FAA with unexpected ingredient
Top answer
From the KNF library
The library says nothing about chicken in a fish batch. It does cover meat waste in general.
Drake's own recipe says to add fish or meaty waste to the container (KNF Demystified, p. 39). He makes FAA from mongoose, pigs and frogs. He notes that Cho would probably frown at that (KNF Demystified, p. 39). Cho's own recipe describes FAA as made from fish waste (Cho, Recipe, p. 48).
The fish-over-land-animal line you found is about oils. Drake says certain fish render oils with huge farming benefit, such as omega-3s (KNF Demystified, p. 39). Blue-black fish like mackerel, sardines and tuna are ideal for that reason (Office Hours Ep. 49, 21:54). That reads as a reason to favor fish, not as a warning against other meat.
- Keep fish waste and brown sugar at 1:1 by weight (Office Hours Ep. 69, 57:18).
- One month is early. One source says ferment 3 months, and the batch keeps digesting for 3 years (Cho's Solutions, p. 13).
- Cho's text says at least 6 months for well-fermented FAA (Cho, Recipe, p. 50).
The library does not say whether chicken changes smell or quality. Drake could speak to that.
Sources
- 57:18 Office Hours Ep. 69 (Mar 2023) — Fish Amino Acid (FAA) Recipe, Vinegar Pasteurization, JMS Starches · “Mix fish waste and brown sugar 1:1 by weight, layered in a sealed five-gallon bucket.”
- 21:54 Office Hours Ep. 49 (Sep 2022) — Wood Chips for Mulch, LAB Ferments, and Fish Amino Acid · “blue-black fish like mackerel, sardines, and tuna are ideal for their omega-3s”
- p. 48 Cho, Recipe · “The Fish amino acid (FAA) is a liquid made from fish waste.”
- p. 39 KNF Demystified · “Add fish or meaty waste to a container with a spigot on the bottom for easy pour off”
- p. 50 Cho, Recipe · “At least 6 months are needed to get well-fermented FAA.”
- p. 13 Cho's Solutions · “Ferment for 3 months • Use liquid as necessary • Will continue to digest for 3 years”
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