Indoor Composting

Perhaps you do not have the room or inclination to make a full-sized outdoor garden compost stack.

Thankfully, even a little amount of compost can be highly helpful.

This short article describes an approach to composting your food scraps that can be done right in your house.

Bokashi is a fermented product, typically rice bran or wheat bran although it can be made with many other kinds of waste materials such as sawdust, grain mash from breweries, and other grain scraps.

Bokashi is fermented by blending it with the liquid microbial inoculant called Effective Microorganisms (EM). It’s done today because it makes a few of the most incredibly helpful organic matter possible for the garden, but traditionally, it was also a method of utilizing waste products.

It has much of the very same advantages as garden compost, but the process is fermentation, without air, like making red wine or pickles.

It’s actually much better for the environment than composting due to the fact that no carbon dioxide, methane, nitrogen compounds or water vapor are volatilized into the air during the process, and some people argue that the completed item is consequently more healthy.

The little container that I use to make it isn’t going to make a big distinction for the environment, but it can be done on a bigger scale if you prefer.

I’ve made a lot of bokashi with sawdust, even if that’s what I had readily available.

But in this video (from the Smiling Gardener Academy), I made it with straw, which isn’t rather as useful for bokashi as a smaller sized product like bran or sawdust, but still ended up all right:
Bokashi is made by filling a container such as a five-gallon pail roughly two-thirds complete with the substrate in order to leave space for stirring. You can optionally add in some rock dust for extra nutrients.

You make a mixture of EM, molasses, and water, usually at a ratio of 1:1:100, which is 2 teaspoons each of EM and molasses per quart of water. In this liquid, you can optionally blend liquid kelp, fish, and/or sea minerals, again, for nutrition.

EMA little EM goes a long way.

Indoor Composting

This liquid is thoroughly blended in with the substrate in the pail till it is moist like a wrung-out sponge all the way through, simply like your compost pile.

Push the mixture securely and cover it with a plastic bag and then a plate, and even weight (if you have it) to keep the air out.

I do the same thing when I make sauerkraut, another fermented product. The bokashi will now just use up perhaps 1/2 of the pail. We want this to ferment without air for one or 2 weeks, for that reason say goodbye to stirring is done from now on.

Some people let it go for months. It’s much better if you can keep it warm somehow, around 100F. Otherwise, it might take a few weeks, which is fine.

When it’s done, it should have an enjoyable sweet and sour smell, sort of like pickles. If it smells really bad, something went incorrect. Maybe the moisture level was expensive and acid was developed. In this case, throw it on top of the compost heap, clean the pail, and start again.

Similarly, any stinky molds suggest something went wrong. It’s alright to have some white fungi, but you need to not see fuzzy green or gray molds.

When your bokashi is completed, you can put it in the garden or store it in a cool, dark place.

If saved anaerobically under the very same conditions as it was made, it will keep many months, and can really improve with time.

When saved moist and not anaerobically, it seems to keep for about 2 to three weeks, and longer at cooler temperatures. If dried and then kept, it will keep for a minimum of two months.

The bokashi can then be used as an unbelievable way to inoculate your soil with these useful microorganisms.

The 2.5 gallons of end product left in that pail will inoculate 500 square feet of garden. It can be placed on top of the soil or dug in. It can also be dried to increase storage time by spreading it out on a tarpaulin in the sun for a couple of hours.

While bokashi is generally a great way to make use of waste products, it is now frequently dried and used in the cooking area to help pickle vegetables and fruit waste.

Bokashi on coffee you can also use bokashi to ferment coffee premises or stuff like meat and animal waste that’s questionable for your garden compost.

Each time you put the waste into a waste bucket, a little handful of dried bokashi is sprayed on top. Smells are controlled incredibly well.

You can buy buckets that allow you to drain the excess water from the waste bucket, but they’re rather costly, so some people might wish to simply drill a couple of holes in the bottom of the pail and let it drain pipes into another container.

When the waste bucket is full, you can bury the waste in the garden or compost. Since it’s instilled with these microbes, it will break down incredibly quick.

You can even put meat and dairy in the bucket, which some people don’t like to put in their garden compost. If made with bran, bokashi can also be fed to animals at a rate of 3-5% of their food.

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