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This is an immune booster made from plant material known for being effective medicine. Well
use a 3-part mix of three plants Oregano, Turmeric, and Guava (You can substitute Guava for
another fruit in the West we use it because it is high in Vitamin C while not having the acidity
of citrus fruits). Look for other plants high in vitamin C if you need rose hip(fruit of rose),
green chili pepper, red pepper, parsley, kiwi, broccoli to name a few. A lot of the green leafy
vegetables are high in vitamin C and in antioxidants. You can ferment any plant, making your
own concoction as you see fit. Have fun, play around, experiment experiment experiment

How to Make:
This is made the same way as the Ginger-Garlic Extract. Instead of using ginger and garlic well
use a combination of plants known for their disease fighting properties.
1. Get an equal amount of Oregano, Turmeric, and Guava, but keep them separate. As a
rule of thumb, we try to ferment each material separately as you do not know if there is
interaction when mixed. Once materials are fermented they are much more stable and
2. Put in container and fill with beer or wine until it is covered. Leave for 12-24hrs.
3. Add 1/3 sugar(crude sugar is best). E.g. if you have 1L worth of ginger-garlic soaking in
beer/wine, you would add 1/3kg sugar.
4. Ferment this for 7-10 days. Longer the better.
5. After that time, add alcohol to arrest the fermentation process. Use at least 40%, or 80
proof. Use at least equal part alcohol. For example if you have 1L of fermenting mixture,
add 1L alcohol.
6. Leave this mixture for 10 days. This allows the extraction process to take place, where
the beneficial ingredients of the ginger-garlic are extracted with the alcohol.
7. After 10 days drain the fluid from this concoction. Now youve made Ginger-Garlic
TIP: Potency depends on the part of the plant you use. Generally, seeds have the greatest
potency, then fruit, leaf, roots, and stems in that order.
How to Use:
Add 1tbsp per gallon of water.

Used as an additive to feedwater, this is a good health concoction for plants

As a foliar spray, many insects avoid treated plants due to the taste residue from this


Used in animal feedwater, this is a great preventative treatment for sickness (high
Vitamin C, anti-oxidants, etc)
Use in crowded settings to prevent sickness

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July 22, 2013 at 5:04 am - Reply...
Re the Tumeric for Liver anti oxidant. How is that prepared please? I tried to listen to
your talk on it but I did not hear the dosage nor what we do after cutting it up, covering
with water and using 1/3 brown sugar. Does it need alcohol to germent like the Ginger
Garlic prep? Thank you

July 23, 2013 at 2:48 pm - Reply...
Hi Annie, Ill forward this to Gil since it sounds like you listened to one of his
seminars on the subject.

July 23, 2013 at 11:07 pm - Reply...
Thank you Patrick, I mean ferment not germent. I am hopin that Mr C will say water not
beer as I have already covered the Tumeric with water. Yikes

August 3, 2013 at 6:34 pm - Reply...

Patrick did Gill give you the reply yet? Thanks


August 5, 2013 at 5:21 am - Reply...
Yeah actually he did, he confirmed what I wrote in email you just ferment it like
normal, no need to use beer/wine instead of water.

August 5, 2013 at 5:57 am - Reply...
Oh dear, I just tasted the Tumeric and it is sour, guess its spoilt. A few days ago it was

August 5, 2013 at 5:59 am - Reply...
Oh no it should be fine the sour taste is the acidity. If it is spoiled, it should
smell BAD. If it smells like wine/vinegar and tastes sour then youre good.

August 5, 2013 at 6:13 am - Reply...
Phew! Thanks, was going to dump it in the morning. Since this tincture will help people
in need, I hope Gil will include the recipe here. Thanks Patrick. Also got around the
chlorinated water, I use anti chlorine drops, thought it all by myself, hehehe

bon jou
August 15, 2013 at 3:37 am - Reply...
Good day sir. How much gin(alcohol) needed to arrest the fermentation?

August 15, 2013 at 10:12 am - Reply...
Hi Bon. Mix 1:1 with Gin to arrest fermentation. Ill update the recipe I thought I
had before but looks like not. Thanks!


March 14, 2014 at 8:09 am - Reply...

Hi. Thank you for all this guidance. At step 2, do you mean for us to now mix the
oregano, turmeric and guava together? Second question, what if we dont have guava? Is
it ok to proceed with the recipe without it?
Thank you so much.

March 17, 2014 at 9:28 pm - Reply...
Hi Josa, ideally you would ferment those things separately. No problem if you
dont have guava. You can proceed without it. But try fermenting things that you
do have access to that are good for immunity. Like ginger, garlic, etc.

March 20, 2014 at 6:30 am - Reply...
Hi Patrick,
What else can we use in place of beer/wine?
WhAt type of alcohol do we use to arrest fermentation?
Thank you.

March 23, 2014 at 9:45 pm - Reply...
In place of beer/wine other types of fermented drink.. and to arrest
fermentation, you need a strong alcohol, at least 70 proof (35%) any alcohol of
that strength will do.

May 2, 2014 at 7:19 am - Reply...
can i use wine that its gone bad and its starting to turn to vinegar?

May 6, 2014 at 11:19 pm - Reply...

Yeah, that shouldnt be a problem as long as its not too far gone. Ive used in that
stage many times.

a n polash
May 8, 2014 at 4:47 am - Reply...
Hi I am thankful to you. I wants to know that how I can make lactobacillus in powder
formate for aquacalture water tretment.

May 8, 2014 at 7:30 pm - Reply...
Hey Mr. Polash,
This is a topic we will be covering on the site. You can make a lacto balls with
inoculated substrate and clay. Then drop those in the pond or aquaculture setup to
help fight pond scum and such. Pretty awesome stuff. This will be a topic for
either Recipes or Natural Techniques section, coming out this year.

jim triplett
June 10, 2014 at 9:48 am - Reply...
when it is the liquids that are to be extracted from plant leaves, sugar or alcohol is used. it
seems that a good natural mineral salt could also be used, like in making sauerkraut. i
have seen youtubes where the sugar is massaged into the plant material. seems like
natural salt would have a better osmotic extraction of the juices, through the alchemy of
the fermentation process? what are Gils thoughts on this?

gil carandang
June 26, 2014 at 2:48 pm - Reply...
try the natural salt and let me know the result. generally, sugar is food for the
microbes. this will give them enough energy to extract the active ingredients
from the materials you are using through the fermentation process. using natural
salt is another way. i personally have not tried it.

July 2, 2014 at 11:38 pm - Reply...

Hey Jim, Ill try and get Gil to check this post. I know he uses natural salt
sometimes, it does indeed work very well for liquid extraction, and the salttolerant bacteria ferment the materials just like in making sauerkraut. Will
followup with Gil.
Cheers, Patrick

jim triplett
June 26, 2014 at 3:36 pm - Reply...
i have used the natural salt for years in making sauerkraut. it really gets the LAB going in
pulling out the leaf juices. i add several types of vegetables to the kraut mix and let it
ferment one to two years, before using. this is a good site,
also, the Caldwell starter is a combination of microbes to enhance the process of