By Ellaine Kryss Hubilla

Fermented Fruit Juice (FFJ) is a nutritional activation enzyme that helps improve the condition of the soil and therefore the crops growing in it. Through foliar application (spraying the mixture directly to the flower and fruit of the plants) FFJ can improve the flavor of the crops because it also functions as a natural taste enhancer.

Raw brown sugar is an important ingredient in producing FFJ, since it is responsible for the extraction of phytochemicals which can be found in fruits and vegetables. These phytochemicals are accountable for the protection of cells which fight against damages that may lead to cancer. Scientists anticipate that eating more fruits and vegetables may reduce the risk of cancer by up to 40%. 

The fermentation process usually takes about a week but in some cases, it may take about a month or longer. To produce FFJ, it is better to use overripe fruits because it can lessen the fermentation period and necessary microorganisms like molds are already present in them.

This natural farming method was developed by Dr. Han Kyu Cho of South Korea. Today, it is also used in propagating livestock by adding it to their feeds, which enhance the nutrients received by the animals. You can produce FFJ using a single kind of fruit or the combination of two or more. Fruits with high citric acid content like lemons and oranges are not recommended, due to their composition which is opposite to the necessary formulation that FFJ needs.

Materials using a combination of various fruits:

1 kilogram each of sweet ripe fruit and/ or root crop of choice (total 3 kg)

3 kilograms raw sugar or molasses

Porous paper (like newspaper or cardboard)

Chopping board

Empty pail or container (20 litres capacity)

Empty bottles with lids

Preparation:

  1.   Gather all the fruits needed. Clean and wash them thoroughly.
  2.   Drain and dry them for 5 minutes. Peel off rind and remove all seeds, then slice each fruit to an inch in size.
  3.   Mix all fruits in a 20 liter container. Add 3 kilograms of molasses and mix thoroughly. See to it that all chopped fruits are covered with molasses or brown raw sugar for easier extraction.
  4.   Place a nylon screen on top of the container and put 5-8 pieces of 25-50 grams of stone on top of the nylon screen.
  5.   Cover the container with porous paper for a good supply of air then tie it with string or a rubber band after.
  6.   Label the mixture bearing the name and date of fermentation.
  7.   Keep it in a dark or shaded room for 7 days. Make sure that the area where you will place the mixture is not infested cockroaches or mice because they might feed on it.
  8.   Open the mixture and extract the liquid, filter it and keep it in the bottle but do not close the lid tightly. Loosen it to approximately 1 complete twist to allow air and yeast inside. The mixture will bubble because of the contact.
  9. Completely close cap after a week or when there are no more bubbles visible.
  10. The concoction is ready to use after extraction.

Dosage: Mix 2 tablespoons of FFJ with 1 liter of clean water. In severe cases, double the dosage if needed.

Application:

For plants, prepare the same dosage. Spray it on the flowers and fruits 1 to 2 times a week. Doing this is more important at the onset of flowering and fruit setting because the mixture is rich in phosphorus and potassium, which are necessary during these stages.

For animals, mix it with their drinking water using the same dosage above, 2 times a week. It can also be mixed with the feeds at the same frequency.