Bokashi and the garden fork

By , 8 April 2008 09:13

Bokashi is compressed as much as possible to allow fermentation to occur in an anaerobic environment.

2 month bokashi fermented

Getting the bokashi out of the bucket in preparation for drying requires loosening the material. Today, after over a year on the job, the fork broke

Broken Tine

After a short moment of reflection – there has got be an easier way to do this – another fork was pressed into service

Garden Fork in Bokashi

I noticed that the tines are closer together – caused by an accident of some kind – and it works better than the old one. Eureka!!

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