Probiotic Farming

Grandpa GreenJeans said:

What he's doing is making EM1, which is activated. Basically the idea is to culture their robes in the rice wash, isolate them in the milk, and after you force dormancy by adding 1:1 sugar/EM. This give them a food source but forces them to hibernate.
Once the solution is added to a larger volume, it dilutes and futher activates and stays activated.

Storage is really whatever container you have that seals tight. Milk jug or mason jar is my first choice.

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What do you think about using bokashi to ferment citrus, potato peels, and onion skins ect... You know, stuff that you wouldnt put in the worm bin.

MustangStudFarm said:

What do you think about using bokashi to ferment citrus, potato peels, and onion skins ect... You know, stuff that you wouldnt put in the worm bin.

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Well I don't see a problem with it but, I've never incorporated citrus or onion. Potato peels, I have actually chopped up real fine with banana and oats, sorta made a slurry and the worms gobbled that down in a week.
If it were me tho, I wouldn't add in those 2. Bokashi should be made and formulated based on the nutritive value of the ingredients. This would be a good time to add things like garlic, cilantro, mint, rosemary... these help the soil fight pests.
Remember that a sugar source is very important with fermentation, some scraps will have a high natural sugar content like cantaloupe and strawberries, so you need to adjust for the total volume that doesn't have natural sugar. Add in either molasses or a sugar source of your preference. I like agave nectar alot!!!!

Search: Grokashi, Korean natural farming, and PFA.

Alan Adkinson is a hero for humanity.
I greatly respect this man.

I love Labs and it is great outside of the garden for getting rid of smells. For anyone needing more information on it check out this site.
http://theunconventionalfarmer.com/recipes/lactobacillus-serum/