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.
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!
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.
@@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.
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fermentation on the grain and preventing competition from whatever would otherwise spoil it, but then probably get superseded by whatever is most suited to grow in the final environment (no doubt some mix of some LAB).
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
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!
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.
Nice video, thanks! It also made me realize that if the lactobacillus is the main culture then throwing a few spoons of yogurt, kimchi or kombucha mixed with a few spoons of sugar to the bran should do the same thing.
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.
I'm at the second stage of this process. The lactobacillus is in the milk and I have about 1 week left on it. My question is do you have any issues when you dry the bran outside? I was going to spread mine out on a tarp outside but I was wondering if bugs/raccoons etc will get into it?
... you can skip the rice and milk steps ... just use any whey , like the whey that sits on top of whole milk Greek Yoghurt ...the whole process is the same principle as making a starter for sourdough bread ...
... you can make your "starter" and save it in the refrigerate for subsequent batches ... you just keep adding water and molasses to feed it to keep it alive and replenish what was used ...
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.
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.
Why do folks add the bran instead of using the liquid like a liquid bokashi spray? Does the bran help it last longer or add a kind of dry ingredient to the compost that's helpful? Wonderful video.
@@FraserValleyRoseFarm the EM has LAB (what you collected), YEAST, and phototropic bacteria. Is LAB the only thing required for the anaerobic fermentation? Or does yeast naturally form? Where does the phototropic bacteria come from in the bin?
One question re the bran...can I possibly use coffee roaster husks? OR is some aspect of bran an important key to the process? Thanks, it's a greatly informative video. Very much looking forward to making my own.
The bran is just meant to be an inert carrier for the bacterial culture. So long as the coffee husks aren't prone to breaking down/rotting, I don't see why you couldn't use them.
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 🙂
Could you use the liquid directly on the compost instead of putting it on bran and then in the compost? Because it would be easier to make a lot of liquid. How long does the liquid keep for?
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!
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
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
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
Thanks so much for the great tutorial! :) I was wondering is there any alternative for milk in this case (for example doesn't cabbage also contain lactic acid bacteria or am I wrong?) since I don't use milk products and would not like to buy it just for this case. I would very much appreciate an answer, thank you in beforehand.
Hi henni, from my understanding the milk acts as a food source for the lactic acid bacteria already in the rice water, not as a source of bacteria. The cabbage wouldn't help add the correct bacteria as these would already be present in the fermented rice water. My guess is that the lack of milk would prevent the lactic acid bacteria from outcompeting the other kinds (they do better than other bacteria, with this kind of food), resulting in an ineffective innoculant, unfortunately.
of course u can do it without the milk. Bokashi is used mostly in Japan and Korea and they have the bin under the sink. Both dont drink milk and its not used there for the feeding. Anny lactic acid will do. if u ferment food at home, like vegetable, easy is cabbage to sauerkraut, take the brine from the finished fermenting. If u need more liquide then use some water and put sugar in it and mix it with the brine so it can ferment more. Also Kombucha is realy good, ore buy a yoghurt and mix it with water and some sugar and add it to the rice water. Milk is not necessary.
I would be interested as well. I kinda figured making a starter from kimchi juice would work. After all it's loaded with lactobacillus. Maybe ferment some blended cooked beans? It needs sugars I guess?
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?
Bokashi composting wasn't all that fun for me and I didn't see any beneficial result that I was expecting. I don't know why they call it composting because it isn't. It's just fermentation of garbage using effective microorganism. I don't need to prove it because it says in the end that you must allow the bocashi to continue decomposing for two weeks before planting. While you could have done this without doing the bokashi and without wasting all that pricey bran. But the LAB serum however is the real magic and everyone should continue making it themselves with the help of this video. The LAB serum had unclogged my drain better than Drano. I now use my finished bran for all my soil amendments. I use 100% pete moss or coco noir as the medium instead of any bran. I just wish people stop calling it bokashi bran.
Thanks Joe. You're right that "composting" is a misnomer, but it just gets the point across. Worm composting is similar - not composting, but just another way of dealing with food waste.
@@FraserValleyRoseFarm Worm composting is so unique and and process of doing it only makes half of it. Bokashi however is self explanatory that its good news for the eyes of the supplier because overall it's very pricey and it has some DIY bait for people feel its economical by learning how to make home made bokashi pail drums. Sure it has science with lactobacillus being there but for me bokashi is just a myth and It is way out of its league compare to worm composting.
I followed your process exactly and got a great final product, with a nice pickled and acidic smell. I have some questions about the drying stage. Should it be dried directly under the sun, won't that kill the microbes? How long should it be dried? Is there such a thing as "too dry". My fear is that too much drying would kill the microbes. Thanks!
I’ve read that UV rays from full sun can kill those bacteria. Being that they have pockets of shade to hide in during the drying process of the inoculated grain, it may work out fine. However, storing your jar of “whey” or lactobacillus (LAB) in full sun could give a full kill to the jar, as it’s fully translucent. I’ll be avoiding full sun when drying my grain, if possible.
Thanks for the informative video. Do you know if the lacto bacilli die or become less effective after some period of time or exposure to air/moisture/etc? Is there a best practice for storing the inoculated bran? Also, do you recommend any resources you used for learning more about the microbial process happening here? I greatly appreciate you sharing your knowledge, but it is also helpful to see the primary resources as well.
@@FraserValleyRoseFarm Hi Jason, do you have any advice on an alternative input other than wheat bran or spent beer grain when making my own. I have about one week left in the process before I will be grabbing the whey out of the fermented rice wash/milk, and I don't have a solid source of spent beer grain yet. Do you have any other suggestions for a medium to inoculate? Thanks!
I'll go ahead and answer my own question, citing your FAQ video at 4:50. Thanks for making that video as well. I only saw it today, but it was also very informative. It's linked here for anyone else that might want it. th-cam.com/video/HASjEmwM2XI/w-d-xo.html
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.
I'm looking at alternatives to wheat bran as they are fairly expensive. I've read that other substrates can be used and wondering if anyone has tried rice hulls as they are much cheaper. Thanks for the video!
while you have your bokashi bucket going can you take some fermented material to use as a starter for your next bucket? this could be done indefinitely just like your do with a bread sourdough
Hi MhUser. So long as the lactobacillus remains the dominant bacteria, I bet that would work fine. I wonder if other organisms might begin to build populations as well though. If you start fresh with a lactobacillus inoculated bran, you get a fairly certain outcome.
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.
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 thank you for the DIY on Bokashi. I had given up using the system because it was just way too expensive to maintain. One quick question can I jump start the process using the whey from my yogurt making?
I use feline pine kitty litter which is just pine sawdust compressed into pellets. It works really well and it's very inexpensive especially if you buy it in bulk 7 lb online is about five bucks.
Do a search on lactofermentation - there are two common methods: the one that relies on milk or whey as a starter, and the one that uses brine (like for sauerkraut, and pickled veggies) to favor the lactobacillus.
Thank you for the beautiful presentation. Please, in what area can someone apply the end product? Also, instead of weath bran, can someone use sawdust? Thank you
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.
I guess I’m just a “slow learner” but I don’t know how much to use for your compost. Can you help me out? As an aside I’m loving your Canadian accent EH! I live in Texas but I’m half Canadian and have been to your beautiful country many times🇨🇦🇨🇦
So basically for the first two steps you were culturing yogurt whey? Can I just use the yogurt whey from my homemade yogurt and jump to step 3? Thanks:)
@@FraserValleyRoseFarm Thank you so much for replying. May I also ask a follow-up question? After you put bokashi and kitchen waste in a bin and wait for another two weeks, do you apply the product directly into your garden? Or you do trench composting? I am wondering if I can just throw the bokashi in my composter bin with leafs and kitchen scrap.
Hi Susan. It's been a while, but I bought my supplies through a Canadian online store called "Organic Gardener's Pantry" and they had everything from the EM1 to prepared bran.
... you could have just started off with some existing whey ... often found on the top of a whole milk Greek Yoghurt ... additionally ... you could have used an inexpensive feed grain in place of the rice bran ...
Hi.... You have given very good tips on BOKASHI... PLEASE LET ME KNOW THE METHOD YOU HAVE.... GIVEN ......LOOKS VERY CLOSE TO KOREAN METHODS OF DOING COMPOST WITH RICE. PERHAPS WITH COOKED RICE.. I AM NOT SURE. PLEASE ENLIGHTEN...
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.
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 haven't done any of that myself. My only caution would be that a clear bag in a sunny spot could pick up a fair amount of heat. Lactobacillus grows well up to 40 C, but much past that, and you run a risk of damaging their growth. I wonder if it makes more sense to culture the yeast and psb separately and add them to the mix shortly before drying. I know that they're present in far lower concentrations in the EM type starters.
I followed your recipe and two days ago innoculated my bran and sealed it in a trash bag. I pushed out as much air as I could when I tied it off. Two days later the bag is puffed up. Is this expected behavior?
I haven't noticed much "puffing" - it makes a bit of sense to me that any natural yeast would convert the sugar into CO2, so maybe that's what's happening. I'd let the gas out and let it finish.
@@FraserValleyRoseFarm Thanks! It settled back down and it looks like the innoculation went perfectly. I've had it outside all day today, but it isn't dry yet. Should it be bone dry before I seal it up for storage?
Great but so complex, to make replace indregident is enzyme from fermented fruit, rice water, or event fruit have sugar in cold or wet place (have no sun or have cover on top) is fine.
You can boil the water to get rid of the chlorine and leave it open to cool down and continue evaporating the chlorine. you end up with water that has virtually no chlorine
I am following your method and have just added milk to the fermented rice water yesterday. Today I saw that the content in the jar become 9 parts tofu-looking curd on top, and 1 part water-like below. This proportion seems to be off (your jar only shows a small curd on top). Do you have any suggestions? Thank you!
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
Thanks Hans. This is an add-on to my previous video on Bokashi composting: th-cam.com/video/zCHSpNwYm58/w-d-xo.html It's a fermentation alternative to hot composting - less management than a hot pile, and allows more kinds of food waste.
@@hansgruetzenbach3945 local supplies will vary a lot. Here I find it at my local co-op feed store - wheat bran is used as a horse feed fiber supplement. It's like $15 for a 40lb bag (locally) Alternatives include rice hulls, shredded newspaper and wood pellets.
when i throw cheese in my compost at home, some weird creatures - very similar in color to the cheese, is coming alive. perhaps they dont like to swim though
I did everything but drying part is not clear I guess. In most of the sources it says you can dry it in 2-3 days but I have been waiting for a week. Also how should we dry, like in direct sun, or in a closed area. Can you clarify this part and wwould there be any problem if the drying process takes more than 3 days. Btw thanks for the video.
Thanks very much for sharing this video. One question please! Can one dry bukashi in direct sun light and how long does it takes to dry if it's in the shade? Please l will like to learn how to do EM1, 2, 3, 4 and 5 can you guide me on that? Thanks with much love and respect to you. I'm Dave from Cameroon 🙏🙏
What would be the difference if i use brown sugar or even regular sugar? Its a 1/2 lb for a dollar so i figured so just use the whole thing? Also, if the purpose is to use the lactobacilius for compost, can u just use the fermented milk rice water mix into the compost bin? Say a cup or two then mix the pile? Whats the purpose of making the bran? Thanks so much for your time and videos!
The idea of the bran is to have a convenient way to store and apply a lactobacillus starter to food waste over a long period. I've also seen instructions on how to keep a live culture active in water if that's the way you want to do it. Sugar is fine instead of molasses - the molasses has a few other nutrients to keep the bacteria healthy I've been told.
Hey, thanks for the video. Just what I was looking for. Question: Can I substitute wheat bran with rice bran? Wheat bran is not so easy to come by around here (Costa Rica), at least not in large quantities, while rice bran is easy to get, and very cheap. I already do vermicomposting, but there are many things I can't give my worms, and I would love to get as close to zero organic waste as possible.
Yes, absolutely, nuka is what my grandparents in-law, who are rice farmers in northern Japan, have been using for well over 50 years. It's much easier. No need to propagate the lactobaccilus separately.
Yes. The measurements aren't too critical, so I'd replace 1 TBSP of molasses with around the same volume of sugar - brown or white or even icing. Whatever you have on hand.
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.
Thanks for the video! How do I store the unused whey ? I saw other video suggest to mix the whey with equal part of sugar solution and keep it in frig, and said it can last a whole year, is that true ?
Yes it’s true. The method is called super saturation. The sugar preferably brown, puts the bacteria in a dormant state, wouldn’t even need to refrigerate. Korean natural farming utilizes this technique a lot.
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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!
Killer video. You have an excellent teaching style. I hope you share that with people as much as possible.
Thanks so much Jesse
wait you mean i dont have to buy the bran for like 18 dollars a pound and have it shipped to the farm in a bunch of plastic!?!? sweeet
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!
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.
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
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).
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!
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
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!
Asians like me who wash rice every single day. Bokashi compost go brrrr
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.
Nice video, thanks! It also made me realize that if the lactobacillus is the main culture then throwing a few spoons of yogurt, kimchi or kombucha mixed with a few spoons of sugar to the bran should do the same thing.
Pudiste probar con la kombucha algún resultado?
Yeah, I also thought about this right away, but the wife here has gallons of Kombucha, will try this!
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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.
I'm at the second stage of this process. The lactobacillus is in the milk and I have about 1 week left on it. My question is do you have any issues when you dry the bran outside? I was going to spread mine out on a tarp outside but I was wondering if bugs/raccoons etc will get into it?
... you can skip the rice and milk steps ... just use any whey , like the whey that sits on top of whole milk Greek Yoghurt ...the whole process is the same principle as making a starter for sourdough bread ...
... you can make your "starter" and save it in the refrigerate for subsequent batches ... you just keep adding water and molasses to feed it to keep it alive and replenish what was used ...
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.
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.
This is one of the best tutorials I have seen on TH-cam.
Thanks for sharing. Keep up the good work.
Why do folks add the bran instead of using the liquid like a liquid bokashi spray? Does the bran help it last longer or add a kind of dry ingredient to the compost that's helpful? Wonderful video.
It's just for a convenient way to store and apply the bokashi microbe culture.
@@FraserValleyRoseFarm the EM has LAB (what you collected), YEAST, and phototropic bacteria. Is LAB the only thing required for the anaerobic fermentation? Or does yeast naturally form? Where does the phototropic bacteria come from in the bin?
Its for adding on comppost pile.
It makes it more convenient. And feeds microorganism.
One question re the bran...can I possibly use coffee roaster husks? OR is some aspect of bran an important key to the process? Thanks, it's a greatly informative video. Very much looking forward to making my own.
The bran is just meant to be an inert carrier for the bacterial culture. So long as the coffee husks aren't prone to breaking down/rotting, I don't see why you couldn't use them.
@@FraserValleyRoseFarm Thanks Jason - really appreciate your reply - I'm keen to start experimenting
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 🙂
Could you use the liquid directly on the compost instead of putting it on bran and then in the compost? Because it would be easier to make a lot of liquid. How long does the liquid keep for?
I had the same question!
i'd never thought you would be doing something like this. super. as usual, so very clear and simple in expression video
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
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.
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
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?
Thanks so much for the great tutorial! :) I was wondering is there any alternative for milk in this case (for example doesn't cabbage also contain lactic acid bacteria or am I wrong?) since I don't use milk products and would not like to buy it just for this case. I would very much appreciate an answer, thank you in beforehand.
Hi henni, from my understanding the milk acts as a food source for the lactic acid bacteria already in the rice water, not as a source of bacteria. The cabbage wouldn't help add the correct bacteria as these would already be present in the fermented rice water. My guess is that the lack of milk would prevent the lactic acid bacteria from outcompeting the other kinds (they do better than other bacteria, with this kind of food), resulting in an ineffective innoculant, unfortunately.
of course u can do it without the milk. Bokashi is used mostly in Japan and Korea and they have the bin under the sink. Both dont drink milk and its not used there for the feeding. Anny lactic acid will do. if u ferment food at home, like vegetable, easy is cabbage to sauerkraut, take the brine from the finished fermenting. If u need more liquide then use some water and put sugar in it and mix it with the brine so it can ferment more. Also Kombucha is realy good, ore buy a yoghurt and mix it with water and some sugar and add it to the rice water. Milk is not necessary.
I would be interested as well. I kinda figured making a starter from kimchi juice would work. After all it's loaded with lactobacillus. Maybe ferment some blended cooked beans? It needs sugars I guess?
@@ewakraft5770 you are wright . I am polish and we ferment a lot of veg and Flour for special sour soup and there are the same bacteria .
I’m relieved to learn this isn’t porridge 🥣 to eat for breakfast.
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?
Bokashi composting wasn't all that fun for me and I didn't see any beneficial result that I was expecting. I don't know why they call it composting because it isn't. It's just fermentation of garbage using effective microorganism. I don't need to prove it because it says in the end that you must allow the bocashi to continue decomposing for two weeks before planting. While you could have done this without doing the bokashi and without wasting all that pricey bran. But the LAB serum however is the real magic and everyone should continue making it themselves with the help of this video. The LAB serum had unclogged my drain better than Drano. I now use my finished bran for all my soil amendments. I use 100% pete moss or coco noir as the medium instead of any bran. I just wish people stop calling it bokashi bran.
Thanks Joe. You're right that "composting" is a misnomer, but it just gets the point across. Worm composting is similar - not composting, but just another way of dealing with food waste.
@@FraserValleyRoseFarm Worm composting is so unique and and process of doing it only makes half of it. Bokashi however is self explanatory that its good news for the eyes of the supplier because overall it's very pricey and it has some DIY bait for people feel its economical by learning how to make home made bokashi pail drums. Sure it has science with lactobacillus being there but for me bokashi is just a myth and It is way out of its league compare to worm composting.
Thank you for giving clear, concise instructions with volumes and ratios. Your video is the best I’ve found thus far!
I totally agree!
That process reminds me of how Kafir is made
I followed your process exactly and got a great final product, with a nice pickled and acidic smell. I have some questions about the drying stage. Should it be dried directly under the sun, won't that kill the microbes? How long should it be dried? Is there such a thing as "too dry". My fear is that too much drying would kill the microbes. Thanks!
I've dried it quickly in the full sun, and found it still works well.
Microbes just lay dormant when dry, waiting for the right environment
I’ve read that UV rays from full sun can kill those bacteria. Being that they have pockets of shade to hide in during the drying process of the inoculated grain, it may work out fine. However, storing your jar of “whey” or lactobacillus (LAB) in full sun could give a full kill to the jar, as it’s fully translucent. I’ll be avoiding full sun when drying my grain, if possible.
@@FraserValleyRoseFarm hi do you think that bacteria I am using for sourdough will work ?
In every step of making BOKASHI, the light is very carefully kept away. But at the final step, the sun light is used to dry it up. That is so weird.
Thanks for the informative video. Do you know if the lacto bacilli die or become less effective after some period of time or exposure to air/moisture/etc? Is there a best practice for storing the inoculated bran?
Also, do you recommend any resources you used for learning more about the microbial process happening here? I greatly appreciate you sharing your knowledge, but it is also helpful to see the primary resources as well.
What I've read is that the bran should be stored dry and dark.
@@FraserValleyRoseFarm Hi Jason, do you have any advice on an alternative input other than wheat bran or spent beer grain when making my own. I have about one week left in the process before I will be grabbing the whey out of the fermented rice wash/milk, and I don't have a solid source of spent beer grain yet. Do you have any other suggestions for a medium to inoculate? Thanks!
I'll go ahead and answer my own question, citing your FAQ video at 4:50. Thanks for making that video as well. I only saw it today, but it was also very informative. It's linked here for anyone else that might want it.
th-cam.com/video/HASjEmwM2XI/w-d-xo.html
Thank you for the post, you made the process look doable. I might just try it!!
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.
DANG IT. I did NOT need a new hobby... especially another composting method. But here we go... gotta try it!
I'm looking at alternatives to wheat bran as they are fairly expensive. I've read that other substrates can be used and wondering if anyone has tried rice hulls as they are much cheaper. Thanks for the video!
Yes, I know that rice hulls work fine
What about coffee bean chaff from a coffee toaster?
I am wondering this too! Anyone have any experience of using shredded paper?
Sawdust works
while you have your bokashi bucket going can you take some fermented material to use as a starter for your next bucket? this could be done indefinitely just like your do with a bread sourdough
Hi MhUser. So long as the lactobacillus remains the dominant bacteria, I bet that would work fine. I wonder if other organisms might begin to build populations as well though. If you start fresh with a lactobacillus inoculated bran, you get a fairly certain outcome.
absolutely fantastic content and presentation, invitingly informative!
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
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.
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
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.
If I have whey from yogurt making, is there a way for to skip those first few steps? Thanks for the video. Subscribed.
I'm pretty sure you can use the lactobacillus culture from yogurt making interchangeably. Thanks!
Men you are a genius, i cant find this in my country, greatings from argentina
Would it be possible to store the bran while inoculation in the plastic air tight container instead of the garbage bag??
Sure. I think you'd want to size appropriately so that there's not much air space.
Thank you that’s really helpful
can you use something other than milk for this? we are vegan. thanks
I'm sure it's possible. This is the only fermenting I do, but I know that the primary culture in sauerkraut is also lactobacillus.
Using the way from yogurt this time I'm pretty confident it will have the same lactobacillicus active bacteria. Has anyone tried that?
Thanks Jason. I have whey that I strain from yogurt to thicken it up. Will use that... lactobacillus rich. Great video!
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)
I ferment milk kefir. It's loaded with lactobacillus. Can I just let that ferment into curds and whey and use that whey to inoculate the grains?
You bet!
@@FraserValleyRoseFarm Can I just pour kefir on my food scraps then?
Hi thank you for the DIY on Bokashi. I had given up using the system because it was just way too expensive to maintain. One quick question can I jump start the process using the whey from my yogurt making?
Hi Madeline. Yes, that's a great shortcut
I use feline pine kitty litter which is just pine sawdust compressed into pellets. It works really well and it's very inexpensive especially if you buy it in bulk 7 lb online is about five bucks.
Hi, is there a way to change the milk part? I'm vegan, and dont want to use milk.. any ideas for substitute? thanks :)
Do a search on lactofermentation - there are two common methods: the one that relies on milk or whey as a starter, and the one that uses brine (like for sauerkraut, and pickled veggies) to favor the lactobacillus.
I am in sri lanka. What can i use instead of wheat bran
Rice hulls
Brilliant! Very clear and intelligent explanation! Thank you!
Thank you for the beautiful presentation. Please, in what area can someone apply the end product? Also, instead of weath bran, can someone use sawdust? Thank you
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.
I guess I’m just a “slow learner” but I don’t know how much to use for your compost. Can you help me out? As an aside I’m loving your Canadian accent EH! I live in Texas but I’m half Canadian and have been to your beautiful country many times🇨🇦🇨🇦
Thanks Dave. I use a small handful (1 to 2 tbsp) every time I add a layer to my bucket.
Fraser Valley Rose Farm thanks!
So basically for the first two steps you were culturing yogurt whey? Can I just use the yogurt whey from my homemade yogurt and jump to step 3? Thanks:)
Hi John. I think any active lactobacillus culture should be a good starting point for step 3
@@FraserValleyRoseFarm Thank you so much for replying. May I also ask a follow-up question? After you put bokashi and kitchen waste in a bin and wait for another two weeks, do you apply the product directly into your garden? Or you do trench composting? I am wondering if I can just throw the bokashi in my composter bin with leafs and kitchen scrap.
@@FraserValleyRoseFarm wow just found your bokashi composting video. Great stuff!
I dig it in to allow soil bacteria to finish the job.
Hi.
Just help me sort out ....my problem.
Rice water fermts in two days...after three or four days....it stinks....?
I’ve found 1 percent milk is best.
Thank you!
May I ask if using bran with calcium carbonate already added to it would be ok to use?
All I can find is bran for horses
I am trying to make this recipe but, while I wait, I wonder if you can tell me the type of EM1 you purchase in Canada? My compost bins are full.
Hi Susan. It's been a while, but I bought my supplies through a Canadian online store called "Organic Gardener's Pantry" and they had everything from the EM1 to prepared bran.
... you could have just started off with some existing whey ... often found on the top of a whole milk Greek Yoghurt ... additionally ... you could have used an inexpensive feed grain in place of the rice bran ...
if you buy 80% food grade Lactic acid liquid, how much would you need to a batch of bokashi bran please?
Hi.... You have given very good tips on BOKASHI...
PLEASE LET ME KNOW THE METHOD YOU HAVE.... GIVEN ......LOOKS VERY CLOSE TO KOREAN METHODS OF DOING COMPOST WITH RICE.
PERHAPS WITH COOKED RICE..
I AM NOT SURE.
PLEASE ENLIGHTEN...
Thanks John. Fermentation techniques are very useful, and I'm sure this is similar to the composting technique you're describing.
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
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.
Thank you for this simple easy to understand recipe 🙏💓🌱
Great video. Can I use the whey from my cheese making, or does it have to be made with the rice starch?
I think it should be no problem - it's lactic acid bacteria you're after, and I think that's what you'll have from cheese making
Can I use clear bag and keep it in a sunny area as I want to add my own made purple psb in the bran as well as bakery yeast.
I haven't done any of that myself. My only caution would be that a clear bag in a sunny spot could pick up a fair amount of heat. Lactobacillus grows well up to 40 C, but much past that, and you run a risk of damaging their growth. I wonder if it makes more sense to culture the yeast and psb separately and add them to the mix shortly before drying. I know that they're present in far lower concentrations in the EM type starters.
can you use the rice you made the rice water with as the substrate? I am guessing yes.
I followed your recipe and two days ago innoculated my bran and sealed it in a trash bag. I pushed out as much air as I could when I tied it off.
Two days later the bag is puffed up. Is this expected behavior?
I haven't noticed much "puffing" - it makes a bit of sense to me that any natural yeast would convert the sugar into CO2, so maybe that's what's happening. I'd let the gas out and let it finish.
@@FraserValleyRoseFarm Thanks! It settled back down and it looks like the innoculation went perfectly. I've had it outside all day today, but it isn't dry yet. Should it be bone dry before I seal it up for storage?
Fraser Valley farmer and not buying Birchwood Dairy? Shame brother, shame.
Great but so complex, to make replace indregident is enzyme from fermented fruit, rice water, or event fruit have sugar in cold or wet place (have no sun or have cover on top) is fine.
You can boil the water to get rid of the chlorine and leave it open to cool down and continue evaporating the chlorine. you end up with water that has virtually no chlorine
Unfortunately they are putting Chloramine in the water now instead of chlorine which is not so easy to boil out. 😔
Can you use woodfiber (for the hamster /ginnypig) also instead of weath bran? Thank you.
You bet - inoculate it the same way
@@FraserValleyRoseFarm thats great te hear! I think you video is so useful and easy to do, i shared it allong my friends. Thnxx for posting!
made LAB several times, never used raw milk as its too expensive, its more microbes the LAB has to fight, and id rather have those microbes in me :-D
I am following your method and have just added milk to the fermented rice water yesterday. Today I saw that the content in the jar become 9 parts tofu-looking curd on top, and 1 part water-like below. This proportion seems to be off (your jar only shows a small curd on top). Do you have any suggestions? Thank you!
I'd say let it run its course. I pretty much left it alone, so I couldn't really tell you how it should look in the "in between" times.
Mine has tje curd on bottom and liquid on top.
Good afternoon, I would like to know if there is any other ingredient that could replace the wheat bran

i love this video thank you so so much!
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
Good video, but WHAT is it and WHAT is it used for?????
Thanks Hans. This is an add-on to my previous video on Bokashi composting: th-cam.com/video/zCHSpNwYm58/w-d-xo.html It's a fermentation alternative to hot composting - less management than a hot pile, and allows more kinds of food waste.
@@FraserValleyRoseFarm Thanks for the explanation. I also watched the other video. Next question: where can one find the bran to start the process.
@@hansgruetzenbach3945 local supplies will vary a lot. Here I find it at my local co-op feed store - wheat bran is used as a horse feed fiber supplement. It's like $15 for a 40lb bag (locally) Alternatives include rice hulls, shredded newspaper and wood pellets.
Wood pellets sounds great. I can get a 50# bag at Tractor Supply for $6.19
Why we can not use plain yogurts?
Sounds like a good experiment.
when i throw cheese in my compost at home, some weird creatures - very similar in color to the cheese, is coming alive.
perhaps they dont like to swim though
I did everything but drying part is not clear I guess. In most of the sources it says you can dry it in 2-3 days but I have been waiting for a week. Also how should we dry, like in direct sun, or in a closed area. Can you clarify this part and wwould there be any problem if the drying process takes more than 3 days. Btw thanks for the video.
Hi Emir. For faster drying, you can spread even thinner over a larger area. I don't mind full sun either.
Yes! I'll just use yogurt whey to cut off the time maybe. How many kilos of bran is this again?
same question here too! every day i end up discarding the remaining serum from the kefir.
Thanks very much for sharing this video. One question please! Can one dry bukashi in direct sun light and how long does it takes to dry if it's in the shade?
Please l will like to learn how to do EM1, 2, 3, 4 and 5 can you guide me on that?
Thanks with much love and respect to you.
I'm Dave from Cameroon 🙏🙏
Thanks Dave. Yes, it dries quickly in the sun and it's best to dry it quickly and completely.
Can you tell us how to find a certificate of analysis on Bokashi starter liquid?
Can i apply this in rice hull?
Yes
It’s easier to put the molasses in a lidded jar with water and shake the crap out of it.
What would be the difference if i use brown sugar or even regular sugar? Its a 1/2 lb for a dollar so i figured so just use the whole thing? Also, if the purpose is to use the lactobacilius for compost, can u just use the fermented milk rice water mix into the compost bin? Say a cup or two then mix the pile? Whats the purpose of making the bran? Thanks so much for your time and videos!
The idea of the bran is to have a convenient way to store and apply a lactobacillus starter to food waste over a long period. I've also seen instructions on how to keep a live culture active in water if that's the way you want to do it. Sugar is fine instead of molasses - the molasses has a few other nutrients to keep the bacteria healthy I've been told.
Hey, thanks for the video. Just what I was looking for.
Question: Can I substitute wheat bran with rice bran? Wheat bran is not so easy to come by around here (Costa Rica), at least not in large quantities, while rice bran is easy to get, and very cheap.
I already do vermicomposting, but there are many things I can't give my worms, and I would love to get as close to zero organic waste as possible.
Hi David - yes, I've heard that some people substitute with rice hulls or shredded newspaper
Absolutely you can. Bokashi started in Japan, and they usually use rice bran. :)
Yes, absolutely, nuka is what my grandparents in-law, who are rice farmers in northern Japan, have been using for well over 50 years. It's much easier. No need to propagate the lactobaccilus separately.
If i dont see any molasses near..can i use sugar? Whatkind of sugar? Should i dissolve sugar first in water? What ratio?
Yes. The measurements aren't too critical, so I'd replace 1 TBSP of molasses with around the same volume of sugar - brown or white or even icing. Whatever you have on hand.
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.
Where do i buy wheat bran or rice hull. What kind of wheat bran or rice hull should i look for? Help...!!!
I've been getting mine as a local feed store (I think they feed the wheat bran to horses).
Thanks for the video! How do I store the unused whey ? I saw other video suggest to mix the whey with equal part of sugar solution and keep it in frig, and said it can last a whole year, is that true ?
I read the same thing. I haven't done it, but it sounds credible.
Yes it’s true. The method is called super saturation. The sugar preferably brown, puts the bacteria in a dormant state, wouldn’t even need to refrigerate. Korean natural farming utilizes this technique a lot.