A4
11th Year Anniversary
What Is Fermented Plant Juice?
FPJ is used in solutions for seed and soil treatments and plant nutrition. It consists of the young shoots of vigorously growing plants that are allowed to ferment for approximately 7 days with the aid of brown sugar. The brown sugar draws the juices out of the plant material via osmosis and also serves as a food source for the microbes carrying out the fermentation process. The weak alcohol produced during fermentation extracts chlorophyll (soluble in ethanol) and other plant components. It is non-toxic and edible.
What Affects the Quantity and Quality of FPJ?
The most important requirement when selecting plants for making FPJ is to use the growing tips of plant species thatarefastgrowers.Flowers, flower buds, and immature fruits can also be used. Hard or woody plant parts will yield little or no plant juice. The plants should be vigorously growing at the time of collection. Plant parts should be harvested while the plants are in respiration mode (before sunrise) and not in photosynthetic mode (during daylight), due to the effects these processes have on plant chemistry. Avoid collecting plant parts during or after rainfall (ideally, wait two sunny days after rain stops) and do not rinse collected plant parts, to conserve their surface microbial populations (lacticacid-producing bacteria and yeasts), which will carry out the fermenta- tion process. Low levels of these microbes will result in improper fermentation and/or low yields of plant juice.
What Kinds of Plants Can Be Used to Make FPJ?
Plants should be vigorous, fast-growing, and healthy. In Korea, the most commonly used plants are mugwort (Artemisia vulgaris) and dropwort (Oenanthe javanica). Other ideal choices grown locally include, but are not limited to, purslane (Portulaca or pigweed), watercress, angelica, bamboo shoots, sweet potato vines, beans, pumpkin, and seaweeds (Table 1). KNF practices emphasize using what is available. Do not use poisonous plants; if in doubt, have plants identified through your local extension service.
Table 1. Plants commonly used to make fermented plant juice (FPJ)
[TABLE="class: t1, width: 535"]
[TR]
[TD="class: tr2 td6"]
[TD="class: tr2 td7"]
[TD="class: tr2 td8"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[TR]
[TD="class: tr4 td9"]
[TD="class: tr4 td10"]
[TD="class: tr4 td11"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[TR]
[TD="class: tr4 td9"]
[TD="class: tr4 td10"]
[TD="class: tr4 td11"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[TR]
[TD="class: tr4 td9"]
[TD="class: tr4 td10"]
[TD="class: tr4 td11"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[TR]
[TD="class: tr4 td9"]
[TD="class: tr4 td10"]
[TD="class: tr4 td11"]
[/TR]
[TR]
[TD="class: tr3 td9"]
[TD="class: tr3 td10"]
[TD="class: tr3 td11"]
[/TR]
[/TABLE]
When Is the Best Time to Make FPJ?
FPJ can be made year-round. In temperate climates, FPJ is usually made during the warmer months when plant growth is vigorous and growing tips are abundant.
Making Fermented Plant Juice (FPJ)
Step 1. Collect plant material
Before sunrise, collect the fast-growing tips (2–3inches long) of plants; for plants with longer tendrils, such as sweetpotato, longer pieces can be collected. Avoid collecting during or after rainfall.
Step 2. Cut and weigh the plant material
Do not rinse collected plant parts, so as to conserve surface microorganisms. Record the weight of the plant material. Cut the shoot tips into 2- to 3-inch pieces. Weigh plant parts before or after cutting, whichever is easier.
Step 3. Add brown sugar
Weigh out an amount of brown sugar equal to the weight of the plant material, and toss together in a bowl or large pan. Coat as much of the surface area of the plant material with sugar as possible to expedite the osmotic process and draw out the plant juices.
Step 4. Pack the plant-material-and-brown-sugarmixture into a container
Select a clear glass or food-grade polyethylene (PE) plastic container (no lid necessary). Do not use metal, which will react with the solution. Pack the container tightly with the plant-material-and-brown-sugar mixture until full. Cover the mouth of the container with a breathable material, such as muslin, heavy cheesecloth, or a towel, to allow air exchange. Secure the cover (with string, rubber bands, etc.) to keep pests and other contaminants out. Paper towels can be used but should be replaced if they become wet or torn. Store the covered container in a well-ventilated area away from artificial or natural light and extreme heat or cold. Do not refrigerate.
Step 5. Check the container after 24 hours and adjust the volume if necessary
In order for the fermentation process to occur proper- ly, the volume of theplant-material-and-brown-sugar mixture should settle to 2/3 of the container after 24 hours. If the container is too full, the microbes will not have enough air to properly ferment. Remove some of the plant material until the container is no more than 2/3 full. If the container is less than 2/3 full, add more of the mixture to prevent mold growth. Not all plants will settle in the same way, so it is important to check and adjust the volume after the first 24 hours.
Step 6. Let the contents ferment undisturbed
The fermentation process is dependent on ambi- ent temperature. Hawai‘i’s warmer, humid weather speeds up fermentation (3 to 5 days), while cool or cold periods slow the process. You will know that fermentation is occurring when bubbles start to form, which normally occurs on the second day. Ideally, fermentation should take no longer than 7 days, as the quality of FPJ appears to diminish thereafter.
Fermentation is complete when
1) the plant material floats and the liquid settles at the bottom (note: if too much brown sugar was used, this separation is not distinct);
2) there is a light alcohol smell due to breakdown of chlorophyll; and
3) the liquid tastes sweet, not bitter.
Step 7. Separate the liquid from the solids
After fermentation is complete (3 to 7 days), separate the plant material from the liquid using a colander or strainer. The spent plant material can be used as animal feed, or added to mixed compost (another input known as IMO#5). The liquid is Fermented Plant Juice (FPJ), which can be used immediately or stored in a loosely covered container.
Step 8. Store the FPJ properly.
Transfer the FPJ into a glass or food-grade polyeth- ylene (PE) plastic container. The microorganisms in the solution are alive and continue to produce gases.
The lid must be kept loose or the container can explode. As with all Korean Natural Farming inputs, each batch of KNF should be stored separately. They should be combined only when a solution is being mixed for immediate use.
For long-term storage, add an equal amount of brown sugar by weight to FPJ to prevent it from souring.
How Is FPJ Used on Plants?
FPJ is diluted with water and applied as a soil drench or a foliar application directly onto plants. Traditionally, the plant material used in the fermentation process produces FPJ for specific phases of plant growth. Generally, use FPJ made from plant material at the same growth phase (vegetative or reproductive) as the plants that are to be treated.
•FPJ made from dropwort, mugwort, or bamboo shoots is applied from germination until early stages of plant growth.
•FPJ made from arrowroot or bamboo shoots is applied on vegetative growth (leafy) crops that need nitrogen (N).
•FPJ made from green (unripe) fruit is applied to plants that are just beginning to develop flower shoots and need phosphorus (P).
•Once plants reach the reproductive phase(flowering and fruiting), they require a lot of calcium (Ca). FPJ made from calcium-rich plants or FPJ that has been stored for over a year is applied at this stage.
Preparing and Applying FPJ
Dilute FPJ with water
It is best to use a mixture of old and newly made FPJ in your solutions. FPJ is generally used at a concentration of 1 part per 500 parts water (1:500) (see Tables 2a–2c). A more dilute solution is necessary(1:800 to 1:1,000)to avoid damaging plants (leaf burn) under the following circumstances:
•more than three ingredients (a “cocktail” of different inputs applied at once) are being combined, or
•it is applied during hot weather, or
•FPJ that has been stored longer than a year and thus has become more concentrated is being used.
Table 2a. Preparation of 1:500 FPJ Solution
[TABLE="class: t2, width: 535"]
[TR]
[TD="class: tr6 td14"]Volume[/TD]
[TD="class: tr6 td15"]Kitchen Measurement[/TD]
[/TR]
[TR]
[TD="class: tr8 td12"][/TD]
[TD="class: tr8 td16"][/TD]
[/TR]
[TR]
[TD="class: tr4 td18"]
[TD="class: tr4 td19"]
[TD="class: tr4 td21"]
[/TR]
[TR]
[TD="class: tr3 td18"]
[TD="class: tr3 td19"]
[TD="class: tr3 td21"]
[/TR]
[TR]
[TD="class: tr4 td18"]
[TD="class: tr4 td19"]
[TD="class: tr4 td21"]
[/TR]
[TR]
[TD="class: tr3 td18"]
[TD="class: tr3 td19"]
[TD="class: tr3 td21"]
[/TR]
[TR]
[TD="class: tr3 td18"]
[TD="class: tr3 td19"]
[TD="class: tr3 td21"]
[/TR]
[TR]
[TD="class: tr4 td18"]
[TD="class: tr4 td19"]
[TD="class: tr4 td21"]
[/TR]
[TR]
[TD="class: tr4 td18"]
[TD="class: tr4 td19"]
[TD="class: tr4 td31"]
[/TR]
[TR]
[TD="class: tr3 td18"][/TD]
[TD="class: tr3 td19"]
Table 2b. Preparation of 1:800 FPJ Solution[/TD]
[/TR]
[TR]
[TD="class: tr3 td18"]
1 gallon[/TD]
[TD="class: tr3 td19"]
[TD="class: tr3 td31"]
[/TR]
[TR]
[TD="class: tr4 td18"]
[TD="class: tr4 td19"]
[TD="class: tr4 td31"]
[/TR]
[TR]
[TD="class: tr3 td18"]
[TD="class: tr3 td19"]
[TD="class: tr3 td31"]
[/TR]
[TR]
[TD="class: tr4 td18"]
[TD="class: tr4 td19"]
[TD="class: tr4 td31"]
[/TR]
[TR]
[TD="class: tr3 td18"]
[TD="class: tr3 td19"]
[TD="class: tr3 td31"]
[/TR]
[/TABLE]
[TABLE="class: t3, width: 532"]
[TR]
[TD="class: tr7 td32, align: center"][/TD]
[TD="class: tr0 td35"][/TD]
[TD="class: tr0 td36"]Table 2c. Preparation of 1:1,000 FPJ Solution[/TD]
[/TR]
[TR]
[TD="class: tr4 td32, align: center"][/TD]
[TD="class: tr4 td39"]
[TD="class: tr4 td40"]
[TD="class: tr4 td42"]
[/TR]
[TR]
[TD="class: tr3 td32, align: center"][/TD]
[TD="class: tr3 td39"]
[TD="class: tr3 td40"]
[TD="class: tr3 td42"]
[/TR]
[TR]
[TD="class: tr4 td32, align: center"][/TD]
[TD="class: tr4 td39"]
[TD="class: tr4 td40"]
[TD="class: tr4 td42"]
[/TR]
[TR]
[TD="class: tr3 td32, align: center"][/TD]
[TD="class: tr3 td39"]
[TD="class: tr3 td40"]
[TD="class: tr3 td42"]
[/TR]
[TR]
[TD="class: tr3 td32, align: center"][/TD]
[TD="class: tr3 td39"]
[TD="class: tr3 td40"]
[TD="class: tr3 td42"]
[/TR]
[TR]
[TD="class: tr4 td32, align: center"][/TD]
[TD="class: tr4 td39"]
[TD="class: tr4 td40"]
[TD="class: tr4 td42"]
[/TR]
[/TABLE]
Apply FPJ once per week in the late afternoon, ideally an hour before sunset
The solution can be watered onto plants or into the soil, or it can be applied as a foliar spray. The nutrient solution is applied once per week and is adjusted as the plant passes through its life-cycle stages and vegetative and reproductive phases.
Reference
Park, H. and M.W. DuPonte. 2008 (rev. 2010). How to cultivate indigenous microorganisms. BIO-9.University of Hawai‘i, College of Tropical Agriculture and Human Resources, Honolulu, HI.
FPJ is used in solutions for seed and soil treatments and plant nutrition. It consists of the young shoots of vigorously growing plants that are allowed to ferment for approximately 7 days with the aid of brown sugar. The brown sugar draws the juices out of the plant material via osmosis and also serves as a food source for the microbes carrying out the fermentation process. The weak alcohol produced during fermentation extracts chlorophyll (soluble in ethanol) and other plant components. It is non-toxic and edible.
What Affects the Quantity and Quality of FPJ?
The most important requirement when selecting plants for making FPJ is to use the growing tips of plant species thatarefastgrowers.Flowers, flower buds, and immature fruits can also be used. Hard or woody plant parts will yield little or no plant juice. The plants should be vigorously growing at the time of collection. Plant parts should be harvested while the plants are in respiration mode (before sunrise) and not in photosynthetic mode (during daylight), due to the effects these processes have on plant chemistry. Avoid collecting plant parts during or after rainfall (ideally, wait two sunny days after rain stops) and do not rinse collected plant parts, to conserve their surface microbial populations (lacticacid-producing bacteria and yeasts), which will carry out the fermenta- tion process. Low levels of these microbes will result in improper fermentation and/or low yields of plant juice.
What Kinds of Plants Can Be Used to Make FPJ?
Plants should be vigorous, fast-growing, and healthy. In Korea, the most commonly used plants are mugwort (Artemisia vulgaris) and dropwort (Oenanthe javanica). Other ideal choices grown locally include, but are not limited to, purslane (Portulaca or pigweed), watercress, angelica, bamboo shoots, sweet potato vines, beans, pumpkin, and seaweeds (Table 1). KNF practices emphasize using what is available. Do not use poisonous plants; if in doubt, have plants identified through your local extension service.
Table 1. Plants commonly used to make fermented plant juice (FPJ)
[TABLE="class: t1, width: 535"]
[TR]
[TD="class: tr2 td6"]
Common Name
[/TD][TD="class: tr2 td7"]
Scientific Name
[/TD][TD="class: tr2 td8"]
Plant Part
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Angelica
[/TD][TD="class: tr3 td10"]
Angelica sp.
[/TD][TD="class: tr3 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Bamboo
[/TD][TD="class: tr3 td10"]
Various genera
[/TD][TD="class: tr3 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr4 td9"]
Beans
[/TD][TD="class: tr4 td10"]
Various genera
[/TD][TD="class: tr4 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Dropwort
[/TD][TD="class: tr3 td10"]
Oenanthe javanica
[/TD][TD="class: tr3 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr4 td9"]
Mugwort
[/TD][TD="class: tr4 td10"]
Artemisia vulgaris
[/TD][TD="class: tr4 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Noni
[/TD][TD="class: tr3 td10"]
Morida citrifolia
[/TD][TD="class: tr3 td11"]
Immature fruit
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Purslane
[/TD][TD="class: tr3 td10"]
Portulaca oleracea
[/TD][TD="class: tr3 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr4 td9"]
Seaweed
[/TD][TD="class: tr4 td10"]
Various genera
[/TD][TD="class: tr4 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Squash shoots
[/TD][TD="class: tr3 td10"]
Cucurbita spp.
[/TD][TD="class: tr3 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr4 td9"]
Sweetpotato shoots
[/TD][TD="class: tr4 td10"]
Ipomoea batatas
[/TD][TD="class: tr4 td11"]
Shoot tips
[/TD][/TR]
[TR]
[TD="class: tr3 td9"]
Watercress
[/TD][TD="class: tr3 td10"]
Nasturtium officinale
[/TD][TD="class: tr3 td11"]
Shoot tips
[/TD][/TR]
[/TABLE]
When Is the Best Time to Make FPJ?
FPJ can be made year-round. In temperate climates, FPJ is usually made during the warmer months when plant growth is vigorous and growing tips are abundant.
Making Fermented Plant Juice (FPJ)
Step 1. Collect plant material
Before sunrise, collect the fast-growing tips (2–3inches long) of plants; for plants with longer tendrils, such as sweetpotato, longer pieces can be collected. Avoid collecting during or after rainfall.
Step 2. Cut and weigh the plant material
Do not rinse collected plant parts, so as to conserve surface microorganisms. Record the weight of the plant material. Cut the shoot tips into 2- to 3-inch pieces. Weigh plant parts before or after cutting, whichever is easier.
Step 3. Add brown sugar
Weigh out an amount of brown sugar equal to the weight of the plant material, and toss together in a bowl or large pan. Coat as much of the surface area of the plant material with sugar as possible to expedite the osmotic process and draw out the plant juices.
Step 4. Pack the plant-material-and-brown-sugarmixture into a container
Select a clear glass or food-grade polyethylene (PE) plastic container (no lid necessary). Do not use metal, which will react with the solution. Pack the container tightly with the plant-material-and-brown-sugar mixture until full. Cover the mouth of the container with a breathable material, such as muslin, heavy cheesecloth, or a towel, to allow air exchange. Secure the cover (with string, rubber bands, etc.) to keep pests and other contaminants out. Paper towels can be used but should be replaced if they become wet or torn. Store the covered container in a well-ventilated area away from artificial or natural light and extreme heat or cold. Do not refrigerate.
Step 5. Check the container after 24 hours and adjust the volume if necessary
In order for the fermentation process to occur proper- ly, the volume of theplant-material-and-brown-sugar mixture should settle to 2/3 of the container after 24 hours. If the container is too full, the microbes will not have enough air to properly ferment. Remove some of the plant material until the container is no more than 2/3 full. If the container is less than 2/3 full, add more of the mixture to prevent mold growth. Not all plants will settle in the same way, so it is important to check and adjust the volume after the first 24 hours.
Step 6. Let the contents ferment undisturbed
The fermentation process is dependent on ambi- ent temperature. Hawai‘i’s warmer, humid weather speeds up fermentation (3 to 5 days), while cool or cold periods slow the process. You will know that fermentation is occurring when bubbles start to form, which normally occurs on the second day. Ideally, fermentation should take no longer than 7 days, as the quality of FPJ appears to diminish thereafter.
Fermentation is complete when
1) the plant material floats and the liquid settles at the bottom (note: if too much brown sugar was used, this separation is not distinct);
2) there is a light alcohol smell due to breakdown of chlorophyll; and
3) the liquid tastes sweet, not bitter.
Step 7. Separate the liquid from the solids
After fermentation is complete (3 to 7 days), separate the plant material from the liquid using a colander or strainer. The spent plant material can be used as animal feed, or added to mixed compost (another input known as IMO#5). The liquid is Fermented Plant Juice (FPJ), which can be used immediately or stored in a loosely covered container.
Step 8. Store the FPJ properly.
Transfer the FPJ into a glass or food-grade polyeth- ylene (PE) plastic container. The microorganisms in the solution are alive and continue to produce gases.
The lid must be kept loose or the container can explode. As with all Korean Natural Farming inputs, each batch of KNF should be stored separately. They should be combined only when a solution is being mixed for immediate use.
For long-term storage, add an equal amount of brown sugar by weight to FPJ to prevent it from souring.
How Is FPJ Used on Plants?
FPJ is diluted with water and applied as a soil drench or a foliar application directly onto plants. Traditionally, the plant material used in the fermentation process produces FPJ for specific phases of plant growth. Generally, use FPJ made from plant material at the same growth phase (vegetative or reproductive) as the plants that are to be treated.
•FPJ made from dropwort, mugwort, or bamboo shoots is applied from germination until early stages of plant growth.
•FPJ made from arrowroot or bamboo shoots is applied on vegetative growth (leafy) crops that need nitrogen (N).
•FPJ made from green (unripe) fruit is applied to plants that are just beginning to develop flower shoots and need phosphorus (P).
•Once plants reach the reproductive phase(flowering and fruiting), they require a lot of calcium (Ca). FPJ made from calcium-rich plants or FPJ that has been stored for over a year is applied at this stage.
Preparing and Applying FPJ
Dilute FPJ with water
It is best to use a mixture of old and newly made FPJ in your solutions. FPJ is generally used at a concentration of 1 part per 500 parts water (1:500) (see Tables 2a–2c). A more dilute solution is necessary(1:800 to 1:1,000)to avoid damaging plants (leaf burn) under the following circumstances:
•more than three ingredients (a “cocktail” of different inputs applied at once) are being combined, or
•it is applied during hot weather, or
•FPJ that has been stored longer than a year and thus has become more concentrated is being used.
[TABLE="class: t2, width: 535"]
[TR]
[TD="class: tr6 td14"]Volume[/TD]
[TD="class: tr6 td15"]Kitchen Measurement[/TD]
[/TR]
[TR]
[TD="class: tr8 td12"][/TD]
[TD="class: tr8 td16"][/TD]
[/TR]
[TR]
[TD="class: tr4 td18"]
½ gallon
[/TD][TD="class: tr4 td19"]
¾ teaspoon (tsp)
[/TD][TD="class: tr4 td21"]
4ml
[/TD][/TR]
[TR]
[TD="class: tr3 td18"]
1 gallon
[/TD][TD="class: tr3 td19"]
1½ tsp
[/TD][TD="class: tr3 td21"]
8ml
[/TD][/TR]
[TR]
[TD="class: tr4 td18"]
5 gallons
[/TD][TD="class: tr4 td19"]
2½ tablespoons (Tbsp)
[/TD][TD="class: tr4 td21"]
38ml
[/TD][/TR]
[TR]
[TD="class: tr3 td18"]
10 gallons
[/TD][TD="class: tr3 td19"]
5 Tbsp
[/TD][TD="class: tr3 td21"]
76ml
[/TD][/TR]
[TR]
[TD="class: tr3 td18"]
25 gallons
[/TD][TD="class: tr3 td19"]
little more than ¾ cup
[/TD][TD="class: tr3 td21"]
189ml
[/TD][/TR]
[TR]
[TD="class: tr4 td18"]
50 gallons
[/TD][TD="class: tr4 td19"]
little more than 1½ cups
[/TD][TD="class: tr4 td21"]
379ml
[/TD][/TR]
[TR]
[TD="class: tr4 td18"]
½ gallon
[/TD][TD="class: tr4 td19"]
½ teaspoon (tsp)
[/TD][TD="class: tr4 td31"]
2.5ml
[/TD][/TR]
[TR]
[TD="class: tr3 td18"][/TD]
[TD="class: tr3 td19"]
Table 2b. Preparation of 1:800 FPJ Solution[/TD]
[/TR]
[TR]
[TD="class: tr3 td18"]
1 gallon
[TD="class: tr3 td19"]
1 tsp
[/TD][TD="class: tr3 td31"]
5ml
[/TD][/TR]
[TR]
[TD="class: tr4 td18"]
5 gallons
[/TD][TD="class: tr4 td19"]
5 tsp
[/TD][TD="class: tr4 td31"]
24ml
[/TD][/TR]
[TR]
[TD="class: tr3 td18"]
10 gallons
[/TD][TD="class: tr3 td19"]
little less than ¼ cup
[/TD][TD="class: tr3 td31"]
47ml
[/TD][/TR]
[TR]
[TD="class: tr4 td18"]
25 gallons
[/TD][TD="class: tr4 td19"]
½ cup
[/TD][TD="class: tr4 td31"]
118ml
[/TD][/TR]
[TR]
[TD="class: tr3 td18"]
50 gallons
[/TD][TD="class: tr3 td19"]
1 cup
[/TD][TD="class: tr3 td31"]
237ml
[/TD][/TR]
[/TABLE]
[TR]
[TD="class: tr7 td32, align: center"][/TD]
[TD="class: tr0 td35"][/TD]
[TD="class: tr0 td36"]Table 2c. Preparation of 1:1,000 FPJ Solution[/TD]
[/TR]
[TR]
[TD="class: tr4 td32, align: center"][/TD]
[TD="class: tr4 td39"]
½ gallon
[/TD][TD="class: tr4 td40"]
1/3 teaspoon (tsp)
[/TD][TD="class: tr4 td42"]
2ml
[/TD][/TR]
[TR]
[TD="class: tr3 td32, align: center"][/TD]
[TD="class: tr3 td39"]
1 gallon
[/TD][TD="class: tr3 td40"]
¾ tsp
[/TD][TD="class: tr3 td42"]
4ml
[/TD][/TR]
[TR]
[TD="class: tr4 td32, align: center"][/TD]
[TD="class: tr4 td39"]
5 gallons
[/TD][TD="class: tr4 td40"]
1¼ tablespoons (Tbsp)
[/TD][TD="class: tr4 td42"]
19ml
[/TD][/TR]
[TR]
[TD="class: tr3 td32, align: center"][/TD]
[TD="class: tr3 td39"]
10 gallons
[/TD][TD="class: tr3 td40"]
2½ Tbsp
[/TD][TD="class: tr3 td42"]
38ml
[/TD][/TR]
[TR]
[TD="class: tr3 td32, align: center"][/TD]
[TD="class: tr3 td39"]
25 gallons
[/TD][TD="class: tr3 td40"]
little less than ½ cup
[/TD][TD="class: tr3 td42"]
95ml
[/TD][/TR]
[TR]
[TD="class: tr4 td32, align: center"][/TD]
[TD="class: tr4 td39"]
50 gallons
[/TD][TD="class: tr4 td40"]
little more than ¾ cup
[/TD][TD="class: tr4 td42"]
189ml
[/TD][/TR]
[/TABLE]
Apply FPJ once per week in the late afternoon, ideally an hour before sunset
The solution can be watered onto plants or into the soil, or it can be applied as a foliar spray. The nutrient solution is applied once per week and is adjusted as the plant passes through its life-cycle stages and vegetative and reproductive phases.
Reference
Park, H. and M.W. DuPonte. 2008 (rev. 2010). How to cultivate indigenous microorganisms. BIO-9.University of Hawai‘i, College of Tropical Agriculture and Human Resources, Honolulu, HI.
