Oh i bet!

You definitely don't have to listen :D

It sounds like you're on the right track with your Bokashi bran, and the gas buildup you're experiencing is actually a normal part of the fermentation process. During fermentation, beneficial microbes, including lactic acid bacteria, produce gases like carbon dioxide as they break down the organic material. This is why your bag is expanding. Here’s what you can do: Release the Gas: Carefully open the bag to let out the excess gas, then reseal it. You may need to do this a few times during the fermentation process. It's a good sign that the fermentation is active. Check the Smell: Continue to monitor the smell. A sweet, pickled scent is what you want. If it smells putrid or rotten, that might indicate something went wrong, but from your description, it sounds like the fermentation is going well. Vacuum Sealing: If you have a vacuum sealer, you can use it now to remove the air and reseal the bag. This can help keep the environment anaerobic, which is ideal for the Bokashi process. However, even without vacuum sealing, you can still have successful Bokashi bran as long as you periodically release the gas. Monitor the Process: Keep the bag in a cool, dark place and check it periodically. As long as the smell remains pleasant and pickled, your Bokashi bran should be on track. There's no need to start over unless you notice a foul odor or other signs of spoilage. Based on your description, it sounds like your batch is fermenting properly.

Yes - it is a plus for the birds!!

there's literally are garlic bulb on the thumbnail....lol....but thanks?

@@GardenBoundAnswers lol what are those green things in the background? Asking for a friend...

@@ruggedwoodworking3337 They look like baby lettuce sprouts to me. If you wanna go ahead and take over my channel and run it yourself - be my guest. Until then, I think we can do what we want with our thumbnails 🤣

Oh that is so interesting!

I am glad they made you laugh Margery! This video was posted four months ago - so we've already taken this feedback and adjusted the videos that came out after this. As I'm sure you know, when people start out doing something they often make mistakes. I am glad we have folks like you to point that out for us - hope it brightened your day to do so as well.

Have you read the comments? This has sort of been mentioned already, lol

Thanks for the feedback Sam! About 99% of our audience is in the US - we didn't mean to exclude ya!

Yes, it is! It's the voice of our head team member here at GardenBound - but it is AI generated. We're still working out the kinks - we appreciate you stopping by :)

That is great advice - I am so glad you shared.

That is so incredibly kind, thank you so much. Seriously. That made our day.

@@GardenBoundAnswers Happy to hear that! Keep up the good work!

They are honestly so delicious.

Thanks for the tip - we always appreciate the feedback :D.

do you know why lettuce would be sour? maybe variety?

Thank you! We appreciate that a lot.

A few different things could cause that sour taste - the first thing that comes to mind is flowering or "bolting" lettuce that has started to bolt (flower) will often become bitter or sour. This happens when the plant senses that it’s nearing the end of its lifecycle, usually due to warmer temperatures. It could also be a fertilization issue - if the soil lacks nitrogen the leaves can taste a little bitter

You are most welcome!

It can take for a nymph several years underwater to become a dragonfly :) (so maybe they are not from this year originally) ;)

The potatoes you planted in early July likely struggled because they had been stored for so long and had sprouted quite a bit. When potatoes sprout too much in storage, they lose a lot of their energy, which makes them less vigorous when you finally plant them. For your second crop, it might be better to use smaller, fresher seed potatoes, or you could trim back those long sprouts to encourage healthier growth. Since you planted in July, your potatoes are growing during the hottest part of summer, which can be tough on them and might cause delays in their emergence. Given that you're in PA, August can still be pretty warm, so it could help to plant the second crop in a spot that gets some afternoon shade or to use mulch to keep the soil cooler and retain moisture. You're definitely right about the cooler temperatures in the root cellar during fall and winter helping to keep the potatoes longer. It’s a great way to preserve them for months to come.

@@GardenBoundAnswers Thanks very much for taking the time to respond GB! Yes that had also occured to me that I might be best off starting next year's double crop by actually BUYING some seed pototoes instead of trying to get last year's crop to last until mid-summer. That way the second crop starters won't be so old, maybe only a couple of months instead of a year. Then the following year I can use the second crop 'taters as my mid summer seeds. As a homesteader kinda guy, I really like it when my crops are self sufficient/self sustaining from year to year. I've had good luck so far with my tomatoes planted from last year's seeds. The Bonnie Originals are in their 4th generation and producing well. Again, thanks so much for responding. Andy

Then leave - who you commenting for?😂 Just to spread hate, or what?

1000% agree!

Thanks for the feedback - will add it to the description!

Yeah - as you can see from the pinned comment (and the 82 other comments) we got the message :D

The thistle section is not disastrous - though we do appreciate some good hyperbole. This is not a video identifying plants. If you listen to what is being said it's talking about what is illegal to grow in the US - all the names are properly stated and pronounced and each plant has a correct image associated with it.

Are you new to the internet? Not everyone needs a visual play by play to absorb information. I listen to tons of podcasts on KZbin and ignore the visuals. If you don't like it, scroll on. It's that simple.