Composting
Bruce Mol is a friend of a friend and I was introduced to his inspiring project the other day. Last year at the Armstrong IPE they introduced a bokashi pilot program of sorts where they collected the food waster from the fair over 5 days in 45 gallon barrels. All in all they collected 1 [...]
At this point our bokashi should be ready to dry, if you have not already done that. Remember the bokashi bran should should have a sweet fermented smell, like beer, yeast etc. If you have any blue / red mold on top, it is an indication that some air got in, during the fermenting process. [...]
Continue reading about Bokashi, Bran and Buckets: Finishing the Project
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 [...]
A small group of people wanted to give a new idea a try. We’d heard about bokashi composting and thought to ourselves ‘hey I’d like to do that.’ When the costs mounted ever higher what once seemed like a simple project turned into an investment. And thus the Bokashi group was formed. We made our [...]
Krystal Williams
Beautiful B.C.
Day Dreamer & Margin Doodler
