We have been fermenting our chicken feed for quite some time now.
It is alot easier in the summer, because it ferments faster and I can do it outdoors.
But I believe that it is more important in the winter, because they are not able to forage for what they need. So I store it in my pantry. It takes a couple days longer to ferment, because of the cooler temperatures.
It's a very simple process, I don't get all fancy.
I put the grains in a pail, add water to cover.
Cover lightly. (Let it breath, but keep bugs out)
Let ferment.
It can take up to 5 days, depending on heat.
I stir it once a day, sometimes it can be a few days. Add water when it looks low. Always keeping the grain covered.
It's a bit of a routine for me. When I take feed out of the pail, I add more dry, to keep the process going. I have also added my left over kambucha to the mix. That helps in the winter when fermentation process is slower.
I find the chickens LOVE it, and I use alot less feed and water in the winter.
Fermented feed has a sweet smell to it. If it goes too long it will have a sour smell. My chickens still eat it. I suspect they may have a slight hangover after eating. lol
When that happens (only once I have had that happen) I just started a fresh batch.
What makes it beneficial?
Lacto-fermentation is a process that preserves and enhances food (the same type of fermentation that occurs naturally in sauerkraut!!). Lacto-fermented food contains live Lactobacillus, a very beneficial bacteria that helps normalize the acidity in our stomach, provide digestive balance, and aids in the absorption of nutrients. It neutralizes toxic compounds to strengthen overall immunity.
It contains all the bacteria that’s good for your gut: Lactobacillus, Leuconostoc, Pediococcus, and other beneficial bacteria and yeasts!!
It also creates new vitamins, primarily B vitamins like folic acid, riboflavin, niacin, and thiamin, during the fermentation process.
It has been found to increase egg weight, and shell thickness! It also boosts the chickens’ intestinal health by forming a natural barrier to acid-sensitive pathogens like E. coli and Salmonella.
I don't feed my chickens fermented food everyday. I believe that moderation is the key. I try to give them a varied diet.
I hope you give it a try!
Would love to hear your stories!
