Day 10 BO! Bokashi Odour
- Lanie Bokashi
- Nov 24, 2019
- 2 min read
Updated: Aug 8, 2020
Since the bokashi method involves fermentation, let us talk about the most loved fermented food in the Philippines
Filipinos love the smell of ATCHARA
Some FIlipinos, cannot tolerate the smell of KIMCHI - hence they find it "arresting"
Kitchen waste fermented via the Bokashi method may smell like ATCHARA in a good day, and may smell like KIMCHI in a bad day. In the same note, some Filipinos may find the kimchi smell of the Bokashi Fermented Kitchen waste very uncomfortable.
If your bokashi bucket only contains RAW veggie / fruit scraps and you followed the daily challenges up to this day - then the Bokashi Odour should either be that of ATCHARA or KIMCHI.
If you only put RAW Veggie /fruit scraps and it smells PUTREFYING , not FERMENTING (not Kimchi smell / not Atchara smell) - then check the following possibilities
- air can get in
- not enough bran
- the bucket is exposed to sunlight
TROUBLESHOOTING:
To correct it, add more bran - then compress your kitchen scraps by putting an old plate on top and something heavy like a rock. Ensure that the bucket is in a cooler, darker and drier place in your home.
After following the instructions of adding more, Bokashi Ipa, Molasses if available and Liquid Bokashi if available, you may also add the following to mask the smell:
Shredded brown carbon materials
Used coffee grounds ☕
Used loose leaf tea🍃
Citrus rinds (do not waste the zest, that's flavorful!)🍋🍊
Pineapple🍍
Mangoes🥭
Or your favorite smelling fruit.
Always remember to compress when transferring in the tubs and in the buckets.
If you did not follow our recommendation to start with RAW veggie/ fruit scraps only - and you added cooked food - just add 3x more bran and mix it well and add some paper - do not open the bucket for at least 3 days.
If you added raw trimmings of meat/FISH/sea food into your first bucket, this may be harder to remedy without having to deal with the bad smell for a few minutes - you nee to add 1 tbsp of brown sugar/molasses for every liter of FISH scraps you put in it and then 4x more bran - mix it well - more paper and do not open your bucket for at least 1 week.
Remember: Your first batch of kitchen waste should only be pure RAW veggie/ fruit scraps.
Your 2nd bucket may include left over COOKED food
You may add raw trimmings of meat/fish/sea food into your 3rd balde (once both the 1st balde goes into Stage 3 and the 2nd balde goes into Stage 2..
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