Bokashi Bran Recipe - DIY with Rice Water
Vložit
- čas přidán 31. 05. 2024
- You can make your own Bokashi Bran "from scratch" with this DIY recipe. The purpose of the bran is to inoculate the food waste with microorganisms to help them ferment - the main organism is lactic acid bacteria. My experience has been that this simple method of culturing lactobacillus from rice starch makes for an effective bokashi starter. I gather the starch from rice wash (rice water), culture the lactic acid bacteria using milk, then finally inoculate the wheat bran. When finished, the bran can be dried and stored for a year or more. This method is quite inexpensive compared to buying the bran in small batches commercially or even buying the EM starter liquid.
My comparison of Bokashi vs hot compost: • Bokashi Instead of Hot...
If you find these videos useful, here are a few things you can do to help us out:
Send a tip: www.buymeacoffee.com/fvrosefarm
Have a look at our Amazon shop: www.amazon.com/shop/fraserval...
Follow our farm on Instagram: / fraservalleyrosefarm
Or Like us on Facebook: / fraservalleyrosefarm - Jak na to + styl
![Let's Make Lactic Acid Bacteria [L.A.B]](http://i.ytimg.com/vi/vgB_5_xKpdo/mqdefault.jpg)
You are prepared, organized and to the point! Thank you! :) Too many people just ramble trying to be cute/funny. You are INFORMATIVE which really stands out. That's what people are looking for.
100%. Thank you for your simple, clear instructions!
I agree!
I also agree, THANK YOU!
I have some fermented honey. Could I use this instead of the molasses?
Exactly! Very nice to learn about bokashi this way. Thanks!
thank you for actually going step by step with visuals. I will have to try this soon.
Brilliant! Very clear and intelligent explanation! Thank you!
This is one of the best tutorials I have seen on CZcams.
Thanks for sharing. Keep up the good work.
i'd never thought you would be doing something like this. super. as usual, so very clear and simple in expression video
Thank you for your clear and simple instructions. So many people trying to sell that it's not easy to find the instructions online. You rock!
Thank you for this simple easy to understand recipe 🙏💓🌱
Thanks for the great video. Informative without the hype. Greatly appreciate your work.
Thank you for the post, you made the process look doable. I might just try it!!
Thank you for giving clear, concise instructions with volumes and ratios. Your video is the best I’ve found thus far!
I totally agree!
You have explained it very clearly, ty
Killer video. You have an excellent teaching style. I hope you share that with people as much as possible.
Thanks so much Jesse
I made my own bokashi bran from rice wash but with my own touch. I add my indigenous microorganism ( my collection ) with fermented plant juice, molasses and pinch of pure sea salt.
Amazing, very well explained, thank u very much 👍👍
Great Video! Thanks for doing this and making it easy for even a novice to follow along. Looking forward to giving this a try. Hard to do “hot” composting here in MI
Very easy to understand. Thank you.
Excellent content!: Congratulations on the video and thank you so much for sharing.
Thank you for the video. You presented the process in a clear easy to follow step by step guide with no unnecessary talking. I can just wish there were more videos made in this manner :) congratulations!
I tried this recipe using oats instead bran , it works perfectly!!! Thanks for sharing!
Thanks Jorge. Other viewers have asked this question, so I'm glad you were able to answer.
What about if I use a half of oats and a half of bran?
@@laurecastro4973 that what i was thinking ! I’m trying to figure out if this is actually cost effective and worth it ! I’m gonna do some indoor gardening and some outdoors , but bran is expensive and i don’t know if it will be worth it
@@daciasdiy1861 I've heard someone say she have been successful inoculate sawdust. So i suppose most organic materials with the right consistency will work.
@@SebastianFerenczy good to know. I mean if they can use newspaper , then i guess so! Thanks
absolutely fantastic content and presentation, invitingly informative!
really appreciate this. Well done btw, really competent work.
Thanks for the no nonsense tutorial and accompanied videos on Bokashi. For me the most useful piece is how pickeling speeds the breakdown process of cooking waste prior to composting. No one talks about the juice being neutral in its benefit as a fertilizer AND "Ya still gotta compost" the Bokashi.
This is fantastic. I can finally start using the bokashi bin I bought years ago without needing to take out a second mortgage - seems so expensive with bought bran. Thank you so much for an informative, concise video.
Your video is my bible now. My rice water is ready. So I watched your video for mixing milk. Your video is very comprehensive and detailed. I will check out your video each time when I make my own Bokashi em. I am doing traditional compost bin, which is not ready in one and half months. I am trying Bokashi method in parallel to see which one serves me better. Thank you!
Great video, thanks for sharing! Couple things I noticed you could do to speed up the process of making you lacto serum. A wider more shallow dish for when you add the milk and also warmer temperatures speed this process up. I use a seedling heat mat and end up with a nice tight and thick curd on top after just a few days. Thanks again for sharing.
Thanks so much Fraser,top video
Very well defined.. Thankyou
Great information thank you for sharing
This is one of the best tutorial who I see about growing some microbes. I configure how to made own starter for cheese, based on Lactobacillus! And how to continue to make Bokashi Bran. Thank you!
Men you are a genius, i cant find this in my country, greatings from argentina
Awesome video will try this!
I must try this for my plants. Thank you so much.
Thanks you so much
@@howardatunga6475 much welcome.
172k people watched this and I am one of them. So glad to find this instruction and so clear I cans start immediately. Thank you.
I learned a lot! Thanks!
Fantastic. Thank you
Very nice video. Thank you
Excellent thanks
Thank you, I know this video is a little old but still one of the best I could find ❤️
Thanks Rosa
I have been using this recipe for over a year now and it works great! I don't have access to wheat bran, so I substituted with compressed wood pellets. They are cheap, easy to find, very absorbent and don't contain chemicals. I used to rehydrate them, break them up and dry them, but eventually just left them in a bucket and poured the molasses-LB mix directly on them and let the pellets soak up the bokashi goodness. If I had one criticism of this recipe is the moisture level in this method seems too low. I had to spritz the bran with molasses-LB mix to get the process moving faster. Otherwise this is the easiest, cheapest and most convenient method I have seen.
I'm interested to know how much liquid activator you used per amount of wood pellets. Are we talking soaking them to the point of saturation? I'd love to use pellets (which I use to heat my home), rather than track down a source of bulk bran. Thanks
@@Saileahgaz I guestimate all of my quantities and amounts so I don't have a definitive number to give you. I have a small, 1.5 gallon bucket I fill about 1/3 the way with wood pellets then add the amount of LAB I think will make it useful. The wood pellets will absorb any moisture quickly so I keep adding LAB until I get the right consistency, which is saturated but not dripping wet. If you squeeze it and a little moisture comes out is perfect. The wood pellets will not break up nicely, though, so I usually mix it up more with a drill and small paint stirrer. I then seal the bucket to make sure it does not dry out. Any excess LAB is either stored or put in spray bottles and spritzed on the bokashi if I think the wood pellet mix is too dry.
@@ckmbyrnes That's great information. Thank you for taking the time to reply.
You can collect lactobacillus from your worm bin. Run some chloramine free water and collect in the secondary bin or below the bin. Add some newspaper to balance moisture levels out.
Add milk to the now worm wee and wait a week to extract lactobacillus culture.
Lots of different organisms in the worm bin
i love this video thank you so so much!
Thank you
Thanks
Thank you very much.
Good video, helped me remember how to use my EM concentrate which I bought a few years ago. I made 50 lbs of bokashi & then put it away. Will be making another 150 pounds for next year. Thanks very much 🙂
Thanks for sharing🙋🏼♀️
At 5:30 you correctly recommend any milk. I had success isolating lactobacillus with goat milk which is known to has very low lactose levels but it's what I had that bad soured in the fridge. Thanks for the video
Hope you can see this after a year. I have some old cultured buttermilk in the fridge… don’t know whether I can use that?
This was very instructive. One thing: you would avoid some transfer loss if you mixed the molasses/starter liquid with the bran inside of the black bag.
Today I watched your video first of all a lot of thanks for your video with a lot of information. In my country a company is making silica from rice husk in your process finally rice bran have any silica contains
I made it!!!😊
Now it is fermenting.😅
Hope it works so I can save some money. God bless you!😊 Thanks.
Wow! I’m over the moon with this video!!! Thank you very much for sharing your knowledge.
My pleasure Lily. Thanks for watching
Excellent video thanks
Happy you found it helpful.
Thank you for sharing
My pleasure
very nice
Very good!
Thanks.
Thanks.😊
Following your instructions today, I have got to the last mixing stage. I have clotted mix in my sink, I had to buy a turkey baster not to baste turkey with, and sieve at Christmas time. I will be spreading this in my sitting room on anything flat, have to protect beige wool carpet. I have never allowed my children to finger paint or craft as too messy, now I am doing Bokashi, OMG. In north London, U.K.
Great video, thank you! I made my own and it worked so much better than the store bought variety, I am going to try spent grain from beer making and extra whey from yogurt making next time
did the spent grain from beer making work?
@@dilaur2983 I think I would say hard to verify how effective the end product was. Took some effort to get moisture levels to a good place and ended up with some other molds being cultivated on it.. so I would say no, but perhaps other people have developed a better system.
Beautifull!!!
DANG IT. I did NOT need a new hobby... especially another composting method. But here we go... gotta try it!
Thanks for the process, great vid. re: commercial mix vs home made: no way those photosynthetic bacteria are functional in the final mix... It's an anaerobic environment without any light. They will be replaced by whatever is selected for in the specific environment you create (rice bran with sugar vs wheat bran with molasses vs barley bran with yeast extract, etc). Actually, I'm pretty convinced you could skip the culturing step and just use yogurt or any old dairy probiotic supplement, primed for a bit in warm water with molasses or whatever, and then throw it right on the grain. Because the initial culture in this case is likely just creating the low ph to facilitate the anaerobic fermentation on the grain and preventing competition from whatever would otherwise spoil it, but then probably get superseded by whatever is most suited to grow in the final environment (no doubt some mix of some LAB).
Awesome!!!!!!!!!!!!!!
you’re the man
Thanks for a great tutorial! Can i use blackstrap molasses? Can the starter liquid be stored for future use?
I really liked this video (thank you very much) and my ricewater is already brewing. I find that the initial process takes some time to complete and there also seems to be quite a lot of 'wasted' effort by the end of it. Have you any experience with freezing the finished 'homemade' liquid, in any stage, to use it later? That would be really time-saving.
I’m relieved to learn this isn’t porridge 🥣 to eat for breakfast.
Good
Great tutorial 👏👏👏 what about the ratio I can use in 5gal Bucket (tomatoes)? Thx
Grouse 👍👍thanks
Easy and cheap tip: Just use the labs, no bran or nothing. I dilute it 50/50 (you can dilute a lot more too) with water and put in a liter bottle with holes poked in the cap and store in fridge. Bran is hard to find and super expensive and as it turns out, completely unnecessary. I've done this for years and always get a nice white "mold", everything smells like pickles and it just plain works. A quick squirt is all it takes and done. My only cost is a cup of rice and 1/2 gallon of milk-that's it. 4-5 days to make the labs and you're ready to go.
Hey, I found your reply intriguing but need to ask you some questions please?
What are you diluting 50/50? The rice water and milk?
Are the only ingredients you use rice, water and milk? No bran, no molasses?
And then, when you use it, where do you keep your compost that you want to ferment? Does it have to be dark and/or cool? Can it receive sunlight, will heat speed up the process or not?
Hey, I wondered about this I just wrote a comment above, {or below). ---3. Could you not just take the inoculant + sweetener and pour it directly onto your veggie scraps? You could freeze the rest in ice cubes, thaw, add as much sweetener as needed, and pour directly on food scraps? You could probably use some "juice" or inoculated veggies to start your next batch. I'll experiment soon and I will let you know the results. In the meantime, if you or anyone knows the answers, I would really appreciate hearing from you!---So, thanks for confirming my suspicion.
@@passerby6168 I believe this is what he means: He follows the procedure rice + water, then into milk, water, molasses. Basically, follow the instructions in the video to end up with your liquid. Put your liquid in a bottle in the fridge. Make some holes in the lid of the bottle. When you want to use it, he is suggesting you take a quantity out of the fridge, dilute it with the same quantity of water (and I would say a pinch of sugar), and spray it on your veggie scraps.
1. Take 2 buckets. Make some holes in one bucket and place it inside the other bucket. (The outside bucket is there to catch drippings.)
2. Put your veggies in the inside bucket.
3. Take 1/4 cup of the liquid out of the bottle you placed in the fridge and mix it with 1/4 cup water. If you use tap water, put it in a cup and allow to stay uncovered overnight so that any chlorine in it may evaporate. The chlorine may kill the the beneficial bacteria. Put a pinch of sugar in it (sugar probably not necessary, but it may help).
4. Drizzle or spray the liquid on your veggie scraps which you placed in the inside bucket. Push your veggies down. Cover with a tight lid.
Notes
1. The lactobacillus
which you created using the rice water + milk + molasses or sugar + water solution likes to live between 68-72 degrees F. just like most of us. Think of it as a pet in terms of temperature.
2. Unlike a pet, it does not like oxygen. It functions by anaerobic respiration. That is one reason you pack down your veggies in the bucket. Also, that is why you put on a tight lid. (There are other bacteria that need oxygen to survive, and yet others that can survive with and without oxygen, but let's forget about those for now.)
3. I am not sure about dark or light requirements. Probably dark.
............
Having said all of the above: It appears that what you are after is lactobacilli. They also exist in white yogurt with live cultures, (no fruit). So, then the question becomes, "why not just use some yogurt and/or yogurt whey. The consensus in the comments seems to be you can forego the above process and just use yogurt. There are also other sources of the above bacterium such as fermented veggies. Kombucha also contains the bacterium as well as yeast. A few dry leaves and a bit of native soil might contain yeast. Sprinkle a little bit on your veggies.
In any case, I hope I didn't confuse you. I probably made mistakes. I am sure somebody will correct me if I did.
Oh, lactobacillus is a type of bacterium.
I should add: What if you had no yogurt? The you would have to start from scratch and this video describes one way of doing it from scratch. Many thanks to the creator of this video!
@@GreekVegetarianRecip Thank you for taking the trouble to write your very useful comment. Really appreciate it.
Half a gallon of milk? I was told to use 1
Wish I watched this a 3rd time before starting lol. I'm in stage 3 (milk and rice water). Everything was going well, but today is day 3 and I noticed a slight sour smell. I used all the rice water including the sediment.
I'll follow you lead and try again !!
Cheers Jason
Jason and Colleen 🌱🤞🌱
Using the sediment should be ok, the sour smell is normal as the milk coagulates during the fermentation. You should still be able to us the liquid from that process.
@@tyrexpolie yes !! It worked !! Be using it all summer with great results with various applications. Really glad I kept trying:)
Cheers
Excellent video,and very helpful.I'm thinking in using sauerkraut as a lactobacillus source for inoculating food waste,just because I don't have much access to the supplies that you use in your process
This was an excellent presentation. You explained everything in simple terms and I would like to give it a try. I have heard of people using spent grain from a brewery. Do you know anything about that please? Thank you very much for this excellent instruction.
Thanks anajinn. No, I haven't tried anything out with spent grains - but so long as they're fairly stable (won't rot in storage) they should be a decent substrate instead of bran.
Could you just use yogurt (not strained, so curd and whey together) and sauerkraut/kimchi juice with the food to be composted? I saw someone else ask about using the liquid starter and you mentioned as long as it is occasionally fed it is good to go.
I'm totally new to this topic. I'm guessing you keep the dried bokashi to add by handfuls at a time to a small kitchen compost to help break things down?? Is this used outside as well?
Thanks for sharing your knowledge. I saw your video on roses and you suggested to buy bulk alfalfa for it to be cheaper which was a great idea, do have a suggestion or link to buy bulk bran. Tx.
Hey thanks for this video. :)
You bet. My pleasure.
Any chance you could post that important "Certificate of Analysis."
I have been unable to locate one. Thanks for all you do.
Thank you for posting about this! I want to make a batch but only have old oat groats. Do you think it would work? And do you think they would sprout or should I toast them sterile first? Excited to try
I think it should work okay - not sure I'd bother with sterilizing.
Hello! Thank you so much for such an informative and detailed video! May I ask what is the purpose of transferring the bran into the black plastic bag? Can I leave the moistened bran in the same plastic tub (sealed with a lid) for 2 weeks? I can't wait to try this. Thanks again!
Hi Joe. To keep the air out. The lactobacillus grows best without too much oxygen
Thank you for your reply. I'm now considering pellet stove pellets. Wish me luck.
Just wondering how this worked out? I saw someone else used sawdust...so I’m thinking the pellets would be brilliant!
Thanks so much for the excellent video!! I was wondering if I could use a plant based milk like almond milk or oat milk in lieu of cow's milk?
I don't think so - the bacteria grows well in milk because of the lactose. Have a look at other methods of lactic acid fermentation, but for this one I think the milk is necessary.
Thanks, I wanna kkow waht about using baker's yest ?
Thanks for a great video! How long does the dried bran last and still be effective for the compost?
I've heard about a year (and that's the batch size I make) - but if it's stored dry and cool, it may be okay a lot longer.
Thanks, Jason! I’d like to give it a try!
But could you also make a video about EM starter? I bought one bottle of EM, and not quite sure how I should use it rather than as a ferment/compost starter, but I saw some people use it as soil improvement or even fertiliser (not sure how it would contribute nutrient).
Thank you!
I can't really comment too much on its other supposed uses: there were some experiments done with agricultural use of EM as a growth stimulant, biopesticide, etc. but the results were never consistent enough to support widespread use. I think the general principle of inoculating a soil or potting mix with known "good guys" to in theory squeeze out the bad plant pathogens is valid enough, and I've seen evidence of the benefits when soil producers add bacteria like Bacillus subtilis to their mix. The EM (or EM1, or whatever the proprietary brand is) just doesn't have enough convincing evidence that I've seen.
@@FraserValleyRoseFarm that’s my concern too. I’ve seen many reviews and they all sounds vague and not convincing enough, but some people did have positive effect by using it. It seems like an ‘all purpose but no purpose’ kind of product. So I’m confused and like to know your professional insight.
Thank you again, Jason!
Wow, what a lot of steps! I admire your sticktoitiveness. In the weeks it took you to go through all those steps, you could have done hot composting and had loads of finished compost before your starter was even ready to use.
I have old lactobacillus yogurt starter, and since I no longer consume dairy, would it be beneficial in any way to unload the capsules into my outdoor compost?
I don't think it would help much - the main bacteria in hot composting is aerobic (likes lots of oxygen) and hot. Lactobacillus is anaerobic and cool. That said, I don't think it would hurt either!
@@FraserValleyRoseFarm Thanks for your reply, and please stay well. Our family has been binge watching your videos. Out oldest granddaughter just might have a new science project for 2021.
Hi, Could I use Panela sugar or Muscovado sugar instead of molasses?
I just learned of Bokashi, and as a urban apartment dweller don't really have the space to do this. I see that some companies like Urban Composter and All Seasons have a liquid Bokashi starter. I have been looking for a DIY recipe of this all over the wb with no luck so far. Would much appreciate if you had any info on creating that. Having to keep buying spray is not really cost effective and goes against the zero waste state i working toward.
Hi, I’m wondering when you would start digging in and burying the fermented kitchen scrape in your garden in early months. I live in ontario and it’s kind of cold from december to april. If i bury them during winter, would they decompose slowly and be ready in spring? Thanks!
I do it through the winter as weather allows. Otherwise, I just place the fermented bokashi in a cool place and start a new bucket. When the weather is more favorable, I catch it up.
I originally used bokashi to get all my kitchen waste including meat scraps and cooked food into a form I could add to hot compost. My hot compost was in half full 1 m3 dumpy bags piled together and stacked two high to keep the heat in. Even in winter the temperature would hit 60 degrees celcius and over. But it was a lot of work and always when turning the compost, the outer layers would be thick with worms , so I tried burying the fermented food waste instead.
The new system is to mix up garden waste with fermented food and bury it. Aerobic composting happens under the soil with less extreme temperatures and the worms go nuts for the mixture. Just the native worms in the soil, not bought ones. I give my bokashi buckets longer to ferment in winter assuming it is slower in the cold.
hi bokashi bran, can i add it directly to the soil? as fertilizer. Saludos desde España 💜
Thanks for this very interesting project. Can’t wait to try. And where do you keep the garbage badg for two weeks?Garage? Room temperature? Fridge? Keep it dark or doesn’t matter? Thanks
Room temperature. I put it down in the garage to keep it out of the way.
@@FraserValleyRoseFarm Thanks Jason！
Hi Fraser, thanks for previous response!
another Q: I just started my firts batch, if I keep adding sugar and water periodically, will it lats longer period?
Not so far as I can figure. Once you have a good population of microbes in the bran and it's dried out, I don't think more sugar will help them to stay inactive longer.
Hello Jason, thank you for this great video! Crystal clear explanation of the process. I believe brown sugar is recommended instead of molasses as it's dry and draws out the water in the cell to make it dormant and prolong the shelf life. I'd also like to have your opinion on use of dried Pumpkin seed peel (run them thru food processor first)instead of wheat bran? It does soak up liquid, moisture and can be fermented as it's part of the vegetable and of soft texture. I've plenty and it'd be good use instead of going to compost bin.
What amount of brown sugar would you use for 10lbs of substrate? What you're speaking of is osmotic pressure. I'm not totally sure if brown sugar is recommended over molasses tho, the few bokashi I have seen have all been made with molasses. Could you link me to a write up or recipe please?
Great. I appreciated to you 👍👏🍺🌸💐
Thank you for sharing. How much of the bran do you use every time you add to the Compost bin ?
Hi Daniel. Just a small handful. Probably the equivalent of 2 tablespoons (30ml)
You can leave chlorinated water out overnight, and the chlorine will be gone. I do this for botanical fermentation, and it works all the time.
You can also place some Vitamin C / ascorbic acid into the water and mix it in, to eliminate chlorine.
I used to do it for replacing water for fish tanks too. Boiling water for 15 minutes will also remove chlorine
Thankyou I can now afford Bokaashi composting
TY for the video! Very useful information. Would you know what would result from a bokashi bucket started without inoculation, leaves layered and compressed for added compost material but lacking drainage holes? I started off too early using a bucket with gamma seal without thoroughly looking into it and am now thinking the material is of no use and should be buried deep into native soil for mother nature to take over the process ..
Sounds like a plan!
After two weeks mine is still wet should I spread thin to let dry or leave in the bag a few more weeks ?