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#381 |
Unicellular Fungi
Join Date: Mar 2011
Location: Canada
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thanks BooBooBearBecky - i guess you can say i've got the bug
![]() it's fun to share new adventures - only trouble is i'm running out of buckets |
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#382 |
Lungwort
Join Date: Dec 2010
Location: Beaverton OR
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Oh boy BBBB.....
I have some oak leaves and pine leaves. Let me get to yet another free experiment! Now... I need a bucket to ferment them in! |
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#383 |
Carbon
Join Date: Mar 2010
Location: Washington
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Who is about to start bokashi experiment?
I want to follow. |
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#384 |
Carbon
Join Date: Mar 2010
Location: Washington
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I have two milk cultures: one that looks like yogurt, i use it to make cottage cheese (it ferments milk in 24 hours, i remove some for next time) and another tibetan milk mushroom that I use to make keffirr. I make two cups of keffir every day and ferment milk for cottage cheese once a week.
Questions: Can I make bokashi bucket in a such way: put some fall leaves on bottom add inch of kitchen scrap sprinkle with either fermented milk or keffir, sprinkle with some molasses cover with brown bag and plate with a weight Do i need to mix fermented milk/keffir with mollasses in advance or not? How much fermented milk/keffir should i use for each layer? I am planning to add layers every other day. |
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#385 | |
WG Operations, Facilitator
Join Date: Dec 2008
Location: Northern Wisconsin
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I mixed my milk (after it soured and seperated) with molasses and water to dilute it. I also tossed in a few handfuls of freshly pulled weeds. Covered it and let it ferment some more. Strained it all and mixed the watered down stuff with bran and a bit more molasses. As for how much to use in each layer, I think you'll have estimate as you go. Just use your nose to measure the success or not. As long it smells like sweet and sour sauce or cow silage, it's working! |
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#386 | |
WG Operations, Facilitator
Join Date: Dec 2008
Location: Northern Wisconsin
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I'm really curious to know how the oak leaves work out for you. I will be starting my experiment soon. As soon as the 4 feet of snow we still have melts. Last night the windchill was 5 below. Very late spring here! |
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#387 |
Lungwort
Join Date: Dec 2010
Location: Beaverton OR
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Did anyone see this online?
em - Wind In The Roses em local microbe soup... lots of home made ingredients... |
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#388 | ||
Unicellular Fungi
Join Date: Mar 2011
Location: Canada
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thanks for posting this maricybele.
i've found relatively little information on em of this sort. this quote: Quote:
Quote:
no one wants to be responsible for killing a misguided geophagist ![]() *the part about not using biodegradable plastic has me worried about my em bran. Last edited by Verm; 03-30-2011 at 09:05 PM. Reason: grammar |
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#389 |
Lungwort
Join Date: Dec 2010
Location: Beaverton OR
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I would think not using biodegradable plastic is for consumption purposes. Your ferment is for compost right?
Luckily my serum is working, I just wish I would know places close to the house that defiantly have rodobacters and (PNSB). I just make sure to add some compost, and soil microbes from big tree soil. Not going to buy a microscope unless I see one cheap at a garage sale or something. |
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#390 |
Carbon
Join Date: May 2010
Location: West Michigan
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Yogurt did not work at all for me, no pickling, stinky mess. Now that winter has left, I plan on using lots of leaf mold again, 'cause that worked before. And, I have so much right now, while pulling poison ivy from my woods.
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