While on the kitchen recipe trail of fermenting creme with different cultures I read an excerpt that came back to me later. " fermented foods are easier to digest" Later it struck me that Fish, Blood and Bones are all fermentable. One of the problems with organic fertilizers is that they require time to be digested in the field. Were that process to be removed from the field it could be helpful in some ways. One way would be described as the condition we occasionally find where a plant is lacking nutrients as it approaches maturity, flowering or fruiting stages. Or if indeterminate, perhaps it runs out of steam in the late season. Speed of uptake, also called availability, becomes important. Unfortunately it is a major sore spot for organics. So often the quick answers are chemical fertilizer responses. Calcium Nitrate for example. But what if... So I formulated at least one question based on my proximity to the cultures I have aquired for homemade buttermilk and creme fraiche. What cultures would I use if I chose to ferment FBB over this winter? Lactose? When I buy packages of starter cultures I often read a list of yeasts, not just one. But these are seemingly aimed at milk related products. The rotting of compost comes to mind, but then sterility and safety has a part to play as well. I feel like it is a question that is reinventing the wheel, but really its one of a more narrow focus. For example, if I pasteurized the materials and then added them and a starter to a closed container, even one with an outgas trap like a winemaker?
@Dirtmechanic The answer you are looking for is bokashi compost that is a lactobacillus fermentation. You can make your own starter culture. This technique will digest bones too.
Thanks for tip! I'm gonna park this link here to finish reading later. https://www.ncbi.nlm.nih.gov/books/NBK234703/
DM— I have not used Bokashi, but I have used “Effective Micro-organisms”, a similar idea to Bokashi. It may be worth looking at. I have used it in many ways.
I do, but it runs out. Especially when it is both 90 degrees and 90 percent humidity. We have asian Jumpers, also known as Alabama Jumpers. The compost a pile in short order. The longest lasting compost is from fairly fresh chips.
I think this video is very informative and hopefully fits in with this post. If you want a more in depth discussion of rhizophagy, then https://regenerativeagriculturepodc...l-pathogens-into-beneficials-with-james-white
