What is the fermented material good for?
After two to three weeks of ripening, the fermented material will look similar to
what it looked like at the beginning of the process. The structure of the fermented
material will be identifiable; it will have a darker color and will emanate a sweet-
and-sour odor.
The reward for the biological processing of waste is the fermented material
obtained from Bokashi. By burying or mixing this material with soil or substrate, this
material will quickly decompose and dissolve – this takes about 4-6 weeks.
The material will enrich your soil without burning it with various chemical substances,
and the result is a valuable material for growing.
The decomposition of the processed fermented material in the soil or substrate
depends on a range of factors, such as the size of the waste particles (larger or
smaller pieces), temperature, season, humidity, frost, etc.
If you do not have your own garden, you can throw the fermented material into a
bio waste container. Another option is to donate the fermented material to growers
or community gardens.
What should you do if...
There’s mold:
The mold may be either white or black.
White mold
appears if the Bokashi bin is filled too slowly, there’s too much air, or it
contains larger pieces of waste. White mold is very beneficial, it supports the waste
decomposition process and reduces the odor of the fermented waste. There’s no
reason to worry about it.
TIP: If the presence of white mold still makes you feel
uncomfortable, you can increase the amount of Bokashi
bran, reduce the layers of waste or mix the Bokashi bran
with the organic waste. Another option is to place a piece of
solid paper on the upper layer of the Bokashi bran; this will
stop the spread of the mold.
Black mold
appears if the Bokashi bin is insufficiently closed, the bran is applied
inconsistently, there are high layers of organic waste or the fermented liquid is not
collected.
TIP: In this case, empty the bin into a spare container.
There, mix the waste with Bokashi bran to speed up
the fermentation process and return the fermented material
into the Bokashi bin. Let the bin sit for 3-5 weeks. Then, mix
the fermented material with soil or compost to complete
the decomposition process.
Smell:
The odor emanating from a Bokashi bin can change during the course of the
fermentation process depending on the type of organic waste used.
TIP: If there’s a strong sweet-and-sour odor when opening
the bin, increase the amount of fermentation bacteria.
What if I go on vacation?
A vacation isn’t a problem. The organic waste will continue fermenting even when
you’re not around. A longer ripening period in an airless environment is beneficial for
the fermentation process. At the same time, fermentation liquid will be continuously
created under the separation insert. If there’s too much liquid, the space below the
insert in the upper container may become completely filled and the liquid could
start mixing with the organic waste, which will then become more humid. This
depends on the type of the processed organic waste. We recommend collecting
the liquid immediately after returning from vacation. Afterwards, keep an eye on the
bin and regularly try to collect any further liquid that may appear.
Maintenance and cleaning:
After removing the fermented material from the Bokashi bin, clean the bin using
warm water. Do not use any cleaning agents, since this would damage the natural
environment of the fermentation bacteria. Each time the Bokashi bin is cleaned, it
is necessary to carefully flush the valve with the sealing and spring using warm
water.
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