great website, good explanations.

I put all organic matter into my bokashi, even tea leaves, egg shells, anything. The resulting tea smells pretty good :)

spud

been looking aroundfor the last hour...

this from a thread called "extreme bokashi"


Here's a method called Newspaper Bokashi. You start with the water you wash rice with, ferment it with milk, give your newspaper a bath in the potion, and dry the newspaper. The newspaper is innoculated with your microbes. You then use the bokashi bucket, layering your kitchen scraps with the newspaper instead of bran.

http://bokashicomposting.com/


COLLECTING WILD LACTOBACILLUS
Combine 1 part rice to 2 parts water. Shake or stir vigorously. Drain. The water will be cloudy. Lightly cover it. (Canning jar and ring to hold a coffee filter, cheesecloth or piece of paper towel should work) Air should be able to move in and out. The liquid should fill only 1/4 to 1/2 of the jar. Need a LOT of air exposure. Place in a cool dark place for 4 - 8 days. It should smell somewhat sour. Strain out any particles.

PURIFYING THE LACTOBACILLUS
Put the ricewater in a larger container. Add 10 parts milk or skim milk. Cover lightly, ferment for 14 days. Most of he solids should float to the top, leaving a yellowish liquid. Strain off the solids. This is your purified lactobacillus serum. (Don't you feel like a real scientist now?)

INNOCULATING YOUR NEWSPAPER
Take 1 part serum, 1 part molasses and 6 parts water. Soak newspapers, then drain. Put the newspaper in ziplock bags, squeeze air out and ferment for 10 days to 2 weeks. Remove newspaper, separate the layers and lay them out to dry.
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and this is inspiring, yes?
Imagine the possibilitites.


Bokashi is hitting Stellenbosch by storm. It is being introduced here by a local garden/lifestyle enthusiast. I started of by experimenting with 2 recycled plastic paint buckets, one placed inside the other. The top one with holes in bottom and the bottom one with a tap I bought from a plastic shop. Now the project has grown to mega scale. We have 6 wheelie-bins that are being fed with all the kitchen scraps from our restaurant. Contense of fermented bins is worked into big wooden crates together with half-composted garden waste and soil. We produce about 1ton on compost every week, and it is called black gold! Our next aim is to ferment our own bokashi using spent pips and skins from the wine cellar. Very excited about Bokashi and still going strong!