Day 8 to Day 10 Starting Stage 2 for your FIrst Bucket of Raw Veggie / Fruit Scraps
- Lanie Bokashi
- Apr 6, 2020
- 2 min read
Updated: Aug 23, 2020
Today - we mark a major milestone! Finish or not finished - pass your paper! Kidding!
At this point, you have 2 choices:
Option 1: Continue filling your bucket until it is full to the brim and then go back to this lecture when you are ready to seal it for Stage 2
Option 2: Seal your bucket now following the example below (Purpose of this to shorten your anguish - I know you are very excited to go to Stage 2 and Stage 3).
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Okay, so chose Option 2: - we are starting Stage 2.
This is what you need:
- tape and marker (to seal and label it)
- an old shirt
- and of course your first bucket with veggie/ fruit scraps that you treated with BokashiStep 1: add bran on top of scraps - fill all spaces as if you are putting cheese on lasagna
Step 2: add a thick layer of paper or cardboard. add bran again
Step 3: Now put the old shirt on top of the bucket and then cover it with the plastic lid - see the picture on the left - that is how it should look.
Step 4: sit on your bucket (yeah - you heard it, sit on it to seal it tightly. Don't worry, the old shirt will help you to open it later on.
Step 5: Label it with the start date and end date of your Stage 2 (Fermentation). In this case, the fermentation period is from April 6 to April 20,2020. 14 days ! That's the bare minimum. The longer the better.
Labelling it will prevent curious friends and family members from opening the bucket prematurely,
Now you can just put your 2nd bucket right on top of it.
Then just keep the bucket in a shaded area in your garden/garage.
Fermenting the kitchen scraps further reduce greenhouse gas emission up to 95%.
If your first bokashi balde is not full yet and you do not want to seal it yet for Stage 2 fermentation:
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