I had two bokashi bucket one with EM1, brown sugar and wheat bran. The seconds bucket with EM1, brown sugar, sea salt and wheat bran. I let them cure for several month just to what happened. I introduced mushrooms spores to see what happened. To my suspicion an interesting outcome happened. the bokashi without salt had a lot of Saprophytic fungi growing, the one with salt it wasn’t able to grow or having hard time to grow. Why is that?
It’s hard to know how much salt was added then. 1g per liter is recommended. You added a lot more mushrooms to one bucket.
I spoke to a mushroom grower in the Facebook JADAM group and he told me mushroom spores from the leaf mold soil will survive in the JMS you apply to the soil and/or compost. My compost was a diverse range of materials but mostly shredded cardboard and rotted yard waste
I added mushrooms after, so let's say when the bucket got full. I would say a month after on both of those. I picked some wild mushrooms and threw them in the bucket. It was mostly fruits, a lot of watermelons; nothing cooked, raw, cheese just simple fruits and vegetable. The amount of salt was sprinkle every time , the fruit was added. The bran was already made prior with EM1. what material did you use for your gunnysack compost?