bokashi composting

[Crandrew]

Mdvpc, do you extract liquid during the bucket fill and bucket ferment process or just during the bucket ferment portion?

[mdvpc]

You will begin seeing the liquid some days after you start filling the bucket up. You need to harvest it every day or so. You can dilute it to use as a foliar or use as a soil drench.

[Crandrew]

Oh hey there Bokashi love juice

ImageUploadedByTapatalk1336432642.077583.jpg

[mdvpc]

Nice! How did you use it? Foliar or soil drench?

[Crandrew]

I used at around 1:100 or 2 to 2 1/2 tbsp per gal of water as a soil drench.

Does anybody know the NPK of the juice?

[mdvpc]

Cran-I think the npk is dependent on what you are putting in the Bokashi, but I dont know that for sure, just my idea.

[Crandrew]

Originally Posted by mdvpc

Cran-I think the npk is dependent on what you are putting in the Bokashi, but I dont know that for sure, just my idea.

So how often would you apply as a drench? Do you apply any other fertilizers as drench? Im trying t figure out a regimen, thanks

Cran

[Makieveli]

Use it like you would use any other compost tea. It isn't a fertilizer. It is basically a microbially solution that will have some minerals and nutrients in it. The acidity can vary by batch, so you would want to rotate it's usuage like anything else that you apply. Water the soil, apply some tea, wait a week, see how the plant reacts, proceed from there.

[Crandrew]

Thanks, it just sucks having to chuck Bokashi love down the drain while I wait to see how it affects the plants.

[Makieveli]

Originally Posted by Crandrew

Thanks, it just sucks having to chuck Bokashi love down the drain while I wait to see how it affects the plants.

Don't chuck it down the drain then. Just leave it in the bucket and drain when you need it. You don't have to drain the bucket all the time. I never drain mine. The liquid goes with the contents when I add it to the soil.

[Rockporter]

Sell it to folks in your neighborhood.

[Crandrew]

Originally Posted by Rockporter

Sell it to folks in your neighborhood.

Thanks an idea.
Im hardening off an additional 30 mators and about 20 peppers this week, so soon I will be using it on a regular basis.

[Siberian]

So I took the plunge and made my first batch of bokashi. I just cracked the bin open after the 4 week fermentation period. It smelled exactly like I understand it should: like a semi-sweet apple cider vinegar.

I do have some patches with off-coloring, some bright yellows and even reds on the surface. I know the white mold is a good thing, but what about reds/yellows and even a bit of green? Still good or does that mean it spoiled?

[Makieveli]

Originally Posted by Siberian

So I took the plunge and made my first batch of bokashi. I just cracked the bin open after the 4 week fermentation period. It smelled exactly like I understand it should: like a semi-sweet apple cider vinegar.

I do have some patches with off-coloring, some bright yellows and even reds on the surface. I know the white mold is a good thing, but what about reds/yellows and even a bit of green? Still good or does that mean it spoiled?

Most likely some air got into the bucket. I wouldn't worry about it as long as you trench, bury, and let it sit for a couple weeks.

[Siberian]

I've noticed that in my homemade bokashi buckets I inevitably get the blue/green mold on the bottom of the inner bucket, right where the drainage holes are. My guess is that as the juice drips to the bottom bucket, some drips just hang out before they are big enough to actually drop to the bottom bucket (kind of like when you turn off your faucet and that one drip just stays on the end of the spout), and they develop the mold.

The only place I see the blue/green mold is those drainage holes on the inner bucket, never inside the actual fermentation area of the bucket. I've read blue mold is a reason to toss it out and start over, but I'm assuming such a small amount is no big deal. Any thoughts?