*3.5.2 EM-fermented plant extracts (EM-F.P.E)*

Ingredients used for EM-fermented plant extract production: chopped fresh weeds (20L—not compressed); chlorine-free water (16 L); molasses 480 ml (3%); multiplied-EM 480 ml (3%) [36]. Weeds or plants that possess repelling properties, for example, herbs, grass, syringa, clover, and khakibos are used to produce EM – EM-fermented plant extract. Plants are chopped fresh into 2–5 cm pieces and deposited into a sealable bucket during brewing. The multiplied-EM is then mixed with water and the resultant solution is poured into the bucket containing the chopped plant material, and the bucket is closed. After 2–5 days, the fermentation of the plant constituents begins, and a lot of carbon dioxide is generated and released through an air trap. The process goes on until the pH drops below 3.7 at which point the solution is filtered to remove the plant materials [3, 35, 36]. EM-F.P.E. acts as a disease suppressor and repellent, and it also contains vitamins, enzymes, hormones, and amino acids.

The EM-F.P.E. is either sprayed on the crop with a sticker or applied to the soil through irrigation during the growing season [3, 35, 36].
