Do It Yourself Bokashi.

Be sure the yogurt says live and active cultures.

For Sherry’s version, you only need three ingredients – the whey drained from active yogurt, water and blackstrap molasses.   Oh, and a fourth thing that doesn’t really seem like an “ingredient” but I suppose it is – newspaper.   It’s pretty simple and not much more work than using the storebought variety.  I’ve read of people (with more land and food waste than us) making up a 100 pound batch of the stuff once a year.  Anyway, these following accounts are very similar to Sherry’s process.

Here are three websites for making your own Bokashi.  The first is a You Tube video:  http://www.youtube.com/watch?v=96fSXccQx9Q

These next three have recipes:

http://www.cityfarmer.org/bokashi.html

http://theduckherder.blogspot.com/2007/06/bokashi-to-you-too.html

http://bokashicomposting.com/

Our next posting:  The Bokashi verdict.

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Filed under: Composting, Soil Amendment

4 Responses to “Do It Yourself Bokashi.”

1. Carol, on November 27th, 2009 at 6:10 am Said:

   Newspaper!?? Must learn more. Carol

2. aGardenInTheCity, on November 28th, 2009 at 8:20 pm Said:

   Just place a piece of newspaper between each layer of waste. At the bottom of the post is a link to Bokashi Composting, which tells a little more about it.

3. Roel Bokashi, on April 6th, 2010 at 10:33 pm Said:

   So it also works with newspapers? Doesn’t that make the bokashi bin a regular compost bin? Because it’s the bokashi mix with the micro-organisms that make the Bokashi so special.

4. aGardenInTheCity, on April 7th, 2010 at 8:08 pm Said:

   The newspaper is “marinated” in a mixture of yogurt whey, black strap molasses and a little water. After it sits for about two weeks, it’s opened and dried. That provides the “bokashi bacteria” for the bin, and is what separates it from a regular compost bin. The newspaper is layered into the compost as we add food waste. The bacteria sort of pickles the waste matter.

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