Bokashi should be kept between 60-100F or 20-38C. During the initial stage of fermentation, warmer is better.
During the "resting phase," once your vessel is filled and the fermentation process is well underway, keeping your bokashi bucket in a cool basement or shed should not be a problem.
Bokashi should not be allowed to freeze until the fermentation process is complete.
Likewise, keep your bokashi bucket out of direct sunlight, as temperatures above 100 F can kill the microorganisms driving the fermentation process.
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