PDC LESSON 4.14 SOIL - BOKASHI
PERMA COURSE AGRO-ECONOMY
PDC LESSON 4.14 SOIL - BOKASHI
Bokashi is Japanese for ferment.
It is a compost starter that has been especially
devised by a couple of Japanese scientists. Aerobic and anaerobic microbes are cultured,
and these are actually similar to cheese bacteria. The soil added to the recipe
should be your own for optimum results and some good compost or soil
conditioner can be added as well.
All manure and food stuffs need to be broken down by
enzymes and bacteria. Bokashi
will gently help speed up this process.
• 1 kg rice or wheat bran
• 1 tablespoon brown sugar
•
1 lb of medium grain white rice
• several cups of water
Soak the rice in water for a few minutes, swish it
around with the hand and drain the rice water into another bowl. Add the sugar
or a little molasses to the rice water to assist fermentation. Leave to ferment
for a week. It should become active before the next step.
•
Mix some of the rice water into the rice bran and add
about 100g of your own soil and mix well until just moist. The mixture should
be just wet enough to stick together when squeezed.
•
Leave in a plastic bag excluding all air, seal tightly
and leave for seven to ten days in a dark place.
•
Spread onto a tray and allow to dry slowly in the
shade.
•
The bokashi can be stored in a plastic bag or
container but do allow the mixture to breathe.
•
Use approximately one teaspoon to a good handful of
vegie scraps.
(Look
on the internet for more recipes, search for ‘bokashi)
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