake and plant health. Detailed instructions are provided on collecting and fermenting various plant materials to make effective FPJs.
A fermented extract of the plants. Helps crops to absorb nutrients directly for growing healthy and enabling their potentiality.
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Fermented Plant Juice (FPJ)
1. Origin of FPJ The KIMCHI soup
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2. Principles of FPJ The process of fermentation 1) The recognition of each other' (translator's note: between microbes and ingredients) 2) Harmony 3) Fermentation 4) Affection (stabilization) 5) Producing Natural Farming materials. fill up 2/3 of the jar with materials, and leave 1/3 of the space for that 3 vitality forces (water, air, and heat) 4 CGNF
3. What to collect
(1) Plants with energy
(2) Fast-growing and vigorous plants (3) Materials should be in season (4) FPJ from the same crop
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4. Characteristics of each material
Mugwort (Artemisiaprinceps) - Snap the tender parts which contain the growing point. - Pick parts wet with dew. - The amount of extracted juice is slightly different depending on the seasons (spring>fall> summer). - Avoid yellowish growth points. - In general, mugwort produces little juice.
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Dropwort (Oenanthejavanica) -
FPJ is more effective when created
from dropwort that are harvested from the winter to May. Spring is the best season for making dropwort FPJ. Cut dropwort in pieces of about 2in in length. Dropwort has plenty of juice, which accelerates the process of fermentation. Because dropwort produces a lot of juice, add more brown sugar when keeping dropwort FPJ in storage.
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Bamboo shoot (Phyllostachys spp)
- Pick thick and short shoots. - Cut shoots into small pieces without peeling off skin (Do peel off the skin, when it becomes brownish) - Ferments fast due to the plentiful juice. (About 5 days) - When bamboo shoots are soaked too long, white molds may occur due to the abnormally fast fermentation
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Arrowroot or kudzu vine (Pueraria lobata)
-
Pick about 5.9inlong vines which
sprout newly in the spring. In the summer, collect the soft part of the vine and the lightcolored leaves from the upper part of the vine. Ferments fast due to the plentiful juice. (About 5 days) When bamboo shoots are soaked too long, white molds may occur through the abnormally fast fermentation.
9 CGNF
Fruit of the cedar (Cryptomeria japonica)
- Cedar is often used as windbreakers in Jeju Island (translators note: the biggest island in Korea). A flow of sap oozes out from the tree in the end of June. This is the time optimal time for harvesting its fruits. - Cedar has chi, so when a small amount of the FPJ made from the cedar is mixed with other FPJs, it will become a very effective reinforcing agent. 10 CGNF
Fruit of the chocolate vine
(five-leave Akebia)(Akebiaquinata) - Pick immature fruits of the chocolate vine in September It is good to collect when the fruit is immature, because matured fruits only have a small amount of juice. - Fruits from the chocolate vine entwining a lacquer tree (Toxicodendron vernicifluum) are even better.
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Seaweeds - Effective for a plants growth. - Reinforces the color of fruit. - Use a light stone weight to press down on brown seaweed (Undaria pinnatifida), because the juice of brown seaweed can be extracted faster than others.
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Ripe fruits with no commercial value
- FPJ of ripe fruits is called fruit enzyme - Divide a fruit into four parts (dont use as a whole) - It is good to use FPJ which has matured for 1 year. Apply this FPJ to the plant in its late reproductive period
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Flower of the false acacia (black locust)
(Robiniapseudo acacia) - The best time for collecting flowers is when they begin to bloom, just before bees visit to pick honey. - Use the same amount of brown sugar as the amount of flowers, because they have a lot of moisture. - Flowers which smell strong are more effective. 14 CGNF
Child liquid
- Use thinned-out fruit (young fruit) and
the auxiliary bud of general crops
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5. When to collect materials
(1) Just before sunrise
(2) Quickly snap the growing points (3) Special attention
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6. How to make FPJ
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6. How to make FPJ
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6. How to make FPJ
1
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6. How to make FPJ
1. Prepare ingredient with dew on it 2. If the ingredient is an irregular size, cut it into about 2in size. 3. The ingredient with brown sugar in a 1:1 ratio (weight) 4. Fill the jar with enough brown sugar to cover the top 5. Fermentation process 6. After fermentation is completed, surely filtering it for preserve.
