Fermented plant extracts

[h.h.]

From Wiki;

Fermented fish is an Eskimo food that is eaten raw and frozen. It is a staple part of the diet in many Yup'ik communities of the Yukon-Kuskokwim Delta.
[edit] Preparation

Fermented fish is prepared by first digging a hole about two feet in the ground. The preparer places a freshly caught fish in the hole, covers it with earth, and lets it stay buried for a couple weeks to a month or longer. After the fish reaches a desired level of fermentation, the preparer unearths it and immediately freezes it until someone is ready to eat it. Fermented fish tastes best raw and frozen.

This can be applied to different fermentations. I've been doing it with yucca and am now finding it works well with aloe. Pineapple might be a prime candidate, young coconut with a couple holes for bacterial entry points. I don't inoculate, there's plenty of lacto in the soil. Initially I was burying it as yard waste. Dug up a few months later, I might add EWC or GW some to get a diversity, usually just some compost that was inoculated in the past. A trip to the beach is in order.

 

[jaykush]

This can be applied to different fermentations. I've been doing it with yucca and am now finding it works well with aloe. Pineapple might be a prime candidate, young coconut with a couple holes for bacterial entry points. I don't inoculate, there's plenty of lacto in the soil. Initially I was burying it as yard waste. Dug up a few months later, I might add EWC or GW some to get a diversity, usually just some compost that was inoculated in the past. A trip to the beach is in order.

if you leave it long enough, it turns into some crazy good compost. very fine dark rich stuff.

 

[h.h.]

This can be applied to different fermentations. I've been doing it with yucca and am now finding it works well with aloe. Pineapple might be a prime candidate, young coconut with a couple holes for bacterial entry points. I don't inoculate, there's plenty of lacto in the soil. Initially I was burying it as yard waste. Dug up a few months later, I might add EWC or GW some to get a diversity, usually just some compost that was inoculated in the past. A trip to the beach is in order.

if you leave it long enough, it turns into some crazy good compost. very fine dark rich stuff.

Plus it keeps everything pretty much intact until dissolved in water. Everything becomes more soluble.
I get more saponin action when partially decomposed and fermented.

 

[CC_2U]

I have an extra plant in my flower room to experiment with and first up has been 2 applications of the lavender tea to the soil @ 1/2 cup in 1 gallon of water.

It appears to work like you would expect a good botanical tea to work - healthy plants and strong flower sites being formed in the initial 10 days or so.

CC

 

[CC_2U]

How to Make Cow Manure - Without a Cow

How to Make Cow Manure - Without a Cow

decarb

This is from 1978 if you can believe that. Here's true 'veganics' - see what you think of this guy's methods.

Note that after the process it can be dried and powdered. An important consideration for moving your product to distributors, i.e. water is really expensive to ship.

This guy definitely has an interesting angle on organic vegan fertilizing without knowing it.

How to Make Cow Manure - Without a Cow

 

[Floralfaction]

If you're going to produce methane, you should be collecting it (not too hard in small quantities search around for Anaerobic Digestion).

This 'method' is similar to bokashi piles or worm farms, the idea is to avoid hot composting, where nitrogen gets burned off. I innoculate my compost with LB, and the end product is nitrogen rich and looks just like fresh cow manure, and no methane is produced.

peace

 

[h.h.]

decarb

This is from 1978 if you can believe that. Here's true 'veganics' - see what you think of this guy's methods.

Note that after the process it can be dried and powdered. An important consideration for moving your product to distributors, i.e. water is really expensive to ship.

This guy definitely has an interesting angle on organic vegan fertilizing without knowing it.

How to Make Cow Manure - Without a Cow

Is microbe activity always aerobic or anaerobic? Will one always dominate the other?
By leaving the bags open he was still getting an exchange of gasses. Seems both forces are at work going from one to the other as the gas is exchanged and then back again. Like turning a compost pile.

 

[mad librettist]

Is microbe activity always aerobic or anaerobic? Will one always dominate the other?
By leaving the bags open he was still getting an exchange of gasses. Seems both forces are at work going from one to the other as the gas is exchanged and then back again. Like turning a compost pile.

this is oversimplified, but you basically have:

aerobes
facultative anaerobes (microaerophilic)
anaerobes

an anaerobe need not be an obligate anaerobe. Some can switch. if you think of your own muscle cells, they can burn lactic acid when O2 runs out. (yes, lactic acid is the fuel not the by-product. look it up)

Lactobacilli are microearophilic for the most part (some can respire o2). So if you have lots of food, lots of LAB around, and only a little air, you get acid fermentation (think yogurt, kimchee, sauerkraut, salami). Once LAB start to dominate, a bit of air won't make a difference.

Remember also, your skin is completely covered in lactobacilli and other bacteria. They do just fine in that aerobic environment.

 

[h.h.]

The fact that lacto are microearophilic is kind of a turn on. Sexy little things.
Have to do some Googling and reading to catch up a little.
I'm thinking of different zones of activity and their interaction. Half burying stuff. or the open bag. Unturned compost for that matter. The deeper material, of course, getting less oxygen. Sounds like the lacto eventually takes over. Perhaps the top zone producing lactic and the bottom zone utilizing it.

https://picasaweb.google.com/109928432798915617216/DropBox?authkey=Gv1sRgCMLUvo7ykKaJsQE#

 

[GoneRooty]

Has anyone tried or thought of using Kombucha in their soil? I know it's a product of fermentation, and a little acidic, but it's packed with nutrients. Just throwing this out there to see what you guys think.

 

[mad librettist]

Has anyone tried or thought of using Kombucha in their soil? I know it's a product of fermentation, and a little acidic, but it's packed with nutrients. Just throwing this out there to see what you guys think.

kombucha is mostly lacto.

I would treat it like EM or BIM.

 

[GoneRooty]

Thanks Mad, not sure if I'm gonna try it or not, just wondering. Since it's one of those things around my house anyway, cuz we drink it often, it just sparked my curiousity. And I figured someone here would have a better idea about it.

 

[mad librettist]

are you brewing it or just buying it bottled?

I imagine brewing it would yield some potent material for the worm bin

 

[GoneRooty]

Just buying it bottled right now, but am thinking about brewing it, which made me think of it. I know the mother culture is a SCOBY (symbiotic culture of bacteria and yeast) and produces a wide variety of acids (glucuronic, lactic, acetic, usnic, oxalic, malic, gluconic, and butyric) as it ferments in the tea. Think this SCOBY would be a good addition to the compost or worm bin? Or would the brewed tea be better? Damn, now I'm getting really interested in this and am gonna have to do more research!

 

[mad librettist]

(EM is a SCOBY)

EM starts off with the yeast. Yeast bodies feed the PNSB (they are able to eat)

butyric acid = vomit smell = parmesan flavor = the smell you give off when afraid = a component of a human neurotransmitter

natto is a butyric fermentation

indole-3 butyric acid is an auxin

 

[GoneRooty]

Well that explains a lot. Not sure why I didn't realize that. Thanks for clearing that up for me Mad.

 

[mad librettist]

and yes there is a bit of alcohol in EM and in Kombucha

 

[h.h.]

Bananas with lacto make a palatable fermentation as well.

 

[GoneRooty]

and yes there is a bit of alcohol in EM and in Kombucha

This I knew, but is it just the Saccharomyces cerevisiae that produces alcohol, or is it all true yeasts?

 

[mad librettist]

not sure about that.

I think many yeasts make alcohol and other stuff, for sure the bottom fermenting type along with cerevisiae.

many are facultative anaerobes