Annira Farm Inc. Est 2016

HOW TO MAKE FERMENTED PLANT JUICE

When making FPJ, use more sugar if the plant material is very juicy and less sugar if less juicy. Shake away dirt from the plant material but do not wash.

 

INGREDIENTS

• 1 part Brown Sugar

• 2 to 3 parts plant material abundant  in your area like (Kangkong, Alukbate, Camote, Water lily, Oregano , Kalabasa etc.)

• Fermentation jar

• Porous paper or loosely knit cloth to cover mouth of jar and string to tie it down

• Basin or tub big enough to hold all ingredients

• A bag of sand or water

METHOD

1. Cut plant material into finger size so that the juices can flow out more easily.

2. Weigh plant material. Next place plants in a basin or tub.

3. Weigh 1/3 or ½ amount of sugar to the weight of the plant material.

4. Sprinkle sugar over cut plants and mix thoroughly with your hands.
   
   (If there is a huge amount of plant materials, put alternate layers of plants and sugar in the tub before mixing.)

5. Next, cover with a newspaper and leave it for 1-2 hours.

6. Put mixture into a fermentation jar, filling it up to about 80 percent of the container. Place a weight such as a bag of sand or water. Ensure the bag do not puncture and spill its contents into your plant materials.
   
   (The weight is to compress the materials and remove any air spaces to ensure the sugar is in contact with all plant materials.)

7. Cover the jar with porous paper or loosely knit cloth to allow ventilation.

8. Remove the weight after half to one day after the air has been expelled from the mixture. By this time, the mixture will probably fill 2/3 of the jar. (When the jar is filled 2/3 with materials and 1/3 with air, optimum fermentation will occur.)
   Cover the mouth again with porous paper or cloth. Date and label the jar.

9. Place the jar in a cool, shaded place. Do not open, move or stir the ingredients while fermentation is taking place for about 5-7 days.

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Oriental Herbal Nutrients (OHN) is made from plants with fungicidal and pesticidal properties.  Examples are: Garlic, Ginger, Onion, Siling Labuyo etc.  We ferment these plants in order to maintain their properties.

 

 1) Chop 5kgs of choice of herbs.  We use a combination of the above.  An easier way instead of chopping is pressing, hammering or bayo, them to break the fibers.

2) Place in a plastic container.

3) Add beer to the level of the ingredients.

4) Cover and keep in a dark, cool place.

5) After 12hrs, add 1liter of Molasses and cover with Manila Paper.

6) Keep in a cool, dark place.  Ferment for 7days.

7) Add Gin or Coconut Vinegar, equivalent to 3x the amount of Beer that was used on day1.

8) Cover again and keep in a dark, cool place.

9) After 10days, harvest on top, the same volume of Gin or Coconut Vinegar that was added.

 

You may repeat from step5 onwards for 3cycles.   The sludge may be fed to your animals.

 

OHN keeps our pastured chickens healthy.  We use it 2x a week to strengthen their immune system.  When the chickens are sick, they are given OHN for 3days straight.  Use 2 Tablespoons for every liter of fresh water.

 

Simple version that you may try:

 

1) Use 1/2kg Ginger and 1/2kg Garlic.

2) Soak in 2lts Gin.

3) Harvest after 3 days

 

OHN keeps the plants healthy.  Used from the vegetative stage and continues up to fruiting stage, once a week.

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