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Step by Step Guide in Takakura Composting3

This document provides a step-by-step guide for Takakura composting. It involves: 1) Making a fermenting solution by mixing water, lacto pfi, wild mushroom and fresh milk for 3-5 days; 2) Making seed compost by mixing "tipasi" and "tahup" with the fermenting solution at 40-60% moisture and storing for 3-5 days; 3) Making a compost container by lining a 60L container with paper to hold the seed compost. Kitchen scraps are then added daily, covered to intensify fermentation, and mature compost is removed after 2 weeks.

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Johan Syafiq MSaid
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229 views8 pages

Step by Step Guide in Takakura Composting3

This document provides a step-by-step guide for Takakura composting. It involves: 1) Making a fermenting solution by mixing water, lacto pfi, wild mushroom and fresh milk for 3-5 days; 2) Making seed compost by mixing "tipasi" and "tahup" with the fermenting solution at 40-60% moisture and storing for 3-5 days; 3) Making a compost container by lining a 60L container with paper to hold the seed compost. Kitchen scraps are then added daily, covered to intensify fermentation, and mature compost is removed after 2 weeks.

Uploaded by

Johan Syafiq MSaid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Step by Step Guide in

Takakura Composting

1. Making a fermenting solution


Mix everything (water, lacto pfi,
wild mushroom and fresh milk)
in an airtight container and
leave for 3 to 5 days for
fermentative micro-organisms to
grow.
Note: Instead of lacto pafi and
fresh milk, you can use yakult or
yogurt.

2. Making the seed compost


2.1 Mix equal amounts of tipasi and
tahup to form a fermenting bed. Stir
in the fermenting solution (which is
the result of step 1) bit by bit,
adjusting the
moisture level to 40%
to 60%.
2.2 The moisture content is right if the
mixture forms a lump without oozing
out water when squeezed in the hand.

2. Making the seed compost

2.3 Store mixture in a covered carton


box for three to five days. The box
should feel
warm. When the
content is covered with
white
mould,
the
fermentation
is
complete. Let mixture dry out. The
seed compost is ready for use.

3. Making a compost container


3.1 A container of 60-litre capacity is
suitable. It should have holes at the
sides to allow air ventilation. Suitable
containers: plastic crates, laundry
baskets or storage boxes, or laundry
basket.
3.2 Line the inside of the container with
thick paper carton or carpet to prevent
spillage
of
compost
and
insect
infestations.

3. Making a compost container

3.3 Fill the container to 60%


capacity with seed compost.
Leftover seed compost can be
kept for future use.

4. Composting
4.1 Cut up your kitchen scraps. This
will speed up fermentation. Drain
excess liquid from chopped waste,
then stir into container of seed
compost.
4.2 Cover container with cloth to
keep mixture warm and protected
from insects. Stir the mixture once a
day to intensify fermentation and

4. Composting
4.3 When the container is full,
transfer the content into a cardboard
box or sack, leaving behind an ample
amount as seed compost for your
next round of composting. Store the
removed compost for two weeks to
allow it to mature.
4.4 Compost
gradually
nutrients into the soil,

releases
thereby

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