dagoofman

no – if super saturated it can be stored in a cool dark place all KNF solutions are shelf stable – if unsaturated with brown sugar then yes store in fridge

KNF is about global natural farming and not all places have access to refrigeration so Master Cho developed his process so that it would work anywhere on the planet so that it could be available for everyone to use

i store all my solutions in a tote on a closed front porch yr around i live in the NE USA we can get highs of 98f in the summer and lows of -15f in winter, Drake is in Hawaii i believe he keeps all his in a poll barn shed thing outside

Happy Experimenting

Great use of the toss away you could just throw everything in a bucket and layer with sugar as you go fill 2/3 full could add a rock to help hold everything down add a airtight lid put it in a cool dark place and forget about it for 6-8 months or longer (the longer it sits the better it will be) ….i would not recommend ingesting raw chicken so refrain from tasting it and use your nose for testing (the nose knows)

Happy Experimenting

Chris Trump has talked about making vinegar from FPJ there is a how to vid  also in his FPJ vid on banana flowers he talks of making vinegar from it, its kinda a FFJ also so id think either would work fine

i would think if u harvested local microbes they would be fine they have been living in the soil for 1000’s of yrs  in a since it is the whole point of collecting Indigenous MicroOrganisms  is to collect the strongest healthiest microbes in your area that have been there forever building the forest floor and surviving all the harsh elements breed them and introduce them in large numbers into your soil

a lil white mold is fine as long as theres not a rotting smell or black or green mold… a lot of fermentations get a bit of white mold its mostly yeast from what i am to understand and id guess they r feeding on the oils floating on top iv noticed if i put a lot of garlic in a batch of pickles or something the oil floats up and white mold will grow on it sometimes …. if u wanted to u could spoon it off or just mix it in the LAB in there breaking down the fish should take care of it

iv had some green & white molds but never like a black mold would recommend carefully removing the curd from the whey then smell the whey ….is it rotten ..bad juju …does it smell fine .. should be ok trust your nose it will tell u if its bad or not the only other concern i would think would be the amount of microbes u r harvesting the longer it set as the microbes feed the more that would have died off as the food ran out but id say as long as its not rotten it’s fine LAB is really hardy and will beat out most bad juju as long as there’s enough food and if all else fails compost it nature will make it great food in time

u really shouldn’t be using anything frozen plant matter wise by freezing u will kill off microbes that u trying to gather freezing also breaks open the cell walls of the plant matter exposing things u r trying to avoid through the osmotic process any plant matter u ferment should be picked early in the morn wile the growth hormones r still active in the tips of the new growth along with all the microbes that r there from  over night b4 the sun comes up n runs em all off then the sugar draws out the water and hormones through the cell wall with osmotic pressure…..the best thing to do with your kitchen scraps is composting IMO the best style of composting kitchen scraps is a inoculated substrate compost or a “bokashi” compost great way to break down kitchen scraps of all kinds including meats cheeses n fats i keep a 5gal bucket in my kitchen screw on top fill it as i go it dont stink and i make my own substrate almost free of cost using KNF methods and it works amazing in FMC