How to Ferment Chicken Feed In Just 4 Easy Steps

Fermenting chicken feed is one of the simplest ways to improve flock health and reduce waste. It helps birds absorb more nutrients from their food and supports a stronger digestive system.

While it may sound complicated, the process is straightforward. With the right container, clean water, and a little patience, you can ferment feed for any size flock—whether you have just a few backyard hens or dozens of layers.

In this article, you’ll learn exactly what supplies to use, how to prepare the mix, how to tell when it’s ready, and how to serve it the right way.

This is a practical, step-by-step approach based on proven methods used by small-scale poultry keepers.

Why Ferment Chicken Feed?

Fermenting chicken feed boosts both the nutrition and efficiency of your flock’s diet. The process breaks down compounds in the feed, making it easier for chickens to digest and absorb nutrients.

This results in better feed conversion, meaning birds get more value from the same amount of feed.

Fermented feed also supports gut health by introducing beneficial bacteria. These bacteria aid digestion and strengthen the immune system, which can lead to fewer health issues in the flock. It’s especially helpful for young chicks, birds under stress, or those recovering from illness.

Another benefit is reduced feed waste. Soaked and fermented feed has a wet, mash-like consistency that chickens are less likely to scatter or pick through.

This makes each feeding more efficient and less messy. In cold months, the extra hydration and ease of digestion can also be a plus, helping birds maintain energy.

Overall, fermenting feed is a low-cost, low-effort way to improve your birds’ health and reduce your long-term feed costs.

Supplies You’ll Need to Get Started

The most basic tools for fermenting chicken feed are a container and water. But to make the process smoother and more reliable, it helps to have a few additional supplies ready.

Here’s what you’ll need:

• A food-grade container: Choose BPA-free plastic, glass, or ceramic. Avoid galvanized steel or other reactive materials.
  
• Lid or cover: A loose-fitting lid, plate, or cheesecloth secured with a rubber band works well. Never use an airtight lid, since fermentation produces gas that needs to escape.
  
• Stirring stick or spoon: For mixing the feed daily.
  
• Scoop or ladle: To measure and serve the feed.
  
• Shallow serving dish or tray: Helps distribute the feed evenly, especially for larger flocks.
  
• Water source: Always use clean, chlorine-free water. You can use filtered water, well water, or let tap water sit for 24 hours to allow chlorine to evaporate.
  

Choose your container based on flock size. For just a few birds, a mason jar or quart-sized bowl may be enough.

For 10 to 20 birds, a 1-gallon bucket works well. Larger flocks of 30 to 40 need at least a 5-gallon container. If you’re feeding 100 or more birds, a 55-gallon food-safe drum may be more practical.

Make sure your container is large enough to hold a day or two’s worth of feed plus extra space for water and stirring.

Fill it no more than halfway with dry feed to allow room for swelling, especially if you’re using pellets, which expand more than grains.

Types of Feed That Can Be Fermented

Not all chicken feeds react the same way during fermentation. While most can be fermented, some work better and offer more benefits.

Feeds You Can Use

• Whole grains (wheat, oats, barley, corn): Best results, easy fermentation, and retain texture.
• Pellets: Expand quickly, form a mash. Still ferment well but need more water.
• Crumble: Similar to pellets but finer; good option for smaller birds.
• Chick starter: Can be fermented just like adult feed; helpful for young birds’ gut health.
• Scratch grains: Often used as a treat; can be fermented but shouldn’t be the main feed source.

What’s Best to Ferment?

The ideal choice is a complete chicken ration—a balanced feed that includes all the vitamins and minerals birds need. This ensures your flock gets everything they require, even when fermented.

While fermented scratch grains can be a fun supplement, they should not replace a full feed ration.

1. Choosing the Right Container

The container you use plays a key role in the success of your fermented feed. It needs to be safe, non-reactive, and properly sized for your flock and feeding needs.

Material Matters

Use only food-grade materials. The fermentation process produces mild acids that can break down unsafe plastics or metals. Suitable container materials include:

• BPA-free plastic
• Glass
• Ceramic

Avoid galvanized steel or any container with unknown coatings, as these can leach harmful substances into the feed.

Size Considerations

Pick a container that can hold at least one to two days’ worth of feed for your flock, with room for water and expansion. Here are general guidelines:

• 1–3 chickens: Quart jar or small bowl
• 10–20 chickens: 1-gallon bucket
• 30–40 chickens: 5-gallon bucket
• 100+ chickens: 55-gallon food-safe drum

Filling Limits

Never fill the container more than halfway with dry feed, especially if using pellets. Fermented pellets swell significantly and need space.

Whole grains swell less but still expand. Always leave enough headspace for water, mixing, and bubbling gases.

Ventilation

Fermentation releases gases like carbon dioxide.

Your lid should not be airtight. Use a loose-fitting lid, plate, or cheesecloth secured with a rubber band to cover the container. This keeps out insects and debris while allowing gases to escape.

2. Preparing the Feed and Water Mixture

Once you have your container and feed ready, the next step is combining them properly to begin fermentation.

Add Dry Feed

Start by adding dry feed to your container. Fill no more than halfway to allow for swelling during fermentation. Pellets absorb more water than grains, so leave extra room if you're using pellet feed.

Add Water

Pour clean, chlorine-free water over the dry feed. The feed must be completely submerged with at least 1 to 2 inches of water covering the top. This helps prevent mold and allows fermentation to start evenly.

If you notice the feed absorbing too much water after an hour or so, you can add more to maintain that top layer.

Mix Thoroughly

Use a stick, spoon, or your hand to mix the feed and water thoroughly. You want to make sure all dry spots are eliminated and the feed is soaked evenly.

If you're using a bucket with a secure lid, gently tipping or flipping the bucket can also help mix it.

About Apple Cider Vinegar (ACV)

Some poultry keepers add a splash or about 1/4 cup of raw, unpasteurized ACV to kick-start fermentation. However, this step is optional.

Others suggest avoiding ACV or yeast additives, warning that it could lead to unwanted alcohol production. For most setups, clean water and time are enough to start the fermentation naturally.

3. Starting the Fermentation Process

Once your feed and water mixture is prepared, the next phase is letting the fermentation begin.

Cover the Container

Use a loose-fitting lid, a plate, or cheesecloth secured with a rubber band to cover the container. The goal is to allow gases to escape while keeping bugs and dirt out.

Where to Keep It

Place the container in a location with a moderate, stable temperature. Ideal conditions include:

• Out of direct sunlight
• Protected from extreme cold
• Somewhere dark or shaded, like a pantry, basement, or shed

Cooler areas help prevent excessive growth of surface yeasts like Kahm yeast, which can give the ferment a strong smell but is usually harmless.

How Long to Ferment

Feed typically ferments in 3 to 4 days. The timeline depends on the temperature:

• Warm weather: 1 to 3 days
• Cool weather: 3 to 4 days

You’ll start noticing signs of fermentation—like small bubbles or a slight sour smell—within the first 24 to 48 hours.

Stir Daily

Stir the mixture at least once a day to keep the feed evenly soaked and oxygenated. Some people stir two or three times a day, which helps prevent floating clumps and promotes consistent fermentation.

Maintain Water Level

As the feed absorbs water, the level may drop. Always keep the feed fully submerged under at least an inch of water. This prevents mold and keeps the fermentation going properly. Add more water if needed.

4. Identifying When the Feed is Ready

Knowing the right time to serve fermented feed ensures your chickens get the full benefit without risking spoilage.

Look for Bubbles

One of the clearest signs of active fermentation is the presence of bubbles. These appear as small pockets of gas rising to the surface or forming in the mix.

Light bubbling can begin within 24 hours, but more noticeable fizzing usually starts around day 2 or 3. If the mixture bubbles heavily when stirred, it’s ready.

Check the Smell

The feed should smell tangy, slightly sour, or yeasty—similar to sourdough or yogurt.

A “sweetish” scent is also normal, especially if using grains like corn or feed that contains kelp. If the feed smells putrid, rotten, or like sulfur, discard it.

Look at the Texture and Surface

As fermentation progresses:

• The liquid will turn cloudy.
• You may notice a white film or foam on top. This is often Kahm yeast, a harmless surface yeast. It can be stirred back in.
• The feed becomes soft and swollen, turning into a thick mash.

If you see fuzzy mold, especially in green, black, or pink colors, or if the feed is slimy, discard the entire batch.

How to Serve Fermented Feed

Serving fermented feed properly helps prevent waste and ensures your chickens benefit from the process. Once fermentation is complete, how you handle and present the feed matters.

Draining Excess Liquid

After fermentation, you may find water left on top of the feed. This can be poured off if you prefer a thicker consistency, or you can scoop the feed out and leave the liquid behind.

Some people save a portion of the leftover liquid to help speed up their next batch. This is optional and depends on how strong the ferment smells.

Choosing the Right Consistency

The feed should be soft, moist, and easy to eat. It can range from a thick mash to a texture similar to oatmeal. It should never be dry or watery.

A proper texture helps chickens consume it fully without making a mess or wasting feed.

Serving Method

Use shallow containers, trays, or pans to spread out the feed. This allows multiple birds to eat at once and reduces crowding or competition.

If you have a larger flock, divide the feed into more than one container to make sure all birds get access.

Helping Chickens Adjust

Chickens that have only eaten dry feed might be hesitant to try something new. If they don’t eat it right away, try offering a small amount alongside their usual feed.

You can also sprinkle a bit of a favorite treat on top to encourage them. Most chickens will begin to eat fermented feed within a few days, especially when they recognize it as part of their routine.

How to Maintain a Perpetual Ferment System

Once you’ve fermented feed successfully, you can keep the process going without starting over each time. This method is similar to maintaining a sourdough starter and makes daily feeding faster and more consistent.

Refilling After Each Use

After scooping out the amount of fermented feed you need, add fresh dry feed and clean, chlorine-free water back into the same container.

Stir it into the remaining liquid, which is already rich in beneficial bacteria. This helps the new batch ferment more quickly—often within 24 to 48 hours.

Managing the Brine

While it’s helpful to reuse some of the liquid from the previous batch, avoid using the exact same brine for too long.

Over time, it can become overly sour and may interfere with the proper fermentation cycle.

Many poultry keepers refresh the container every couple of weeks by rinsing it out and starting with a bit of old liquid plus fresh water.

Using a Bucket Rotation System

For regular feeding, some flock owners use a rotation method. For example, a four-bucket setup allows one batch to be fermenting while another is ready to serve.

You can rotate through them each day to keep the process continuous.

Scaling Up for Larger Flocks

If you're feeding a large flock, consider using a self-draining system. This setup includes one bucket with small holes drilled in the bottom nested inside another. It allows you to lift and drain the fermented feed easily before serving.

Common Problems and Troubleshooting

Even though fermenting chicken feed is a simple process, problems can still come up—especially in changing temperatures or when you're just starting out.

Recognizing these issues early helps you avoid feeding unsafe or spoiled food to your flock.

Mold Growth

Mold is one of the most serious problems to watch for. It usually forms when the feed isn’t fully submerged under water or when the container is left uncovered.

Mold may appear as fuzzy spots in colors like green, black, or pink. If you see any mold, discard the entire batch. Moldy feed is unsafe for chickens, even if only part of the batch looks affected.

Off Smells and Rotten Odors

Fermented feed should smell sour, slightly sweet, or similar to sourdough or yogurt. If the smell turns foul, rotten, or has a strong ammonia-like odor, something went wrong.

This can happen if the container isn’t stirred regularly, the water level drops too low, or harmful bacteria take over. In these cases, it’s safest to throw the batch away and start fresh.

Kahm Yeast and Surface Film

A white film or foam on the surface is usually Kahm yeast, not mold. It can give the ferment a stronger smell but is not harmful.

Stir it back in during daily mixing. This yeast tends to appear more in warmer temperatures, so keeping the container in a cool area can help limit it.

Feed Freezing in Cold Weather

In freezing conditions, the feed can solidify before the chickens finish eating it. During winter, offer smaller amounts more often and avoid leaving feed out too long.

Consider fermenting only a portion of their daily ration during extremely cold days.

Strong Smells in Long-Term Ferments

If you're using a continuous system, the ferment can start to smell like vinegar after a couple of weeks. This happens when the balance of bacteria shifts and the ferment becomes overly acidic.

While it’s still safe to feed if the smell is not rotten or moldy, it’s a good time to start a fresh batch.

Set up a small batch of fermented feed this week and see how your flock responds – it only takes a few minutes a day to get started!

Fermenting chicken feed is a simple practice that can lead to healthier birds, better digestion, and less wasted feed.

With just a food-safe container, clean water, and a few minutes each day to stir and monitor, you can create a nutritious, probiotic-rich mash that supports your flock’s overall well-being.

Whether you're feeding a small backyard group or a larger flock, the process is flexible and easy to scale.

As long as you follow the basic steps and watch for common issues, fermented feed can become a consistent part of your poultry routine.

Frequently Asked Questions (FAQs)

1. Can I ferment feed during winter months?

Yes, you can ferment feed in winter, but the process slows down in cold temperatures. It may take four or more days to ferment fully. Also, serve smaller amounts to prevent the feed from freezing before it's eaten.

2. How long does fermented feed stay good after it's ready?

Once the feed is fully fermented, it's best to serve it within a day or two. Leaving it out too long can lead to spoilage or unwanted bacterial growth, especially in warm conditions.

3. Should I rinse fermented feed before giving it to chickens?

No, rinsing is not necessary. The liquid contains beneficial bacteria that help with digestion. You can drain off excess water for texture, but rinsing would remove the helpful microbes.

4. Can fermented feed completely replace dry feed?

Yes, many poultry keepers switch fully to fermented feed. However, it’s important to ferment a complete ration, not just scratch grains, so the birds still get all necessary nutrients.

5. Is it safe to ferment medicated chick starter?

You can ferment medicated chick starter, but it's best to check the specific medication label. Some medications may break down or lose effectiveness during fermentation, so consult the feed manufacturer or a poultry vet if you're unsure.