Bokashi Update – Feb 15, 2008

Anthony
#1. February 15th, 2008, at 8:44 PM.

Wow, you’re composting steak and lobster indoors and there’s no smell. That’s awesome.

Anthony
#2. February 15th, 2008, at 8:45 PM.

Oops, I meant shrimp not lobster. Still awesome though.

abbie
#4. February 20th, 2008, at 5:38 PM.

Hi Compost Guy!

Congratulations on your bokashi making skills and successful compost.
Making your own can be quite intense!
i has been great reading your blog, as i am a huge fan of using bokashi for a variety of applications. Since working at SCD i have become bokashi crazy!
your compost sounds like it’s fermenting like a dream. You shoudldnt have to worry about any smells from your meat/fish/dairy etc. Bokashi works for all of it – although you might want to use a bit more for those additions as it takes a bit longer to break the dense stuff down.
foul odor is often accompanied by green/blue-ish/black mold, which means your compost is rotting, not fermenting. in that case, – depending on the amount of mold -you may want to add more bokashi or start your bucket again. (doesnt sound like you will have that problem though. and by the look of your bokashi you’re a pro!)
i suggest wrapping a heavy plate in plastic and pressing it down over each new addition to your bucket. This will seal off the air in the top your bucket until you’ve filled it up. (the microbes like this best, as they ferment anaerobically. it also helps produce more tea – which you should be draining every 1-2 days).
anyway. i didnt mean to write this much, you obviously have the bokashi thing down. hope some of this is helpful though. keep up the good work! take care, 🙂 Abbie, SCD

sophe
#6. March 9th, 2008, at 7:44 PM.

Can I suggest someone design a bokashi bucket that is a thing of beauty?
Something like the bokashi version of a Brabantia bin?
And with an more ‘snappy’, one-handed lid… those “ice cream tub” lids are a pain.
Not that I am complaining, I love Bokashi, but just as I like the earth beautiful, I like my kitchen beautiful, and I want the bokashi bin to be the object of desire that it deserves to be.
Perhaps this could harness our natural acquisitive tendencies to do good instead of harm?
Sorry if I’m shallow, but surely it can’t be a bad thing to harness my 21st century consumerist tendencies and turn them into something that helps, not harms the environment!?
I paid £60 for my pair of bokashi bins and and if I find a pair that are beautiful if a little more expensive, then I’ll pass the old ones on and thus convert more people to bokashi… sound fair!?

Terry
#7. April 25th, 2009, at 1:59 PM.

I just started my own bokashi bucket using a 5 gal bucket, a drain plate with a spigot and an airtight Gamma lid for ease of lid removal.
I am at 2 weeks usage and my bucket isn’t quite full.
I noticed yesterday that there is a slight garbage smell when I enter the kitchen.
How is this possible? I’m using about a cup of bokashi mix every time I add food waste.
Another thing I’m wondering about… I have been adding my coffee grinds + unbleached paper filters to my bucket (I shake the grinds out and then throw in the filter). Is it okay to do this or should I eliminate the paper filter from the bucket?
thanks!