Uncle Jack
Well-known member
I pinched this off the internet.
Make Your Own Bokashi LAB
To make your own Bokashi LAB (Lactic Acid Bacteria) for fermenting food scraps, you can follow these steps:- Obtain a source material: Use a vegetable or fruit with a high water content, such as cabbage, carrot tops, or apple scraps. These will serve as a substrate for the LAB growth.
- Create a brine solution: Mix 1 part water with 1 part salt (preferably unrefined, like sea salt or kosher salt). This will help create an environment conducive to LAB growth.
- Inoculate the substrate: Place the chopped source material in a clean container and cover it with the brine solution. This will allow the natural LAB present on the surface of the vegetables to colonize and multiply.
- Ferment the mixture: Store the container in a warm, dark place (around 70°F to 80°F or 21°C to 27°C) for 7-14 days. During this time, the LAB will break down the organic matter, producing lactic acid and creating a fermented liquid.
- Harvest the LAB serum: After fermentation, strain the liquid through a cheesecloth or fine-mesh sieve to remove any solids. This liquid is your homemade Bokashi LAB serum, which you can use to inoculate your bokashi bucket or other fermentation projects.
- Use a variety of source materials to create a diverse LAB population.
- Add a small amount of sugar or molasses to the brine solution to provide additional energy for the LAB.
- Monitor the fermentation process by checking for signs of activity, such as bubbles, foam, or a sour smell.
- Consider using a fermentation vessel with a weight or stone to keep the substrate submerged and promote anaerobic conditions.
- Be patient and flexible, as the fermentation process may take longer or shorter depending on factors like temperature and substrate composition.