06/19/2026
I posted a reel yesterday showing how we make FPJ (Fermented Plant Juice) as a beneficial soil amendment used in Korean Natural Farming. Today we found a ton of wild cherries on the ground - perfect for making up a batch of FPJ's cousin, Fermented Fruit Juice (FFJ)!
Any type of fruit will work, including bananas, pumpkins, even ripe tomatoes. We were excited to put these wild cherries to good use since we don't take the time to turn them into jam. Native/homegrown fruits are best as they will carry the distinct beneficial microbes in your growing environment. Be sure not to wash the fruit or it will remove all of that beautiful biological goodness!
Weigh out equal parts fruit and brown sugar. Mix well to incorporate. If using wild cherries take care not to crush the pits (by blending the mixture, for example) as they contain cyanide!
Cover with a coffee filter to let it breathe.. try to leave about the top 1/3 of the jar empty for best results. Place in a dark, warm-ish area for about one week. You can swirl gently once a day... your FFJ will be bubbly and full of life!
After a week, strain mixture and keep in a cool, dark place. You can start out using a 1:500 ratio of FFJ to water, increasing from there. That's about 1.5 tsp per gallon... this stuff packs a mean punch!
You'll get the most out of your Fermented Fruit Juice by using it on your flowering plants like tomatoes, peppers, cucumbers, melons and squash. Rich in potassium, phosphorus and other micronutrients, FFJ will boost the flowering capacity and fruit set on these and other flowering crops.
This batch won't last long for us... But you can store your FFJ in a cool, dark place for several years if you don't use it this season.
Stay tuned for more on how we're using Korean Natural Farming inputs on our regenerative, no-till farm!