Fish Amino Acid (FAA) — KNF Recipe
Ferments fish scraps under brown sugar to supply amino nitrogen and trace proteins without synthetic ammonium shock. It belongs in the vegetative toolbox but always heavily diluted and rotated with microbial inputs.
Ferments fish scraps under brown sugar to supply amino nitrogen and trace proteins without synthetic ammonium shock. It belongs in the vegetative toolbox but always heavily diluted and rotated with microbial inputs. This KNF preparation is made with fresh fish scraps and is a staple input in regenerative Korean Natural Farming — feeding soil biology instead of relying on synthetic fertilizers. It is one of 50+ free recipes we use daily at the IC SPICY nursery in Port Charlotte, Florida.
Ingredients
- 1 part Fresh fish scraps
- 1 part Brown sugar
- 1 HDPE drum with gas relief
Steps
- Dice fish small; alternate equal layers, pressing out air voids.
- Seal with burp schedule or fermentation lock—never rigid glass without head-room.
- Burp weekly at first; later monthly; liquid rises as solids collapse.
- Mature FAA smells savory-fermented, not purely septic.
- Strain; bottle amber liquid; solids bury in active compost—away from waterways.
Common questions
How long does Fish Amino Acid (FAA) take to make?
Plan for about Multi-month from start to finish. Fermented and cultured inputs improve with proper timing, so follow the step schedule in the recipe rather than rushing stages.
When should I apply a KNF input like this?
Match the input to the plant's growth stage, per Master Cho's nutritive cycle theory: vegetative-stage plants favor growth inputs like FPJ and FAA, while flowering and fruiting plants favor WCA and FFJ. Apply early morning or late evening, and never in strong midday sun.
Is this safe for organic or no-spray gardens?
Yes — like all IC SPICY CookBook recipes, this uses only biological and food-grade ingredients with zero synthetic fertilizers or pesticides. Always label your jars, use clean tools, and do a small test application before treating every plant.