The bokashi was set up two weeks ago and put in its "yoghurt maker" to ferment. The liquor was ready last weekend, but we didn't have the time to get sorted, as we didn't have all the resources for stage two.
This is what we did next.
The fermented liquor, as it said in the instructions, has flecks of yeast on the surface. We decided to make our own bokashi bran for adding to bins, compost and for the poultry runs - all suggested uses for bokashi, and ones we are interested to see if it works!
The method we found for doing this was on The Kitchen Garden Company , who have a very nice YouTube video showing you how to make it.
Basically you need....
1 tbsp of mineral rich sea salt
3 litres of hot water (around 60-70C)
30ml of molases
30ml of innoculant (ie the wonder brew we made)
and 10 lb of bran
Finding the bran was the reason for our delay. It came back into stock in our local feed merchant this week. The molases, salt and water all got mixed in, as did the innoculant, mixed till it was all damp but not wet, and no dry spots remained, then put in a large plastic box and sealed for 2 weeks. We'll see what happens in a few weeks...
