Hey again, it's Jason from Fraser Valley Rose farm
And today I'm going to take you through how to make your own Bokashi bran from rice wash. This is completely from scratch
Now this method is four steps. I'll go through them in detail in just a minute here
But I do have to make a comparison right off the front end here with making your own Bokashi brand from a starter liquid
So the difference between what I'm going to show you how to do and that is that with this?
First of all, you save a lot of time
So the method I'm going to show you starting it from rice wash actually takes between two and three weeks right on the front end
Isolating the lactobacillus bacteria that I'll show you how to do this. You can substitute right in step number three
At the exact same volumes of the recipe so it'll save you that time
The other thing that people ask me right up front is though isn't any different. I mean isn't the commercial proprietary?
effective microorganisms
mix
Different than what I'm getting from rice wash and the answer is yes, probably but you're going to be hard-pressed to actually quantify
Exactly in what ways so typically they say that there are three
microorganisms that they place into these starter mixes lactobacillus
Photosynthetic bacteria and yeast but I was able to scratch up a certificate of analysis
For this product here and what it turns out. Is that the lactobacillus?
Outnumbers the yeast and the photosynthetic bacteria by such an amount either by a scale of a thousand or ten thousand times
So it really does
Dominate the mix here and my experience and the experience of other people who have used Bokashi
from the rice wash formula has been that it works quite adequately so
Really the only distinction I can tell you for sure that I can point out as a benefit is that this will save you time
so other than that if you want to use this skip to step three
Otherwise, I'm going to take you right to step one here which starts with washing the rice
Alright here's everything I'm going to need starting with two cups of water in
And in this step that this water is not chlorinated water. I get my water from a well. So that's not chlorinated
Otherwise, you can just use distilled water or any other
non-chlorinated water source and
One cup of rice in this case. I'm just using
sticky rice because that's what my daughter's like to eat and
stir it around and
There's a lot of rice starch
That just sits on the outside of the rice and that's what we're trying to extract in. This step is just that
Rice starch dust that you see making the water go cloudy
From there
The final step is to take this and pour it off
Into
This mason jar
You don't have to get too worried about how much you're getting in this step about half. The jar is fine
You don't need a whole ton of this liquid to
start the process and finally, I'm just placing some cheesecloth across the top here and
I'm using cheesecloth
Because you actually want some amount of air flow
In and out of the jar after that
I just place this into a cupboard downstairs in a cool place and dark and wait for about a week
It's one week later now and I've taken
This out of the cupboard and I'll uncover it here
but what I want you to see first is that there's a little film across the top there the top layer and
There's a little bit of sediment that's settled to the bottom here
but it's the middle section that were actually after the rice starch in here is
Presumed to have picked up
lactobacillus bacteria by now
So I want to take out some of that and I'm now I'm going to mix it with milk
To help it to develop even higher levels of lactobacillus. I'm not going for the top. I'm not going for the bottom
I'm just going for a
section in the middle here and
The turkey baster is like one ounce roughly
And after Oh, somewhere in the range of about two and a half ounces
Because that's how much my jar will hold
When mixed with milk, okay, maybe just a little more
Okay, so probably have just a touch more
Than two and a half ounces here. This is the jar. I'm going to put the new mix into
So I'll pour that over
Holding back just a little bit and
Then we use just regular milk, it can be any kind of milk
I think I saw one of the instructions say that it should be raw milk
But other instructions I see out there are that you can use any kind of milk. This is 2%
Skim milk
And
After that
I'm just gonna cover it up. Now. This is I'm assuming this has already been inoculated
With the bacteria, so I don't need to just cover it with the cheesecloth again. I'm going for a real cover
except I'm not
Screwing it down
The reason is that as this mixture of milk and black dough bacillus begins to ferment
It should actually let off some gases
And if I seal this up tight, it's quite possible that some pressure could build up in there
So I'm not looking for more air to get in but I definitely want to see that some air can come out
So this step here I'm doing is after one week at this stage. This should take about two weeks and
Back into the cupboard it goes I'm ready for the third step here. It's been two weeks and
This has fermented it's divided into
curd at the top from the milk and whey down below and
This has a slightly yellowish color to it. Well, they also have on hand for this step is
10 pounds of wheat bran
12 cups of warm non-chlorinated water
Four tablespoons of molasses then. I have a turkey baster a measuring cup
something to scoop with and
A black garbage bag from the fermented mix. I'll just use the turkey baster here
you could also just strain this off and what I need is I need
60 milliliters of the way or four tablespoons
Next I'm going to take my
4 tablespoons of molasses and dissolve that into the warm water and
Incidentally, that's the only reason I have the water as slightly warm is so that it can
Dissolve this molasses quicker the molasses is going to act as further
Food
For that lactobacillus once it's incorporated into the wheat bran mixture
So it like to get all of that
To dissolve into the water
And then add
The whey
And next I begin to pour off the liquid into the wheat bran
I'm holding back just a little because I want to make sure that this comes out to the right moisture level
All right having mixed that around until there's no more dry patches
the moisture level I'm looking for is
Kind of like this you can see that does have squeeze it kind of forms a little ball
But it's easy to break apart
So that's quite moist enough. I don't need to add any more of that liquid to it, and it's well inoculated
and now to take that
inoculated brand and
Just scoop it over
Fully into the garbage bag
The black garbage bag is going to be the home of this brand for the next two weeks
Well the lactobacillus
Continues to consume that molasses and
Multiply and fully inoculate the brand
And finally in this step
You just have to push the air out of the bag and tie it off to do its fermentation step for two weeks
Okay, so this is the final step this has been in the bag the garbage bag for two weeks it's fermented
It has a pickled smell to it. There's no better. It's a way to describe it than that
It smells acidic and pickled and that means it's full of that lactobacillus bacteria
That's going to help to break down the food in the Bokashi system. I've poured it out onto this board here
You can use any surface so long as you can spread the Bokashi
Brand now thinly across the whole thing to help it to dry. It is in fact ready to use
So if you took some of it now and threw it into your bowl cashy bucket
It would be work just perfectly but for future storage
You'll have to dry it out first and then put it into an airtight container
Like a pail with a lid on it or a rubber B bin. Alright
Thanks so much for watching today. If you have any questions on this process or anything to do with the Bokashi
Composting type system drop that below the video, please