Posts Tagged ‘newspaper as carrier’

Welcome!

March 15, 2010

September 12th, 2008
This website he original http : / / bokashicomposting.com/] is dedicated to the use and promotion of Bokashi composting using FREE naturally occurring beneficial indigenous micro-organisms (BIM)! Bokashi composting need not be expensive! No need for expensive commercial starters, expensive cultures, expensive bran or fancy buckets!

Download Bokashicomposting.pdf

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Getting started (Part Three) Newspaper bokashi.

March 12, 2010

September 30th, 2008                   Source: the now extinct  http  :  /  /bokashicomposting.com/

Instead of using expensive bran I ferment newspaper to use between the layers of compost in the bucket.

I take one part lactobacillus serum to one part molasses to six parts water. (label and freeze any extra serum)

I soak a  bunch of newspapers thoroughly in the mixture and drain well.

newspaper soaking

I place the soaked newspapers in a 2 gallon zip lock baggie, remove all the air and seal.

soaked newspaper in ziplock bag

Place in a cool dark spot and wait 10 days to 2 weeks to get a good fermentation.

After the fermentation process I separate and dry the newspaper. It’s now the carrier for the bacteria.

Download complete instructions: Bokashicomposting.pdf

Starting a newspaper bokashi bucket.

March 10, 2010

October 1st, 2008                       Source : the now extinct: http  :  /  /bokashicomposting.com/

After the bokashi newspaper has thoroughly dried, it’s now the carrier for the digestive lacto bacteria.

I bought inexpensive snap-top buckets from Wal-Mart for about $5.00 each, the lids snap on and off easily, especially with the addition of a little olive oil rubbed around the rim.

I don’t bother with a drain….I place 1 to 2 inches of dry absorbent material in the bottom of the bucket (peat, shredded newspaper, or clean sawdust) and pack well.

To start the bucket I place a piece of the bokashi newspaper on top of the absorbent material, just enough to cover….then I start adding waste (chopped up)…up to a 1/2 inch layer at a time…add a piece of newspaper between each and every layer until the bucket is full….packing each layer well helps ensure a good fermentation. (I use a potato masher.)

That’s about all there is to it.

Oh, I’ve been experimenting with adding a tablespoon of healthy garden soil to the bucket after it’s started well (4-5 days) to culture more of the naturally occurring anaerobic digestive microorganisms, but I’m convinced it’s not necessary. The bokashi compost with just the lacto decomposed quickly in the garden and in my worm bins.

Download complete instructions: Bokashicomposting.pdf

Newspaper bokashi secrets.

March 9, 2010

October 17th, 2008                  Source : the now extinct: http  :  /  /bokashicomposting.com/

Well, not really secrets, mostly common sense.

I’ve never had a failed newspaper bokashi bucket when following these simple rules.

1. Start the bucket with a 1 to 2 inch layer of absorbent materials. (shredded newspaper, peat, sawdust or something similar.) This layer will soak up any excess nutrient drainage. (There’s nothing wrong with faucet buckets, other than the expense. I just prefer to keep things as cheap and easy as possible.)

2. Start your newspaper bokashi bucket with a layer of high carbohydrate waste. This jump starts the fermentation process ensuring success.

3. Place a piece of newspaper between each layer of waste. Make the layers no more than 1/2 an inch think. This ensures that the beneficial bacteria will spread throughout the waste quickly.

4. Chop the waste into small pieces, if possible. This gives the bacteria a larger surface area to feed upon. It also leads to faster final decomposition or digestion when your bokashi is buried, added to worm bins or added to an aerobic compost pile.

5. Compress the layers of waste tightly. This helps exclude air and helps transfer beneficial bacteria throughout the waste rapidly. (I place a piece of bokashi newspaper on top of the waste and press with a potato masher, there’s no mess as with bran bokashi. )

6. Never add spoiled waste to a bokashi bucket. Rotten and moldy waste will introduce rogue organisms that can cause a bucket to fail.

7. Always close the lid lightly to exclude air.

8. Do not add excess amounts of fluids to your bokashi bucket.

9. Collect waste throughout the day and add to the bucket at the end of the day. This minimizes exposure to outside air.

10. Add waste at least once a day. It’s usually not a problem to skip a day or two occasionally, once the bucket is well established.

Good luck with your newspaper bokashi!!!!

Download complete instructions: Bokashicomposting.pdf

Newspaper bokashi, instead of expensive bran

March 8, 2010

 Source : the now extinct: http  :  /  /bokashicomposting.com/

Instead of using expensive bran I ferment newspaper to use between the layers of compost in the bucket.

I take one part lactobacillus serum to one part molasses to six parts water. (label and freeze any extra serum)

I soak a  bunch of newspapers thoroughly in the mixture and drain well.

I place the soaked newspapers in a 2 gallon zip lock baggie, remove all the air and seal.

Place in a cool dark spot and wait 10 days to 2 weeks to get a good fermentation.

After the fermentation process I separate and dry the newspaper. It’s now the carrier for the bacteria.

After the bokashi newspaper has thoroughly dried, it’s now the carrier for the digestive lacto bacteria.

I bought inexpensive snap-top buckets from Wal-Mart for about $5.00 each, the lids snap on and off easily, especially with the addition of a little olive oil rubbed around the rim.

I don’t bother with a drain….I place 1 to 2 inches of dry absorbent material in the bottom of the bucket (peat, shredded newspaper, or clean sawdust) and pack well.

To start the bucket I place a piece of the bokashi newspaper on top of the absorbent material, just enough to cover….then I start adding waste (chopped up)…up to a 1/2 inch layer at a time…add a piece of newspaper between each and every layer until the bucket is full….packing each layer well helps ensure a good fermentation. (I use a potato masher.)

That’s about all there is to it.

Oh, I’ve been experimenting with adding a tablespoon of healthy garden soil to the bucket after it’s started well (4-5 days) to culture more of the naturally occurring anaerobic digestive microorganisms, but I’m convinced it’s not necessary. The bokashi compost with just the lacto decomposed quickly in the garden and in my worm bins.

Download complete instructions: Bokashicomposting.pdf

How to Cultivate Indigenous Microorganisms

March 3, 2010

How to Cultivate Indigenous Microorganisms (Biotechnology – Aug. 2008) 
Hoon Park1 and Michael W. DuPonte2
1 Ocean Star Hawaii Natural Farms, LLC 
2 CTAHR Department of Human Nutrition, Food and Animal Sciences, Komohana Extension Office

 Collecting microorganisms from the environment