VIDEO: How to make KNF FPJ with Tomatoes – Korean Natural Farming Tomato Fermented Plant Juice ■ VLOG #10

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Vlog #10 already, and today we are diving deep into the world of tomatoes. This vlog isn’t going to be as sweet as the previous Banana Fermented Fruit Juice of the Blueberry Fermented Fruit Juice vlogs were, but no need to worry, as there is still a leading role to play by our favorite raw brown cane sugar. So, the outcome will still be sweet, although – and take that as my disclaimer here – the solution I am presenting to you here today in this video is not, and let me repeat that, is NOT suitable for human nor animal consumption, so please, when you prepare this solution at home, be sensible, mark it correctly as poisonous, and keep it away from children and pets. Thank you. “But why is this so poisonous?” you might ask, since both of the ingredients we are about to use are tomatoes and sugar, both of which are edible. Well, that is a very good question. And let my start by saying that the whole tomato plant is poisonous, because it belongs to the family of nightshades. Now, I don’t want to make this too difficult, so all things green on a tomato plant are poisonous. Yes, even the unripe green tomatoes. It is not until they turn their green color into red, yellow, orange or pink that the fruit, or vegetable I should say, because the American Supreme Court ruled in 1893 that tomatoes should not be regarded as fruit but as vegetables, loses its poison and becomes edible. Now, on a little sidenote here, there are green tomatoes that are edible, such as the heirloom varieties like Aunt Ruby’s German Green and Green Giant and Green Doctors and Green Zebra, but I don’t have any experience so far with these varieties of green tomatoes. I can’t even tell you how you know when these a ripe? Do you feel it? Do you smell it? Or does the unripe green color develop into 50 shades of green, so you do can identify the ripe ones from the unripe ones? I really have no idea, so if you have the answer to this question, I’d love to hear from you in the comment section of this video. It sure would help me out a lot, and maybe some other beginning gardeners as well, so please do share this information on green tomatoes and the secret on how to know when they are ripe in the comments. Thank you.
So, let’s get back to our Korean Natural Farming solution, namely Fermented Plant Juice of Tomatoes, or, in short, KNF FPJ, and the step by step guide on how to make this solution from scratch. First, I collected a good amount of tomato leaves and tomato thieves, or suckers as you guys call this in English. I also didn’t shy away from some green unripe tomatoes and even a few yellow tomato flowers made the cut. The collection of these plant materials is best done at the crack of dawn, when the dew is still on them. This way, you catch the plant materials at their best, namely when the sugars inside the plant are at their peak. Don’t collect the plant materials after a heavy rainstorm, as this will negatively influence the strength of the solution. Next, you weigh your collection of tomato plant materials, in this case the weight is 140 grammes and you multiply this number by 2. This number also is the amount of raw brown cane sugar we have to add to our collection of plant material. Thus, in this case, I have to fill the bowl with sugar until the total weight is 280 grammes. Next, I start to mix the plant material and the unrefined brown cane sugar by hand. I do this until the plant material starts to feel a bit wet. This is the sign for you to know that the sugar has covered each and every part of the plant material and the process of osmosis, by which I mean the power of the sugar to extract the useful nutrients out of the plant materials, has kicked in. The next step is to take a clean glass jar and fill it up with the sugar coated plant material right up to two thirds of the jar are filled. One third of the jar is left unfilled, to ensure a fluent airflow during the fermentation process. For this stage, you don’t want to use a plastic container, even if it is see-through or food graded. Don’t underestimate the strong process of fermentation, so it is best to always use a glass jar for this. As you can see, my…