@BrambleBearSnoring Hey, I found the recipe! DIY #EcoEnzyme

"WHAT IS ECO ENZYME?

Eco enzyme is an alternative to #Bokashi zing or sprinkle, and is used to accelerate the fermentation process.

It is produced by fermenting organic kitchen waste, particularly fruit and vegetable scraps, with sugar (often brown sugar or molasses) and water. The fermentation process typically takes around three months, resulting in a dark brown liquid with a strong sweet and sour fermented scent, rich in beneficial microorganisms.

Eco enzyme can be used in many ways, including cleaning, fertilising plants, purifying water, unblocking household drains, and even as a natural pesticide. It works by breaking down waste, improving soil health, and enhancing microbial activity.

Make Your Own Eco Enzyme

1. Prepare an air-tight plastic container – avoid using glass or metal containers as they do not allow expansion caused by gas released during the fermentation process.

2. Prepare your ingredients:
• 10 parts water (fill up to 60% of container)
• 1 part sugar
• 3 parts fruit and/or vegetable scraps

3. Dilute sugar in water, then add your kitchen waste (fruit and vegetable scraps only, avoid using oily cooked food, fish or meat). For a fresh-smelling enzyme, add orange/lemon peel or pandan leaves. Leave some air space for fermentation and ensure the
container is air-tight.

4. Open the lid daily for the first month to release gases, and push the floating scraps downward occasionally. Place the container in a cool, dry and well-ventilated area, avoiding direct sunlight.

5. Let it ferment for at least three months before use.

6. After fermentation, filter the solution. You can reuse the leftover residue for the next production by adding fresh food scraps. Alternatively, bury it in the ground.

7. The leftover solution is now ready to use on your Bokashi. Use it in exactly the same way you would use a sprinkle – spray sparingly on top of the new food scraps you add, before squashing it down [which is how #LacticAcidBacteria is used as well]. It can also be diluted for use as a cleaner or fertiliser.

TIPS
• Do not use glass or metal containers that cannot expand.
• Only use fruit and vegetable scraps for making the enzyme.
• If the enzyme turns black, add the same amount of sugar to restart the fermentation process.
• Ignore any white, black, or brown layer that forms on top of the enzyme.
• If flies or worms appear in the container, leave them; the enzyme’s chemical reaction will dissolve them naturally.
• If you don’t have enough fruit and vegetable scraps initially, fill the container gradually. Let the eco enzyme ferment for three months from the last addition of scraps.
• The longer the fermentation, the better the enzyme.
• Harvested eco enzyme never expires and should not be stored in the refrigerator."

FMI [includes various applications and proportions to use]:
https://compostcollective.org.nz/wp-content/uploads/2410-DIY-Eco-Enzyme-Fact-Sheet-1.pdf

#SolarPunkSunday #BokashiComposting #Composting