Hilde Alden wrote:My understanding of this type of composting (which I have used to spectacular result) is that you don't need to see it looking broken down; after two weeks of composting, you can bury the compost into your beds to amend the soil. it won't look like ready soil, but it is fermented to a degree that it operates very differently from regular compost. I have seen my soil go from hard-packed clay to fluffy soil growing giant potatoes with one application of this method. I dig the bokashi into the soil two weeks before planting. I have used this for perennial and annual beds, and also for sandy and clay beds. In both cases, the soil receives an incredible health benefit. the reason you want to wait two weeks before planting (after digging in the compost) is that there is come acidifying effect, but it resolves itself.
It may be that none of this sounds correct to the scientists and technicians on this board, but this is what I was told by my bokashi-dealer and it has worked amazingly well for me.
For the moisture problem: yes, I use a two-layer bucket system with holes punched into the top bucket, and a drainage spigot- and I feed my beds with the compost liquid drained off.
Hilde Alden wrote:Also, I dont' usually use bokashi, I use straight expanded EM in the sprayer, and I stretch my EM by expanding it on itself for several months. I spray a heavy dose of EM every couple of inches of packed food. This works very well, in terms of how the food scraps are fermented, though is less elegant than bokashi.
Lauren Ritz wrote:As I understand it, bokashi is basically lacto-fermentation. Since I'm on a 0 budget I decided to experiment with it using the lacto-fermentation process rather than buying expensive additives and whatnot. So I use old dry milk and layer it with the stuff in the bucket.
I suggest huckleberry pie. But the only thing on the gluten free menu is this tiny ad:
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