Thanks Cory, really helpful, clear advice. I've been researching Bokashi for a little while and you've convinced me to take the plunge. So glad you like the Organko, I'd been leaning towards that one. Coincidentally we were in Velenje, Slovenia, where they're based, this summer visiting relatives, beautiful country, small world eh?
It’s a good idea also to break up the bokashi when it’s buried and mix the dirt into it. Going in as a clump it's not exposed well to the dirt bacteria as it would be if it’s stirred in. The breakdown time is so much quicker. I put a five gallon bucket of bokashi into a big plastic storage bin and layer and mix in dirt as I go. After two weeks and maybe a stir in-between if I think about it, nothing is left from the previously visible food scraps. What you're left with is excellent soil to use wherever you want and a lid on the storage tote and a rock on top, no critters get in at all.
I make my own LAB inoculant using rice water wash and milk, takes less than a week to make and there are lots of videos about how to, and it’s so easy. my only cost is for 1/2 gallon of milk and I get enough for months. No need to add the liquid LAB inoculant to bran either, just spay it over the food scraps and it works perfectly. Bran inoculant is really expensive and as it turns out, not necessary at all. In about 5-6 days I have a one liter plastic bottle of LAB. The cost of the bran is what will drive people away from bokashi composting. My bokashi always smells like pickles and after a week or two has the good white mold and I've never spent a penny on pricey bran.
I mean, the bokashi fermentation should be as anaerobic as possible. There will always be *some* oxygen available, even in the space between the lid of your bucket and your current level of food scraps. Some people will cover their food scraps (inside their bucket) with a plastic sack or something to further restrict the oxygen. I don't find that necessary and have produced the fermentation results that I've needed.
@@timmcilraith8762 I'd wondered about this as well (based on what I learnt at uni). If you're prepared to put in that little bit of extra effort I would expect it to work even faster. I believe that air pockets and the surface layer of the scraps are the most vulnerable to aerobic bacteria taking over and causing a failed bucket but if you leave the Organko presser in place (or even a plate) on the compressed surface that would reduce the risk.
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Thanks Cory, really helpful, clear advice. I've been researching Bokashi for a little while and you've convinced me to take the plunge. So glad you like the Organko, I'd been leaning towards that one. Coincidentally we were in Velenje, Slovenia, where they're based, this summer visiting relatives, beautiful country, small world eh?
so cool! Best of luck with yours. 🤪
Thank you for the info
you bet!
It’s a good idea also to break up the bokashi when it’s buried and mix the dirt into it. Going in as a clump it's not exposed well to the dirt bacteria as it would be if it’s stirred in. The breakdown time is so much quicker. I put a five gallon bucket of bokashi into a big plastic storage bin and layer and mix in dirt as I go. After two weeks and maybe a stir in-between if I think about it, nothing is left from the previously visible food scraps. What you're left with is excellent soil to use wherever you want and a lid on the storage tote and a rock on top, no critters get in at all.
Another good one - I'll look out for clumps!
I make my own LAB inoculant using rice water wash and milk, takes less than a week to make and there are lots of videos about how to, and it’s so easy. my only cost is for 1/2 gallon of milk and I get enough for months. No need to add the liquid LAB inoculant to bran either, just spay it over the food scraps and it works perfectly. Bran inoculant is really expensive and as it turns out, not necessary at all. In about 5-6 days I have a one liter plastic bottle of LAB. The cost of the bran is what will drive people away from bokashi composting. My bokashi always smells like pickles and after a week or two has the good white mold and I've never spent a penny on pricey bran.
Very cool, thank you for the tip! I'll have to look into that.
So helpful - thank you!
Great advice.
Thank you for your valuable info regarding LAB making and bokashi , it easier and cheaper ..
Great video! Thank you for spreading the Bokashi gospel!
My pleasure!
And thank you for watching!
-Cory
Can the bokashi liquid be used to inoculate new food scraps?
You could also use a two bucket system. 👍
Totally!
Will it still work even if not completely anaerobic?
I mean, the bokashi fermentation should be as anaerobic as possible. There will always be *some* oxygen available, even in the space between the lid of your bucket and your current level of food scraps. Some people will cover their food scraps (inside their bucket) with a plastic sack or something to further restrict the oxygen. I don't find that necessary and have produced the fermentation results that I've needed.
Can we open and fill the scraps every day? Because we produce scrap of the food everyday.
yup! absolutely.@@trisniatikanadi3269
Instead of spreading bokashi bran on top of each food scape layer, can the bokashi be mixed into the scraps before bining and compessing ?
@@timmcilraith8762 I'd wondered about this as well (based on what I learnt at uni). If you're prepared to put in that little bit of extra effort I would expect it to work even faster. I believe that air pockets and the surface layer of the scraps are the most vulnerable to aerobic bacteria taking over and causing a failed bucket but if you leave the Organko presser in place (or even a plate) on the compressed surface that would reduce the risk.