Fermented Kratom: A Beginner’s Guide

October 16, 2020 Articles, Kratom Alkaloids, Kratom Blends, Kratom Capsules, Kratom Extracts, Kratom Products, Kratom Research, Kratom Reviews, Kratom Strains, Kratom Tea, Kratom Vendors

Fermented kratom has fast become the newest craze in the global marketplace, but few American consumers understand what it is or exactly how it works. In recent years, kratom vendors have pulled out all the stops to please their customers and attract new visitors.

We’ve seen an assortment of unusual and even unprecedented approaches to consumer demand with vendors introducing everything from kratom liquidation—in the form of sitewide clearances—to the addition of gold and yellow vein kratom powder.

Exotic strains such as Chocolate Bentuangie and Red Banjar have kept things interesting for seasoned users seeking something special. But for the uninitiated such innovations can seem elusive and even confusing.

If you’re new to fermented kratom, there are some bedrock details that you should be aware of before you place an order. While it is absolutely safe and secure to buy kratom online, there are some inherent risks.

Let’s slide this baby under the microscope and get an exploded view of how things function.


As most of you already know, kratom is derived from the leaves of Mitragyna speciosa, an evergreen tree from the coffee family of plants. These leaves, alternately referred to as ketum, kaytom, biak-biak and thom, contain central veins which are abundant in indole alkaloids.

Kratom is composed of more than 25 unique alkaloids and flavonoids including the much-coveted mitragynine and 7-OH (7-hydroxymitragynine). The latter is a terpenoid indole alkaloid which typically occurs in small but significant concentrations in raw M. speciosa plant matter.

It is 7-OH and mitragynine which give kratom its power and purported efficacy. Although kratom has not been approved for medicinal use in the United States, it has long been regarded as a sacred folk medicine in its native Southeast Asia.

Fermented kratom describes any of the kratom strains which have been subjected to the signature fermentation process implemented by Indonesia’s skilled petani (farmers, in English).

As German renaissance man Andreas Libavius once explained, “Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature.”

Indeed, this is essentially what happens to kratom when fermentation is applied. The process itself is far less complicated on a manual level than one might think. Once the oversize leaves of mature M. speciosa trees are hand-selected they are gathered into bushels and placed in black bags where they are left for an extended period of time.

This agitation of the Ayurvedic herb results in the breaking of chemical bonds and metabolic adaptation. This guarantees the production of a higher concentration of alkaloids via organic oxidation.

As American etymologist and poet John Ciardi once said, “Fermentation and civilization are inseparable.”

To be sure, fermentation is a natural part of nature, one that binds human beings with all other living things. For those of us who are tethered to Mother Earth, we can think of decomposition as a form of fermentation, one that enables our molecules to return to the soil and yield future incarnations of existence.


As with plain leaf and specialty blends, fermented kratom is available in a variety of forms including powder, kratom capsules and kratom extract. But only some of these products will be worth the price of admission, so to speak.

Sadly, most domestic kratom suppliers have yet to forge solid relationships with farmers who are experienced in fermentation methods. This is why we have seen a glut of fermented products hit the market and disappoint consumers with their inconsistency.

To be fair, the fault does not always lie with the kratom vendor as many farmers fail to adhere to strict windows of fermentation. Many bushels are left to molder for too long, leading to overoxidation and worthless batches.

For best results, you should always ask vendors to provide a batch number and money back guarantee. Should you find yourself in possession of product that smells off or seems stale, be sure to inform your supplier.

While fermented kratom teas like Gold Bali and Yellow Bentuangie Kratom can be extremely potent and enjoyable, it is rare to find a seller who can provide reliable quality. The most dependable form of fermented mitra tea I’ve encountered has been Kats Botanicals’ Dark Red Chocolate Bentuangie.

This strain is ethically sourced from the brand’s partners in Sumatra. It is a customer favorite and one that is backed by a 30 day satisfaction guarantee and total transparency.

Chocolate Bentuangie Kratom is one of the finest cultivars around and one that you can even make on your own if you follow all of the proper steps and quality standards. YouTube tutorials on Fermenting Kratom have become prevalent in the last few years, making it easier than ever for those with a green thumb to take the DIY approach to M. speciosa.


Those who are looking to experience awesome levels of 7-OHM and a bolder, earthier brew would do well to sample some of this superior Thang. Just make sure you do your homework and demand a guarantee from your vendor of choice. Caveat emptor: This form of ketum is scattered at best.

Bob Freville
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