Bones! In the bokashi or not? - Finally it seems spring is here! Yesterday, I was poking around in my boxes, checking how the soil was doing, deciding which ones needed a top-up of bokash...
3 weeks ago
When the first one [bucket of bokashi] is ready [full]-- usually about two weeks
-- it will smell a bit like fresh pickles. The fermented mass is then buried in
a garden bed or in a large (10-gallon-plus) container of soil. After two to four
weeks, the mass has been converted to compost and is almost undetectable.
"Is that a real pepper? I never knew you could grow food in a pot. Wow, no wonder you have so many..."
THE MATERIALS IN THE BUCKET SMELL:
*Check to make sure you are putting enough EM Bokashi [bran] in the bucket. You should be averaging about 3lbs. per 5 gallon bucket.
*Check to make sure the lid is always closed tightly. When air enters during the fermentation stage, unwanted microbes can enter and begin putrefying the food waste.
*Add a handful of table sugar and incorporate into the food waste. Wait a day and check for foul odor.
*It still smells. For a 5 gallon bucket, mix a small batch (one Liter) of pre-activated EM1 (1:1:20) and pour into bucket. Incorporate and let it sit overnight. Bury contents or incorporate into an existing compost pile.
THERE IS MOLD IN THE BUCKET:
*White mold is good. This is beneficial fungus that helps produce antibiotics (to suppress pathogens) and antioxidants. When applied to the soil, this fungus will also help with water retention in the soil.
*Green or Black mold. This is not good. These are putrefying fungus and are usually the result of air infiltration, excess moisture, and/or not enough EM Bokashi.
-->Dig a hole twice as deep as the bucket. Get an equal amount of EM Bokashi (if your bucket is 5 gallons, fill a 5 gallon bucket with EM Bokashi).
-->Place ¼ of the EM Bokashi into the bottom of the hole. Add the contents of the “bad” bucket and cover with the remaining EM Bokashi.
-->Cover with 8 inches of soil and do not plant in for at least two weeks.