Agriculture Reference
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bran with a smaller amount of coffee grounds. That way you extend your wheat bran a little bit and
maintain the predictability that comes with it. In terms of the coffee grounds themselves, I like to
use the straight grounds, no filters. It isn't that the paper filters will cause problems, but they are
just a pain to work with in the manufacturing and final product stages, so I keep them out for the
fermentation.
Newspaper bokashi bran
I have made and used bokashi bran from newspaper. It ferments the food waste well, but I think
handling it is a pain. The sheets of newspaper tend to stick together and clump up in the bucket,
whichrequiresalotofripping,cutting,orshreddingtogetthemintosmallpiecestobettermixwith
the food waste. In my opinion wheat bran produces a better final product that is easier to work with
while still being cost effective. But people like to save money and make things, so here is how I
make newspaper bokashi bran.
Aftermuchexperimenting,Ihavefoundthatthisrecipeworksforme.Theratioofmolassesand
EM are high, at 1:1:3 (EM, blackstrap molasses, water), so the savings you make by using paper
over wheat bran are offset by using more EM.
½ cup EM
½ cup blackstrap molasses
1½ cups water
A stack of newspaper (not the glossy ads)
1. Mix the three ingredients together using the same methodology as with wheat bran.
2. Pour the mixture into a sheet pan or similar container.
3. Soak a stack of newspaper in the mixture for at least an hour.
• How much paper is hard to say; I would start with about ¼” or so. You can always add more
later.
• Flip and shuffle the stack of paper periodically to ensure a more uniform absorption.
4. After an hour, remove the soaking newspaper, shake off the excess liquid, and place it inside a
large ziplock bag. Remove the extra air from the bag and seal it.
5. Keep the sealed bag at room temperature and out of direct sunlight for at least two weeks to
allow the contents to ferment.
6. Aftertwoweeks,youhaveacoupleofchoices; youcanusethenewspaperwetinyourbokashi
bucket or you can dry it.
a. If you use the newspaper wet, be sure to reseal the bag and remove excess air each time
you open it. I am not sure of the lifespan of this newspaper bran so I would suggest using it
within 30 days.
b. If you choose to dry the newspaper, separate the sheets as best as possible. Allow them to
dry. Then shred or cut them up if desired and store them in dry conditions out of direct sun-
light. I am not sure of the lifespan of this newspaper bran so I would suggest using it within
three months.
7. Use the newspaper bran in your bokashi bucket similar to how you would use wheat bran
bokashi bran.
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