It has been a bit over two weeks since we made our bokashi bran, so we can start checking it now.
Our instructions say that we are to look for whitish fuzz over the top and a sour fermented smell.
Mine (I made 5 Kg) has a whitish fuzz, dotted with blue mold spots that look similar to a bread mold, over the top but not in the in the center of the top. I am thinking that this just means it needs more time. It also has a faint sweetish fermenting smell.
Susan Rollston phoned to say hers has the whitish fuzz with blue and red but is brown on the bottom – Susan was also making 5 kgs. Susan are you using a clear container (so you are able to see what it is doing on the bottom)? My container is opaque.
Susan says: Not being a very patient person, I decided to mix mine up, so I donned my gardening gloves and treated the whole like a batch of pastry and rubbed the “fat into the flour”! Now I have recovered it and await further instructions. Yes Deanna, I can see through my container and it appeared that there was no action in the bottom half so I mixed it up!
So can everyone check their boskashi and report in (using reply all) on how it is doing?
- I made 2- 10kg batches, One for myself and one for my mom. The first batch is ready to dry with the white and greyish blue mold covering the top. The second batch look exactly the same as the day we made it. No mold but it has a faint fermented smell to it. I had difficulty mixing this batch as the container didn’t allow me to mix it well without making a mess so I had brought it home and mixed it in a larger container then transfered it back into the original container. Not sure if I ruined the batch or not. Maybe I should leave it in the container longer. Anyone else have this problem?
- My Bokashi bran is moldy like everyone else’s but only around the rim of the tub. It is probably a little slower than most because I have it in a slightly cooler room.
It smells good–like a sour dough starter :)
Once the rain goes I have a warmer place to put the tub but I’m sure it won’t matter if it ferments a little slower.
Note: the length of fermentation may vary with quantity being made – so please note what quantity you made when you report.
I asked Al Pasternak (Greatday18 bokashi – where we got our innoculant from) about the range of bokashi expression we are experiencing. Al said:
Leave the blue mold where it is until more time has passed – I let my bokashi ferment for a month before opening the first bucket. – then scrape it off and dispose of it. [I put my bad bokashi in a compost bin.] The bokashi underneath should be okay as long as it has the right smell.
White fuzz does not always form. The sweet fermented smell is my guideline that everything is going ok. Again, the white fuzz indicates the presence air inside the container. This isn’t always the best thing for bokashi fermentation.
And thus we diligently duct taped the edges of our containers to do our best to keep the air out.