I am doing an almond shell ferment to create a potassium additive for plants. When I did it previously I used the same process I use to make vinegar. I was wondering if a lactobacillus ferment might work better for extracting the nutrients? Or would the salt cause problems later?
Zone 5b/6a, alkaline soil, 12 inches of water per year. For now the goal is a water independent urban homestead with edible landscaping and food forest.