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Plants for Fruit-Set & Ripening in KNF Part 7


Once a flower has been pollinated it is officially pregnant. The pollinated plant forms a seed, often surrounded by a fruit. In the beginning the fruit structure usually loses its petals and then begins to swell and develop into a fruit or seed.

Using Banana Flowers

The use of banana flower bud FPJ should be switched over to green fruit FPJ once the fruit starts to form. Continue to use green fruit FPJ until fruit is ready to ripen.

Using Fermented Fruit Juices, FFJ

As the fruit develops you can mix the active ingredient in your weekly formula into half green fruit and half ripe fruit (or you can use a fermented juice made from fruit that is half ripe). Every weekly formulation includes two equal parts of the main active ingredient, giving the option to mix inputs.

In the puberty stage we gave two scoops of flower bud (or one scoop vegetative growth input + one scoop green fruit).

In the fruit-setting stage we switch to two scoops of inputs made from green fruit.

As the fruit grows and matures we can use one scoop green fruit and one scoop ripe fruit.

Once ready to ripen the active ingredient switches to two scoops of ripe fruit FFJ. Be sure to label your fruit inputs clearly to indicate the stage of fruit development.

Any ripe fruit will do for the ripening stage, as long as you follow the non-toxic rule, avoiding strong fruits like citrus, tomato, or grape.

In the English nomenclature for Korean Natural Farming (KNF) when fruit is used as the material for a fermented plant juice it becomes FFJ for Fermented Fruit Juice rather than FPJ, Fermented Plant Juice. They are all, essentially, Fermented Plant Juices. It matters less that you label your inputs as FPJ or FFJ than clearly labeling the plant name and the stage of growth it was processed from.

Typically, the fermented fruit juice used is a mixture of three different fruits. I always ferment each different plant material separately because they each have unique biology and will ferment differently. I want to ensure each input reaches its peak potential so each one is fermented separately.

I also store them separately. I mix the fruits together only as I am ready to use them. Some plants may need a little more sweet and some may need a little more sour. There is no level of control if they are premixed.

The plant stage of pregnancy, or fruit development, is a stage of active growth. Seed structures are developed, plant support structure need to grow. This growth stage requires strength. There are mineral components involved with the stages of the Nutritive Cycle. Learn the basics first, and once you understand the biochemical processes, then start adding in the minerals. This step will shorten the learning curve. Your plants will not suffer due to lack of minerals.

Learning to use the Nutritive Cycle correctly will do more for your food production than focusing on the minerals. Once you correctly learn when to give the proper plant input then you are ready to add in the rest. It’s like learning basic math before you can do calculus.


Once a fruit is fully formed the next stage is to ripen. Seeds develop, and the fruit sweetens. The pattern here is sweetness and fullness, getting ready to birth the next generation. Growth has been completed. Structures have been built. It’s time to get sweet. It’s time to ripen.

So as the fruit reaches full size, and before the colors start to change, switch the weekly formula to a sweet fully ripe fermented fruit juice or FFJ. This is where we develop sweetness, fragrance, and color. This process is highly energetic as the pollinated seeds reach maturity. At this stage we drop the vinegar in our formulation. This is the only time vinegar is omitted.

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