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Had to choose between a worm bin and a bokashi bucket for my studio
I live in a 450 square foot apartment and needed a system that wouldn't smell. The choice was a worm bin or a bokashi bucket. I picked the bokashi method because I was nervous about keeping worms alive. It's been three months, and while it works, I have to store the fermented waste in my freezer until I can drop it at a community garden. Has anyone else dealt with the storage issue? I'm wondering if the worm bin would have been easier in the long run.
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david1235mo ago
Yo, storing fermented waste in your freezer sounds like a huge pain. That's your main problem right there. So you basically traded the worry about live worms for a weird freezer situation. How much space does that bucket take up, and does it ever make your frozen food smell weird?
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jamie_taylor5mo ago
Honestly, that freezer thing is exactly why I switched. I tried bokashi in my old place and it was a nightmare. I had a bag of that fermented stuff leak a little juice next to my ice cream, and the whole freezer smelled like pickles and death for a week. It totally put me off. I ended up getting a small worm bin and it was way less hassle once it was set up.
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