Fermented fruit juice (FFJ) invented by Cho han kyu, father of Korean Natural Farming. Fermented fruit juice (FFJ) uses the juice of locally-grown fruits with relatively high sugar content, such as banana, papaya, mango, grape, melon or apple. Fermented fruit juice, also known as FFJ, acts as an organic fertilizer for plants and gardens. This liquid increases nutrients in the soil and therefore in the plants growing in it, especially potassium levels. This concoction can be made at home from many common fruits and costs far less than purchasing organic liquid fertilizers. The fermenting process takes at least a week to complete but may take a month or longer. Overripe sweet fruits are ideal for creating fermented fruit juice.
