Originally Posted by mintz
I don't remember exactly what I read from jadam but what I did read was about just soaking in water and leaving it until it bubbled and fermented all by itself.so try finding that,I'm not talking cho,or u could try googling what French wine vineyards have been doing for a long time with ferments.
Yes, unless we're talking about two completely different fellas, then it was Cho your referring to. (PDF and Amazon link to the book below) An I know about fermented extracts using his recipes, but they, like I said, use sugar. An as far as I know, not a single recipe there was just material and water sitting. Are you sure it was JADAM you seen it mention that?
An yes I know about the vineyard idea, where they ferment a lot of things in just water, but happen to have a hard time finding anything even semi reliable stating any recipes when it comes to that. The site Clackamas Coot has posted a few times in the past referring to a site on french gardening comes up with the site not being up anymore...
An that's kind of where I'm left looking for things of that nature, is the forums in topics here an there. But most just refer to FPE with sugar and a few quick soak tea's but most of us know those already. I was hoping we could find more lesser known plants that could be maybe substituted or even better on they're own per say for our locale/location using only native ones.
I mean ya, a simple google search comes up with all the usual ones, nettles, dandelion, comfrey, sometimes yarrow. Even just random garden weeds thrown in a bucket, but nothing else ever mentions soaking say apple leaves, maple leaves, roses, etc. <- used these as examples as I have an apple tree, maple tree, roses, etc. but I don't see any mention of a water soak/tea using only "water" or even fermenting it for weeks. I understand that LAB and IMO can help in that process and he mentions these examples in his book, but what about making it simpler?
Jaykush mentioned doing something similar in the FPE thread stating he just used water, but then again I want to know if we're producing a different end product vs. Cho's FPE recipes with sugar. (Even if it isn't say as strong of an extract with just water, but hey they're both free for foraging)
Can water only be used instead? An can this concoction be shelf stable for any length of time past it's initial straining/being finished? These are my two main questions on the tea infusion or fermentation. I realize a tea isn't probably going to be shelf stable for long, so would a water only ferment at least be?
To me it's all about literally only using everything on the site and no outside inputs in a perfect setting or as close as we can get. But obviously we don't have rice, bamboo, or sugar growing wild or as a staple in the US at least where I live. So for that scenario, those would be out. KNF is just another way to garden organically. Just as Permaculture, Forest Gardening, etc. To have a method (sorry for lack of a better term) or plan of action that works in our own setting is ideal and to achieve that, I'd like to never have to buy an amendment/food source again. Even including molasses or sugar itself in the long run. If my questions/idea are realistic of course
I do appreciate the discussion thanks again.