Growing food is like printing your own money.
Fermenting the harvest is like super compounding interest!
What makes the best fermented food?
• It all starts with dirt … soil teaming with microbes & un-molested by
herbicides, pesticides, synthetic chem’s or petrol based fertilizer’s.
• Gardeners know a living soil is one of the keys to having healthy, vigorous, productive crops
RECIPE FOR THE GARDEN
Leave 50 gr of onion skins and garlic skins (can also add the green leaves, if you have them) to soak for 24 hours in 1 litre of cold water.
After one day, heat for 20 minutes, without reaching boiling point.
Once the decoction has cooled it needs to be filtered and can then be used.
Good against downy mildew: use on tomatoes and potato
Garden Infusion Recipe
Here is a same-day first-aid remedy: put 40 gr of onion or chopped cloves of garlic in 5 litres of boiling water and leave to soak for 4-5 hours.
Spray the infusion – without diluting it – on plants and soil, it is great for avoiding fungal diseases and protecting your plants from mites.
FOR THE GARDEN BUGS …. Macerated extract
Finely chop 500 gr of garlic and onion (you can use a mixture of both or just one), put it in 10 litres of water and leave to ferment.
Once the mixture has stopped fermenting – when foam no longer forms – dilute in more water, in a ratio of 1 to 10, and spray on the soil in your garden or on the plants.
If you leave the mixture to macerate in the sunshine it will ferment faster.
Love and bacteria, Xo,