Edited from an email sent to a customer:
There are a number of options available:
1) Mix the Biosa, molasses and water with bran using this recipe*. Let it ferment in a warm place for a few weeks then dry. 1L of Biosa, molasses and water will make 160Kg/350lb of bokashi. 1Kg of dried bokashi can last 8 - 16 weeks, so it encourages use for composting household waste indoors [even during the winter.:-)]. It can also be used in larger settings such as school/community center lunch rooms and as a kitty litter deodorizer.
2) Mix the Biosa with molasses and water. This creates an Activated Biosa that can be diluted as low as 2%. 1L of Biosa will make 34L Activated. At a 2% solution, this is enough to use with 1700L with water. There is a limited shelf life to this product, 2 - 4 weeks, but it would be the best solution for dealing with a lot of post-consumer waste. You don’t have to make it all at once. Smaller quantities - as little as 500ml - make it accessible for use in restaurants, cafeterias etc. It can also work as an odour control agent; if you know what the smell of a fat rendering collection truck is like during the summer, this would be a big help if they washed their trucks with it.
*includes link to a list of suppliers all over the world, including me.
On this site, you can order here.
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Technorati Tags: biosa, bokashi, activated, diy, recipe, EM, lactic+acid+cultures, fermentation, compost, composting, bakashi
[...] the compost? No problem. You can buy only the bokashi. If you want to be adventurous, you can make your own bokashi, but I’m just as happy selling it [...]
Al’s Bokashi Blog - A DIY bokashi bucket — April 19th, 2007 at 4:11 pmHi,
any ideas about a recipe for bokashi using wood shavings/sawdust?
tips welcomed.
Cheers,
Niels — June 11th, 2007 at 3:25 pmN*
Niels,
What kind of wood shavings/sawdust - hardwood or softwood?
Al — June 14th, 2007 at 7:08 amHi Al,
Never got back to you. But can get hardwood or softwood.
Making our yearly batch of bokashi.
Cheers,
Niels — August 27th, 2008 at 12:40 pmN
I would like to know what is the best materials for bokashi preparation (livestock).
noel — December 17th, 2008 at 7:58 am