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.