Unlocking the Secrets of Fermented Plant Extracts with Terp Wizard

As organic farming and sustainable practices gain traction in the cannabis industry, fermented plant extracts (FPEs) and fermented fruit juices (FFJs) have captured the curiosity of growers worldwide. At Hashtek, we recently conducted an experiment comparing two cannabis plants—one fed with fermented fruit juice and the other with sugar. The results sparked a flood of questions about Korean Natural Farming (KNF) methods. To address this interest, we’ve invited one of our earliest customers, Conner (known as Terp Wizard), a DEM-certified practitioner of organic farming, to answer your questions about FPEs and their role in cannabis cultivation.

The outdoor fields on the farm, at the end of the winter season. 
The outdoor fields on the farm, at the end of the fall season. 
Bees on the TerpWizard Farm
Wildflowers and cover crop on the Hugel beds

1. What Are Fermented Plant Extracts?

Q: Can you explain what fermented plant extracts (or fermented fruit juices) are and why they are beneficial for organic farming?

A: Fermented plant extracts are nutrient-rich concentrates created by breaking down plants or fruits from solid to liquid form. These extracts allow farmers to harness the nutrients stored in plants and use them to enrich their soil or feed their crops. By integrating nutrient-dense, microbial-rich inputs, farmers can cultivate plants and ecosystems that are equally nutrient-dense and vibrant.


2. Starting Simple: Easy Ingredients to Ferment

Q: What are the easiest ingredients to ferment, and how should beginners start?

A: Begin with what’s locally available, nutrient-rich, and free of herbicides or pesticides. Dynamic accumulators like nettles, comfrey, and dandelions are excellent choices. For fruits, seek out native or locally grown varieties. Farmers markets often have unsellable fruits that are perfect for ferments. Remember to forage responsibly and grow your own inputs when possible.


3. Local Ingredients Philosophy

Q: Why is it important to use local ingredients for your ferments?

A: Local ingredients are sustainable and introduce region-specific microorganisms to your garden, enhancing the effectiveness of your ferments. What grows abundantly near you is often best suited for your soil and climate. For example, at our new location, I’ve utilized yarrow, blackberries, grapes, and nettles—all readily available in our environment.


4. Practical Tips for Fermentation

Q: Can you share the basic steps for creating an FFJ or FPE, and common mistakes to avoid?

A: The KNF method involves mixing plants or fruits with brown sugar to draw out nutrients and ferment them. Jadam’s approach is simpler: chop your inputs, mix with water and leaf mold, and let them sit. Mistakes to avoid include using undiluted ferments, which can harm plants, and foliar-feeding sugary solutions, which may attract pests.


5. Using Ferments in Your Garden

Q: How do you decide on feeding schedules and amounts for your plants?

A: Start with low concentrations and adjust as needed. For KNF, dilutions of 1:500 to 1:1000 are common, while Jadam recommends 1:30. Watch your plants for signs—light green leaves indicate nutrient deficiencies, while burnt tips suggest overfeeding.


6. Benefits Beyond Nutrition

Q: What improvements have you noticed in plant health and resin quality?

A: Using Jadam Liquid Fertilizer (JLF) mixed with “duck water” from our duck pools has noticeably enhanced the resin’s depth and terpene complexity. A well-fed plant produces nutrient-dense, flavorful resin—similar to how a well-cared-for fruit tree yields delicious, nutrient-rich fruit.


7. Customizing Ferments

Q: How do you choose which plants or fruits to ferment for specific goals?

A: Match the ferment to the plant’s life stage. For flowering plants, use fruits or flowering plants; for vegetative stages, use plants in active growth. This season, I’m experimenting with a Paw Paw JLF to enhance the tropical notes in our resin.


8. Myth-Busting Misconceptions

Q: Are there misconceptions about fermented inputs you’d like to clarify?

A: KNF and Jadam recipes are part of larger systems designed for specific uses. KNF emphasizes more recipes, such as Indigenous Microorganisms (IMO) and Fish Amino Acids (FAA), while Jadam focuses on simplicity. Both methods aim to empower farmers with sustainable alternatives to chemical fertilizers.


9. Advice for Beginners

Q: How would you encourage skeptics to try fermented inputs?

A: Look at the results. Hashtek’s recent experiment demonstrated the potential of fermented inputs. Growers like Pacific Northwest Roots and Whale Oil Extracts have achieved award-winning hash using these methods. Start small, and see the difference for yourself.


10. Closing Thoughts

Q: Any final advice for aspiring fermenters?

A: Embrace the process. Learn about your local ecosystem, experiment with new ingredients, and don’t be afraid to make mistakes. Fermenting is as much about education and connection with nature as it is about cultivation. Lastly, credit goes to the Cho family for their pioneering work in KNF and Jadam methodologies.

Thank you, Terp Wizard, for sharing your insights into organic farming and fermented inputs. These sustainable techniques empower growers to cultivate healthier plants, richer resin, and thriving ecosystems.

Hashtek A-Series (w/ 50 gallon tank) in the cold room.
TerpWizard Rainbow Belts 3.0 #2 melt looking out of this world. 

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