Compost juice to water his vegetable garden?

[izentrop]

And you never tried to use a little material from an old compost still active to seed the new one, paysan.bio?
How long does it take for your horse droppings to become soil using this process?

Dehydrated microorganisms take a long time to reactivate, multiply and become efficient.
Starting a new sourdough from scratch takes the same time as a dehydrated sourdough to become active.
It is very likely that other bacteria and yeasts already in place take over and do the job for them.
Have there already been analyzes to verify the population actually present?

A natural leaven is continuously nourished. it takes time for the population of bacteria and yeasts to stabilize in symbiosis and effectively fight against pathogens. I have a 150 gr jar of sourdough in the fridge that I feed every 2 to 3 days, every time I make bread.
We know that it is healthy with the flowery smell it exudes and its gaseous activity. Is this the case for bokashi?

And we use lactic fermentation to preserve food, is it as well degraded for plants as a conventional aerobic compost?

Lots of unanswered questions.

[ChristianC]

You leave to ferment in a closed container how long for it to come out composted without odors?

The container I was using was a kind of 20 liter kitchen bin with lid. In addition to gradually fill this container and ferment the contents, I made an internal cover that I put on the last layer deposited so that there is no air and over this internal cover I put a weight ( so that it supports well).

The time to fill the 20 liter container for me was a good fortnight. Never smelled during these 15 days.

At the end of these 15 days I poured into a hole, in the garden soil, I mixed with the removed soil and I filled my earth hole. After 1 month, it was integrated into the earth.

[ChristianC]

for bokashi, you don't have to use kitchen waste.
all green matters like "weeds" work.
you can even do it with horse manure pre-soaked in water.

for the prices, in professional use, I needed at least 3 years to use a refill entirely.

I had no idea that bokashi was sold in France ... How much for what weight?

As for what we can put to ferment, I saw that we could also put the leftovers of meats, cheeses, etc. I did it that way.

But I was mostly thinking of using leftover food at the time.

Additional "feedback" on your practice would be very interesting.

[phil53]

If it ferments, there is gas evolution so a valve is needed otherwise the lid of the sealed container opens.
Did I understand or miss an explanation?
As long as it is not full, it is not an anaerobic fermentation.

[izentrop]

A study on the efficacy of EM and bokashi was carried out in Switzerland https://www.admin.ch/gov/fr/accueil/doc ... 36563.html

The results of an open field test on typical Swiss soil at the Agroscope Reckenholz-Tänikon ART research station show that the EM product has no influence on plant growth nor does it improve the soil. .
ME inputs did not affect the quantity of soil microorganisms, their composition or their activity ...
The only positive effect was found in the variants fertilized with "Bokashi". The plants developed a little better there, but this effect was due exclusively to the nutrients provided by "Bokashi" and had nothing to do with the presence of microorganisms.

The researchers concluded that in a living soil with a balanced rotation and a good contribution of organic fertilizers, the microorganisms contained in EM do not bring about a major change.

This confirms my point of view.

I saw that you could also put leftover meats, cheeses, etc. I did it that way.

It is not already recommended in normal composting with thermophilic phase, for meat and fish, in which case the composting is not finished, we take risks with the pathogens and parasites of the meat which can be transmitted to the man.

[ChristianC]

If it ferments, there is gas evolution so a valve is needed otherwise the lid of the sealed container opens.
Did I understand or miss an explanation?
As long as it is not full, it is not an anaerobic fermentation.

As I had just written it (it is in the text also it seems to me), it is necessary after each pinch of bokashi, to correctly place the interior cover so that there is no air if not the fermentation is no longer anaerobic.

[izentrop]

As I had just written it (it is in the text also it seems to me), it is necessary after each pinch of bokashi, to correctly place the interior cover so that there is no air if not the fermentation is no longer anaerobic.

I am not convinced for the bokhasi sound, but if it is a Lacto-fermentation, the acidity destroys pathogenic bacteria, it can be interesting in apartments and even in the kitchen as pre-composting, provided you have 2 containers, you can easily find sealed food buckets.
Then, emptied with compost mixed with carbonaceous matter, what duration of degradation, seeing that it is acidic?

Inoculate, in this case with plain yogurt or cheese ... To try.

[paysan.bio]

I think you are comparing things that are not comparable.
just like the famous study which confuses treatment and manuring.

you are looking for solutions so that the fermentation is anaerobic while it can also be aerobic.
in the cocktail, it is certain fungi, yeasts or bacteria which develop according to what one has given to eat and the presence of air or not.
if we want to recover juice, we have more with anaerobic practice because it evaporates less.

we can recover the fermentation juice to reseed a new compost but it must be under the same conditions.

the advantage of bokashi compared to compost is that there is very little loss of nutrients.
my initial problem was that a normal compost leaks very nitrogenous juices into the soil. these are nitrates that migrate to rivers or water tables. I am traumatized by the Amoco cadiz and the pollution of Breton rivers.
with the bokashi, we recover this juice.

for the study, they tested an annual spraying of a juice dosed at 1% on a correctly smoked plot.
that makes a dose of 4 liters / ha.
take any chemical fertilizer that you dose at 4 liters / hectare in addition to the usual manure: I challenge you to find a difference in the yield.

I simply water at the base of the plants, directly, at 5% dilution, once every 15 days and I only do foliar sprays in the event of attacks such as flea beetles on cabbage for example. instant, this year, it was my only need for intervention.

as soon as you put bokashi, the foliage rises.
it's funny to see, it looks like the plants have put gel.
I have said it several times, I prefer to see the plants upright than all soft as I see in most gardens.

[paysan.bio]

for recharging, I buy it there:

https://fr.jardins-animes.com/son-bokas ... leshopping

I put the bag in a waterproof plastic box and I can keep it for 3 years without problem.

[Ahmed]

I have said it several times, I prefer to see the plants upright than all soft as I see in most gardens.

Bokashi or Viagra?