Chickens & Roosters

How to Ferment Chicken Feed (Simple Step-by-Step)

Fermenting chicken feed is an easy way to boost nutrition, improve digestion, and reduce waste. It works for standard layer pellets, crumbles, or mash.

What You’ll Need

• A clean bucket, bin, or large glass jar (food-safe, not metal)

• Your regular chicken feed (pellets, crumbles, or mash)

• Non-chlorinated water (well water, filtered, or tap left out 24 hrs)

• Something to stir with

• A loose cover (towel, lid set on top, etc.)

Optional add-ins:

• A handful of whole or cracked grains

• A spoonful of raw apple cider vinegar or a bit of finished ferment (as a “starter”)

• Dried herbs like oregano, thyme, or garlic powder

Step 1: Measure the Dry Feed

Decide how much feed your flock will eat in about 2–3 days.

• As a rough guide, many backyard flocks eat around ¼ lb (about 1/2 cup) per hen per day.

• Put that amount of feed into your bucket or jar.

Step 2: Add Water

Pour in enough water to cover the feed by about 1–2 inches.

• The feed will swell as it soaks.

• If you accidentally add too much water, don’t worry—later you can just pour off the extra.

Use non-chlorinated water so the natural bacteria and yeasts can thrive.

Step 3: Stir and Cover Loosely

Give everything a good stir so all the feed is wet.

Cover the container:

• Use a loose lid, plate, or clean towel.

• Don’t seal it airtight—fermentation needs to “breathe” and release gases.

Step 4: Let It Ferment (2–3 Days)

Leave the container at room temperature, out of direct sun.

• Stir 1–2 times per day.

• Add a splash of water if the top looks dry; the feed should stay submerged or at least very moist.

What you’re looking for:

• A bubbly, slightly foamy surface = good sign

• Smell: pleasantly sour or “yeasty,” like sourdough, yogurt, or pickles

Usually you have a nice ferment in about 2–3 days, depending on temperature (faster in warm weather, slower when it’s cold).

Step 5: Check for Problems

Healthy ferment:

• Sour but not rotten smelling

• No fuzzy mold

• Color similar to the original feed, maybe a little darker

Throw it out if:

• You see fuzzy blue, green, black, or pink mold on top

• It smells rotten, musty, or like garbage instead of tangy/sour

Step 6: Feed It to Your Chickens

When it smells pleasantly tangy, it’s ready.

1. Scoop out what your flock will eat in one feeding.

2. Let any excess liquid drip off (soupy is okay, but they don’t need it watery).

3. Serve it in a low dish or trough.

You can keep feeding from the same batch for about 3–5 days, as long as:

• It’s kept cool

• It still smells good

• You stir daily and keep it moist, not dried out

Step 7: Keep the Ferment Going (Optional)

If you’d like a continuous ferment:

1. After scooping out feed for the day, leave a little fermented feed and liquid in the bottom.

2. Add fresh dry feed.

3. Top up with water so it’s covered again.

4. Stir, cover loosely, and let it continue fermenting.

This works like a sourdough starter and speeds up each new batch.

How Long Does Fermented Feed Last?

• Fermenting time: Usually 2–3 days to get nicely soured.

• Use-up window: Once it’s ready, use within 3–5 days.

• In very hot weather, aim for the shorter end of that window and keep the bucket in the coolest spot you have.

Always trust your nose and eyes—if in doubt, toss it and start fresh.

Extras & Tips

• Start slowly if your chickens are new to fermented feed: mix it 50/50 with dry feed for a few days.

• Clean the bucket occasionally with hot water and a scrub brush (no harsh chemicals needed).

• You can ferment treats like scratch grains the same way, but they should stay a treat, not the main diet.