The Preparations
I start with fresh Saccharina latissima from the BC coast, rinse it clean, and ferment it myself, slowly, for 2–6 months. No shortcuts. No industrial equipment. Two products: a foliar preparation and a more concentrated soil preparation. Small batches. Seasonal. Used by growers across the Pacific Northwest — Zones 6b through 9a. That's the whole story.
The Bottle Labels
Aged amber aesthetic — looks like 1923. Each label is printed at 300 dpi on a 4″ × 6″ sheet. Click any label to flip between the front and back designs.
Slow Fermentation —
My Way, 2 to 6 Months
I start with fresh Saccharina latissima from the BC coast. I rinse it thoroughly, then ferment it. The species is naturally stress-adapted — that's part of what makes it biochemically interesting. I've been working with it long enough to know the process well.
Slowly. Anywhere from 2 to 6 months depending on the batch. No synthetic additives. No industrial equipment. Just the kelp, time, and my process. I do every step myself, here in Roberts Creek.
What comes out is a dark, aromatic liquid with a complex biochemical profile — shaped by the kelp and the slow passage of time. I bottle it in small seasonal batches.
Fresh Saccharina latissima from the Sunshine Coast is rinsed clean before fermentation begins
Kelp is cleaned and prepared for fermentation — no synthetic additives
Slow anaerobic fermentation for 2–6 months — founder-led, no synthetic additives, no shortcuts
The fermented liquid is extracted and bottled in small seasonal batches — as a foliar preparation or a more concentrated soil preparation
Two Formulations
A ready-to-use foliar preparation applied as a fine mist to leaf surfaces. Made from slow-fermented Saccharina latissima from the BC coast. Dark amber in colour with a characteristic coastal aroma. Contains the naturally occurring biochemical profile of fermented kelp — polysaccharides, amino acids, minerals, and phytohormones as documented in the nutrient table below.
A more concentrated soil preparation applied directly to the root zone. Made from the same slow-fermented Saccharina latissima as the foliar preparation, but processed to a higher concentration. Deep brown in colour with a rich, earthy-coastal aroma. Contains the naturally occurring biochemical profile of fermented kelp as documented in the nutrient table below.
Nutrient Profile — Saccharina latissima
The following compounds are naturally present in Saccharina latissima. Values are approximate and based on published scientific literature for this species (DW = Dry Weight basis). The "Plant Benefit" column reflects information from published phycological research and is provided for educational purposes only.
| COMPOUND | CATEGORY | CONCENTRATION | DOCUMENTED IN LITERATURE |
|---|---|---|---|
| Alginates | Polysaccharide | 15–30% DW | Soil water retention, structure improvement |
| Fucoidan | Polysaccharide | 2–8% DW | Immune elicitor, stress resistance |
| Laminarin | Polysaccharide | 1–5% DW | Plant defence activation |
| Mannitol | Osmolyte | 10–20% DW | Osmotic stress tolerance |
| Cytokinins | Phytohormone | Trace–Low | Cell division, shoot growth |
| Auxins (IAA) | Phytohormone | Trace | Root initiation and elongation |
| Betaines | Amino acid derivative | Present | Drought and salt stress protection |
| Amino Acids | Nitrogen source | ~10% DW | Protein synthesis, soil microbiome |
| Potassium (K) | Macronutrient | High | Stomatal regulation, fruit quality |
| Calcium (Ca) | Macronutrient | Moderate | Cell wall integrity |
| Magnesium (Mg) | Macronutrient | Moderate | Chlorophyll synthesis |
| Iron (Fe) | Micronutrient | Present | Enzyme function, chlorophyll |
| Zinc (Zn) | Micronutrient | Present | Enzyme activation, growth regulation |
| Iodine (I) | Micronutrient | High | Antioxidant, plant stress response |
Sources: Published phycology literature. Fermentation may alter concentrations and bioavailability.
Order by Email
We are a small, home-based operation in Roberts Creek, BC. All orders are handled personally by email. Please include the preparation(s) you're interested in, your location, and any questions you have about the product or the process.
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