Bokashi
온도 범위Ambient
기간4-6 weeks
작동 방식
Anaerobic fermentation. Handles meat and dairy.
호환 재료
Apple cores
녹색 (질소)35:1 C:N
Apple peels
녹색 (질소)35:1 C:N
Banana peels
녹색 (질소)25:1 C:N
Bean shells/pods
녹색 (질소)25:1 C:N
Beet tops/greens
녹색 (질소)15:1 C:N
Berries (spoiled)
녹색 (질소)30:1 C:N
Bread (stale)
녹색 (질소)30:1 C:N
Broccoli stalks
녹색 (질소)20:1 C:N
Cabbage leaves
녹색 (질소)12:1 C:N
Carrot peels
녹색 (질소)27:1 C:N
Celery scraps
녹색 (질소)15:1 C:N
Coffee grounds
녹색 (질소)20:1 C:N
Coffee filters
갈색 (탄소)200:1 C:N
Cucumber peels
녹색 (질소)15:1 C:N
Eggplant scraps
녹색 (질소)15:1 C:N
Eggshells
갈색 (탄소)0:1 C:N
Fruit scraps (general)
녹색 (질소)35:1 C:N
Ginger root
녹색 (질소)20:1 C:N
Green beans
녹색 (질소)20:1 C:N
Herb stems
녹색 (질소)15:1 C:N
Kiwi skin
녹색 (질소)30:1 C:N
Lettuce
녹색 (질소)12:1 C:N
Mango peels
녹색 (질소)30:1 C:N
Mushroom scraps
녹색 (질소)15:1 C:N
Oatmeal
녹색 (질소)20:1 C:N
Pasta (cooked)
녹색 (질소)25:1 C:N
Pepper scraps
녹색 (질소)15:1 C:N
Potato peels
녹색 (질소)25:1 C:N
Pumpkin scraps
녹색 (질소)25:1 C:N
Radish tops
녹색 (질소)12:1 C:N
Rice (cooked)
녹색 (질소)25:1 C:N
Seaweed/kelp
녹색 (질소)19:1 C:N
Spinach
녹색 (질소)12:1 C:N
Squash scraps
녹색 (질소)25:1 C:N
Sweet potato peels
녹색 (질소)25:1 C:N
Tea bags
녹색 (질소)25:1 C:N
Tea leaves (loose)
녹색 (질소)25:1 C:N
Tomato scraps
녹색 (질소)18:1 C:N
Vegetable scraps (general)
녹색 (질소)20:1 C:N
Zucchini scraps
녹색 (질소)15:1 C:N
Moldy bread
녹색 (질소)30:1 C:N
Tofu (spoiled)
녹색 (질소)15:1 C:N
Corn silk
녹색 (질소)15:1 C:N
Guava scraps
녹색 (질소)25:1 C:N
Okra scraps
녹색 (질소)15:1 C:N
Papaya scraps
녹색 (질소)25:1 C:N
Persimmon scraps
녹색 (질소)25:1 C:N
Plantain peels
녹색 (질소)25:1 C:N
Yam peels
녹색 (질소)25:1 C:N
Sake lees
녹색 (질소)15:1 C:N
Turmeric scraps
녹색 (질소)20:1 C:N
Bamboo shoot waste
녹색 (질소)20:1 C:N
Turnip peels
녹색 (질소)20:1 C:N
Asparagus ends
녹색 (질소)15:1 C:N
Avocado flesh
녹색 (질소)25:1 C:N
Bok choy scraps
녹색 (질소)12:1 C:N
Cauliflower scraps
녹색 (질소)20:1 C:N
Kale stems/leaves
녹색 (질소)15:1 C:N
Leek tops
녹색 (질소)15:1 C:N
Parsnip peels
녹색 (질소)25:1 C:N
Fennel scraps
녹색 (질소)15:1 C:N
Bones
갈색 (탄소)0:1 C:N
Fish scraps
녹색 (질소)7:1 C:N
Shrimp shells
녹색 (질소)10:1 C:N
Bokashi bran
갈색 (탄소)30:1 C:N
Nut butter (expired)
녹색 (질소)15:1 C:N
Stale chips
녹색 (질소)25:1 C:N
자주 묻는 질문
Bokashi은(는) 어떻게 작동하나요?
Anaerobic fermentation. Handles meat and dairy.
얼마나 걸리나요?
4-6주.
온도는?
주변 온도.
호환 재료는?
67가지 재료.
