Making bokashi part two:

We’re making our first barrel of kitchen bokashi here and honestly, it’s this easy. We’re just putting it in the barrel, adding some bokashi bran to start the fermentation, putting on the lid and that’s it.
We’ll leave it to ferment for a couple of weeks behind the house, then make soil and start planting our new garden.
We’ll be doing demos and courses when we get a bit more organised, come join us then!
/Jenny and Inda, Bokashi Myanmar

 

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