Making Bokashi Bran
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- čas přidán 4. 02. 2016
- Making the Bokashi Bran to be used to ferment kitchen scraps into a form of compost. We find Bokashi composting to be much quicker than traditional composting, although it works in a different manner.
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Thorough instruction is great . Thanks
Thank you!
Learn something new every day! thanks for sharing!
+TheOldLookOutLodge Thank you!
Thanks for the great information. From Qatar
Thank you for this, sweet and simple is just what I needed to learn about Bokashi. :)
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Good instructions, I followed yours to make my exquisite bran. The time is takes for the final process is well worth it! The Bokashi compost method makes liquid and solid soil amendments (Soil Probiotics) recycling what Mother Nature provides for us! I call the liquid Tea and the biopulp Cake. Tea and Cake for the soil. Am teaching 'Bokashi' at Natural Grocers, a local Heath Food Chain. From the earth, back to the earth.
Christine Taraskiewicz Thank you ! Great to hear that you are teaching and spreading the knowledge!
Very interesting!🌻
+Cheryl cummings Thank you Cheryl!
cool. never heard of it. can't wait to see how u use it. tfs
+LoneWolfYoitsu Thank you! I need to get working on that video.
I miss you
Thank you so much for the demonstration of how to create a diy Bokashi bran. I'm just starting out with composting of any kind. And actually purchase 3 gal. of brand and inoculate I can't be doing that on a reg. And a fixed income. Had some success with my first garden last year, and looking to improve it even more this year.
So my question is - is my I.m.o.(rice wash water imo) ok to use instead of buying em1? Can I add bio-char to the bucket as well? And finally my last question is could I put the finished Bokashi into a tote with my pre ammended soil? (worm castings, coco, perlite, small hydroton balls, and compost with added chitin) and let it sit and finish breaking down there. That way I can use it in my indoor garden.
How do you dry it ? And how long to ferment?
Can you give me the exact recipe what are you mixing there?
How do you store it after the mixing ? Do you need to sun dry it thoroughly before put in a container ? Another video said put in a garbage bag for 2 weeks before dry it in the sun and put in an air tight container?
Seems like a small rotating drum mixer would be handy.. could cut down prep time by 90%.
You can use a regular electric hand (not stand mixer) egg beater to save time and even blending.
I wonder if I can use my spent grain (barley) with the coverted sugars and forego using molasses?
Northern Beattie My thought is probably yes, but I do not know the answer to this- would be worth the try, right? If you do not succeed, just compost ‘traditionally.’ We do not currently Bokashi anymore only because the worms and Black soldier flies in our outdoor compost bin eat so much of our scraps, we can’t keep up with them. Thank you for the interesting idea!
is EM basically the liquid that collects at the bottom?
enadimi No, EM is effective microorganism, essentially bacteria and organisms that we use to grow on the bran. I usually purchase my EM already made, but in the video used some that I had cultured as well. As another commented, it was missing some organisms( but I used the purchased EM as well).
Video starts at 1:06.
Hello! I wanted to ask if my fermented bran must be dry in order to start using? I made a batch on the 22nd of February and it is now ready to use but i have not been able to dry it since it has rained nearly every day. I want to start using it. Also I am afraid if I use it will I contaminate by opening the container of the moist bran?
Pam Dragoo you should be able to use it damp but the batch will keep better dry. Is there anywhere you can dry indoors? (I use a clean bedsheets over a clean plastic sheet - shower curtain)
Thank you for replying. I really do not have a place indoors to dry it all but, I may be able to dry a small amount just until I can dry the rest. Thank you so much!😊
Can you use a couple of cookie sheets? I have a small place and use a card table. Good Luck.
it is supposed to be absolutely dried properly and then stored in airtight container. (So I've heard) If its had too much moisture added while making, it CAN spoil. Be careful and find a recipe that has EXACT measurements. If you followed the video here...how did yours turn out.
Can you substitute molasses with a different ingredient like honey or brown sugar?
I'm by no means an expert and haven't tried honey (it could work) but I'll share my thoughts and unfounded theories.
In short I would stick with molasses or another nutrient rich slow digesting sugar at least as a benchmark.
What were trying to do is multiply out a bacterial culture to help with plant nutrient uptake. EM1 is a proprietary blend but the fairly effective DIY alternative shown is lactobacillus. Lactobacillus is sometimes used in alcohol fermentation and a lot of the sugar digestion propensities follow. Every sugar is a bit different and microbes tend to have a slight preference and population curve based on what is used.
Honey is unique as it's antimicrobial and isn't really the sort of sugar the soil microbes gravitate to. Mead is a wine made from honey and tends to have trouble fermenting to the point where rasins and yeast nutrients (diammonium phosphate - urea) is added.
Brown sugar would be okay but not ideal. It's essentially White Sugar in Molasses. White sugar is simple and refined and leads to a hot fermentation with unhappy culture that flourishes then dies off leaving behind crudely formed bi products. In brewing it's sometimes used at a lower ratio to save money, kick off fermentation, or finish off/extend fermentation without major ill effects and it could probably be used here in a similar manner. Unrefined cane sugar would probably perform similar. It's ever so slightly slower to digest and more mineral rich compared to more refined brown sugar. I would also expect maple syrup to work okay; perhaps slightly better. It's sweet but complex enough that it will take time to break down.
Malt extract would probably work well particularly for fungals in say a slow brewed tea - microbes go crazy for malted barley... perhaps thats one of the reasons bran is used as the base. Plants microbe specific nutrient blends such as Boogie Brix use Malt Extract as well reinforcing this idea.
Molasses is great because it's slow to digest, affordable enough, and most importantly nutrient rich. It's heavy so while it might not be perfect for a soil drench that will help it when propagating an anaerobic bacteria like Lactobacillus.
Where to buy EMI microbial liquid?
This is interesting Can you tell us how you cure, dry & store it? thank you,
Two weeks put bokashi inside black plastic bag ( two weeks) then secure it by tying the the black plastic bag with no air inside then after two weeks dry it but not on the heat of the sun .
good bokashi
Hello love the video it is very informative :) I do have a question how do you dry and cure the bran? Thank you!
Thank you! I dry ours indoors, but some dry it in the sun outside. I lay down a plastic sheet (like a new plastic shower curtain liner), and then I lay down a clean fabric bed sheet over that and then spread the Bokashi bran over that and then turn on a ceiling fan above to help dry it.
Thank you so much for your quick answer and your valuable info as well :)
: )
the homemade "em" is not EM what you have is mostly LAB lacto Acid Bactria which is in EM but missing
Photosynthetic bacteria: Rhodopseudomonas palustris
Yeast: Saccharomyces cerevisiae
Purple Non Sulfur Bactria
Others: beneficial microorganisms that exist naturally in the environment may thrive in the mixture.
I don't know if You added those other organism while making your serum. The only organism in the homemade LAB is lactobacillus once the milk is added to the rice wash which neutralizes the other microbes which was caught from the air. It has started bothering me to hear everyone call it EM cause it is not and for the misinformed folks like yourself when they go to make there bokashi bran with it they are missing those beneficial microbes which all serve an important roll in the bokashi composting system but don't get me wrong LAB is a powerful bacteria thats main function is consuming organic matter and helping to speed the decomposing process and also is great at neutralizing odors (that sour almost alcoholic smell from the bokashi bucket is thanks to LAB) You can even pour the solution down the drain to help with those stinky pipes.
Hope you don't think I'm bashing you for using the wrong term. Just trying to inform others is all. I encourage everyone to make LAB from rice wash water or really any carbohydrate source works I've seems people use cerrios cereal. If anyone is interested in learning how or how to use LAB to make other fermented garden products please vista WWW.TheUnconventionalFarmer.com that site is a wealth of information on make homemade products and almost every single one isn't only for the garden but your animals and human consumption just like the LAB you have is the same thing as the probiatics supplement that loads of people buy but is a way better and cheaper way.
Anyways very nice video keep up the good work.
+Andrew Wright Thank you for the information! I mostly use the purchased Em-1 in my Bokashi bran and just splashed a little bit of the homemade stuff in. That said, I hope there didn't end up being any harmful bacteria and yeasts in it because I accidentally drank a big gulp of it last week (long story short... took the wrong jar to work and in my usual stressed out day... didn't even notice the different look or smell until I drank it). The rice wash would be preferable for us over milk as we have gone to a plant based diet since starting that homemade EM. That said, we are going to be transitioning to vermicomposting soon. We will probably continue to do some Bokashi, but we suspect the worms will need most of our garden scraps.
czcams.com/video/w-GmnAD4J7E/video.html
czcams.com/video/YNpETgaGo18/video.html
Andrew Wright just curious, would it be better just to add the EM-1 strait to the bran?
@@jakecull2069, I think if she wasn't also using EM-1 what you say might be true. But since she is using purchased EM-1 the resulting "homemade" EM, (the juice that's draining from the compost) would also have the same micro-organisms as the purchased EM-1, though possibly not in the same concentration. Right?
to help the molasses mix with the water better heat the water to 170+ once properly mixed. and ice cube or three.
Great tip, thanks.
Good tip to completely mix the molasses into the water. My bran came out darker and works just as well.
Can bokashi bran be multiplied to other quantities?
Yes I think it is forgiving, although I haven’t done bokashi in a bit of time because my compost bin became a vermicompost bin accidentally and I haven’t needed the Bokashi but not because I didn’t like it .
How to make own EM ?
@11:30 lost me at , we are vegan.,.. but not a 100% we eat honey. There is nothing wrong with being an omnivore... it’s in my DNA but aside from that, please no one be distracted that Bokashi composting is very effective and puts the positive bacteria back into the soil, that assist plants in fighting disease etc, also it assists in releasing the nutrients needed by growing things in the ground, prevents compost from just laying and rotting in the soil.
Anyone else find it kinda funny how alot of the people doing diy bokashi bran use store bought LAB (EM1) instead of simply making their own?:p not hating on this video, found it helpful, just a funny thing i noticed for people doing diy
It's easy to make LAB which is the same as EM-1 a commercial product both work and LAB takes a week of easy to do work at almost no cost compared to buying EM-1
Can I replace wheat bran with sawdust?
It has been a long time since we have done bokashi now, but I believe you can. My thought though is that it will take longer to break down.
Where to get EM ? Can you make it at home?
Yes, out of rice wash and milk.
Centuries ago? Why is it credited to Prof. Teruo Higa then? He supposedly developed this method in the 1980s. Other then this I love your video :)
Mette Polkadottir Thank you, I stand corrected. Perhaps my memory of the facts is confusing this with other methods.
You are not correct. Professor Terri Higa created EM1. Bokashi Composting was being done centuries before. Look it up.
Next time, try hot water. The molasses will mix in easier.
Jake Jones Thank you, I will try that!
May you please list all the ingredients? thank you
What type of store sells em1 I don't want to buy it online
Mostly, smaller garden shops
I make mine with rice and or potato wash and milk very easy to make and cost only a L or 2 of milk and a cup of rice and or a potato just for the carbohydrates and starches.
2 Tablespoons
Molasses
Em1
5 cups water
5 pounds bran
How to.make EM? U have any video?
czcams.com/video/Ssw6c6iU3QA/video.html here is a link to someone who made the EM I think I am going to buy some.. looks a bit taxing :) but he explains it well
How to make Em at home
youlle find vids on youtube
Because language problem not understand. But tell me cow dung slurry, jaggery, buttermilk,Been powder, &rice wash as you say and cocopeat, dry leaves powder by mixing this can I do that same as you?without parchasing any high rated product.pls reply to home made solution instead of this 🙏
what about storage one finished?
It stores well at room temperature once fully dried probably for a number of months. I usually used it up within two months or so if I recall although I haven’t done this for awhile just because I have black soldier flies and worms outside that take up all our scraps.
@@hellomygarden6397 I find that both worms and black soldier fly love our fermented material. So I make enough bokashi composting for both it takes away the smell.
Lunga Dlungwana That makes good sense!
I mean neem powder.
Can you list ingredients?
Hi
So, how to use it? How to apply? Whats next? :)) ........ :((
Abdul Khalid When it is dry, sprinkle in a bucket (Bokashi container) with your vegetable scraps, layering. I’m not so fond of measuring so I basically sprinkle a handful or to lightly cover the top of each addition of kitchen scraps. I actually do not Bokashi compost any longer because we have so many worms (vermicompost) and black soldier flies they they go through our scraps very quickly so there aren’t enough left, but it was s very useful method when we used it.
Thanks for posting this! In the video you said “dry and cure ” what was that process like? I’m also interested in how you made your own EM if you have the time to post a recipe.
My search for bran has shown that it's pretty expensive. Can you point me towards less expensive substitutions? Dry sawdust maybe? I can get lots of that for free.
Sawdust, newspaper or coffee grounds
I have read that some use shredded newspaper , but I never have tried it. You should try the sawdust and see if it works.
Ideally you want something that the bacteria can grow into/break down, has a neutral ph, and is fairly sterile to begin with. Malt used for brewing would probably be ideal. You can get a 10# non organic shipped for $12 bag. Not dirt cheap but sorta cheap enough. Straw would also work alright.
www.morebeer.com/products/briess-brewers-2row-malt.html
Woodchips, paper, and sawdust are alright but would be better inoculated with a fungal/mycelium tea.
Did you try the saw dust? How did it go? I am in the process of gathering all the things I need to make mine using sawdust. Free resource for me too.
50 pounds was about $15 at the feed store
Very slow video....no good. Failed
And with no end... What to do with that bran? How to keep? How to use? Bleah!
Good lord this is way to long . It should be cropped. No way I needed to watch you mix for 10 minutes.
Tracy MacDonald sorry to hear that you were unhappy. Unfortunately I no longer even edit my videos.
too long = wast of time
That's what it is .... it takes time :)
Waste of time watching someone mix ingredients. Just s heads up potential viewers.
Hello! Please tell me how to contact You by e-mail? I have a few questions I would like to discuss.
Yours faithfully, Vadim.
I am so sorry but I am awful, awful awful about email. Can the message system here suffice? If not, I can give you my email from my website, but again I have to be honest with you, I do not enjoy email and I avoid it like the plague. I have so many emails in my day job, it is the last thing I want to look at when I get home. I'm sorry I sound like a pain. I do best with short messages :)
Вадим Бат
???
Can this be addressed via You tube messaging?
rather than email that is.