Extreme Bokashi - make your own innoculant

[biigblueyes]

Here is a booklet written for American audiences by the Beneficial Indigenous Microorganisms' guru - Gil Carandang.

Ginger-garlic extract, explanation of why the lactobacillus is so important to fermenting-type cultures, inspiration to make your own extracts. Enough new ideas to make your head spin.

http://lists.ifas.ufl.edu/cgi-bin/wa...ation%2Fmsword

[Equilibrium]

I have bokashi buckets. I'm ready to try this. Are you? You start and I'll follow your every step.

[biigblueyes]

Sure, why not. I only have 45 pounds of bokashi rice bran left.

Are we doing the one with rice water in step 1, and then milk in step 2? Capturing the wild lactobaccillus? (Maybe we need to wear safari suits for this step)

[Staff]

A cyber safari? Oh my. Count me in for this adventure. Provide me with a supplies list.

[biigblueyes]

Supplies required to capture the elusive Wild Lactobaccilus:

Now:
1/2 cup rice
1 cup water

In a week:
milk

In 2-3 weeks:
molasses

Combine 1 part rice to 2 parts water. Shake or stir vigorously. Drain. The water will be cloudy. Lightly cover container. The liquid should fill only 1/4 to 1/2 of the jar. Place in a cool dark place for 4 - 8 days.

I used a pint jar and a coffee filter, held on by a ring. Rubber band will also work.

See you in a week! Have a quart jar and milk ready, and we'll tame the Wild Lactobaccillus!

[Equilibrium]

Oh what fun! Where is a cheap online source to buy the bran we'll need? How fast can they ship it out? Dumb question. Can wild rice be used?

[doccat5]

I wonder if this would also work with wheat bran? I'll have to do some research.
EQ check in your local area for a health food store, you can probably buy rice bran there cheaper and get it quicker than using the net. Mine can get me organic grown with no problem takes about 3 days to get here.

[biigblueyes]

No, I guess I'm talking in circles again - sorry. It was a flip comment - surrrrre, let's start more bokashi, I only have 45 pounds of rice bran left that's mixed with the EM1.

This recipe requires uses newspaper instead of the rice bran. We let our rice water grow lactobacillus, then we mix it with milk to separate the solids out and we'll end up with a "serum", which we mix with molasses and water and soak newspaper in, ferment again. Dry the newspaper, and that's what we'll use in our bokashi buckets. Commercial method - layer kitchen scraps with innoculated bran. Homemade method - layer kitchen scraps with innoculated newspaper.

You should be able to use wild rice - what the lactobacillus really needs is carbohydrates.

[Equilibrium]

I bought Minute rice. I put my rice in waaaaaaaaaaaater! How long do I leave it in the water before I shake it and drain it then place it in a cool dark place for a week?

[biigblueyes]

Yikes - sorry - got busy and have hundreds of posts to read. If your rice is still in the water, go ahead and drain it. You're trying to get carbohydrates into the water for the airborne bacteria to feed on. No need to let it sit, but I can't see that it would hurt anything either.

Need to get more milk for tomorrow - time to add milk to mine.