Day 13 - Fermentation - The WHYs

Lesson for the Day:

Bokashi is a Japanese Term for fermented organic matter.

The 30 day challenge involves fermenting your Kitchen Waste - yes making atchara / kimchi out of your kitchen waste - not for human consumption -- but for the consumption of our friendly microorganisms..

Here are some of the most frequently asked questions:

1. Why do we need to ferment for 2 weeks in an anaerobic container before burying in soil?

Most conventional garden soil and even our farms / gardens are now devoid of healthy

microorganisms necessary for faster decomposition of biodegradable matter.

When your kitchen waste is kept in an anaerobic environment, it gives the beneficial

microorganisms (the ones that are innoculated in our Bokashi Pinoy Bran) a chance to proliferate.

(Para dumami ang beneficial organisms na di nakikipagkumpetensya sa mga di nakakabuting

microorganisms o kaya sa mga "aerobic bacteria")

Keeping your kitchen waste in air tight container - gives your anaerobic bacteria a chance to

proliferate in a SAFE environment. At the same time, the acidity that results from the

fermentation of kitchen wastes, also kills the pathogens. It also destroys the cell walls of the

veggies and fruit scraps - rendering it easier to decompose.

2. Does it mean we do not need the aerobic bacteria anymore?

We still need the aerobic bacteria during stage 3 (when your bokashied kitchen waste is buried in

soil.

3. Why are my veggies and fruits still not decomposed after 2 weeks fermentation? Fermentation and decomposition are two different things. Achara and Kimchi in your jars do not decompose even after being in jars for months right? Its the same for Bokashi. Your food waste will decompose only when buried in soil or carbon-rich material like dried leaves and cocopeat. The decomposition is much faster when you ferment your kitchen waste first though.

https://www.youtube.com/watch?v=I1ZjR-YZwKM

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Action items for the day:

□ Re-read Day 2 and Day 3 - REPEAT until your bucket is Full to the BRIM.

□ If you missed the previous daily challenge now is the time to catch up on reading.

□ If your bucket is already full - skip to Day 21 My Bokashi Balde (Bucket) is FULL!

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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Back: Day 12 - Molds - Friends or Foe?

Next: Day 14 Dealing with Egg Shells

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Back to: The 30 Day Bokashi Pinoy Challenge INTRO