A local shop makes something they call."biokashi". It is basically char mixed into bokashi at the beginning of fermentation. I've had one great experience with it but haven't bought it since (mostly because it was crazy under priced for the first batch and had since been priced more in line with its labor value). What do you all think of that approach?
It's a tiny ad only because the water is so cold.
Looking for cold-climate growers to join a GOOF livestream panel (Missoula)
1
