Fermented Plant Juice

“What Is Fermented Plant Juice (FPJ)?

FPJ is used in solutions for seed and soil treatments and plant nutrition. It consists of the young shoots of vigorously growing plants that are allowed to ferment for approximately 7 days with the aid of brown sugar. The brown sugar draws the juices out of the plant material via osmosis and also serves as a food source for the microbes carrying out the fermentation process. “

-University of Hawaii

The general overarching concept is the bacteria in the fermentation process use the sugars to breakdown the plant matter and convert it into a highly available solution of nutrients, hormones, enzymes, amino acids and microbes.

We have only scratched the surface on what is possible and will be running some preliminary experiments and publishing our results on the blog. There appears to be a general gap in knowledge regarding using herbal plants such as lavender, thyme, rosemary and oregano vs. nutritive plants such as comfrey, nettle, mugwort and purslane. It is our interest to seek out sponsors to facilitate these experiments, sharing what we have learned and build our own brand of GRASSROOTS SCIENCE™.   Please visit the link below to learn more about the process of FPJ and DIY!

Download the PDF from the University of Hawai‘i:

6 thoughts on “Fermented Plant Juice”

    1. Thanks Aaron, we look forward to hearing about your results! Fermenting medicinal herbs is of great interest to us. It poses interesting questions regarding the antimicrobial properties of rosemary and how that interacts with the fermentation process.

    2. Michael De Angelis

      Hey Arron, In the rare chance you see this, have you found anything interesting with native plants in the last few years?

  1. My thought on the herbs you mentioned is that they are really anti-microbial and thus would inhibit the growth of microbes.

  2. 2019 01:35

    I heard it better only using one type of plant per batch.
    But then again, why would’nt the bénéficial nutrients and hormones add up?
    Maybe they could interact with eachother..
    So I began my expirement.
    Early in the morning (1) I went to gather some knettles, except I live in Switzeland, and we are in march, so always under 50 degres fahrenheit. A bit too cold to have them in full potential, so found a few and another herb that thrived (2). Mixed equal parts with brown organic sugar(3), then waited about 7 days, until bubbles were forming on the sides and had an almost, coffée-ish, sweet malt smell. Quite interesting.
    i use this solution at about 1:500 ratio, most of the time much less, because in foliar spray, it can give quite a, funky cheesy smell, and it does disturb my entourage sine I spray this on interior plants.
    I’ve had some fungus gnats, real annoying, flying in your face, watch out.
    This solution got rid of the problem in a matter of days. The adult gnats would just not want to be near the leafs, the stem or the earth, was my impression. For the moment, happy with my home made product, really easy to make if you follow the few steps correctly, organic, no cost at all, just recycling mother nature.
    We need to spread the word about all of this. Do it yourself remedies, nutrition, energy.
    Phones and cell phones getting real bad I’ve heard. The waves will have many people fall sick.
    Stick to the natural, to the most you possibly can.

  3. Matthew Kaiser

    I just got finished with the PureKNF Level 1 Course they have up on youtube. Almost 20 hrs worth of information and I recommend it to anyone interested in KNF. I’m making all my own KNF inputs as well as bokashi using rice hulls at first (because i need soil aeration) but i’m in the process of sourcing locally using spent grain from craft breweries in the area. I have a question regarding fermenting cannabis leaves and buds for human consumption using the FPJ method and then taking that further and making cannabis vinegar after with the "waste" material. I am wondering specifically about the medicinal properties and the possible chemical changes that could occur with cannabinoids during the fermenting process. I am thinking of the potentials for hemp extracts being completely bioavailable using the fermenting process all while keeping the active cannabinoids and THC only in its acid form (THC-A) thus side skirting local Delta-9 levels @ .3%.
    Anyone have any experience or is interested in doing some long distance rNd with me feel free to email me at [email protected]

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