B.2.2. TIMELINE

B.2.2.
Transparent pot with a draining system

⌕ Is mould normal in bokashi fermentation?

Run through: 12.07 – 29.07.2019;
Total batch weight: 2.31kg;
Bokashi fermentation proportions: approximately 3:20 → 310g Bokashi starter + 2kg HOW;
HOW was minced in a blender; aerobic fermentation.

This batch was put to ferment in a very warm period of the year. Due to high room temperatures, excessive white mould has formed rapidly in the pot. At the time we didn't know if white mould is a normal organism growing in bokashi fermenting mass. On 29.07.2019 this batch was thrown away.
29. 07. 2019
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