Agriculture Reference
In-Depth Information
• Compressingthecontentsensuresadequatecontactbetweenthefoodscrapsandthemicrobes
on the bokashi bran. It also helps to remove any air spaces between the materials and forces
any extra liquid in the system to drain lower.
7. Cover the layer of kitchen waste and bokashi bran with a plastic bag and press down.
• This step isn't mandatory, but I have found that it helps the process to keep scraps covered
until the bucket is completely full.
• Another optional step: Place a brick, a bag of stones, or another heavy object on top of the
bag to help compress the layers.
8. If you are adding another layer of scraps at this time, repeat steps 4-7; if you are done adding
scraps, continue to step 9.
9. Putthe lid back onthe bucket it andkeep it somewhere warm (60-90°F) andoutofdirect sun-
light until the next time you add scraps.
10. Add more scraps using steps 4-8 until the bokashi bucket is completely full.
11. 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.
12. Drain the bokashi tea every other day and use it immediately.
13. After the two weeks have passed you can process the bokashi pre-compost accordingly. More
on that in
Chapter 7
.
When you open the bucket after the two weeks, you will encounter a sour, cider vinegar-like
smell. Contrary to what you might read, the bokashi composting process does smell, though it
shouldsmellclosertopleasantthanbad.Aslongasthebucketsmellsvinegary,notrancidorputrid,
then fermentation has succeeded. How will you know if it is smells bad? It will smell bad — there
is no mistaking the difference between a successful sour, cider vinegar scent and a putrid spoiled
stench.
Afterasuccessfulferment,youwillmostlikelyseesomepatchesofwhitecotton-likemycelium
covering the surface of the food scraps. White mycelium is good, and a sign that things went well.
Youwill probably see it,butnotalways; aslongasthe bucket smells all right, the fermentation was
successful. The appearance of white mycelium is good, but not a mandatory sign of a successful
fermentation.
Various pictures of finished bokashi pre-compost.
