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Natural Farming Inputs





Inputs - Section 2 - FPJ - Fermented Plant Juice


FPJ is a fermented extract of a plant’s sap and chlorophyll's. It is a rich enzyme solution full of microorganisms such as lactic acid bacteria and yeast that invigorates plants and animals.  FPJ is used for crop treatments and can be added an input for making other natural farming inputs.

FPJ captures the essence of the fermented plant and in this way FPJ becomes like a super gardener power that for some is one of their secret ingredients! 

  • This means you can create your own specific boosters for the developmental stage of your plants.  You simply utilize the matching plant with the properties to fit the period of development for your growing plants. 

Additionally, if mixed with a rice bran and sprinkled around the  base of a tree or a plant will attract bugs to that area and away from the fruits.


FPJ - PDF from The University of Hawaii, click emoticon



Video Section

The following 3 videos are worth watching them all as they compliment one another in information and wisdom.


It is with pleasure that I introduce Chris Trump talk on FPJ, fermented plant juice who explains it effectively well.

Chris Trump Chris Trump - How to : FPJ - To support Chris Trump direct:  https://www.patreon.com/christrump


Large Scale FPJ

Chris Trump Chris Trump - How to : FPJ - To support Chris Trump direct:  https://www.patreon.com/christrump


It is with pleasure that I introduce Alika Atay FPJ teaching

James Yunker James Yunker  Alika Atay Teaches How to Make Fermented Plant Juice - http://mauiindependent.org/native-wisdom-water-protector-alika-atay-on-the-power-of-we-the-people/


An excellent FPJ video with useful tips and information regarding collection and is a must watch.  Video is not embedded by request at youtube, click the emoticon to watch the video at youtube.




Instructional Section


This FPJ recipe is from Master Cho, click to visit.




FPJ is a fermented extract of a plant’s sap and chlorophyll's. It is a rich enzyme solution full of microorganisms such as lactic acid bacteria and yeast that invigorates plants and animals. FPJ is used for crop treatments.


Materials/ ingredients needed:

  • Non poisonous vibrant plants that fit the growth properties you are wanting such as: Mugwart / Water amaranth / Bamboo shoot etc.
  • Jaggery / Brown sugar
  • Glass / Ceramic / Clay jar with a wide mouth.  (No metal)
  • Porous paper (paper towel)
  • Rubber band / thread
  • Sharp Knife or Scissors
  • Large mixing container with wide mouth
  • Storage container of ceramic / glass /HDPE plastic (no metal)
  • Scale



  • Use only the same type of plants when collecting per FPJ batch.
  • Plants that are strong against cold and can grow well in spring. This is in order to pass down the characteristic of plants that can endure extreme climatic changes.
  • Plants that grow fast and are vigorous. Fast developing plants have growth hormones at are very active. This characteristic can improve any plant weaknesses and the recovery of certain health problems of the plants.
  • Thinned-out fruits have a lot of gibberellins which makes plants healthy with thicker foliage and enhances the thickness of fruit.
  • Never poisonous plants.



  • Avoid days when there is excessive sunshine or rainfall.
    • Excessive sunshine may evaporate nutrients.
    • Too much rainfall may wash away important nutrients and microorganisms.  When there is rain, collect only after two days.
    • Do not rinse with water.
  • Collect the ingredients just before sunrise.
    • Plants have perfect moisture level during this time.
  • Take tips 2 to 3 inches long.



  • Shake off dirt from the Plants but do not wash in water.
    • Washing will remove useful microorganisms.
    • If the ingredients are too big, cut them to adequate sizes, about 3 to 5 cm. This increases contact surface area and promotes osmotic pressure. (Do not mix different kinds of ingredients in one container. Use separate container for each ingredient.)
  • Measure the weight of the ingredient and the weight of brown sugar.
    • Brown sugar should equal the weight of the ingredient.
    • You should add or subtract sugar according to plant’s moisture level.
  • Put the ingredients and brown sugar in a large wide container and mix them with your hands.
    • Everything is to be covered with brown sugar as to ensure osmotic pressure.
  • Cover with porous paper and leave for 1 to 2 hours.
  • Put the mixture into a glass or clay pot. It should fill up ¾ of the jar.
    • It is important that the jar is not too full or under full.
    • The empty space is optimum for fermentation to occur.
  • Put weight (Stone) on the mixture to control the amount of air in the mixture.
  • Put on the breathable cover and tie the jar.
    • A cover is needed to prevent insects from getting into the mixture.
    • Paper is ideal because it lets the air in and out.
  • 24  hours later check volume of material in jar.  This is important to insure proper fermentation.
    • If it has settled under 2/3 jar, add more mixture until 2/3 full.
    • If it is too full remove some material until the jar is 2/3 full.
  • 1 or 2 days remove the weight.  After the air has escaped, put breathable cover back on.
  • Place the jar in a cool and shaded place.
    • Do disturb the ingredients during the process of fermentation.
  • You will know that fermentation is occurring when bubbles start to form, which normally occurs on the second day. Ideally, fermentation should take no longer than 7 days, as the quality of FPJ appears to diminish thereafter.
  • Fermentation is complete when:
    • The plant material floats and the liquid settles at the bottom
      • If too much brown sugar was used, this separation is not distinct.
      • There is a light alcohol smell due to breakdown of chlorophyll
      • The liquid tastes sweet, not bitter.
  • After fermentation is complete (3 to 7 days),
    • separate the plant material from the liquid using a colander or strainer.
    • The spent plant material can be used as animal feed, or added to mixed compost (another input known as IMO#5).
    • The liquid is Fermented Plant Juice (FPJ), which can be used immediately or stored in a loosely covered container.
  • Transfer the FPJ into a glass or food-grade polyethylene (PE) plastic container.
    • The microorganisms in the solution are alive and continue to produce gases.
    • The lid must be kept loose or the container can explode.
    • As with all Natural Farming inputs, each batch should be stored separately.
      • They should be combined only when a solution is being mixed for immediate use.
    • Refrigerate for short term use.
    • For long-term storage and can be stored at room temperature,
      • add an equal amount of brown sugar by weight to FPJ to prevent it from souring


Preparing and Applying FPJ

  • Dilute FPJ with water It is best to use a mixture of old and newly made FPJ in your solutions.
  • FPJ is generally used at a concentration of 1 part per 500 parts water (1:500)
  • If a more dilute solution is necessary (1:800 to 1:1,000)
  • To avoid damaging plants (leaf burn) under the following circumstances:
    • Add FPJ when using more than three different natural farming inputs combined,
    • It is applied during hot weather,
    • FPJ that has been stored longer than a year and thus has become more concentrated is being used.
  • Apply FPJ once per week in the late afternoon, ideally an hour before sunset
    • The solution can be foliar sprayed on leafs or watered into the soil. 
    • The nutrient solution is applied once per week and is adjusted as the plant passes through its life-cycle stages and vegetative and reproductive phases.


Dilution Rates: 1:500

      Water volume                    Kitchen measuring utensils                     Fluid ounces (fl oz)                     Milliliters (ml)

  • ½ gallon                         3/42 teaspoon (tsp)                                       .13                                                    4
  • 1  gallon                         1 1/2 tsp                                                           .26                                                    8
  • 5 gallons                        2 1/2 tablespoons (Tbsp)                            1.28                                                  38
  • 10 gallons                      5 tablespoons (Tbsp)                                   2.56                                                  76
  • 25 gallons                      Little more than 3/4 cup                               6.40                                                189
  • 50 gallons                      1 cup                                                               12.80                                               379


Dilution Rates: 1:800

      Water volume                    Kitchen measuring utensils                     Fluid ounces (fl oz)                     Milliliters (ml)

  • ½ gallon                         1/2 teaspoon (tsp)                                        0.08                                                  2.5
  • 1  gallon                         1 tsp                                                                 0.13                                                  5
  • 5 gallons                        5 teaspoon (tsp)                                            0.80                                                  24
  • 10 gallons                      little less than 1/4 cup                                 1.60                                                  47
  • 25 gallons                      1/2 cup                                                           4                                                     118
  • 50 gallons                      1 cup                                                               8                                                     237


Dilution Rates: 1:1,000

      Water volume                    Kitchen measuring utensils                     Fluid ounces (fl oz)                     Milliliters (ml)

  • ½ gallon                         1/3 teaspoon (tsp)                                        0.06                                                  2
  • 1  gallon                         3/4 tsp                                                             0.13                                                  4 
  • 5 gallons                        1 1/4 tablespoons (Tbsp)                             0.64                                               19
  • 10 gallons                      2 1/2 Tbsp                                                       1.28                                               38
  • 25 gallons                      little less than 1/2 cup                                   3.2                                                 95
  • 50 gallons                      little more than 3/4 cup                                 6.4                                               189



  • Germination to early vegetative growth examples:
    • Mugwort, Dropwort, and bamboo shoots FPJs are suitable at this stage to help crops become resistant against cold and grow fast and strong and is applied from germination until early stages of plant growth.
    • FPJs should be used at lower concentration during this stage, preferably at a dilution of 1:1000.
  • Vegetative growth examples:  
    • Kudzu, Arrowroot, Beans,  Angelica, Dropwort. Purslane, Squash shoots, Sweet potato shoots,  Watercress and Bamboo shoots as well as Reeds (water or marsh plants with a firm stem), help crops obtain their needed nitrogen to increase in volume.
    • At this stage, FPJs can be used at a general dilution of 1:900 to 1:700.
  • Beginning flower/fruiting:
    • FPJ made from green (unripe) fruit is applied to plants that are just beginning to develop flower shoots and need phosphorus (P).
    • At this stage, FPs can be used at a general dilution of 1:600. 
  • Reproductive and flowering and fruiting stage:
    • They require a lot of calcium (Ca).  FPJ made from calcium-rich plants or FPJ that has been stored for over a year is applied at this stage.
    • At this stage, FPJs can be used at a general dilution of 1:500. 
  • Presence of pests: FPJ can be used to keep pests away from fruits.
    • A mixture of FPJ and rice bran can be sprinkled on the area around fruit trees to lure pests to the ground, thus preventing them from going to the fruits. 
    • FPJ can be used at a general dilution of 1:500. 



  • During excessive vegetative growth or overgrowth due to prolonged rains or cloudy weather.
  • During acidic or nitrogen-excessive crop conditions, which create a pest-attractive environment.
  • Conditions of too much moisture or poor ventilation, which promotes fungal growth.
  • Only use citrus with citrus plants.




Tips and special notes:

  • It is not recommendable to use molasses as it contains too much moisture to raise the osmotic pressure as high as brown sugar does for good fermentation.
  • Sometimes small bubbles or fungi will be present in the Jar. They result from lacking brown sugar or from an unbalanced volume between the empty space and the ingredient. In this case, add a little brown sugar, stir and preserve after filtering.
  • Avoid picking plants near the road side to prevent the polluted plants.
  • The most important requirement when selecting plants for making FPJ is to use the growing tips of plant species that are fast growers.
  • Flowers, flower buds, and immature fruits can also be used.
  • The plants should be vigorously growing at the time of collection.
  • Hard or woody plant parts will yield little or no plant juice.
  • Plant parts should be harvested while the plants are in respiration mode (before sunrise) and not in photosynthetic mode (during daylight), due to the effects these processes have on plant chemistry.
  • Avoid collecting plant parts during or after rainfall (ideally, wait two sunny days after rain stops) and do not rinse collected plant parts, to conserve their surface microbial populations (lactic acid-producing bacteria and yeasts), which will carry out the fermentation process.
    • Low levels of these microbes will result in improper fermentation and/or low yields of plant juice.



Fermentation Fun by Chris Trump

Chris Trump






  • Cho's Global Natural Farming
    • Master Cho
  • Chris Trump
  • Alika Atay
  • OneDrive
  • The University of Hawaii
  • School of Life


Natural Farming Inputs



~Cultural Healing and Life

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