I've been doing this exact thing for years. I only had to make the EM1 solution once (keep it in my fridge and feed it occasionally). I love that I can keep my food scraps under the counter for weeks with no smell and it works great in the garden. Newsprint works the best but any plain paper shredded works good too. I make my bokashi by mixing the mixture (just like she makes) with shredded paper in a 5 gallon bucket. I add a few handfuls of paper, then 1/2cup + serum and mix until the paper is coated and damp. When you squeeze it, it kind of holds together). Then, just like Rachel does, I leave it sit for 10 days before using. I don't dry it... just keep it sealed all the time.
Thank you for sharing this process and explaining so carefully.. I know this video is 2 years old but I just have to say I loved your music it resonated deeply with my heart and was just the uplifting vibe I needed! Thank you for sharing your art with us while teaching :)
My sister wrote it! You should check out her other stuff on her channel. She doesn't make a ton of content, but it's all really good. ruclips.net/channel/UC8Qp3EYe2OFBep9h8_YTiWQ
Awesome! A few years ago I got a masters in BioEngineering, working in a biophysics lab, and I love getting into things like that on the channel when I can.
I enjoyed your sister's song. The tune was delightful and original - not just a rewording of the same old tune. And your info was great. I'm eager to try it.
This process is very interesting but the down side is it's time consuming I think with a big family I'm gonna keep to open air composting and wormery. You are really inspiring and passionate with what you do on your channel 🙂👍 watching from co Antrim N.Ireland.
Thanks! It definitely is time consuming, but that's often the trade-off for saving money. I can do it because I'm only here taking care of myself, but I can imagine how it would be hard to find the time with a family.
@@AuxhartGardening Has anyone used this recipe especially with newspaper or sawdust and saw success? Interesting video I just don't know if it will work as there are no results in this video. Would love to see that maybe, before I try this method if it doesn't work. Idk the science behind using bran if it matters or what and if not then this should be fine. But I'd stil like to know. And I'd have to find out how they make real bokashi bran and compare..either way thanks for share!
If you've never done bokashi, I'd recommend buying some, at least at first, so you know what it supposed to look like when it's working. It makes it easier to troubleshoot your homemade stuff if problems arise.
Lactobacillus *_*, mine have been resting for 2 years in the fridge, due to the fermentation time. I'll wake them up in a few weeks. Greetings from Sicily Bokashi Lover :D
This is a great video. Straight forward process. Question: can I make smaller batches, is there a reason everybody is making so much of this liquid in one go? If space is an issue in fridge or freezer, and I live in hot climate so can't store it out, also small household, balcony garden, so won't need tons of bokashi.... can I make smaller batches or is there a reason everybody is doing massive quantities? Also, are you still doing bokashi in your garden? Anything changed in your process? Thanks.
I bet you could do smaller batches; I haven't tested that myself though. I do still use bokashi for a lot of my food scraps, particularly my kitchen scraps. Bigger stuff from dead plants in the garden often goes straight to the compost pile. I did start buying bokashi grain though, simply because I had to make some calls about how much time I actually have to make things myself, and doing things with produce I grow has taken up more and more of my 'do it myself' time.
Hi Rachael, What a great video! You really put some time and thought into making it. Very clear and concise instructions. I watched it 5 or 6 times before trying to make bokashi bran with cardboard. I'll know how I did in two weeks. Did you perfect some of your demonstration skills by presenting in FFA or 4-H?
Hi, and thank you! I was never in 4-H or anything like that, but I did get a master's in bioengineering. There are a LOT of presentations in grad school where being clear and concise are critical. Why do you ask?
@@AuxhartGardening My son and daughter were in 4-H and it was one of the best learning experiences while in middle and high school. The many demonstrations they prepared for really were confidence builders.
Has anyone used this recipe especially with newspaper or sawdust and saw success? Interesting video I just don't know if it will work as there are no results in this video. Would love to see that maybe, before I try this method if it doesn't work. Idk the science behind using bran if it matters or what and if not then this should be fine. But I'd stil like to know. And I'd have to find out how they make real bokashi bran and compare..either way thanks for share!
I think that will work; any type of paper should work, as long as it isn't the glossy magazine type paper. I used some packing paper as well when I did this and that worked just fine.
I'm a little unsure why people in the US are using wheat bran inoculated with the same microbes that already exist in rice. My grandparents in-law are rice farmers in northern Japan. They're amazing gardeners.. with practically everything they eat coming from their backyard gardens. When they use this "bokashi" system, they simply use nuka (rice bran). It's the same stuff that's used to make many different types of fermented pickles. The fermentation occurs naturally without the additional step of propagating Lactobacillus. Perhaps it's all about marketing and selling these composting accelerators?
I guess rice bran is not as readily available nor as economical in the west so they are trying wheat bran - as you say, it must be a poor substitute, but it does still seem to work.
@@kathynix6552 You're right, it's not quite as readily available in supermarkets in the west. I don't know about it in other western countries, but plenty of rice is grown in the US. Nuka is just a byproduct of processing white rice. It's definitely available. I get it in Japanese markets where I live. And there are many online sources. "The Rice Factory" in NY has it for $1.70/lb, which is much cheaper than any of the products being marketed for composting.
Im so happy to have found this. You simplified my life with your way of making EM! I’ve been looking all over RUclips for an easy recipe. Finally came across you. I really don’t want to keep spending 30 bucks every month (maybe more) for a 3 pound bag of bran that may not even work. Thank you so much
I JUST learned about bokashi this very morning. Your video is very informative and enjoyable. I am wondering, if the main goal is to culture lactobacillus to use for fermentation then would fresh whey drained from homemade yogurt also work instead of the rice? I make tons of homemade yogurt and I always have whey on hand. I'm going to give it a try but I'm wondering if anyone already has the answer to that question?
Thank you very much Rachel. Can we use wood shavings instead of newspaper? If we can use that, I have a great idea. I will use these bokashi shavings to quickly ferment the chicken manure on the floor of my coop to avoid bad odors and flies. I already use biochar for this, but I believe they will have a double effect to use both biochar and bokashi shavings.
@@AuxhartGardening I have an idea to dry Bokashi wood shavings in humid climates .. we can use a solar oven for this ... it is necessary to avoid excessive heat and direct sunlight inside the oven of course .. I will design a closed solar oven rack and cooling fan to stay in direct sunlight Bokashi wood chips can be dried in a very short time without harming the microorganism with adjustable temperature without being exposed to heat. Even a simple arduino system can be set up to stabilize the conditions.
@@AuxhartGardening You know there are many solar kiln videos on RUclips. simply copy it but also add closed shelf, cooling system, arduino and a few lines of code :)
I love this video! Simple, and very clear. Loved the sound track as well! I've followed this and have been successful up to the milk stage with the serum separating from the curds. What I'm wondering is - to save on the time of making dried newspaper - can I just turn this into a spray that I spray into my bokashi bin? If so, I'm wondering what the last step/recipe would be. Do I take the serum and again feed it (1 serum: 1 molasses: 6 water) and then use that as a spray directly? Any insight would be welcome!
Thanks for the detailed instructions, I made a fairly large amount of soaked newspaper. Just wonder how long I can store the dried newspaper before it is no longer usable. 6 months , 1 year ?
As long as it's kept at a stable temperature, very dry, and out of sunlight, I'd expect it to last a very long time. The potency will just decrease over time, so you may need to use more as it gets older. I'd say keep using it until you notice it isn't working anymore, honestly, and even then feel free to throw it in anyway to add to the browns in your compost. In general I'd say to only make as much as you think you'd use in a year, but I think you can probably expect it to store at least up to 2 years in ideal conditions.
Hi How much of the dried fermented paper would I use in a 5 gallon size bucket of kitchen scraps, please? Eg A few inches or 1 ft sq? Thank you for video, but I am new to this so would love to know how to proceed from the dried newspaper part. Thanks
Hi Rachel, I've learned a lot from your wonderful video. I'm new to Bokashi Composting but I'm keen to start. Could you advice on the temperature requirements during the different stages? I live in the topics where daily temperature range from 24 to 34 °C. Will my weather here affect the duration of fermentation or the ratio of the mixture? Thank you in advance.
Lactobacillus are generally happy up to 40C according to google, so I would think your fermentation will be fine. However, it might be faster because bacteria are more active at warmer temperatures. Although it's really hard for me to say how much faster. Because it's faster you may run the risk of the bacteria running out of food and dying. If things start to smell rotten, that would be a sign to start over. My best advice since I can't predict the timing, though, would be to add extra sugar in the sugar step so they don't run out of food. It shouldn't hurt them much to have extra food.
Hi Rachel. Do you have an update on how composting with Bokashi newspaper method worked? Did your scraps break down as much as with the bran? What's your experience overall between the 2?
I don't have an update video, but it seems like both methods work fine. I haven't taken the time to examine in detail which one works better, but the difference isn't so great that I immediately noticed when I switched over. Hopefully that helps!
@@AuxhartGardening Good to hear. I'm about to start layering my bucket with my home made newspaper bokashi so i'm both excited and anxious on how it's going to turn out. Thanks for sharing your composting experience. Looking forward to more of them. :)
Hi,thanks for the recipe,one question is there any way I can spray the serum+malt solution on the food leftovers directly without adding it to bran or newspaper??
I haven't tried it, but I think this would work. The only problem is you'd need to use it up faster. The reason is that drying out the bacterial solution onto a substrate makes it dormant and therefore it isn't consuming nutrients. If you keep just a liquid, you may need to continue adding sugars over time to keep the bacteria alive as they slowly eat away the sugar in your solution.
Thanks for the informative video, could you please tell us what other alternatives are there for the newspaper? Especially yhe ones that come in the form of grains or even smaller particles.
Some people use sawdust, or I've seen spent beer grain used. With smaller grains and particles, though, you have to take extra care to get everything properly dry before storing. But it will all work about the same.
It's cool that the substrait is diy-able- I was just about to order some so now I'm going to try to make it myself. I wonder if it's possible to do without milk. I'll have to do some research.
It might be! I don't currently know enough about the biology to say why the milk is in this recipe. My guess is that it has something to do with it being LACTObacillus bacteria, so maybe they need a dose of lactose? Definitely something to look into though.
@@AuxhartGardening I know kimchi and sourdough both have strains of lactobacillus without dairy, so I have hope it's possible (though I believe there are a lot of different strains). Either way, I'll try to remember to mention it here after I figure it out, just in case someone else asks.
It was hard! I felt like I was working, but there was no video to see for awhile so it was weird. I'm glad I took the time to do it though, even if it's not a super popular video.
I've read that they should last anywhere from 1-3 years as long as they are kept very dry. They will lose strength after awhile, but it shouldn't be enough to notice if you use them within a year.
I would think refrigeration should work. If you're willing to give it sugar on a regular basis you could even keep it at room temperature I think. The biggest reason to keep it cold would be to slow down the growth of the bacteria so it doesn't starve. So if you feed it, it would be fine to keep growing. Does that make sense?
Thanks! That's weird, I just tested it and it seems to be working for me. It should be a link to my sister's RUclips channel where she makes the music. You can try searching her up, her channel name is IAMCATHOLIC
If I quartered this recipe starting when you need 10 cups of milk (used 2.5 cups of milk and then 0.25 cup of milk solution, 1.5 tbsp sugar, and 1.5 cups of water)-- It should still work, right? What's the reason behind using a lot of milk? Is it not possible to get enough bacteria from a smaller amount?
I think cutting the recipe down should be just fine! I did a big batch because it take a long time, and it's nice to not have to go through every step every time.
The freezer will probably kill some bacteria, but not all of them, and when you add sugar at the paper step, any surviving bacteria will grow again. I've seen research on adding probiotics (which include lactobacillus) to ice cream, and there are still live cultures after 17 weeks in freezer storage.
I don't think non-fat will work as well, because it will make it harder for the lactobacillus to culture. Kitchen towels definitely won't work unless you mean paper towels. The newspaper is meant to become part of the compost, so unless you're trying to compost kitchen towels then I don't think that would work out very well.
Hi Rachel, thank you for this great video. Will definitely try it. In the 3rd stage you said you will mix One part serum, one part of sugar solution and six parts of water but right after you add 1/2 cup serum to 2 1/2 cups of water and 6 tablespoon of sugar. I’m confused, would appreciate if you clarify the ratios of water, serum and sugar we should mix.
You're right, that is confusing! I might've done my math wrong (but it still worked out so perhaps it's not so important). The recipe I was working from used liquid molasses so it's likely I made a mistake adapting it. But the amounts I used work for sure, so I'd say that's the right ratio. Sorry about that!
I'm actually not sure. I've only ever seen it done with rice water. But the idea behind the rice water is to get the starch and start a population of bacteria, that is then selected for the lactobacillus in the milk stage.
Should be able to! I use newspaper simply because it's more accessible to more people, but grain husks are most often used as a bokashi bacterial substrate.
Hi Rachel, this seems like a great way to save money!Just found your channel. Have you ever shredded the paper or used other Kinds of paper? I shred paper from our office & wonder if it would work as I don’t subscribe to the newspaper. I am going to try it. Love that you push the limit!
Glad you're here! I've never personally shredded the paper, but I've seen it done. You'll just want to make sure it's spread out somewhere where it can all dry properly. As long as it's not the glossy magazine-type paper, it should work alright for this.
Hi! I'm vegan and I eat supplement with lactic acid bacteria. Is it possible to cultivate the bakteria directly from the supplement pills to use at bokashi? So you didn't have to use milk in the process?
@@AuxhartGardening also, do you know the specific name (species) of the bacteria used at bokashi? Or doesn't it matter, long as it's lactic acid bacteria (family)?
This is an interesting question that I don't know the answer to. In other tutorials, it seems molasses is preferred, but no one ever explains if it's necessary. Molasses is present in brown sugar, but not white sugar, so if molasses is necessary it may not work out. Try it out and see what happens!
@@AuxhartGardening You say "try it out", but how do you know if it works or does not? It is a bit painful to discover a couple of months later that a bucketful of "stuff" is rotting. Just reacting to your last sentence. Everything before that makes sense. Thank you for all the information.
I'm not entirely sure what you're working with, but you have a couple options. It's possible to add your bokashi to a regular compost pile and cover it to finish the process. You might also be able to add your pre-fermented bokashi to the bottom of containers before adding whatever soil you'd normally use (although I don't have direct experience with this one).
Hi Rachel, great video! Do you know, can I use Kefir whey instead of rice water? I make kefir all the time and often have kefir whey left over. Do you know anyone who has tried it with kefir whey? Also, my kefir grains keep proliferating, so from time to time, I have to throw some away. Can I add them to the Bokashi bin or will it upset the balance of bacteria?
Those are good questions that unfortunately I don't have the answers to! Do you make dairy kefir? If so, that might work... but I really just don't know. If you try it, the only thing you'll lose is time, so it might be worth a shot.
The substrate you'll see most often is a grain of some sort. Some people will use wood shavings, and I've heard of people using coals from a fire as well. You just want something porus and biodegradable, really.
I'm not concerned about it. These days newspaper is actually allowed in compost for certified organic food production (as long is it isn't the glossy type). I know there's concern with recycled newspaper leeching mineral oils into food during contact with it (such as transportation in recycled boxes), but I haven't seen anything concerning about plants taking up these oils from the soil. Additionally, it seems to be the case that mineral oil in soil and sediment will degrade over time in aerobic conditions (Harmsen 2004). So anything that makes it to your garden bed after composting should break down.
Is it possible to multiply the bacteria to get more, rather than starting the whole process from scratch when you need more? Has anyone tried it? I've just finished up to the stage where I add sugar and dilute and got curious about this, because a friend wanted some.
It seems like I could add water and sugar then wait for it to multiply - though no idea how long that'd take. I plan to keep it in the fridge rather than making bran and use it like a spray bottle solution, because making/drying bran sounds like too much extra work!
Sounds great BUT... I wouldn't use newspapers : the inks used are FULL of HEAVY METALS !!! And being aware that extremely small quantities of them regularly ingested (through the plants you cultivate with the bokashi compost for instance) are far enough to badly intoxicate you after a few months or years (depending on people), I would definitely try to find another way to create bokashi substrate. Having had a SEP due to heavy metals, I would highly recommend to find another way. Be aware that recycled paper isn't an option either, because it's often recycled from printed papers. Good luck in your researches and experimentations ! This version of a simply sprayable liquid bokashi EMA looks interesting, and slightly easier to create : ruclips.net/video/lcTEw5uchuQ/видео.html What do you think ?
If I remember correctly it smelled a little sour, but not like bad milk, more like old cheese. I did not make cheese from the curds, it didn't even cross my mind to be honest. Glad you enjoyed the video!
Awesome idea with the newspaper - however you’re harvesting slightly wrong though, you’re supposed to pull the rice water when it smells sweet, not sour. 3 days typically. Then ferment with milk for 2 days. Definitely not 2 weeks. Varies slightly on climate but only by a couple days ✊🏽
You are making composting harder than it is.Save your kitchen scraps for a week or two and than process them in a food processer.Add shredded card board or ink free paper.Buy or contact a gardener who has a composter & ask them if they would give you some composting worms.Raising worms is a lot of fun Gods gift to gardeners.
Anyone else using rice water from _cooked_ rice? I’m soaking the remaining rice in water and hoping to get the starch needed that way. drive.google.com/file/d/1zdvx3DE_XvFqlIyHVrGdtLMlf7beNM1C/view?usp=drivesdk
Watch Next: How to Compost (almost) Anything using Bokashi Composting!
ruclips.net/video/mqJdqqxyzoY/видео.html
Hi did u try ur own newspaper bokashi compost ??
Hello Rachel
I need to contact you as I couldn’t complete the steps
facebook.com/mohamed.zaky.562
Thanks
I've been doing this exact thing for years. I only had to make the EM1 solution once (keep it in my fridge and feed it occasionally). I love that I can keep my food scraps under the counter for weeks with no smell and it works great in the garden. Newsprint works the best but any plain paper shredded works good too. I make my bokashi by mixing the mixture (just like she makes) with shredded paper in a 5 gallon bucket. I add a few handfuls of paper, then 1/2cup + serum and mix until the paper is coated and damp. When you squeeze it, it kind of holds together). Then, just like Rachel does, I leave it sit for 10 days before using. I don't dry it... just keep it sealed all the time.
When you need to use the inoculated newspaper, you just add it directly to bokashi bin in replacement of wheat bran?
@@xiaoyan1625 yes. Just a light layer...just like the bran.
Thx
When you feed your refrigerated inoculate how much of what do you add to keep it going? This would be so much cheaper than buying new each time.
I usually use about 2 teaspoons of molasses…
I love this method because it's basically free, and bokashi starters are quite expensive in my area. Thank you very much for sharing it!🙏
We either pay with money or time, and this method definitely takes time. Glad I could help you out!
Thank you for making all this info digestible for everyone!
Thank you for sharing this process and explaining so carefully.. I know this video is 2 years old but I just have to say I loved your music it resonated deeply with my heart and was just the uplifting vibe I needed! Thank you for sharing your art with us while teaching :)
My sister wrote it! You should check out her other stuff on her channel. She doesn't make a ton of content, but it's all really good. ruclips.net/channel/UC8Qp3EYe2OFBep9h8_YTiWQ
As a microbiologist, you had me at Lactobacillus.. and the music was a lovely touch. Keep on rockin' it Rachel!
Awesome! A few years ago I got a masters in BioEngineering, working in a biophysics lab, and I love getting into things like that on the channel when I can.
I wondered if I could use saw dust instead of newspaper- is it basically just a carrier?
I enjoyed your sister's song. The tune was delightful and original - not just a rewording of the same old tune. And your info was great. I'm eager to try it.
I'll be sure to pass along your kind words. And good luck with your bokashi!
Interesting. Its good to see another way of doing Bokashi. Definitely different than the ones ive seen.
This process is very interesting but the down side is it's time consuming I think with a big family I'm gonna keep to open air composting and wormery. You are really inspiring and passionate with what you do on your channel 🙂👍 watching from co Antrim N.Ireland.
Thanks! It definitely is time consuming, but that's often the trade-off for saving money. I can do it because I'm only here taking care of myself, but I can imagine how it would be hard to find the time with a family.
I’m looking for a replacement for wheat bran, so thank you for making this video!
Glad it was helpful!
@Alice Wang malted barley?
@@ayin9738 Thanks, but living in an urban area, newsprint is ideal. Why have the city truck it away to recycle it, when we can just use it onsite?
@@AuxhartGardening Has anyone used this recipe especially with newspaper or sawdust and saw success? Interesting video I just don't know if it will work as there are no results in this video. Would love to see that maybe, before I try this method if it doesn't work. Idk the science behind using bran if it matters or what and if not then this should be fine. But I'd stil like to know. And I'd have to find out how they make real bokashi bran and compare..either way thanks for share!
@@Growingdopamine818they used rice bran originally
You are an asset to the planet.
Thanks, you're too kind!
Hi! This is awesome! Do you have an update video of you using the inoculated newspaper with its results?
Not yet, but it's something I'm planning to do in the future! Timing just hasn't worked out on it yet.
Fantastic alternative to wheat bran substrate! Thank you
You're welcome!
Well thank you....your such a nice person 🎂💯👍👏🎊👌🎉
I try!
Thanks. i have the written instructions for this recipe but it is so much better to have it explained in a video.
Will you please share the written instructions?
@@tanyacollins9003 I have them in PDF form, how do I share the instructions over here?
This is great. Just purchased a gamma airtight lid from lowes. Can’t wait to get started with this.
I absolutely love the song!
Let my sister know over on her channel!
me too... i actually felt so at home while watching the video veacuse of the song.. very nice content.. Godbless.
I have wanting to try Bokashi for a wile. This is way better than ordering it. Thank you.
If you've never done bokashi, I'd recommend buying some, at least at first, so you know what it supposed to look like when it's working. It makes it easier to troubleshoot your homemade stuff if problems arise.
Thank you.
Interesting! Do you have a video showing how you use the "newspaper bokashi" in your garden?
Great technique, and seems like a great substitute 😊
Thanks! I love this recipe because of how accessible it is to most people to make it as well.
Lactobacillus *_*, mine have been resting for 2 years in the fridge, due to the fermentation time. I'll wake them up in a few weeks. Greetings from Sicily Bokashi Lover :D
This is a great video. Straight forward process. Question: can I make smaller batches, is there a reason everybody is making so much of this liquid in one go? If space is an issue in fridge or freezer, and I live in hot climate so can't store it out, also small household, balcony garden, so won't need tons of bokashi.... can I make smaller batches or is there a reason everybody is doing massive quantities? Also, are you still doing bokashi in your garden? Anything changed in your process? Thanks.
I bet you could do smaller batches; I haven't tested that myself though. I do still use bokashi for a lot of my food scraps, particularly my kitchen scraps. Bigger stuff from dead plants in the garden often goes straight to the compost pile. I did start buying bokashi grain though, simply because I had to make some calls about how much time I actually have to make things myself, and doing things with produce I grow has taken up more and more of my 'do it myself' time.
Watched the whole video.. enjoying the content and it's presented well enough to get me motivated to try this diy bokoshi..here we go...
You can do it!
Hi Rachael, What a great video! You really put some time and thought into making it. Very clear and concise instructions. I watched it 5 or 6 times before trying to make bokashi bran with cardboard. I'll know how I did in two weeks. Did you perfect some of your demonstration skills by presenting in FFA or 4-H?
Hi, and thank you! I was never in 4-H or anything like that, but I did get a master's in bioengineering. There are a LOT of presentations in grad school where being clear and concise are critical. Why do you ask?
@@AuxhartGardening My son and daughter were in 4-H and it was one of the best learning experiences while in middle and high school. The many demonstrations they prepared for really were confidence builders.
Please share an update with results of newspaper method. Very Interesting!
Has anyone used this recipe especially with newspaper or sawdust and saw success? Interesting video I just don't know if it will work as there are no results in this video. Would love to see that maybe, before I try this method if it doesn't work. Idk the science behind using bran if it matters or what and if not then this should be fine. But I'd stil like to know. And I'd have to find out how they make real bokashi bran and compare..either way thanks for share!
Thank you for this. I will try it with wood shavings too. Thanks a lot!
You're welcome! I hope it works out for you.
Did it work?
I made some in July watching this video and had left over EM solution in the fridge (not freezer). Can I still use it?
I loved your song!
My sister wrote and performed it!
Thank you for the easy to follow video. Can we use paper bags instead of newspaper?
I think that will work; any type of paper should work, as long as it isn't the glossy magazine type paper. I used some packing paper as well when I did this and that worked just fine.
This is great! Thanks for sharing.
You are so welcome!
I'm a little unsure why people in the US are using wheat bran inoculated with the same microbes that already exist in rice. My grandparents in-law are rice farmers in northern Japan. They're amazing gardeners.. with practically everything they eat coming from their backyard gardens. When they use this "bokashi" system, they simply use nuka (rice bran). It's the same stuff that's used to make many different types of fermented pickles. The fermentation occurs naturally without the additional step of propagating Lactobacillus. Perhaps it's all about marketing and selling these composting accelerators?
I guess rice bran is not as readily available nor as economical in the west so they are trying wheat bran - as you say, it must be a poor substitute, but it does still seem to work.
@@kathynix6552 You're right, it's not quite as readily available in supermarkets in the west. I don't know about it in other western countries, but plenty of rice is grown in the US. Nuka is just a byproduct of processing white rice. It's definitely available. I get it in Japanese markets where I live. And there are many online sources. "The Rice Factory" in NY has it for $1.70/lb, which is much cheaper than any of the products being marketed for composting.
Thanks Rachel. Good work
You're so welcome!
Really great info. Thanks for sharing.
Glad it was helpful!
Im so happy to have found this. You simplified my life with your way of making EM! I’ve been looking all over RUclips for an easy recipe. Finally came across you. I really don’t want to keep spending 30 bucks every month (maybe more) for a 3 pound bag of bran that may not even work. Thank you so much
Glad I could help!
I JUST learned about bokashi this very morning. Your video is very informative and enjoyable. I am wondering, if the main goal is to culture lactobacillus to use for fermentation then would fresh whey drained from homemade yogurt also work instead of the rice? I make tons of homemade yogurt and I always have whey on hand. I'm going to give it a try but I'm wondering if anyone already has the answer to that question?
Welcome, thanks! I don't have the answer to this question, but if you find out please let us know! My intuition would be that this would work though.
Too easy - hoping it worked!
Could u use the final solution as a liquid bokashi with a spray bottle ? Thanks for the great videos
Great question! I'm not sure. I would think you could, but you'd have to continue feeding it sugar periodically to keep it alive.
Thank you very much Rachel. Can we use wood shavings instead of newspaper? If we can use that, I have a great idea. I will use these bokashi shavings to quickly ferment the chicken manure on the floor of my coop to avoid bad odors and flies. I already use biochar for this, but I believe they will have a double effect to use both biochar and bokashi shavings.
I think wood shavings would work great. They're just much harder to dry for long term storage, especially in my humid climate.
@@AuxhartGardening I have an idea to dry Bokashi wood shavings in humid climates .. we can use a solar oven for this ... it is necessary to avoid excessive heat and direct sunlight inside the oven of course .. I will design a closed solar oven rack and cooling fan to stay in direct sunlight Bokashi wood chips can be dried in a very short time without harming the microorganism with adjustable temperature without being exposed to heat. Even a simple arduino system can be set up to stabilize the conditions.
@@AuxhartGardening You know there are many solar kiln videos on RUclips. simply copy it but also add closed shelf, cooling system, arduino and a few lines of code :)
@@AuxhartGardeningI’m thinking you could just store them in the ziplock bag without drying them. What do you think?
I love this video! Simple, and very clear. Loved the sound track as well! I've followed this and have been successful up to the milk stage with the serum separating from the curds. What I'm wondering is - to save on the time of making dried newspaper - can I just turn this into a spray that I spray into my bokashi bin? If so, I'm wondering what the last step/recipe would be. Do I take the serum and again feed it (1 serum: 1 molasses: 6 water) and then use that as a spray directly? Any insight would be welcome!
ruclips.net/video/lcTEw5uchuQ/видео.html
You'll find here the recipe for the spray you're asking about. :)
@@abigailgalvez2113 Thanks! Will be giving that a try!
@@MosesMLam Welcome!
This is a good idea
Thanks!
Hi.
Thanks for the method of getting Bokashi...
Please let me know why does rice wash water after three or four days it is smelling bad....
Is it just sour smelling? Or is there mold growing?
Thanks for the detailed instructions, I made a fairly large amount of soaked newspaper. Just wonder how long I can store the dried newspaper before it is no longer usable. 6 months , 1 year ?
As long as it's kept at a stable temperature, very dry, and out of sunlight, I'd expect it to last a very long time. The potency will just decrease over time, so you may need to use more as it gets older. I'd say keep using it until you notice it isn't working anymore, honestly, and even then feel free to throw it in anyway to add to the browns in your compost. In general I'd say to only make as much as you think you'd use in a year, but I think you can probably expect it to store at least up to 2 years in ideal conditions.
@@AuxhartGardening Thank you, I'll keep an eye on it.
Hi
How much of the dried fermented paper would I use in a 5 gallon size bucket of kitchen scraps, please? Eg A few inches or 1 ft sq?
Thank you for video, but I am new to this so would love to know how to proceed from the dried newspaper part.
Thanks
@@jmnih9715 I use mine whole, and I usually put a whole page of newspaper about every 1-2 inches of compostable material.
Great video. Informative TY
Glad it was helpful!
Hi Rachel, I've learned a lot from your wonderful video. I'm new to Bokashi Composting but I'm keen to start.
Could you advice on the temperature requirements during the different stages?
I live in the topics where daily temperature range from 24 to 34 °C. Will my weather here affect the duration of fermentation or the ratio of the mixture? Thank you in advance.
Lactobacillus are generally happy up to 40C according to google, so I would think your fermentation will be fine. However, it might be faster because bacteria are more active at warmer temperatures. Although it's really hard for me to say how much faster. Because it's faster you may run the risk of the bacteria running out of food and dying. If things start to smell rotten, that would be a sign to start over. My best advice since I can't predict the timing, though, would be to add extra sugar in the sugar step so they don't run out of food. It shouldn't hurt them much to have extra food.
@@AuxhartGardeningif it’s faster just reduce the days. It might only take 7-10 days instead of 10-14 days for the various steps
Hi Rachel. Do you have an update on how composting with Bokashi newspaper method worked? Did your scraps break down as much as with the bran? What's your experience overall between the 2?
I don't have an update video, but it seems like both methods work fine. I haven't taken the time to examine in detail which one works better, but the difference isn't so great that I immediately noticed when I switched over. Hopefully that helps!
@@AuxhartGardening Good to hear. I'm about to start layering my bucket with my home made newspaper bokashi so i'm both excited and anxious on how it's going to turn out. Thanks for sharing your composting experience. Looking forward to more of them. :)
Hi,thanks for the recipe,one question is there any way I can spray the serum+malt solution on the food leftovers directly without adding it to bran or newspaper??
I haven't tried it, but I think this would work. The only problem is you'd need to use it up faster. The reason is that drying out the bacterial solution onto a substrate makes it dormant and therefore it isn't consuming nutrients. If you keep just a liquid, you may need to continue adding sugars over time to keep the bacteria alive as they slowly eat away the sugar in your solution.
Thanks for the informative video, could you please tell us what other alternatives are there for the newspaper? Especially yhe ones that come in the form of grains or even smaller particles.
Some people use sawdust, or I've seen spent beer grain used. With smaller grains and particles, though, you have to take extra care to get everything properly dry before storing. But it will all work about the same.
@@AuxhartGardening what's your thoughts on using spent coffee?
@@AuxhartGardening can I use the oven to dry it if I use a very low temp.?
@@brittnilsenangell2322very low and leave the oven door ajar
It's cool that the substrait is diy-able- I was just about to order some so now I'm going to try to make it myself. I wonder if it's possible to do without milk. I'll have to do some research.
It might be! I don't currently know enough about the biology to say why the milk is in this recipe. My guess is that it has something to do with it being LACTObacillus bacteria, so maybe they need a dose of lactose? Definitely something to look into though.
@@AuxhartGardening I know kimchi and sourdough both have strains of lactobacillus without dairy, so I have hope it's possible (though I believe there are a lot of different strains). Either way, I'll try to remember to mention it here after I figure it out, just in case someone else asks.
@@ArtandAudacity Yes. Please mention it. I would like to know also if it can be done without milk.
@@ArtandAudacity
You are on right way.
@@ArtandAudacitysauerkraut also
Better living through science! I wish I had the patience to do long-term videos like this one.
It was hard! I felt like I was working, but there was no video to see for awhile so it was weird. I'm glad I took the time to do it though, even if it's not a super popular video.
This is REALLY cool
Thank you!
Hi Rachel, How long can I keep the newspaper after they were done? Would they loose the strength after a while?
I've read that they should last anywhere from 1-3 years as long as they are kept very dry. They will lose strength after awhile, but it shouldn't be enough to notice if you use them within a year.
How can you preserve the final mixed solution while using it on a regular basis? Like should I keep it refrigerated?. Thank you.
I would think refrigeration should work. If you're willing to give it sugar on a regular basis you could even keep it at room temperature I think. The biggest reason to keep it cold would be to slow down the growth of the bacteria so it doesn't starve. So if you feed it, it would be fine to keep growing. Does that make sense?
Wonderful
Thank you!
Could you also use quick Oats?
Thanks for sharing!
Thanks for watching! :D
Really love that song
The link to the music doesn’t work :(
Thanks! That's weird, I just tested it and it seems to be working for me. It should be a link to my sister's RUclips channel where she makes the music. You can try searching her up, her channel name is IAMCATHOLIC
So cool
Thanks!
Please don't stop educating, so i have a chance to marry someone like you. ❤
If I quartered this recipe starting when you need 10 cups of milk (used 2.5 cups of milk and then 0.25 cup of milk solution, 1.5 tbsp sugar, and 1.5 cups of water)--
It should still work, right? What's the reason behind using a lot of milk? Is it not possible to get enough bacteria from a smaller amount?
I think cutting the recipe down should be just fine! I did a big batch because it take a long time, and it's nice to not have to go through every step every time.
Wouldnt the freezer kill the bacteria? Also youre beautiful !
The freezer will probably kill some bacteria, but not all of them, and when you add sugar at the paper step, any surviving bacteria will grow again. I've seen research on adding probiotics (which include lactobacillus) to ice cream, and there are still live cultures after 17 weeks in freezer storage.
Does non fat milk work, ma’am?? Also do kitchen towels work instead of newspapers??
I don't think non-fat will work as well, because it will make it harder for the lactobacillus to culture. Kitchen towels definitely won't work unless you mean paper towels. The newspaper is meant to become part of the compost, so unless you're trying to compost kitchen towels then I don't think that would work out very well.
@@AuxhartGardening … thank you very much! 🙏🏼
I could probably use hardwood shaving that I have instead of newspaper right?
Yea I thin that would work. Just make sure you can get it completely dry for storage!
@@AuxhartGardening thanks!!
Hi Rachel, thank you for this great video. Will definitely try it. In the 3rd stage you said you will mix One part serum, one part of sugar solution and six parts of water but right after you add 1/2 cup serum to 2 1/2 cups of water and 6 tablespoon of sugar. I’m confused, would appreciate if you clarify the ratios of water, serum and sugar we should mix.
You're right, that is confusing! I might've done my math wrong (but it still worked out so perhaps it's not so important). The recipe I was working from used liquid molasses so it's likely I made a mistake adapting it. But the amounts I used work for sure, so I'd say that's the right ratio. Sorry about that!
Thank you so much 😊
You're welcome 😊
Can I vacuum seal the newspaper during the fermentation process?
Hmmm... I don't see why not. They shouldn't need the oxygen.
Does your milk and rice wash always take two weeks?
I keep my solution at 72 degrees and see separation in two to three days.
I've always just given it two weeks anyway, but the separation does sometimes happen sooner.
Can I use kefir whey instead of rice water?
I'm actually not sure. I've only ever seen it done with rice water. But the idea behind the rice water is to get the starch and start a population of bacteria, that is then selected for the lactobacillus in the milk stage.
I appreciate you.
Thank you :D
I have lots of SCOBYs from making kombucha. I wonder if there is a way to use them to make this
That's an interesting idea! I'm not sure, but let me know if you find info on it.
Could I use a food grade plastic container rather then glass jars?
Probably! I don't see why not.
What if my milk fat separated within 3 days? Should I move forward?
Do you have to use raw milk? Can I use regular milk from the store?
Regular milk is fine, that’s what I used. As long as it’s dairy milk and not almond milk or another milk substitute.
@@AuxhartGardening I'm vegan. Dairy is too much torture to cows and their babies. Guess this method isnt for me.
Can I use wheat bran instead of newspaper?
Should be able to! I use newspaper simply because it's more accessible to more people, but grain husks are most often used as a bokashi bacterial substrate.
Hi Rachel, this seems like a great way to save money!Just found your channel. Have you ever shredded the paper or used other Kinds of paper? I shred paper from our office & wonder if it would work as I don’t subscribe to the newspaper. I am going to try it. Love that you push the limit!
Glad you're here! I've never personally shredded the paper, but I've seen it done. You'll just want to make sure it's spread out somewhere where it can all dry properly. As long as it's not the glossy magazine-type paper, it should work alright for this.
Will shredded aged cardboard work instead of newspaper?
I should think so, although I've never tested it.
Would sourdough starter mixed with milk work?
I'm not sure! I've only ever used this recipe as-is.
Could molasses be used instead of brown sugar?
Absolutely!
Hi! I'm vegan and I eat supplement with lactic acid bacteria. Is it possible to cultivate the bakteria directly from the supplement pills to use at bokashi? So you didn't have to use milk in the process?
I actually don't know, but it sounds like you should be able to as long as it's live bacteria!
@@AuxhartGardening okay, I'll give it a try!
@@AuxhartGardening also, do you know the specific name (species) of the bacteria used at bokashi? Or doesn't it matter, long as it's lactic acid bacteria (family)?
Can we use yogurt instead of milk?
I don't think so. You'll want a liquid at the end of that step and I don't think yogurt will give you that.
Can I ues white sugar instead of brown sugar?
This is an interesting question that I don't know the answer to. In other tutorials, it seems molasses is preferred, but no one ever explains if it's necessary. Molasses is present in brown sugar, but not white sugar, so if molasses is necessary it may not work out. Try it out and see what happens!
@@AuxhartGardening You say "try it out", but how do you know if it works or does not? It is a bit painful to discover a couple of months later that a bucketful of "stuff" is rotting. Just reacting to your last sentence. Everything before that makes sense. Thank you for all the information.
How can I use bokashi for my terrace garden if I don't have any access to burry the waste in soil
I'm not entirely sure what you're working with, but you have a couple options. It's possible to add your bokashi to a regular compost pile and cover it to finish the process. You might also be able to add your pre-fermented bokashi to the bottom of containers before adding whatever soil you'd normally use (although I don't have direct experience with this one).
Hi Rachel, great video! Do you know, can I use Kefir whey instead of rice water? I make kefir all the time and often have kefir whey left over. Do you know anyone who has tried it with kefir whey?
Also, my kefir grains keep proliferating, so from time to time, I have to throw some away. Can I add them to the Bokashi bin or will it upset the balance of bacteria?
Those are good questions that unfortunately I don't have the answers to! Do you make dairy kefir? If so, that might work... but I really just don't know. If you try it, the only thing you'll lose is time, so it might be worth a shot.
Can I use cardboard, instead newspaper?
Maybe! I’ve never tried it, but if you do let me know how it goes!
Is it just the lactobacillus bacteria that is needed to promote healthy bokashi?
Your husband is a lucky man, thank you
Ooh thank you because I can't afford the bokashi. It's expensive for me.
You're welcome!
What else can be used as substrate?
The substrate you'll see most often is a grain of some sort. Some people will use wood shavings, and I've heard of people using coals from a fire as well. You just want something porus and biodegradable, really.
Way to use all those Amazon packages 📦 😀 🙌
Haha yes, upcycling!
not sure what to think the ink form the newspapers ending up in my garden....this can contain mineral oils (mosh and and moah)...
I'm not concerned about it. These days newspaper is actually allowed in compost for certified organic food production (as long is it isn't the glossy type). I know there's concern with recycled newspaper leeching mineral oils into food during contact with it (such as transportation in recycled boxes), but I haven't seen anything concerning about plants taking up these oils from the soil. Additionally, it seems to be the case that mineral oil in soil and sediment will degrade over time in aerobic conditions (Harmsen 2004). So anything that makes it to your garden bed after composting should break down.
Can you use a vegan milk, I use regular milk but am curious. Great video, thanks!!! Love the song!!!
You need a milk that is lactose-based so that it has the lactobacillus bacteria. I'm pretty sure vegan milks would not work for that reason.
That song in background is so funny
My sister wrote and sang that song!
@@AuxhartGardening I enjoyed it :-) and your video. How long did that batch of newspaper bokashi last you, just to get an idea?
Is it possible to multiply the bacteria to get more, rather than starting the whole process from scratch when you need more? Has anyone tried it?
I've just finished up to the stage where I add sugar and dilute and got curious about this, because a friend wanted some.
It seems like I could add water and sugar then wait for it to multiply - though no idea how long that'd take.
I plan to keep it in the fridge rather than making bran and use it like a spray bottle solution, because making/drying bran sounds like too much extra work!
Yeah I think you can do that. It should work like any bacterial culture; feed it and it grows!
Sounds great BUT... I wouldn't use newspapers : the inks used are FULL of HEAVY METALS !!! And being aware that extremely small quantities of them regularly ingested (through the plants you cultivate with the bokashi compost for instance) are far enough to badly intoxicate you after a few months or years (depending on people), I would definitely try to find another way to create bokashi substrate.
Having had a SEP due to heavy metals, I would highly recommend to find another way.
Be aware that recycled paper isn't an option either, because it's often recycled from printed papers.
Good luck in your researches and experimentations !
This version of a simply sprayable liquid bokashi EMA looks interesting, and slightly easier to create :
ruclips.net/video/lcTEw5uchuQ/видео.html
What do you think ?
Great videos. But no cat in this one.
Hi, what is the smell of your whey water when it’s done?
Did you make cheese from the curds? :)
Thanks for this nice vid!
If I remember correctly it smelled a little sour, but not like bad milk, more like old cheese. I did not make cheese from the curds, it didn't even cross my mind to be honest. Glad you enjoyed the video!
My mom used to let milk sit until separated and
washed the curds = cottage cheese. Don't know more details.
Awesome idea with the newspaper - however you’re harvesting slightly wrong though, you’re supposed to pull the rice water when it smells sweet, not sour. 3 days typically. Then ferment with milk for 2 days. Definitely not 2 weeks. Varies slightly on climate but only by a couple days ✊🏽
Thanks for the info, but so far this has worked out really well for me. Bacteria can be pretty forgiving.
Good info, bad volume, record a bit louder please.
You are making composting harder than it is.Save your kitchen scraps for a week or two and than process them in a food processer.Add shredded card board or ink free paper.Buy or contact a gardener who has a composter & ask them if they would give you some composting worms.Raising worms is a lot of fun Gods gift to gardeners.
Anyone else using rice water from _cooked_ rice? I’m soaking the remaining rice in water and hoping to get the starch needed that way. drive.google.com/file/d/1zdvx3DE_XvFqlIyHVrGdtLMlf7beNM1C/view?usp=drivesdk