Both the clippings and flower petals were both fermented for over a month. 3 weeks in moderately warm weather is plenty of time for getting a thorough fermentation with most substrates.
one of the biggest upsides to fermenting grass clippings or garden ʻweedsʻ is a side effect of fermentation: pickling of all "weed seeds".
~in other words: no more weed seeds in the highly PRO BIOTIC ~re-fertilizing Resource :-)
cool thanks, I've been using EM for over 13 years :)
did you know with grass clippings and brassica leaves it is possible to make bokashi without adding EM, there is actually lots of probiotics residing on them already, lactobacilli, yeasts, actinomycetes, just need to ferment them anaerobically...can even add other stuff so long as there is lots of clippings
I just use it straight from the field and pack it down to exclude air so when the materials are in the bag for a few days it will generate it's own humidity
contractor garbage bags work well... I just opened up some bags that were going all winter, for maybe 6 months total, and the grass was a dark yet super vibrant shade of green and the kitchen scraps still looked pretty intact but they were essentially mush...I was just layering grass, brassica leaves and kitchen scraps, mostly grass
How are the juices drained off when using the plastic bags to ferment the grass clippings?
jungleistruthful 1 month ago
@jungleistruthful The grass was half dried in the sun for that reason.
88simran 1 month ago
thank you so much for sharing your experience... great series !
bbbleaver 2 years ago
THANK YOU!!!
88simran 2 years ago
how long did you ferment?
hempmilk 2 years ago
Both the clippings and flower petals were both fermented for over a month. 3 weeks in moderately warm weather is plenty of time for getting a thorough fermentation with most substrates.
one of the biggest upsides to fermenting grass clippings or garden ʻweedsʻ is a side effect of fermentation: pickling of all "weed seeds".
~in other words: no more weed seeds in the highly PRO BIOTIC ~re-fertilizing Resource :-)
88simran 2 years ago
cool thanks, I've been using EM for over 13 years :)
did you know with grass clippings and brassica leaves it is possible to make bokashi without adding EM, there is actually lots of probiotics residing on them already, lactobacilli, yeasts, actinomycetes, just need to ferment them anaerobically...can even add other stuff so long as there is lots of clippings
hempmilk 2 years ago
AWSOME!!! I have had thoughts alluding to this during research and practice cultivating B.I.M. (Beneficial Indigenous Microorganisms).
What is the range of substrate moisture content you have had success with, and how has contamination played a roll????
also i m wondering if you have fermented wood chips (carbon heavy) with this method?
THANK YOU FOR THE TIP! Any knowledge i the realms of Regeneration are Humbly and Great fully received...
88simran 2 years ago
I just use it straight from the field and pack it down to exclude air so when the materials are in the bag for a few days it will generate it's own humidity
contractor garbage bags work well... I just opened up some bags that were going all winter, for maybe 6 months total, and the grass was a dark yet super vibrant shade of green and the kitchen scraps still looked pretty intact but they were essentially mush...I was just layering grass, brassica leaves and kitchen scraps, mostly grass
hempmilk 2 years ago
Beauty in death
zezt 2 years ago