{"id":2229,"date":"2021-06-24T11:05:27","date_gmt":"2021-06-24T11:05:27","guid":{"rendered":"https:\/\/www.ori-tools.si\/?p=2229"},"modified":"2022-01-26T13:15:17","modified_gmt":"2022-01-26T13:15:17","slug":"fermentacija-organskih-odpadkov","status":"publish","type":"post","link":"https:\/\/www.ori-tools.si\/en\/fermentacija-organskih-odpadkov\/","title":{"rendered":"Fermentacija organskih odpadkov"},"content":{"rendered":"

Ljudje od nekdaj u\u017eivamo v intenzivnih okusih fermentirane hrane in pija\u010de. Od kislega zelja do piva, prakti\u010dno nemogo\u010de je, da smo se fermentiranim dobrotam uspeli izogniti. Fermentacija je tako pogosto uporabljen postopek, da nam je postala samoumnevna. Res je povsem naraven in preprost postopek, kjer se sladkorji (ogljikovi hidrati) spremenijo v kisline, pline in alkohol. Postopek povzro\u010dajo mle\u010dno-kislinske bakterije in kvasovke, ki so prisotne v okolju. V grobem to pomeni pridobivanje energije iz ogljikovih hidratov v okolju brez kisika. Kvasovke in mle\u010dnokislinske bakterije se hranijo na sladkorjih, dokler vsega ne pretvorijo. Ko se postopek ustavi, oz. pote\u010de do konca in so vsi sladkorji pretvorjeni, je na\u0161 pripravek pripravljen na u\u017eivanje. Hrano in pija\u010do u\u017eijemo mi, fermentirane organske odpadke pa na\u0161i vrtni pomo\u010dniki – zemeljski mikro- in makroorganizmi!<\/p>\n\n\n\n

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Organskih odpadkov je vedno dovolj<\/figcaption><\/figure>\n\n\n\n

Kaj pridobimo s fermentacijo?<\/h2>\n\n\n\n

Iz osebne izku\u0161nje vemo, da sve\u017ee in kislo zelje nimata istega vonja. Prav tako lahko primerjamo sve\u017ee mleko in jogurt, ki sta po okusu, vonju in teksturi povsem razli\u010dna. V postopku fermentacije se kemi\u010dna struktura spremeni, ko se razvija kultura kvasovk ali mle\u010dnokislinskih bakterij. Pri fermentaciji organskih odpadkov to pomeni, da material kljub podobnemu izgledu di\u0161i druga\u010de in predvsem s kisikom reagira povsem druga\u010de, kot brez fermentacije. To pa zato, ker se sladkorji v celi\u010dnih strukturah spremenijo v aerobnim mikroorganizmom la\u017eje dostopne snovi. Celi\u010dne stene se omeh\u010dajo, ko fermentacija povzro\u010di propadanje OH struktur. Ko tak material pride v stik s kisikom se za\u010dne proces aerobnega razkroja, ki je s predhodno fermentacijo zaradi zgoraj opisanih sprememb mnogo hitrej\u0161i.

\u010ce torej fermentiramo organske odpadke, bomo pospe\u0161ili postopek kompostiranja. Na ta na\u010din omogo\u010dimo idealne pogoje za razkroj, najprej anaerobnim organizmom in nato aerobnim. Tudi vrtnim makroorganizmom (de\u017eevniki, pr\u0161ice, nematode…) so odpadki v tak\u0161ni obliki veliko la\u017eje prebavljivi in jih zato hitreje predelajo. <\/p>\n\n\n\n

\"\"
Kompost = zlato<\/figcaption><\/figure><\/div>\n\n\n\n

Kako fermentirati organske odpadke?<\/h2>\n\n\n\n

Vrtnarji visoko cenimo doma\u010d kompost. Res je, da ponavadi ni idealen, je pa na\u0161! Zato radi poskrbimo, da je kar se da kvaliteten, da ne smrdi, ni zlepljen in ga je vsako leto dovolj. To seveda ni vedno izvedljivo, lahko pa si nekaj korakov olaj\u0161amo in z ustreznim pristopom izbolj\u0161amo kvaliteto na\u0161ega komposta.<\/p>\n\n\n\n

Postopek fermentacije lahko pospe\u0161imo z dodajanjem raznih pospe\u0161evalcev oz. aktivatorjev komposta, ki procese optimizirajo s \u0161irokim naborom organizmov, ki jih v splo\u0161ni uporabi imenujemo kar ”efektivni mikroorganizmi”. Najdemo jih v Bokashi posipu, v EM pripravkih in drugih pospe\u0161evalcih kompostiranja, ki jih najdemo na prodajnih policah. Gotovo je bokashi posip najpreprostej\u0161i za doma\u010do izdelavo (recept – KLIK!<\/a>), za za\u010detnike pa je bolj priporo\u010dljiva uporaba \u017ee pripravljenega Bokashi Organko posipa<\/a> (ORIORGANKO10 za 10% popusta;)<\/p>\n\n\n\n

Kako torej fermentirati odpadke? Kuhinjske odpadke, ki jih zbiramo v zaprti posodi<\/a>, posipamo z bokashi posipom vsaki\u010d, ko dodamo novo porcijo. Posodo lahko pripravimo tudi sami, poskrbeti pa moramo za prosto odtekanje teko\u010dine (pipica) in za neprodu\u0161no zapiranje (pokrov). Fermentacija namre\u010d pravilno poteka le v okolju brez kisika. Za to nalogo je idealna posoda Bokashi Organko<\/a> (Plastika Skaza), ki jo s kodo ORIORGANKO10 ob naro\u010dilu na mimovrste.com lahko dobite 10% ceneje<\/a><\/strong>\ud83d\ude09<\/p>\n\n\n\n

Kam s fermentiranimi odpadki?<\/h2>\n\n\n\n

Potek fermentacije je odvisen predvsem od koli\u010dine posipa<\/a> in zunanje temperature, na\u010deloma pa v roku 14 dni do enega meseca pote\u010de. Takrat lahko fermentirane odpadke bodisi vkopljemo v vrt, stresemo na kompostni kup, ali pa v vermikompostnik, kjer glavno vlogo igrajo de\u017eevniki. V vsakem primeru bodo odpadki ob stiku z zrakom za\u010deli drugo fazo razkroja, aerobna razgradnja. Tu pridejo na vrsto raznovrstni mikro- in makro-organizmi (de\u017eevniki ipd.), ki \u017eivijo v bolj zra\u010dnem okolju. \u010ce je fermentacija potekala pravilno, bo takoj opazno z manj neprijetnim vonjem, ko posodo odpremo (sladko kisel, namesto vonj gnitja), odpadki pa bodo neprepoznavni v roku enega tedna, ne glede na to, kje jih uporabimo. <\/p>\n\n\n\n

Kam pa s teko\u010dino?<\/h2>\n\n\n\n

Na dnu posode Bokashi Organko<\/a> se nabira tudi teko\u010dina, ki jo kuhinjski odpadki spustijo med razkrojem. Ta teko\u010dina je polna hranil in rudninskih snovi, ki bodo va\u0161im lon\u010dnicam, zelenjadnicam in ostalim rastlinam slu\u017eile kot odli\u010dno gnojilo. Teko\u010dino razred\u010dimo z vodo v razmerju 1:10 (teko\u010dina : voda) in z njo zalijemo na\u0161e rastline, ter jim tako izpolnimo potrebe po mikrohranilih, du\u0161iku, fosforju in kaliju. Teko\u010dina iz posode je uporabna tudi doma, predvsem pri odma\u0161evanju odtokov in cevi, kot tudi za omejevanje neprijetnih vonjav iz greznice. Teko\u010dino izlijemo v odtok, prelijemo z malo vode in pustimo stati kak\u0161ne 4 ure preden izperemo. Mikroorganizmi v teko\u010dini se nahranijo na cevnih oblogah in jih omeh\u010dajo, da se nato la\u017eje sperejo iz sten cevi. Postopek po potrebi ponovimo. \u010ce \u017eelimo omejiti vonjave iz greznice, lahko teko\u010dino dodamo direktno v zbiralnik, ali pa v strani\u0161\u010de. Tako v greznico naselimo koristne mikroorganizme, ki bodo pomagali omejiti neprijetne vonjave, ki so posledica nepravilnega razkroja.<\/p>\n\n\n\n

Fermentirati ali ne – to ni ve\u010d vpra\u0161anje!<\/h2>\n\n\n\n

\u017de nekaj let fermentiram prakti\u010dno vse organske odpadke iz kuhinje. Zdi se mi pomembno, da zaklju\u010dim krog tam, kjer se je za\u010del, torej na mojem vrtu. Iz tega vidika mi ni ve\u010d \u0161koda zavre\u010di vi\u0161kov zelenjave, kot je npr. solata, ker vem, da se bodo vrnili na vrt, le v malo druga\u010dni obliki. \u010ce ne bo hrana zame, bo pa hrana za moje de\u017eevnike in mikroorganizme, za katere tako rad skrbim. Hkrati mi je zelo pomembna u\u010dinkovitost kompostiranja<\/a>, h kateri fermentacija odpadkov znatno prispeva. Zato se ne spra\u0161ujem ve\u010d, ali fermentirati ali ne, temve\u010d, kam bo \u0161la naslednja posoda odpadkov. Zelo veliko namre\u010d pojedo moji de\u017eevniki, kar je preve\u010d pa gre bodisi na vro\u010d kompost, ali pa na klasi\u010den, hladen kompostnik. V vsakem primeru sem vedno prepri\u010dan, da bo rezultat di\u0161e\u010d, rodoviten in predvsem v zelo kratkem \u010dasu pridobljen kompost<\/a>. Tako re\u010deno – vrtnarska alkimija \ud83d\ude42<\/p>\n\n\n\n

POSODA BOKASHI ORGANKO IN POSIP – <\/strong>
10% POPUST s kodo ORIORGANKO10 na mimovrste.com<\/a><\/strong><\/h1>\n\n\n\n
\"\"<\/a><\/figure><\/div>\n\n\n\n

HVALA ZA POZORNOST!
\u0160e ena malenkost za vse, ki ste se prebili \u010dez \u010dlanek:<\/p>\n\n\n\n

Vsem kompostnim navdu\u0161encem, ki ste ta prispevek prebrali do konca, podarjam 10% popust pri nakupu vrtnega orodja Ori<\/strong>! Kupon vnov\u010dite na www.ori-tools.si<\/a> : ORITOOLS10<\/strong> (v ko\u0161arici vpi\u0161ite kodo). Akcija je \u010dasovno omejena, zato pohitite s svojim naro\u010dilom \ud83d\ude09 
Ne pozabite vnov\u010diti kupona za va\u0161o novo Bokashi Organko<\/strong> posodo ORIORGANKO10 na mimovrste.com<\/a><\/strong> \ud83d\ude09

<\/p>\n\n\n\n

Va\u0161 vrtni \u0161krat, <\/strong>
Martin Veselko \ud83d\ude09<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Ljudje od nekdaj u\u017eivamo v intenzivnih okusih fermentirane hrane in pija\u010de. Od kislega zelja do piva, prakti\u010dno nemogo\u010de je, da smo se fermentiranim dobrotam uspeli izogniti. Fermentacija je tako pogosto uporabljen postopek, da nam je postala samoumnevna. Res je povsem naraven in preprost postopek, kjer se sladkorji (ogljikovi hidrati) spremenijo v kisline, pline in alkohol. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2229","post","type-post","status-publish","format-standard","hentry","category-ori-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"\nFermentacija organskih odpadkov - Ori Tools<\/title>\n<meta name=\"description\" content=\"Fermentacija organskih odpadkov pospe\u0161i postopek kompostiranja. Na ta na\u010din omogo\u010dimo idealne pogoje za razkroj ostankov iz kuhinje in vrta.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ori-tools.si\/en\/fermentacija-organskih-odpadkov\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentacija organskih odpadkov\" \/>\n<meta property=\"og:description\" content=\"Fermentacija organskih odpadkov pospe\u0161i postopek kompostiranja. 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