STEP 2:
Left - Bokashi Fermenting at Zoo Lake.
Bokashi is a Japanese word that roughly means living matter. The Bokashi that we will be using in the lake is made by fermenting wheat bran, under strictly control ed conditions with EMgro SAEM for 4 - 6 week period.
Once fermentation is completed the fermented bran is rolled into tennis ball sized dumplings also referred to as mud balls.
The dumplings are then left to cure for about 5 - 6 during which time further fermentation takes place. They are now ready for distribution into the waterway
No comments:
Post a Comment