Gil Carandang's Ginger Garlic Extract

shmalphy · Jun 28, 2012

Has anyone tried this? I just started making it tonight, I will report my findings here

Ginger-Garlic Extract

The original recipe of the natural farmers of Korea use not only the ginger and garlic materials, but also Chinese herbs like Angelica acutiloba, Glycurrhiza uralensis and Cinnamomum loureirii. These Chinese herbs have one basic common denominator, they are good for digestion. We have used simply equal amount of ginger and garlic, less these Chinese herbs. This is our natural antibiotics we use for plants and animals.

Remember the high level of sulfur on garlic? It is a good fungicide. The ginger-garlic extract is quite different from the plant extracts we have discussed. We soak the chopped up ginger and garlic in beer or wine overnight or 12 hours. Then we add 1/3 crude sugar and let it ferment for a couple of days like 5-7 days. They we add alcohol which stabilizes and arrests fermentation. The alcohol should be at least 40% proof. The active ingredients of the ginger and garlic is extracted in finale with the use of alcohol similar to herbal tincture we are familiar with in homeopathy. Remember that ginger and garlic are highly medicinal and highly nutritious. We have used them as natural antibiotics and in preventive medicine. We have used this concoction on chicks and chickens and have made them healthy throughout. Of course, we also use them when we see animal weakening and when they are sick. We have used them on fungal problems of plants. We have used them for rheumatism. The uses are enormous both for plants and animals. The potency of your plant extracts are relative to active ingredients that are available from the plants you are extracting. Most importantly, the part of the plants. For example, the energy on the plant part is most concentrated on the seed, fruit, leaf and other parts of the plants, to that general order. Seed is where the plant procreate itself. By simply adding moisture and heat, seed will germinate and will derive its nutrient for growth from its own seed. What natural farmers are saying is that the energy or nutrition is more potent on the seed, fruit will be second and on the leaf third. That’s the reason why when we ferment seeds like grain, our dilution for use is 1:1000 instead of 1:500. This is just a guideline.

Sometimes, you can use more diluted form but with more frequent applications. There is really no clear cut rule. Things have to be based on experimentations, experiences and observations.

Gascanastan · Jun 29, 2012

Please do,I look forward to your findingz.

DARC MIND · Jun 29, 2012

i have
just used redwine to ferment minced garlic and ginger...strained and diluted w/ mollasses water to store....

plants seem to enjoy
gils recipe is a bit more complex for my liking

Gascanastan · Jun 29, 2012

Cool Darc Mind,

Of course still curious what shmalphy's results are.

shmalphy · Jun 30, 2012

I have had good results with other garlic sprays, and with the other recipes I have tried of Gil's so I had to try it. Garlic was $1 for a pint of peeled cloves and ginger was 89 cents for a few decent sized pieces... Vodka will be $3 so for $5 I will have enough "antibiotic" (?) to last a good long while. Sure beats the prices on the gimmicky bug sprays at the store...

I used a food processor to grind up the garlic cloves and whole ginger (skin on), and put a tiny amount of beer in and let it sit overnight. I would have used more beer if I had it but I don't drink, so I brought home the end of a beer from a friend's and it ended up barely wetting it. I have added the molasses yesterday and it is starting to bubble and ferment. I would get some pics, but it is not much to look at. I used Heineken (not even sure if that counts as beer, we will see...) and I was going to mix in a pint of cheap vodka and soak that for a bit then strain and apply 1 tsp per gallon (about 1:500)

supermanlives · Jun 30, 2012

very interesting. good find

shmalphy · Jul 29, 2012

Finished it. It works great, no more problems with bugs or anything eating any of my plants outdoors or indoors. It gives a strong sheen to the leaves like neem oil does.

OrganicOzarks · Jul 29, 2012

That is an extremely complicated Fermented plant extract.

shmalphy · Jul 29, 2012

I think the idea is to get some of the alcohol soluble terpenes and oils that water won't get. Like making a cannabis tincture.

Between Lacto B, BIM, bionutrients, calcium phosphate from eggshells, bokashi, this and other recipes I have used he has a lot of credibility. All of these things have been so unbelievably effective, I would try anything he recommends.

palmero · Jul 31, 2012

Thanks for this interesting thread.
I am just preparing it, today I added the crude shugar.
So how much alcohol you have to add at the end of fermentation?
How long should the stuff react with the alcohol and do you filter it
befor use?
Saludos
:tiphat:

shmalphy · Jul 31, 2012

I added about 200ml of cheap vodka. I let it sit about a week with the vodka, after which the layers had become more pronounced than in the picture (which is everything including vodka at the beginning of the week) I can't say if this is right or not, I was just playing it by ear, but it worked. I have enough to last at least 2 years for $5 and i plan to treat all my friends garden as well.

SeaMaiden · Jul 31, 2012

Cool read, shmalphy, thanks again.

palmero · Aug 3, 2012

@shmalphy Thanks for your answers.
Found some more infos about this stuff (see picture below)
They use the fermented material 3 times to extract essence.

Salu2
:tiphat:

Scrappy4 · Aug 3, 2012

DARC MIND said:
i have
just used redwine to ferment minced garlic and ginger...strained and diluted w/ mollasses water to store....

plants seem to enjoy
gils recipe is a bit more complex for my liking

Most all red wine has been treated with potassium or sodium bi sulfate. I would think this would kill microbial life. Vodka relies on high alcohol to kill off problem bugs but due to the alcohol makes a good solvent for extracting (tinctures)......scrappy

ClackamasCootz · Aug 3, 2012

Scrappy4 said:
Most all red wine has been treated with potassium or sodium bi sulfate. I would think this would kill microbial life. Vodka relies on high alcohol to kill off problem bugs but due to the alcohol makes a good solvent for extracting (tinctures)......scrappy

Thank you!

Granger2 · Aug 3, 2012

schmalphy,
What dilution rate are you using? Have you tried it as a soil drench, like for root aphids? Thanks. -granger

shmalphy · Aug 4, 2012

I eyeball 1/4 teaspoon or so into a quart spray bottle.

I haven't tried it for a soil drench, I would be afraid it would kill beneficial bugs or fungus.

palmero · Aug 4, 2012

shmalphy said:
.. I have added the molasses yesterday and it is starting to bubble and ferment.

This is what the Hawaiian farmers think about the use of molasses
to ferment :

"NOTE: Molasses is not recommended for use. It contains too much
moisture to raise the osmotic pressure as high as brown sugar does
for good fermentation."

Saludos

ClackamasCootz · Aug 4, 2012

shmalphy said:
I would be afraid it would kill beneficial bugs or fungus.

Keep that concern at the forefront......

shmalphy · Aug 4, 2012

I would assume I have some root aphids, but the plants are healthy as anything so I don't see any reason to kill all the bugs in my soil. It is like throwing out the baby with the bathwater. I think they are beneficial when you use a no till as they eat the old roots. Plus garlic is an anti fungal and I would think it would kill the mycorrhizae.

Looks like I will have to get some crude sugar I guess. Like the sucanat they sell in bulk at whole foods?

In nature bugs don't try to kill plants, in fact they often form symbiotic relationships.

Gil Carandang's Ginger Garlic Extract

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