itinkitook2much
Well-Known Member
So if im just tossing onion, potato & shallot peels into some dirt im doing it wrong?? (mixing it all up every other day)
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What do you feed your veggies?
- Thread starter itinkitook2much
- Start date
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iHearAll
Well-Known Member
Not wrong, just not as efficient and susceptible to the spread of pathogens. All gardening (chemical gardening being the worst from perspective) has to deal with diseases.
I ferment everything in lactobaccilus to make it resemble kimchi or sauerkraut before its officially composting. This results in a really really quick compost and more readily available nutrients from the pile.
You can also ferment and bury your scraps without the pile. This is may personal favorite. It composts under the soil by worms and such and in 2wks is black gold and ready to plant. A single 5gallon pail of properly fermented kitchen garbage can feed an entire 3x3 bed for weeks on end or feed a fruit tree for an entire year.
Fermented kitchen scraps can also be put in the compost tumbler with equal parts carbon fluff (peat, or coco, or carbonized grain hulls, etc) and be an excellent potting soil.
EM-1 by teraganix is my microorganism culture source. Microbes will easily breed into bigger colonies in an air tight container (think beer brewing).
I ferment everything in lactobaccilus to make it resemble kimchi or sauerkraut before its officially composting. This results in a really really quick compost and more readily available nutrients from the pile.
You can also ferment and bury your scraps without the pile. This is may personal favorite. It composts under the soil by worms and such and in 2wks is black gold and ready to plant. A single 5gallon pail of properly fermented kitchen garbage can feed an entire 3x3 bed for weeks on end or feed a fruit tree for an entire year.
Fermented kitchen scraps can also be put in the compost tumbler with equal parts carbon fluff (peat, or coco, or carbonized grain hulls, etc) and be an excellent potting soil.
EM-1 by teraganix is my microorganism culture source. Microbes will easily breed into bigger colonies in an air tight container (think beer brewing).
itinkitook2much
Well-Known Member
What would happen if I mix all of this stuff together now for next summer.. will nutrients dissipate or someting? Because i am a cook & ive been saving lots of peels from work and I want to add as much shit i can to my dirt and I would really love to hear more of what you have to say about this compost fermenting
any links ? I have coco but no other soil yet
iHearAll
Well-Known Member
https://thebokashibucket.comcom
Hers the item for sale. It has a general description as well as pictures.
The main ingredient is aa liquid bacteria culture called EM1 from Teraganix. Off brands are cultured from this brand, so they're inherently less potent. What you'll need to do is use 2 tablespoons of EM1 and 2 tablespoons of farm grade molasses (apprx 2gallons for 16$ at farm stores) diluted into a liter of slightly warm nonchlorinated water. Cap this, burp it daily for a second or less so that it doesn't explode after a few days (don't use glass). After fermenting for 7 days you have cultured the various bacteria to the same density as EM1. Call this new bottle EMe for extended. Don't culture EMe from EMe, it won't be the entire spectrum of bacteria anymore. But use EMe to culture your bokashi, ferment other liquids, spray on the garden, spray in the house where it stinks, pour down the drain where there's a septic tank.
As far as bokashi goes, get a 5 gallon pail or similar that can be sealed airtightt. Manure can be bokashi if you ferment it. But should be kept out of the kitchen because its gross.and will smell very much different than other substrate types. Coffee grinds are nice and free if salvaged from coffee shops. Even sawdust works.
You can use ~ 1/8 Cup EMe 1/8 Cup molasses per 5 gallon pail of stuff to be bokashi. The math changes in your favor when you ferment bigger amounts. Mix your liquids in a little nonchlorinated water and distribute it over the grains or what have you. Mix with a shovel. Bring the % moisture to where it will do a ball of squeezed, not fall apart, and does not drip. If it drips, add dry stuff. Ferment this for 2 weeks and use. It should smell sweet and sour. You'll eventually learn what purification smells like and what fermentation smells.like.
To ferment your scraps. sprinkle about a half cup to a cup of bokashi on the bottom of another pail, add an inch of food scraps, add another cup of bokashi, then another inch layer of scraps, then more bokashi, and just keep making layers until its full. Don't add liquids to your bokashi scraps pail. It'll mess the fermentation up a little. When it's full, ferment it for 2 weeks. Then burry it for two weeks and plant directly in it. Or use it in your aerobic compost. Cover a burried pail with something heavy so animals don't dig into it.
Hers the item for sale. It has a general description as well as pictures.
The main ingredient is aa liquid bacteria culture called EM1 from Teraganix. Off brands are cultured from this brand, so they're inherently less potent. What you'll need to do is use 2 tablespoons of EM1 and 2 tablespoons of farm grade molasses (apprx 2gallons for 16$ at farm stores) diluted into a liter of slightly warm nonchlorinated water. Cap this, burp it daily for a second or less so that it doesn't explode after a few days (don't use glass). After fermenting for 7 days you have cultured the various bacteria to the same density as EM1. Call this new bottle EMe for extended. Don't culture EMe from EMe, it won't be the entire spectrum of bacteria anymore. But use EMe to culture your bokashi, ferment other liquids, spray on the garden, spray in the house where it stinks, pour down the drain where there's a septic tank.
As far as bokashi goes, get a 5 gallon pail or similar that can be sealed airtightt. Manure can be bokashi if you ferment it. But should be kept out of the kitchen because its gross.and will smell very much different than other substrate types. Coffee grinds are nice and free if salvaged from coffee shops. Even sawdust works.
You can use ~ 1/8 Cup EMe 1/8 Cup molasses per 5 gallon pail of stuff to be bokashi. The math changes in your favor when you ferment bigger amounts. Mix your liquids in a little nonchlorinated water and distribute it over the grains or what have you. Mix with a shovel. Bring the % moisture to where it will do a ball of squeezed, not fall apart, and does not drip. If it drips, add dry stuff. Ferment this for 2 weeks and use. It should smell sweet and sour. You'll eventually learn what purification smells like and what fermentation smells.like.
To ferment your scraps. sprinkle about a half cup to a cup of bokashi on the bottom of another pail, add an inch of food scraps, add another cup of bokashi, then another inch layer of scraps, then more bokashi, and just keep making layers until its full. Don't add liquids to your bokashi scraps pail. It'll mess the fermentation up a little. When it's full, ferment it for 2 weeks. Then burry it for two weeks and plant directly in it. Or use it in your aerobic compost. Cover a burried pail with something heavy so animals don't dig into it.