Organic recycling in Europe - I was out wandering in Bolzano, Italy the other day and saw this great example of organic waste collection. Very simple, it was just a brown bin outside th...
3 hours ago
When the first one [bucket of bokashi] is ready [full]-- usually about two weeks
-- it will smell a bit like fresh pickles. The fermented mass is then buried in
a garden bed or in a large (10-gallon-plus) container of soil. After two to four
weeks, the mass has been converted to compost and is almost undetectable.
"Is that a real pepper? I never knew you could grow food in a pot. Wow, no wonder you have so many..."
THE MATERIALS IN THE BUCKET SMELL:
*Check to make sure you are putting enough EM Bokashi [bran] in the bucket. You should be averaging about 3lbs. per 5 gallon bucket.
*Check to make sure the lid is always closed tightly. When air enters during the fermentation stage, unwanted microbes can enter and begin putrefying the food waste.
*Add a handful of table sugar and incorporate into the food waste. Wait a day and check for foul odor.
*It still smells. For a 5 gallon bucket, mix a small batch (one Liter) of pre-activated EM1 (1:1:20) and pour into bucket. Incorporate and let it sit overnight. Bury contents or incorporate into an existing compost pile.
THERE IS MOLD IN THE BUCKET:
*White mold is good. This is beneficial fungus that helps produce antibiotics (to suppress pathogens) and antioxidants. When applied to the soil, this fungus will also help with water retention in the soil.
*Green or Black mold. This is not good. These are putrefying fungus and are usually the result of air infiltration, excess moisture, and/or not enough EM Bokashi.
-->Dig a hole twice as deep as the bucket. Get an equal amount of EM Bokashi (if your bucket is 5 gallons, fill a 5 gallon bucket with EM Bokashi).
-->Place ¼ of the EM Bokashi into the bottom of the hole. Add the contents of the “bad” bucket and cover with the remaining EM Bokashi.
-->Cover with 8 inches of soil and do not plant in for at least two weeks.
But I can see why she thought it might work.
For every 100 lbs of kitchen scraps you put in, 5 lbs of friable compost are
produced, plus a few quarts of compost tea, and approximately 20 lbs of
*insect presence around the area (or in the bucket!)
*blue, blue-green, or black molds
*lack of characteristic bokashi aroma
None of that applies to WB1, though that last is rather questionable—there was more alcohol in the scent than vinegar. (Perhaps I should have left it to ferment longer. Next time.) I call this less-than-successful because, beneath that strange stale coffee-vodka aroma, there was a hint of incipient rot. The smell of fruit about to turn from overripe to disgusting. I’m impressed it hadn’t gone all the way to spoiled, but it was not an attractive alternative to simply trashing wastes or tossing them to the local scavengers.
...EM is developed using three principal organisms, namely Phototrophic
bacteria, Lactic acid bacteria and Yeasts. These three types are indispensable
for EM and even if other species were not included, these would develop
coexisting forms with other beneficial organisms in the environment. This
happens, as EM is not made under sterile conditions, but using simple technology
in many difficult environments. Thus, the EM of today consists of these three
principal types, which is subsequently enriched naturally by other species such
as filamentous fungi and Actinomycetes. The fundamental principle is that the
three principal species must be abundant in EM and the pH of the solution must
be below 3.5. This is the technology and if this combination is found, that
solution, made anywhere will develop the beneficial effects of EM.
...The technology of EM is based on holding the three principal species together at
a very low pH, when most species of microbes die.
...EM is now made in all continents from the three species I mentioned earlier,
which are isolated from the respective environments.
...This microbial solution can convert all wastes into very good fertilizers in a