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Archive for the ‘Bokashi’ Category

Bokashi is a method of intensive composting. It can use an aerobic or anaerobic inoculation to produce the compost. Once a starter culture is made, it can be re-used, like yogurt culture. Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran.

However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes. This includes manures, spent mushroom compost, mushroom spores, worm-casting tea, forest soil tea, yeast, pickles, sake, miso, natto, wine and beer. Molasses feeds the microbial cultures as they inoculate the organic matter.

Process

In home composting applications, kitchen waste is placed into a container which can be sealed with an air tight lid. These scraps are then inoculated with a Bokashi EM mix. This usually takes the form of a carrier, such as rice hulls, wheat bran or saw dust, that has been inoculated with composting micro-organisms. The EM are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter. The user continues to place alternating layers of food scraps and Bokashi EM until the container is full.

Once the bucket is full to capacity, the waste can be buried. Two Bokashi buckets are often employed, in order to create an alternating setup. Waste from the first Bokashi bucket is allowed to continue to ferment for 10–14 days or for any additional length of time. The waste can then be buried. The empty Bokashi bucket is then ready to use when the second one is full.

Uses

Liquid, known as Bokashi Juice [1] is drained off as necessary. This liquid can be used as plant food, or can be poured down the drain. This may be a good practice for households with septic systems, as it is believed that this may help maintain a healthy septic environment within the holding tank. Bokashi juice is acidic, however, and if being used as a plant feed, it should be diluted at a rate of 1:100 parts water.

Inside a recently-started Bokashi bin. The aerated base is just visible through the food scraps and Bokashi bran.

Bokashi Compost will look different to other compost that has decayed. As the food waste does not breakdown or decompose while it is in the bucket, much of its original physical property will remain and it will have a pickled appearance. Breakdown of waste will occur after it has been transferred to the soil.

Burying Bokashi compost in a garden supplies plants with a nourishing food source and condition the soil with enriching microbes[citation needed]. If the fermented Bokashi compost is being transferred directly to the garden, the material should be buried in a thin layer, at least a foot underground (to keep animals from digging for it) for 4–6 weeks prior to planting.

Bokashi compost scraps can also be mixed into a regular/traditional compost pile instead of transferring to soil. The bokashi mix is an excellent way to heat up the compost pile.

Take care not to plant fresh Bokashi waste too close to sensitive plants or bedding plants such as lettuce. If unsure, test in a separate patch of the garden and/or reduce the dilution ration to 200:1.

References  http://bokashi.com.au/Bokashi-Instructions.htm#Wiki1

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Bokashi Recipe

Ingredients


100 lb (20kg X 2 bags) of wheat bran
12 litres of warm water
240 cc of molasses
240 ml of EM

What you’ll need
a tarp, or a large, smooth area protected from the rain
a bucket, or a large spray bottle
a large air-tight container, such as an industrial plastic barrel with the lid

1. Spread wheat bran on a big plastic tarp.
A driveway or any other smooth surface would do fine, but you’ll want to make sure that you can protect it from rain – we think about these things in rainy British Columbia! With a tarp, you can wrap the whole batch up as a big bundle if rain threatens.

2. Mix the warm water, molasses and EM in a big container.

3. Spray the liquid mixture over the bran with a water jug or a large spray bottle.

4. Mix the bran and the liquid further by hand, crumbling the chunks down until the bran is evenly wetted.

5. Put the mixture in the air-tight barrel. Press it down as you stuff it in to remove as much air as possible.

6. Leave it for about a month in a warm place. (normal room temperature, or slightly warmer if possible)

7. When the surface of the mixture becomes covered with a whitish, fuzzy mold-like material and has a nice (at least for some of us!) sour fermented smell, it’s done.

8. The bokashi can be used right away. For longer-term storage, spread the mixture out on your plastic tarp away from direct exposure to sunlight and moisture until it’s completely dry. Break up any lumps; the bokashi should be completely granular. This usually takes a couple of days on the warm summer days of our area; in a hotter, drier climate it would presumably happen quite a bit quicker.

9. The dried bokashi should be good for at least two years.

Happy Composting!

From EM Bokashi Saltspring Island, BC

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What is Bokashi Composting?

Bokashi is made from Biosa™ and bran or other carrier. When used to decompose kitchen scraps, the microbes it contains ferments the waste rather than decomposing them, hence the lack of any rotting smell. This is ideal for use in urban settings. When dug into the soil it gives a “slow release” of nutrients and continues to inoculate continues to inoculate the soil and surrounding plants. 

If you have…. 

  • Tried worm farms without success
  • Had enough of foul odors
  • No room for a large compost bin

But you still want:

  • To Recycle ALL your foodwaste?
  • 100% natural fertilizer EVERY MONTH?
  • 100% natural liquid soil conditioner every week?
  • Then the Biosa™ Bokashi Method is for YOU!

Hassle-Free Food Waste Composting! with the Great Day Bokashi Bucket! The simple and easy recycling alternative for converting kitchen waste into an organic rich soil conditioner. 

The Bokashi System

Using an organic fermentation process, the Great Day Bokashi Bucket recycles ALL your domestic kitchen waste into valuable soil conditioner.

NO WASTE
NO SMELL
NO INSECTS or RODENTS
NO SPOILING
NO MORE DAILY TRIPS TO THE COMPOST BIN

The composting of kitchen organics is done in an air tight container using Bokashi as an inoculant or compost starter. Bokashi is a Japanese term that means “fermented organic matter.” It is a bran based material that has been fermented with Biosa™ – an Friendly Microorganisms liquid concentrate – and dried for storage. 

Bokashi is a pleasant smelling product which you add to your bucket and which aids in the fermentation of the organic matter. The food waste will not breakdown or decompose into “black gold” inside the bucket. Putting the fermented food waste into the ground, compost bin or large planter is required to complete the process. Always store Biosa™ Bokashi in a warm dry place out of direct sunlight. A kitchen cupboard is ideal.

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