Recipe for Bio Enzymes from Kitchen scraps
Ingredients:
- Main Ingredient: Neem leaves, marigolds, orange peels, lemons, banana peels, etc.
- Jaggery
- Water
Steps:
The most important step in creation of the bio enzyme is the ratio of fruit peels, jaggery and water which is 3:1:10 that means 3parts of fruit peels, 1 part of jaggery & 10 parts of water.
- Prepare Ingredients:
- Cut the main ingredient (e.g., neem leaves or orange peels) into small pieces.
- Measure 300 grams of the chopped ingredient.
- Mix Ingredients:
- In a large plastic container, combine the 300 grams of chopped ingredient with 100 grams of jaggery.
- Add 1 litre of water.
- Stir well until everything is mixed.
- Fermentation:
- Store the mixture in a plastic bottle. Avoid glass as it can explode due to gas buildup.
- Use a container that is double the size of the mixture to allow space for gases.
- Loosen the cap every few days to release the gases.
- Keep the container in a dark place to protect the good bacteria.
- Wait:
- Let the mixture ferment for about three months. It will have a vinegar-like smell when ready. If you wish to speed up the process to 1 month, you can add a pinch of yeast along with the ingredients.
- Use the Enzyme:
- Mix 1-2 ml of the enzyme with 1 litre of water.
- For severe pest problems, use 5 ml per litre of water.
- Spray the mixture on your plants.
- Make More:
- You can store bio enzymes indefinitely.
- To speed up the next batch, add 5 ml of the finished enzyme to the new mixture. This will reduce the fermentation time to one month.
This method is an easy way to turn kitchen waste into a natural fertilizer and insect repellent for your plants.