Making Bokashi bran from scratch, then using it to make compost (fast).

With this Bokashi composting method, you can compost ALL of your food scraps!
Leftover pasta? Sure!
Leftover meatloaf? Yup!
Left over pizza? Toss it in!
Even bones! They just take a little longer.
You still can put in traditionally composted ingredients like yard waste , and leaves etc.
A few things you shouldn’t put in are: liquids, moldy food, bio waste 💩 Watch the video to find out why.

I show you the process and recipe (full recipe below) for how to make Bokashi bran yourself.
If you’re not in to that sort of thing, you can buy the bran or use shredded paper and inoculate it with a store-bought microbes Solution.
If you want an even easier route, you can buy the already inoculated Bokashi bran ready to use and a manufactured Bokashi bin if you don’t want to drill holes in a bucket. It’s a “choose your own adventure” sort of thing.

This is actually a fermentation process that is happening. It is often referred to as pre-composting. Once you put the final product in healthy “living soil”, a compost pile, or even a “soil factory”, it turns into finished compost much faster than regular compost methods. I’m talking 5 to 7 days in most situations!
It’s unbelievable! And lots of fun!
#bokashi #compost #gardendiy #diygarden #wintergardening #garden #gardening

BOKASHI BRAN RECIPE
Rice wash
1 cup white rice *not instant
2 cups non chlorinated water
Mix and stir until water is cloudy
Using a sieve, pour off liquid into a mason jar
Cover with cheese cloth and put in cool dark place for 1 week

Bacteria and yeast culture
Mix 10 parts milk to 1 part rice wash (reference 2.4 oz wash to 24 oz milk)
Let sit in a cool dark place for 2 weeks lightly covered with lid or cheese cloth.
At the end of 2 weeks there will be curds and whey in the mason jar. You can get rid of the curds but save the whey.

Bokashi liquid solution
Mix 12C of non-chlorinated water with
1/4C molasses
1/4C saved whey

Bokashi bran
Mix Bokashi liquid with bran or crosscut shredded paper, and put in a black garbage bag. Squish the bag to get out all the air, that you can, tie the bag and leave it to ferment for 2 weeks.
Can be used immediately or dried by laying it on a tarp spread out. *not in the sun
Store in an air tight container.