Friday, February 11, 2011
I had my finished bokashi, refermented kombucha tea, and an empty lawn and garden bag to alternate layers of leaves and bokashi, with extra tea to dampen the dry leaves. Hold on! The leaves already had plenty of moisture and were frozen into one big clump. I went to town, stopped by Starbucks, and picked up three five pound bags of coffee grounds.
So I poured 3/4 of the gallon of kombucha into the three bags and sealed them up. Nothing is going to happen until it warms up, but the bacteria will bide their time (I think).
Today was a different story. The temperature got up into the 50’s. I brought the bucket, bag, and another gallon of tea to bear on the problem.
I get a new bag full, along with an empty bucket, and almost empty milk jug.
The last step is to stop by the shed and squish down some straw in the bottom of the bucket to use as absorbent material. I have pretty much adopted the single dry bucket method of making bokashi. By avoiding foods with too much moisture, I do not have to drain the bucket every other day.
Since I learned that coffee grounds could be fermented, I have picked up another 20 pound bag and four of the 5-pound bags. I figured that the bags work as well as the bucket. I just open the bags, mix in a quart of re-fermented kombucha tea per five pounds, reseal and wait. I know it’s not a sustainable practice, but I am saving it from the landfill. Any questions, suggestions, comments? Calling all mad scientists!