johnehazeharvester
Member
I'm trying an experiment. On my last harvest, I cut some of the branches and put in a mason jar with water and brown sugar. I have a fermenting lid and plan on leaving it for 20 or 30 days and then will see if my girls like this. I used one third sugar by weight and filled the rest with spring water. When I usually ferment for kimchi I use sea salt. I didn't think that would be great for these plants. I will see what happens. Anyone think this is a good idea?