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Inputs - Section 7 - FFJ - Fermented Fruit Juice

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Natural Farming Inputs




Inputs - Section 7

Fermented Fruit Juice

Fermented Fruit Juice or FFJ is is a water soluble potassium that is similarly made as Fermented Plant Juice (FPJ) but with fruit.

FFJ is easily absorbed by the plants leaf.  It is basically an artificial honey as a nutritional activation enzyme which promotes growth, helps maintain a bio friendly environment, and helps animal digestion.

It is used to revitalize crops, livestock and for humans, as all natural farming input, it is edible.  As the main fruit ingredients use sweet fruits such as Banana, Papaya, Mango, Grape, Melon, Apple etc (the fruits must be sweet and not tart or sour).  However, only use citrus with other citrus plants.

Different types of FFJ can be made for different periods of plant growth.  You can make a change over FFJ from unripe fruit.  For periods of main flowering you can use riper fruit and for end of crop you use matured end of harvest fruits.  

  • In this way you can tailor an FFJ for the properties that match your specific growth period.




Aloha Terps Aloha Terps - Korean Natural Farming - URBAN FORAGING FOR FFJ (fermented fruit juice)



  • Suggested materials include banana, papaya, pineapple, mango, jack fruit, star fruit, guava, pumpkin, etc
    • (use citrus with only citrus plants and grapes only with grapes due to their cold weather and sour characteristics).
    • Recommended “best” mixture is banana 3 kg, papaya 3 kg, and pumpkin 3 kg.
    • Potato, cassava, yam, matured squash and carrot can be substituted for fruit if needed.
  • Make FFJ from each fruit separate and mix before use. '
  • Prepare at least 3 fully ripened fruits, either picked or fallen.
    • If the quantity of fruits is not sufficient, you may add supplementary ingredients such as spinach roots, wild yam, cabbage, cucumber, zucchini and radish. (Use grapes only for grapes and citrus for citrus fruits. These fruits are not good when used on other crops due to their cold and sour characteristics.)
  • Do not wash the fruit.
  • Best time to prepare in the evening to prevent flying insect.
  • Generally prepare 1 kilo fruits to 1 kilo brown sugar or in a 1 to 1 ratio
    • Use half of the sugar while dicing and pour the remaining half after all of the fruits have been diced and placed in the container.
    • In summer for 1 Kg of fruit ingredient, use 1.2 to 1.3 Kg of brown sugar (Jaggery)
    • In winter use 1Kg each of fruit and brown sugar or in a 1 to 1 ratio. (One of the functions of brown sugar is to control moisture. During winter, temperature is lower, thus, there is little need to control the moisture).
  • Spread the sugar on the chopping board.
  • Dice your fruit ingredients starting with the ripest.
  • After dicing, smear sugar on the fruits and put them in a container.
    • This step should be taken quickly to prevent the loss of essential substances. Fruits that are difficult to dice like grapes and strawberries may be slightly crunched with clean fingers.
  • Use half of the sugar while dicing and pour the remaining half after all of the fruits have been diced and placed in the container.
  • Slowly stir the mixture of diced fruits and sugar, about 2 to 3 times with a wooden stick.
    • Stir more in winter as temperature plays a role in this process. 
    • Stir less in summer as temperature plays a role in this process.
  • Place in a jar and fill to 2/3 full leaving air for the fermentation to happen.
    • Always leave 1/3 of the container or jar open so the organisms can breath.
  • Let sit 7 to 10 days out of direct sunlight and bright light.
    • When big bubbles pop during the fermentation process, it means the power of enzyme is weak. 
    • When tiny bubbles fiercely boil at once, it means power of enzyme is strong.
  • After fermentation, sprinkle some more sugar on the mixture and store in a cool and shaded place. It is normal, that some sugar can still be found on the surface.
  • When storing, leave the lid loosely on for 14 days to prevent an explosion from gasses.


How and when to use

For Plants:

  • Apply using 2 tbsp of FFJ / 10 liters of water. Apply directly to leaves of plants when sun is not out. Add to the IMO and FPJ mixture and spray together to the leaves and soil of fruit bearing trees or during vegetative and reproductive stages.

For Animals:

  • Mix 2 tablespoons of the juice to 1 liter of water. This is also good for human consumption.


Transition/Changeover period:

  • During this period, crops require ample amounts of phosphoric acid.
  • Acid from FFJs of less ripe fruits is good such as those from Papaya, Mulberry, Raspberry or grape.
    • Only use grapes for grapes and citrus for citrus.
    • Often used with other natural farming inputs.
  • After the Changeover period of crops: 
    • Apply with FFJ that has been diluted in 1:1000 ratio in water.


Reproductive growth period:

  • FPJs made from fully ripened fruits of apple, banana, mango, papaya, peach, and grape are useful to supply the calcium demand of crops at this stage.
    • Often use with WCA and other inputs.


It is an excellent output for re-energizing crops and livestock.

  • Spray it to chicken housing, vegetables, orchard for protection against diseases.


FFJ made from Strawberries

Nappy Valley Genetics #tastethenewbreed Nappy Valley Genetics #tastethenewbreed - Making nutrients Strawberry FFJ KNF Style. #breakawayfromthebottle


A video of fermented fruit juice production

UPOU Networks UPOU Networks - Fermented Fruit Juice (Organic Agriculture)





Natural Farming Inputs




~A Cultural Healing and Life compilation

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