How to put on a Bokashi Workshop[edit | edit source]

Preparations at least one day ahead[edit | edit source]

  • 2 plastic tubs (preferably food grade) per participant; one for making bokashi; one for using bokashi with food waste. Alternative: one plastic tub (for food waste collection) and one large ziplock bag (for making and storing bokashi) per participant
  • sufficient de-chlorinated water (at least 1 liter per participant); (just pour water out of tap and let it sit for 24 hours)
    • or boil water and let it cool down... or as last resort, use hot water tank which might already be sufficiencly dechlorinated)
  • source Friendly Microbes (commercial or homemade)... see Bokashi for list of suppliers; encourage some sort of co-op or sharing
  • source of micro-nutrients: sea-salt or kelp
  • source of carbon: easiest is wheat bran or rice bran from animal feed store (suggestion: 2.5 kg per participant)

Introductory Comments[edit | edit source]

  • Local governments are beginning to collect green waste incl. meat, dairy and oils to compost them; acknowledge that up front
  • list advantages to handling one's own green waste:
    • educational and a "gateway drug" to other composting and fermenting recipes
    • in case local government stops collecting green waste, or has incentives to reduce city collections
    • less pests, less smell, more ingredients for the compost

Stories that Motivate[edit | edit source]

  • The story of how "Effective Microbes" were discovered in Japan
    • Dr Terua Higo pioneered the study of multiple micro-organisms ; A mixture he had thrown on a patch of grass (as a failed experiment) became famous; he noticed the area where he had thrown the "waste" product had grown considerably.
  • Lakes and streams pollution reduction with mudballs ref.
  • Story of Garbage enzymes

Teach only one simple Recipe[edit | edit source]

  • Recipe: 3/4 liter blood-warm dechlorinated water, 3 tsp (15ml) microbes, 3 tsp (15ml) molasses, 1 pinch seasalt/kelp; 2.5kg bran
    • adding more microbes and mollasses is fine.
    • Recipe as a ratio: 150:50:1:1 of bran:water:microbes:molasses
  • make sure the water is blood-warm (temperature of blood = 37 deg Celsius) by combining dechlorinated water with boiling water
  • mix ingredients together saving microbes for last; then wait 15 minutes
  • mix just enough liquid into each plastic tub
  • have participants "massage" the mixture (10 min) until it feels moist enough to almost hold when squeezed together (30% moisture)
  • verify that even the deepest parts of the tub are well mixed
  • have everyone squeeze their tubs and put some plastic on top to keep it anaerobic
  • advise participants to put something heavy on top of plastic when they get home; an appropriate sized plate is best
  • advise them to wait for 2-4 weeks in the warmest place of the house (or even better on a warm seed-starting mat)
  • discuss the indicators of finished, ready to use bokashi: white fungus (no other colors of fungus); or one month and no fungus
  • explain how to use it: layer 1-2 inches of food waste with thin layer of bokashi
  • discuss advantages and disavantages of drying bokashi (2 year shelf life) vs wet bokashi (2 months shelf life); best to dry in the sun outside rather than in oven where it will smell up the whole house

Review and Send Off[edit | edit source]

  • make sure participants understand the different steps and indicators clearly
    • must store freshly made bokashi in the shade and in the warmest spot of the house for up to a month (or till white fungus appears)
    • at that point, decide if it will get used within a few months, or if it should be dried (do not dry before this point)
  • remind them that if a batch has gone bad (and it is easy to tell by smell), to put it straight into composting
  • they can use any left over liquid as a spray for smelly parts of the house; or directly instead of bokashi on food waste

Discussion[View | Edit]

I am tagging this page as being without clear purpose. Joeturner 13:29, 7 February 2013 (PST)

The purpose is to guide someone running such a workshop... whether you think it achieves that aim well is a separate matter :-).
Arguably it could be turned into a how to, or merged... but I think there's a place for pages on how to run workshops.
Perhaps such pages could be very short, referring to a how-to page, and only adding additional notes related to how best to explain a point in a workshop setting. E.g. "Pass around a sample of the resulting compost - this is more engaging and instructive than showing a slide."
Then again, that particular point could be adequately covered in a general page on running workshops. (Or a general one on gardening workshops, say.) And having a more central point for such workshops, that single page might be better maintained than lots of overly-specific ones. And it would be easier to ensure that important points are conveyed (e.g. the safety issue of not passing around dry compost, which can transmit airborne disease, notably Legionnaires' disease).
No fixed opinion at this point - just wondering how best to support people running workshops. --Chriswaterguy 18:16, 7 February 2013 (PST)
I agree with Chris (as the original author) that this is a work in progress ... but others have told me it is useful to them. Therefore it not only has a clear purpose, but also clear utility (which is what I think you might have meant to verify with your comment, Joe :-) --Brunov25 20:25, 7 February 2013 (PST)
Thanks again. I was mostly trying to focus thought on the purpose of the page. If there is a purpose, that is fine. Joeturner 00:25, 8 February 2013 (PST)
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