Quote:
Originally Posted by Siberian
So I took the plunge and made my first batch of bokashi. I just cracked the bin open after the 4 week fermentation period. It smelled exactly like I understand it should: like a semi-sweet apple cider vinegar.
I do have some patches with off-coloring, some bright yellows and even reds on the surface. I know the white mold is a good thing, but what about reds/yellows and even a bit of green? Still good or does that mean it spoiled?
|
Most likely some air got into the bucket. I wouldn't worry about it as long as you trench, bury, and let it sit for a couple weeks.