Thank you for this. Nigel Palmer has a garden amendment technique where you ferment garden ingredients (eg, comfrey, borage, carrot tops, etc, any high nutrient garden material) in sugar, and then dilute (about 1:500) and use as a fertiliser in the veggie garden. They really actively ferment! It is amazing to watch. I have often wondered whether the technique would produce things for use in the kitchen. You've convinced me that I should start tasting my garden amendment ferments.
Thanks for sharing. I've been toying with the idea of fermented garden amendments. Have you used as aerator in yours? I'm guessing with the added sugar, it may not be necessary. I wonder if molasses would be a good substitute as it's great for the soil microbes.
No aerator, every one I have made so far has fermented extremely well. The latest one that I strained and capped tonight is from the tops of red carrots and it is such a pretty pink (even tho the leaves are green - I guess they had red stems). Not sure whether the molasses would support the fermentation. Probably. If you search for “Fermented Plant Juice: A Drink Only a Garden Could Love” you should fine a page on the Chelsea Green Publishing site with Nigel’s method. (I can’t post a link here.)
On that page there is also a link for vinegar extracts as well. I have done them with egg shells. You can also use the strained off plant material from the Fermented Plant Juices.
Thank you for this. Nigel Palmer has a garden amendment technique where you ferment garden ingredients (eg, comfrey, borage, carrot tops, etc, any high nutrient garden material) in sugar, and then dilute (about 1:500) and use as a fertiliser in the veggie garden. They really actively ferment! It is amazing to watch. I have often wondered whether the technique would produce things for use in the kitchen. You've convinced me that I should start tasting my garden amendment ferments.
Thanks for sharing. I've been toying with the idea of fermented garden amendments. Have you used as aerator in yours? I'm guessing with the added sugar, it may not be necessary. I wonder if molasses would be a good substitute as it's great for the soil microbes.
No aerator, every one I have made so far has fermented extremely well. The latest one that I strained and capped tonight is from the tops of red carrots and it is such a pretty pink (even tho the leaves are green - I guess they had red stems). Not sure whether the molasses would support the fermentation. Probably. If you search for “Fermented Plant Juice: A Drink Only a Garden Could Love” you should fine a page on the Chelsea Green Publishing site with Nigel’s method. (I can’t post a link here.)
On that page there is also a link for vinegar extracts as well. I have done them with egg shells. You can also use the strained off plant material from the Fermented Plant Juices.