Tomorrow will get 2 buckets and few kg. of Bokashi.
Literally pickling your kitchen waste.
You can put everything that shouldn’t go in a compost bin.
One tip that called my attention, Chinese wash the rice before cooking.
U want to make your own Bokashi and save money?
Once you washed the rice, you can cook it.
Save the cloudy water for Bokashi.
Washing removes impurities and helps lossing the grains.
We all know how to cook rice, right?
And how we like it.
My favourite bit, after frying the rice to make “paella”: the sticky rice on the base of the “paella pan”, to “me and those sybarites”, a real treat.
I’m not talking about burnt rice here😬.
Went to Valencia, southeast of Spain.
Please, do not eat paella by the town hall, someone drop a backet of salt?
We headed were the construction workers ate, along the beach.
Real peasant food!- one of the highlights, after the fireworks.
Been saving some of the videos.
There’s one guy that shows 7 ways to use it. If we make our own, gosh, time consuming and rewarding…room for mistakes and messy!
No flies and pickle odours in the kitchen.
Bokashi is just accelerating composting process.
Oh, there are those not bothered much about the liquid produced.
In short, hot composting can benefit from cold composting. More bacteria on the ground.
Healthy soil, animals and vegetables!
I also didn’t know about Bokashi- thanks for bringing it up, @basil! It sounds like a good thing for a Kitchen or Green Witch to bring into their cooking practices
And reading about tasty rice dishes and paella made me hungry too!
My first dinner after 2 days fasting.
Peasants food but very filling.
Empty caddy where had kitchen waste.
The Bokashi next to the bucket, already filled. 2 generous handfuls of Bokashi on top, and ready to ferment for 2 weeks.
Will see how much liquid it makes.
Free bucket to start the process again.
@Francisco:
Thanks. Used my bared hand to push it down. I could use a glove. The smell after being for almost a month in the kitchen was very earthy. Already had microorganisms doing the work.
Will try to place the Bokashi container in the conservatory. It might speed up the process though.
Moving on: not the longest fasting I’ve done, but surprised myself with the glucose readings…
Don’t know, could be a one off, happened before.
After my dinner last night, fancied a tub of marinated olives and multigrain corn cakes.
Woke up this morning and checked glucose: 6.6mml./118.92mg.
Only injected 34 units of lantus(slow acting insulin) yesterday morning.
No novorapid(slow acting).
In the 6 years battling diabetes, to me it’s real progress.
Not easy though, fasting and cutting the food I love, being .
Compared my blood pressure since 2019.
Yesterday was:130SYS-80DIAS-68HEARTBEAT.
For my age is good.
Am impressed!
Drop weight, back to my usual 70 kg.
Only a few months ago was weighing 75kg.
I needed this extra kg. to cope with stress.
Whatever the doctors say, I know better.
I love fasting, being on and off it, makes me feel stronger.
We are so accustomed to have food ready available. As they say, less is more.
Watched in Spain a doc, about what really kills humans in the end.
The calcification of our vessels!
Changing diet and drinking water may be the key to reverse it.
But again, is all about genes, right?
@christina4:
This method is ancient Japanese.
Apparently, processes meat, fish and produce that would attract verming in traditional composting.
There are similar ways to composting.
I like the term pickling kitchen waste.
Is about adding healthy bacteria and microorganisms back into the soil.
Benefits( all going right): no smells, not having to take out your waste, saving money, faster composting, tea ready available for indoor plants.
So much information on YouTube.
@christina4:
Thank you. I feel great seeing positive results finally on my health.
Even oracle cards say so.
Not a fan of too much excercise, but have other ways to try to stay fit.
Being a is not always easy!
.