"Maintenence Solution" (for whatever reason abbreviated as SES) = OHN + FPJ + BRV
Some people dislike the notion of pre-portioning Maintenance Solution as it is something of a shortcut from the prescribed recipes, and the alcohol from the OHN can affect the livelihood of the microbiology in the FPJ and BRV.
Soil prep = SES + FAA + SW + LAB
Seed prep = Soil prep - 1/2 LAB
Leaf stage = SES + FAA
Flower stage = SES + WCP
Fruit Stage = SES (with FFJ instead of FPJ) + WCA
At each stage where FPJ is involved, it is best to use an FPJ made from that stage, from that plant. This is especially true for grapes and citrus, which should be used exclusively for grapes and citrus respectively. For example, in the leaf stage of a strawberry plant, use an FPJ from strawberry leaves, in the flower stage use an FPJ from strawberry flowers, in the fruit stage, use an FFJ from strawberries. If, for example, you don't have an FPJ from strawberry flowers, try an FPJ from the same stage from a different, similar plant. Matching the stage is more important than matching the plant, except in the cases of grapes and citrus, were matching both is important.
Some people dislike the notion of pre-portioning Maintenance Solution as it is something of a shortcut from the prescribed recipes, and the alcohol from the OHN can affect the livelihood of the microbiology in the FPJ and BRV. Also, SW and LAB should be added as needed, in the proper amounts, but CAN be added at each stage.
With the exception of IMO and SW, every KNF input derives from human food and is non-toxic. Even IMO and SW are probably fine for you to consume, if that's your thing. The inputs are intended to boost plant and soil fertility and health, but in addition to being non-toxic, they all taste delicious, and many people use KNF inputs in the kitchen as well as in the field.
Although I started my journey with LAB, it is probably far easier to begin with FPJ/FFJ
1. Harvest plant material (ideally before sunrise) and put it into a container with a lid.
2. Whatever the weight of your harvested material, add the same amount of brown sugar.
That's basically it. You can use anything. If you use leaves, roots, stems, flowers or UNRIPE fruit, it's considered an FPJ, if you use RIPE fruit, it's an FFJ.
If you want, you can lightly massage the sugar into the plant material, but it's not really necessary. Just wait. The dryness of the sugar will pull the liquid content of the plant material directly through the cell walls through osmosis. After probably less than half a day, the plant material will be swimming in a pool of its own juice, although one batch I tried took closer to two weeks.
I was delighted to discover that this is exactly the same recipe that Pascal Baudar recommended for making Green Pinecone Syrup in his book about brewing fermented drinks.
This is also essentially the same recipe as FAA
, except instead of using plant material, you use animal material, usually fish, heads and guts included.
Put it in a container, add equal weight brown sugar, and wait. The sugar pulls the FAA out of the fish and you have a nice liquid nutrient.
Once the liquid is extracted, wait a week or two before straining it off into another container (like a bottle, for example). Don't throw away the plant material. Refill the original container with the plant material leftovers with water, and it will turn into a delicious, wonderful vinegar. In a pinch, these vinegars can be a substitute for BRV
. Not perfectly ideal, but doable. best recommended substitute seems to be Banana vinegar, made with the whole banana and peel.
is simple to make.
Keep the shells from about a dozen eggs. Mash them up and put them into a dry skillet on a medium heat. Stir the egg shells and keep breaking the pieces smaller. As the egg shells become slightly browned from the heat of the skillet, blow gently to remove the egg membrane, similar to how you might blow into a bowl of amaranth seeds to separate them from the chaff. Once you are membrane-free and all the egg shell pieces are nicely browned, put them into a container and add vinegar SLOWLY. The chemical reaction will be a bit turbulent at first. A few times a day, or at least once a day, bump the jar to see if there is still bubbling activity. If nothing happens, try adding more egg shell pieces. After about two weeks, you can strain off the pieces of egg shell and the liquid is your WCA.
is similar, but instead of using egg shells, you use charred bones. Apparently bones from birds aren't as good as bones from mammals or fish. Put them on the grill and cook them until they are black. Drop them in vinegar and wait a few weeks, then strain them off. The leftover vinegar is WCP. It will taste and smell like a sort of sweet and sour sauce. Vinegary tang mixed with smoky BBQ flavor.
should be diluted 30:1. This is enough to set the trace minerals free. It also is approximately the same salinity as your blood. If for whatever reason the marine microbiology are unimportant to you or seawater is difficult to come by, you can still get the nutrient boost by using sea salt. for every liter of water, add 1 mg of sea salt.
is the most complicated, most expensive input of them all. It also takes the longest to produce, though technically, you could be up and running after two weeks.
You will need six jars (or containers with lids), AND six MORE jars with double the capacity of the first six.
OHN is made from exactly five herbs/spices: A
nger, and Ga
rlic. Angelica Root has a double portion, which is why you need six jars of each size.
Each jar starts out as a sort of FPJ, but finishes as a tincture.
AR, LR and C are considered dry ingredients, and Gi and Ga are "wet" ingredients.
The first step is to hydrate the dry ingredients. Add them to their respective jars (the smaller ones) and add beer until the volume is about 1/2 capacity and wait a day.
Next, like in the FPJ recipe, add sugar to all jars. In the case of Gi and Ga, this is exactly like the FPJ process. In the case of the two AR jars, the LR jar and the C jar, since they have beer inside, add sugar until the liquid surface is about 66-75% capacity. This is the fermentation phase, and lasts one week.
After the fermentation phase comes the extraction phase. Add vodka to all jars until they reach about 90-95% capacity.
Stir all six jars clockwise once a day for two weeks. After two weeks of stirring every day, you can pour off 1/3 of the liquid into the larger jars. This is the first of five extractions.
Top off the jars with fresh vodka, and begin again, stirring every day for two weeks. Pour off 1/3 and replace with fresh vodka. This is the same for extractions 2, 3, and 4.
After the fourth extraction, replace the poured-off portion with fresh vodka and again stir clockwise every day for two weeks. For the final extraction, pour off all the liquid, not just 1/3 of it.
In the video, he also uses Turmeric. Don't.