• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • jordan barton
  • Pearl Sutton
  • Steve Thorn
  • Leigh Tate
  • r ranson
  • paul wheaton
stewards:
  • Nicole Alderman
  • Greg Martin
  • Mike Haasl
master gardeners:
  • John F Dean
gardeners:
  • Carla Burke
  • Jay Angler
  • Nancy Reading

Why is Bokashi composting not done under water?

 
Posts: 87
5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I'm puzzled about this. Bokashi is supposed to be anaerobic lacto-fermentation, like with sauerkraut, but they also say to make sure it's not too wet, because that will cause foul smells and other bad outcomes. But lacto-fermentation is generally done completely under water (as with sauerkraut), so I don't understand why Bokashi wouldn't also work completely submerged. What am I missing here?
 
gardener
Posts: 371
Location: Japan, roughly zone 9b - wet and warm climate
134
hugelkultur kids forest garden trees cooking woodworking
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
You could do it that way I think. But not all anaerobic fermenting is done in brine. Japanese nukazuke is done in wet (but not watery) rice bran. And essentially this is what bokashi came from. The idea for fermenting food was copied to fermenting compost using most of the same ingredients.
 
L. Johnson
gardener
Posts: 371
Location: Japan, roughly zone 9b - wet and warm climate
134
hugelkultur kids forest garden trees cooking woodworking
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I should have qualified that statement: I "surmise" the process was copied from fermenting food a la nukazuke. I might be wrong about that.
 
master steward
Posts: 6133
Location: USDA Zone 8a
1820
dog hunting food preservation cooking bee greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
There are several different composting techniques maybe these threads might be of interest:

https://permies.com/t/48546/Beginning-bokashi

https://permies.com/t/11246/bokashi

https://permies.com/t/45807/Compost-anaerobic-aerobic

https://permies.com/t/93069/Experimenting-anaerobic-composting-works

https://permies.com/t/83299/Jadam-aerobic-anaerobic-bacteria
 
Are you okay? You look a little big. Maybe this tiny ad will help:
Rocket Mass Heater Manual - now free for a while
https://permies.com/goodies/8/rmhman
reply
    Bookmark Topic Watch Topic
  • New Topic