3:25 Hello! Thank you for this video. It is very organised and well edited. So I am trying this at home and I have a question. You mention in the video at 3:25 that it is necessary to add a microbial solution, besides the EM, I suppose? What I would like to know is what are you referring to exactly when you mention that microbial solution? Thank you very much! 🍂
I followed instructions to the point of p0llacing the innoculated bran into a garbage bag and squeezed out as much air as I could manually, pressing with my hands, and then double bagging it. But after a day or two, I noticed that the bag has expanded with gasses from the fermentation. I don't know if this happened before when I made it because I had put it away into a room and didn't really look at it until the end of the fermentation period and the first time I made it, it seemed successful, based on the sweet pickled like smell. So, is there something wrong with this batch that it is off gassing? Should I abort and start over or is there a way to save it if I vacuum seal it now at this point? Please advise!! I'd like to salvage the investment of expenditure, time and labor if I could.
It sounds like you're on the right track with your Bokashi bran, and the gas buildup you're experiencing is actually a normal part of the fermentation process. During fermentation, beneficial microbes, including lactic acid bacteria, produce gases like carbon dioxide as they break down the organic material. This is why your bag is expanding. Here’s what you can do: Release the Gas: Carefully open the bag to let out the excess gas, then reseal it. You may need to do this a few times during the fermentation process. It's a good sign that the fermentation is active. Check the Smell: Continue to monitor the smell. A sweet, pickled scent is what you want. If it smells putrid or rotten, that might indicate something went wrong, but from your description, it sounds like the fermentation is going well. Vacuum Sealing: If you have a vacuum sealer, you can use it now to remove the air and reseal the bag. This can help keep the environment anaerobic, which is ideal for the Bokashi process. However, even without vacuum sealing, you can still have successful Bokashi bran as long as you periodically release the gas. Monitor the Process: Keep the bag in a cool, dark place and check it periodically. As long as the smell remains pleasant and pickled, your Bokashi bran should be on track. There's no need to start over unless you notice a foul odor or other signs of spoilage. Based on your description, it sounds like your batch is fermenting properly.
3:25 Hello! Thank you for this video. It is very organised and well edited.
So I am trying this at home and I have a question. You mention in the video at 3:25 that it is necessary to add a microbial solution, besides the EM, I suppose? What I would like to know is what are you referring to exactly when you mention that microbial solution? Thank you very much! 🍂
I followed instructions to the point of p0llacing the innoculated bran into a garbage bag and squeezed out as much air as I could manually, pressing with my hands, and then double bagging it. But after a day or two, I noticed that the bag has expanded with gasses from the fermentation. I don't know if this happened before when I made it because I had put it away into a room and didn't really look at it until the end of the fermentation period and the first time I made it, it seemed successful, based on the sweet pickled like smell. So, is there something wrong with this batch that it is off gassing? Should I abort and start over or is there a way to save it if I vacuum seal it now at this point?
Please advise!! I'd like to salvage the investment of expenditure, time and labor if I could.
It sounds like you're on the right track with your Bokashi bran, and the gas buildup you're experiencing is actually a normal part of the fermentation process. During fermentation, beneficial microbes, including lactic acid bacteria, produce gases like carbon dioxide as they break down the organic material. This is why your bag is expanding.
Here’s what you can do:
Release the Gas: Carefully open the bag to let out the excess gas, then reseal it. You may need to do this a few times during the fermentation process. It's a good sign that the fermentation is active.
Check the Smell: Continue to monitor the smell. A sweet, pickled scent is what you want. If it smells putrid or rotten, that might indicate something went wrong, but from your description, it sounds like the fermentation is going well.
Vacuum Sealing: If you have a vacuum sealer, you can use it now to remove the air and reseal the bag. This can help keep the environment anaerobic, which is ideal for the Bokashi process. However, even without vacuum sealing, you can still have successful Bokashi bran as long as you periodically release the gas.
Monitor the Process: Keep the bag in a cool, dark place and check it periodically. As long as the smell remains pleasant and pickled, your Bokashi bran should be on track.
There's no need to start over unless you notice a foul odor or other signs of spoilage. Based on your description, it sounds like your batch is fermenting properly.