B.0.2. TIMELINE

B.0.2.
Curiosity batch

Run through: 5.06 – 1.07.2019

From the beginning batch B.0.2. was divided into 2 jars: B.0.2.1 and B.0.2.2, both containing only raw chicken meat. The contents of both jars were chopped small with a knife; aerobic fermentation.

Total B.0.2.1 weight: 110g;
Bokashi fermentation proportions B.0.2.1. = 1:10 → 10g bokashi starter + 100g chicken.

Total B.0.2.2 weight:120g;
Bokashi fermentation proportions B.0.2.2. = 2:10 → 20g bokashi starter + 100g chicken.

None of the jars had a drainage system.

1. 07. 2019: fermentation results

Both B.0.2. jars smelled like boiled, slightly spoiled meat upon opening after almost 1 month. A lot of gas has formed in these jars during fermentation. The meat has not putrefied, showing that the bokashi starter has done its work. The meat pieces in both jars turned white on the outside in almost 1 month time.

All composition of B.0.2 was added to batch B.2.1 to further ferment and be used in future experiments.
Fermented meat. Day 29
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