Agriculture Reference
In-Depth Information
Fig. 6.4:
Compress the kitchen waste. An old plastic bag comes in handy.
6. If you are adding another layer of scraps at this time, repeat steps 2-5: if you are done adding
scraps, continue to step 7.
7. Putthe lid back onthe bucket it andkeep it somewhere warm (60-90°F) andoutofdirect sun-
light until the next time you add scraps.
8. Add more scraps using steps 2-7 until the bokashi bucket is completely full.
9. Once the bucket is full, seal it and place it somewhere warm (60-90 °F) and out of direct sun-
light. Let the bucket sit for at least two weeks without opening it.
• Coolertemperaturesmayrequirealongerfermentationtime,whilewarmertemperaturesmay
require as little as one week. Judge your results and adjust accordingly.
10. Label and date the bucket.
• Asinsignificantasitsounds,thisisanimportant,often-forgottenstep.Therehavebeenmany
timesinthepastwhenIhavecompletely forgottenwhenIsealedabucket.Ihavealsomixed
up similar-looking buckets and got confused about which was which. If you are experi-
menting with different formulations of bran, labeling and dating is especially important. To
achieveanysortofconsistency,youneedtobeabletoevaluateyourresultsandtroubleshoot
accordingly. Writing each formula on a label takes care of everything. No more guesswork
or trying to remember; it is what it says it is.
11. Drain the bokashi tea every other day and use it immediately.
