Great videos, thanks so much for the education. I am making bokashi, and need some advice if you have a moment. I've done a few batches, and none of them start to smell like the stuff I have bought in the store. The storebought stuff has the sweet and sour, very pungent. Mine always ends up smelling like the rice bran I use to make it. It doesn't seem to have much fermenting power, either... I used 3L hot, dechlorinated water, 100cc molasses, and 100cc EM original liquid. Any ideas for me?
I had the same thing happen when i first used %100 rice bran. As it turns out, the Rice bran Compacts SO much with its tiny fine particles that fermentation doesn't occur. This is most likely what you are experiencing... There are the many variables such as having a sealed bag or not.
I would try mixing half and half wheat bran or some other material that can give a little more "fluff" to the compressed mass. let me know how it goes!!
@88simran Hmm. I used a mix of half rice hulls and half bran by volume, so much more bran by weight. I'll try a much higher ratio of hulls and see what happens.
How about putting the damp sieved bokashi into black pipes in the sun? It will be warmer and shaded, and if the pipes are aligned to allow some wind to blow through them, and are turned periodically, it might result in a superior product? Or even using a solar dehydrator?
If you try what i have illustrated, you will find that this method works great. In the APAN manual they instruct one to dry on concrete in the shade......
I have done both and the flash dry in the sun seems to give a superior product. In my experience, the exposure time to the Air seems to have the greatest effect on quality of dried Bokashi...
Try both and tell me what you think, i have been meaning to find more stats on the subject...
I've just made a small batch (5 kilos of bran) of bokashi (my first attempt)I let it ferment for 3 weeks.
My questions are :
How do you know you have fermentation?
This lot looks the same as when I mixed it up, it has the same colour and texture, a slight sweet/sour smell and a crumbly texture..is that the way it should be?
How long will the bokashi last in its damp form and what is the best way to keep it?
Any advice to a newbie convert would be most welcome.
That sweet sour (not rotting) is exactly what wee are seeking!!!
if the environment was warm (ideally 85 degrees constant) and the water was pure, all steps followed, your Bokashi should be Pungent and Obvious.
Sometimes i will mix the EM and molasses in a jar over night (sealed) to let them feed and get started... this helps. i usually advise drying the bokashi and storing it sealed for use periodically. it is more versatile in a dry state.
To open and close wet bokashi containers exposes the live culture to the ramifications of oxidation. Dried is dormant and to open and close is suitable for use. Especially with food scrap fermentation,&composting toilets.
Thank you for your interest! may your bokashi fermentations continue the reverberation of regeneration!!!
Rice bran contains Ideal minerals and nutrients for the microbes. Getting the moisture levels right is a bit more tricky (with Rice.Bran.).. Wheat bran works really well too! I like to mix them half and half
~Any molasses will do just fine. also any raw sugar (un bleached) will work. The minerals in the molasses make it an ideal accessible choice.
Using spent grains from a local Beer brew, I mixed rice bran to get the desired moisture for fermentation~ this produced a high grade bokashi that would be commonly used (three percent of normal food volume) to increase animal health and eliminate need for "Antibiotics"
I'm making my own sauerkraut (4days in) I also use old orange juice to "contaminate" my new stuff, the carbonization is a nice change from regular OJ... I also read if one ferments protein rich plants, its amino-acids are more available, like what a cow does. Maybe I'll try to ferment grass
I'm getting the feel to a good ferment, but I need to spoil one to know the difference.
any advice? & how worried are you about botullin bacteria?
The Bacteria ~ C. botulinum lives in a pH ranging between 4.8 and 7. EM- Bokashi along with EM-1 and itʻs Activated version (A.E.M.) are all Highly Acidic as With Vinegar (3.7-3.0 pH).
That said, if your pH is low enough, you should be just fine Smell is a good indication of the quality of ferment that you have. purification or ROTTING is the opposite of what we want.... unusual off gas is another thing to watch out for.
Great videos, thanks so much for the education. I am making bokashi, and need some advice if you have a moment. I've done a few batches, and none of them start to smell like the stuff I have bought in the store. The storebought stuff has the sweet and sour, very pungent. Mine always ends up smelling like the rice bran I use to make it. It doesn't seem to have much fermenting power, either... I used 3L hot, dechlorinated water, 100cc molasses, and 100cc EM original liquid. Any ideas for me?
bluescrubby 5 months ago
@bluescrubby Thanks for the compliments!
I had the same thing happen when i first used %100 rice bran. As it turns out, the Rice bran Compacts SO much with its tiny fine particles that fermentation doesn't occur. This is most likely what you are experiencing... There are the many variables such as having a sealed bag or not.
I would try mixing half and half wheat bran or some other material that can give a little more "fluff" to the compressed mass. let me know how it goes!!
88simran 5 months ago
@88simran Hmm. I used a mix of half rice hulls and half bran by volume, so much more bran by weight. I'll try a much higher ratio of hulls and see what happens.
bluescrubby 5 months ago
Good Job SIM! Just started using the Bokashi! Sol
makanakahn 9 months ago
@makanakahn Thanks Sol :-)
88simran 2 months ago
I thought this was a good video and exactly how we started drying Bokashi.
billjackjane 1 year ago
@billjackjane Do you use a different process now? and if so, what do u feel the benefits are??
88simran 2 months ago
@billjackjane Thanks!!!
88simran 2 months ago
How about putting the damp sieved bokashi into black pipes in the sun? It will be warmer and shaded, and if the pipes are aligned to allow some wind to blow through them, and are turned periodically, it might result in a superior product? Or even using a solar dehydrator?
rob741258 1 year ago
I have heard that UV kills certain microbes in the EM, wont drying it in the sun harm the fermented bokashi?
michaelexler 2 years ago
If you try what i have illustrated, you will find that this method works great. In the APAN manual they instruct one to dry on concrete in the shade......
I have done both and the flash dry in the sun seems to give a superior product. In my experience, the exposure time to the Air seems to have the greatest effect on quality of dried Bokashi...
Try both and tell me what you think, i have been meaning to find more stats on the subject...
Thanks for the interest,
~S
88simran 2 years ago
@88simran
Have you tried drying the bokashi indoors? If so, what were the results?
Thanks.
SirBubbaGumb0 9 months ago
great stuff!!! 88simram
I've just made a small batch (5 kilos of bran) of bokashi (my first attempt)I let it ferment for 3 weeks.
My questions are :
How do you know you have fermentation?
This lot looks the same as when I mixed it up, it has the same colour and texture, a slight sweet/sour smell and a crumbly texture..is that the way it should be?
How long will the bokashi last in its damp form and what is the best way to keep it?
Any advice to a newbie convert would be most welcome.
xrosxris 2 years ago
That sweet sour (not rotting) is exactly what wee are seeking!!!
if the environment was warm (ideally 85 degrees constant) and the water was pure, all steps followed, your Bokashi should be Pungent and Obvious.
Sometimes i will mix the EM and molasses in a jar over night (sealed) to let them feed and get started... this helps. i usually advise drying the bokashi and storing it sealed for use periodically. it is more versatile in a dry state.
88simran 2 years ago
To open and close wet bokashi containers exposes the live culture to the ramifications of oxidation. Dried is dormant and to open and close is suitable for use. Especially with food scrap fermentation,&composting toilets.
Thank you for your interest! may your bokashi fermentations continue the reverberation of regeneration!!!
~S
88simran 2 years ago
@88simran
hi, how do you make your EM?
khalil103084 1 year ago
Hello 88simran, Which is better Rice or Wheat Bran? next question, will sulphured molasses work? Thank you.
OregonHerbalist 2 years ago
Rice bran contains Ideal minerals and nutrients for the microbes. Getting the moisture levels right is a bit more tricky (with Rice.Bran.).. Wheat bran works really well too! I like to mix them half and half
~Any molasses will do just fine. also any raw sugar (un bleached) will work. The minerals in the molasses make it an ideal accessible choice.
Thank You for Your Interest!!!
88simran 2 years ago
stuff is damn interesting...
can you eat it?
ParapaDrifter 2 years ago
to be honest, I do from time to time...
Using spent grains from a local Beer brew, I mixed rice bran to get the desired moisture for fermentation~ this produced a high grade bokashi that would be commonly used (three percent of normal food volume) to increase animal health and eliminate need for "Antibiotics"
88simran 2 years ago
I think I'm beginning to be a ferment enthusiast.
I'm making my own sauerkraut (4days in) I also use old orange juice to "contaminate" my new stuff, the carbonization is a nice change from regular OJ... I also read if one ferments protein rich plants, its amino-acids are more available, like what a cow does. Maybe I'll try to ferment grass
I'm getting the feel to a good ferment, but I need to spoil one to know the difference.
any advice? & how worried are you about botullin bacteria?
ParapaDrifter 2 years ago
The Bacteria ~ C. botulinum lives in a pH ranging between 4.8 and 7. EM- Bokashi along with EM-1 and itʻs Activated version (A.E.M.) are all Highly Acidic as With Vinegar (3.7-3.0 pH).
That said, if your pH is low enough, you should be just fine Smell is a good indication of the quality of ferment that you have. purification or ROTTING is the opposite of what we want.... unusual off gas is another thing to watch out for.
I want to ferment some Kale!!!
88simran 2 years ago