Making Bokashi Bran with Shredded Newspaper

Making Bokashi Bran with Shredded Newspaper

hi this is Derek’s hi today I want to show you how to make én of what you’re gonna need is a e/m this is make by Taric onyx cost about $20 or so I’ll show the you the other link how to were to buy it I’m gonna need today I’m going to decide to use my own homemade yen and you’re gonna need the some molasses or I’m using the GAVI as a way to increase the bacterial activities also I’m gonna need a gurney about 750 milliliter of our cc’s of water this bead dechlorinated water okay well first of all you’re gonna need one and you need some measurement cup as well this is one tablespoon measurement one tablespoon I’m gonna put in one tablespoon and you’re gonna need one tablespoon of a Gabey okay this is the sugar or the molasses mix it up and go to need about 750 – 750 milliliter water dechlorinated water and happen to be the same size as a pot of wine okay and I’m gonna pour it together and mix it it up also you’re gonna need a bucket or some kind of tote so for you to mix up all the newspaper I get started to use the newspaper shredded newspaper as a way to see the bacteria and the bacteria we’re talking about here is lactobacillus lactobacillus is the bacteria that’s been as used in the Bokashi solution so here i’m n already mix up the the solution and we will put pour this into the shredded newspaper here I have a shredded newspaper roughly about a pound or two pounds up to two pounds depends on how dense your shredded how well should it is the newspaper use the cross shredded yes I’m going to show you how to shred the newspaper basically it just tear this in half and insert it into the shredder on the a clean pocket here this is where I’m going to use to mix the shredded newspaper okay and I have I’m gonna dump the newspaper in now this water is all nice and this next I’m gonna pour it in there okay it’s all Dyson and then I’m gonna start mixing it up so this newspaper is roughly two pounds or one eye half pounds or two pounds yeah mix it nicely as you can see enough to mix it up all you need to do is to put it into a plus one gallon plastic bag and let it sit for two weeks then you’ll be ready to go okay now I’m almost done it’s all nice and mixed up here let’s get your hands pretty dirty okay I’m almost ready mixing it up I’ve decided to add one more tablespoon of the inoculator or the e/m just be on the safe side so the total two tablespoon of the two tablespoons of the inoculator or yen and then one tablespoon of Ag a V or the sugar molasses and then 750 milliliter of water at the chlorinated water okay so now it’s all night mixed up now as you can see and I’m gonna put them into the one gallon plastic bag so this should be good for these two bags or three bags worth now I’m using newspaper instead of the as you some of the people some of you may know that the Bokashi is easy to use a wheat brand and we parents are expensive the newspapers are much cheaper free almost three years as opposed to a wheat bran we bring costs about $2 a pound for this would probably easily be five six dollars worth of we brant but this mean police are going to be used as a carrier for the bacteria when you put into the bucket bucket there you just want to inoculate the whole mass of the whole pile you don’t need a lot of wheat bran or a lot of the bacteria I just want to have it get it started so these are acting more like a carrier for the bacteria now after you put into two weeks potentially you can let it dry so it becomes equal last longer I just usually just let it see off and let it sit for a week or two weeks at least and you can start using it right away after two weeks okay now I’m going to put it into the back and what I do is after I put in the back I squeeze the air out so that I don’t have any keep in mind the lactobacillus is a anaerobic bacteria it doesn’t like air so you need to see it off and get the air out so that it will live it will stay much longer or bacteria population okay so here it is your 2 bags worth I’m gonna dump all this time so these are then I’m gonna squeeze the air out before I steal it so I’m gonna press really hard after you sit for two weeks in the middle of two weeks you might see some the the thing bulged up because the fermentation process then you can let it air out a little bit and squeeze it again in the middle of that two-week process okay let’s see oh nice and tight and what I do is I put the update but today’s date on it and so I can keep track of it and see if there’s two weeks is up and I can start using it okay these are well nice and seal then I put some right under today’s date and two weeks you’ll start using that to inoculate your Bokashi compost one last note the way to keep these Bokashi the homemade one Akashi inoculator is to add more sugar to it every month or so so you can keep the bacteria alive so I add one more tablespoon of sugar in there I don’t refrigerate this particular one and now keep in a garage so I all I need to do is to add some sugar and kind of shake it a little bit keep it so the the way bacteria stay alive is in the sugar and you don’t want to get it too tight because after the bacteria eat the sugar it was dark fermentation process so you need to keep not too tight and which is good for another month every every month we just add a little bit more sugar for some reason the commercial one commercial one does not require that and I don’t know if there’s an expiration day here but somehow the bacteria is kept alive through there no proprietary mixture okay that’s all I have thank you watching

59 thoughts on “Making Bokashi Bran with Shredded Newspaper

  1. Great video! quick question. I vermicompost at home and avoid using newspaper/paper products because of the chemicals used to bleach them white. Would you know if the anaerobic process gets rid of the chemicals? My goal is to use the finished bokashi scraps to feed the worms in my bin.

  2. I've used newspaper as the bed materials for my worms and they're alive and thriving. I don't think it's harmful to use newspaper. I'm thinking of using Bokashi scraps to feed the worms too, but my concern is the acidity might harm the worms. The key is how to neutralize the PH level before feeding to the worms. Let me know if you have some success doing that.

  3. Thank you for sharing your method. Wheat bran can be expensive and in some parts of the world it can't be found. You are a great teacher. Namaste

  4. Thanks for your great video!  I'm excited to make my own Bokashi "bran".  And, to make my own EM… Looks like you figured out your daughter was photo-bombing you 🙂

  5. A few clarifications and suggestions:
    •The chemicals used to bleach newsprint are very volatile, and have thoroughly gassed off in the pulping process, well before they are even printed.
    •Agave is pronounced a-gAH-vay.
    •You do not need to actually shred the newsprint. Just soak in starter, then place the whole sheets in the bags to ferment. You can then dry the sheets and use as is, layering whole sheets in the bokashi bucket, or shred at that point, which makes the process far simpler than shredding prior to inoculating.
    •You can use vacuseal bags and a vacuum cleaner to evacuate all the air, and speed up the fermentation process.
    • Alternately, just use the regular bags, and seal except one corner, then insert vacuum hose into the open corner. Wrap opening around the hose tightly, turn on vacuum and remover the air, and while vacuum is still on, remover hose and immediately seal the bag.
    • Another source of base material is wood pellets for wood burning stoves, available at many hardware stores, including Home Depot. You can presoak in water to reduce the pellets to saw dust, or simply mix in your liquid mix directly into the pellets to disintegrate the pellets. They are around $4-$5 for a large 40 pound bag, and don't need the time, labour, or electricity used for shredding newsprint.

  6. I have a blog, and rarely does any one comment.  I love comments, and so I thought maybe you would like comments as well. 

    Thank you for the information.  I loved the little one who peaked her head around the corner.  I'm an old man now, but I still love little kids.

    I turn out about 3 cu feet of compost every 2 months for my vegetable and flower gardens.  I'm researching Bokasi, which is how I ran across your siget.

    I'm not sure of the protocol of social sites, or I would invite you to our farm and B&B website.  

    So thank you again,

  7. Thank you so much for making the newspaper Bokash.

    by the way. The reason that the commercial culture stays good is that they use full concentration molasses which makes the bacteria go dormant.

    I learned that on YouTube. I learned it on YouTube. there's a guy who makes his own bran. And he makes the molasses and in the molasses the bacteria last indefinitely

  8. Thank you very much for making the video. I really don't like bran. So it was nice to know that you can make the same thin with newspaper. Question… have you tried not shredding it has that one guy suggested. I'm thinking about trying that. The reason I have not done bokashi so far is because of the bran. But now that I know I don't have to use bran, I'm going to do it!

  9. Nice video. This is exactly what I wanted to find ! But, one question: are the chemicals contained in the ink digested/destroyed by the EM, or not ?
    I read that EM are used to decontaminate some industrial sites so it should be ok, but I'd like to use it to grow organic food and want to be sure..

  10. Thanks for making this video,  Not only am I thrifty, I also have celiac disease and must avoid wheat and most grains. Newspaper Bokashi 'Bran' is perfect for folks like me!

  11. Molasses 500 ml- 6 dollars. Can I use molasses that they feed to horses? How about using yoghurt( I sometimes get expired yoghurt in my fridge) instead of milk?

  12. hello, thanks for sharing, I must tell you that your video is the best one I have seen about bokashi, the newspaper thing is just excellent, specially for the poor countries, where it is not possible to spend in bran. 
    Could you also use coffee grounds? 
    and another thing, it is difficult for me to get molassels, could I use sugar?
    i think i can get the aghave honey, but here, in my country it is really dark.
    last question, why don´t you refrigerate your EM1, I read everywhere that you must.
    thank you very much, i really loved your video.

  13. Mother culture of EM1 is dormant that is why the one from teraganix don't have to feed sugar.. However, you can Activate the EM1; 1.5 oz em, 1.5 oz molasses, 29 oz warm water to 1 quart bottle. The homemade "EM" isnt really true EM but is LAB, (lactic acid bacteria) part of what is in EM1. LAB still has many benefits but is not as good. Hope this helps !

  14. Hi I like your video.  Is Tsukemono bran mix that I have already made  useable for this Bokashi? Someone did mention that Bokashi is just pickling the food.

  15. Thank you for sharing this. I will call my local newspaper to make sure they use soy ink. I thought your little girl was adorable! You didn't need to cut the video! You should feel free to talk to her on camera! Here's my tip for getting the air out. Get out as much air as possible, leaving about an inch of the bag open. Then suck the air out! Yup! It works great. Used that back in the 70's when I smoked pot.

  16. hi can you write the "recipe" with possible substitutions ? I'm in italy
    and i have to translate in metric, i dont know where to find molasse
    ecc. I was also looking for the video of How to make the "DIY EM" but i cannot find it . thankyouuuuuuuu

  17. Hey thanks for sharing this video. I was thinking of using paper as well. Does it matter if the ink is soy or not? Thank you.

  18. how do you dry the bran? we cant put under the sun right? thanks for the video.. could you post a video on how effective is this bokashi and the wheat bran bokashi. just to see whether there is a difference on efficacy

  19. Am teaching Bokashi at a local health food store…spreading the word.  Reduce food waste and make liquid and solid soil amendments.  I call it Tea and Cake (Cake for the Soil).  Just made my first home made Bokashi with bran.  Works great!

  20. Hey Derek, what is the reason you need to store the soaked paper in the sealed bags for two weeks? Can you just use it straight away? Cheers

  21. Hi, how do you think if you can start a natural yogurt or sauerkraut with sauerkraut, beetroot sourdough, bread leaven?

  22. SO… are there ANY… make your own bokashi videos.. that DONT include premade microbes. You know.. make your own.. thats why im here.

  23. Lmfao…i read about your photobombing and had to.rewatch…i didnt notice her at all i was paying close attention….

  24. Hello, it's very interesting! after the 2 week of fermentation how long could i conserve the material inoculed? and where? and in what? Thanks for the help.

  25. Thank you for your video! I just finished making a batch of bokashi newspaper. Your instructions were easy to follow and it was a great tutorial.

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