Extreme Bokashi - make your own innoculant

[doccat5]

You really need to measure the ph. 3 is ideal for maximum microbial activity. Which is why you're doing all this good stuff.

[biigblueyes]

Originally Posted by doccat5

Biigblueeyes, how are you going to measure the ph of your homemade bokashi? It needs to be about a ph of 3 for optimum growth of the microbes.

Welllllll, I never got around to buying the litmus paper for the EM1 bokashi, and since this one didn't mention PH as an important factor, i didn't even consider it. It just says to allow the milk mixture 14 days for a "full ferment". We'll be gone on vacation then, so it'll be there an extra couple of days. Maybe I should go ahead & order that litmus paper on ebay.

[doccat5]

Pm me, please, I have enough to share with you and most of my area. LOL I'll copy the measuring guide and can mail it to you.

[biigblueyes]

Thanks for the kind offer, but I already ordered some.

[Equilibrium]

Can I add 2% milk or should I buy whole milk? This weekend I'd like to add the milk. A week at room temperature in the dark should be enough for the rice water.

[biigblueyes]

The instructions I found called for skim milk. I used whole milk because that's what we had in the house.

[Equilibrium]

2% should work well enough. I'll add it this weekend.

[doccat5]

Here's a copy of the pH meter that came with my litmus paper. I assume it would be good for almost any type.

[BooBooBearBecky]

Originally Posted by 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.exe?A3=ind0307&L=sanet-mg&P=599129&E=2&B=------%3D_NextPart_000_2be4_2499_6525&N=Indigenous+Micro organisms+Boolet.doc&T=application%2Fmsword

Bigblueyes-
This is a fascinating document! I've experimented with bokashi, and the methods outlined in this document are much more feasable for me. It describes using things you have available to make Indigenous Microorganisms. For me, woodland humus! Yep, I have lots! The document is only 24 pages, an easy read, and for all you Rice & Milk fermenters, it gives you some really good ideas for using other ingredients to ferment your microorganisms.

TIP: Go to the farm store or feed store and get a jug of critter grade molasses. It's waaaaaaaaay cheaper. And much easier to find than "crude" or unprocessed sugar.

BooBooBearBecky

[Equilibrium]

I added my milk today. 14 days to fermentation and counting. Have you done this before BBBB?